Ikalanga (Sheep Tail Fat) Kalanga

Ikalanga (Sheep Tail Fat) Ikalanga is very similar to Nyirinyiri. It is a loved dish eaten as an accompaniment to a starch such as rice or ugali during lunch or dinner. Rendille, Borana and Gabra, Maasai and other pastoralists communities. This is also commonly known as Ingredients 894 g sheep fat 2 cups (420 g) water 1 tsp. (4 g) salt, iodized Preparation 10 minutes | Cooking 40 minutes | Serves 4 • Cut the sheep fat into small pieces. • Put in a cooking pot with all the water and add salt. • Boil until the sheep fat forms dry balls. • Keep stirring until oil separates from the balls. • Cook until ready. Kenyan Food Recipes download pdf