Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation.

To most indigenous communities, livestock plays important socio-cultural roles in addition to sustenance. Like many other communities in the world, the Borana people regard livestock and livestock products not only as nourishment but as an integral part of their cultural identity and social construct. The Borana are Cushitic-speaking people who reside in northern Kenya and southern Ethiopia and practise pastoralism as the primary way of livelihood. Livestock is reared by Borana people to obtain meat, milk and other by-products further to socio-cultural roles that were important for communal prosperity and resilience. The aim of this paper was therefore, to describe the various role of cattle and its significance to Borana people. For data collection, qualitative methods such as key informant interviews and focus group discussions were used. The interviews were audio recorded, transcribed and analysed. The results showed that cattle and particularly bulls were slaughtered for meat consumption, rituals and high-value ceremonial purposes. Moreover, as a desired form of wealth, cattle provide numerous resources to the owners and the prestige associated with herd of cattle accelerates social status and identity among the Borana community. Thus, according to participants’ discussions and views, cattle are highly symbolic and have cultural meaning not only as the primary source of food but also in shaping social–cultural values embedded in their social structure. The various role of cattle and its products had significant implications on food security; the traditional practice of livestock wealth sharing shielded the Borana community in times of need and the practice of commensality led to greater social bonds. However, the changing socio-cultural environment caused by recurrent droughts has affected the traditional coping mechanism and led to alternative forms of livelihood.

Meat is a highly valued food among the Borana pastoralist community in Northern Kenya. Borana produce a number of traditionally preserved beef and goat meat products. Although these traditional products are widely appreciated, there is concern about their nutritional quality, especially because some of them are preserved with fats and other ingredients. Thus, the objectives of this study were to characterize the traditional meat product processes and to establish their nutrient profile and shelf life stability. Samples were collected from study sites and analyzed in the laboratory. Results showed that moisture contents ranged from 3.3 to 6.1%, crude protein contents ranged from 55.8 to 72.5% while crude fat ranged from 9.4 to 13.3%. Calcium, magnesium, iron, potassium, ranged from 35.8-110mg/100g, 52.8-60.7mg/100g, 4.5-7.4mg/100g and 701-826mg/100g respectively, while riboflavin and niacin ranged from 0.03-0.14mg/100g and 2.38-3.82mg/100g respectively. The fatty acid composition showed that beef and goat koche contained good amount of monounsaturated oleic acid at mean levels of 37.2% and 39.2% respectively. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Hence the traditional processed meat products could improve the food security of Borana communities due to its excellent nutrient source for a balanced meal.

Preservation of meat and meat products is important due to its short shelf life and perishability. The pastoralists of Northern Kenya processed and preserved traditional meat products for consumption. The traditional meat products are relished food both for nutritional and cultural heritage among the Borana pastoralists. The study was carried out to assess the microbial safety and chemical quality of traditional meat products. The samples were collected immediately after processing and transported in a cool box to the food laboratory for microbial analysis and determination of changes related to lipid oxidation during storage for seven weeks at ambient temperature and at refrigerated temperature (5 °C). Microbiological quality of the samples was assessed by Total Viable Count (TVC), Escherichia coli count, Staphylococcus aureus count and yeast and mold count. Result showed that Staphylococcus aureus, yeasts and molds were detected in the products and there was increase of Staphylococcus aureus count from (1.44 log10 CFU/g) to (2.28 log10 CFU/g)) during storage at ambient temperature for seven weeks. Samples stored at refrigerated 5oC showed less counts of microbial load. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Reduction of moisture during drying of traditional meat products and cooking of meat at high temperature contributed towards reduction of microbial load. However, poor handling and post contamination may lead to poor microbial quality of traditional meat products.