Stephanie is German and lives in Tanzania with her husband, a Masai warrior, and their son. In this interesting article she shares a Masai recipe.


I have never been a big meat eater – and that has not changed much despite having lived with the Masai tribe in Tanzania for the past six years. The Masai LOVE meat but surprisingly do not eat it that much these days.

Our diet consists mainly of Ugali (ground maize boiled up with water and made into a paste), rice and vegetables with a bit of milk.

Meat is only eaten on special occasions, like ceremonies, when a goat or cow is slaughtered.

There is one meaty recipe that I find particularly fascinating and would like to share with you today.

When a woman gives birth, a sheep is slaughtered and the fat melted over an open fire to be given to the new mother. This is said to help her heal and give strength. Two weeks after this, a goat is slaughtered. Again this is done for the health of the new mother and baby.



This time though, the goat fat is not being drunk but is mixed into a medicinal broth. This broth is made by boiling up parts of the goat like ribs, leg, head (minus brain and eyes) and stomach.

When the meat has boiled for 20 minutes or so, the roots of several medicinal plants are added. Which plants are used, depends on the ailments of the person who is supposed to drink the broth. For a new mother who might have aches and pains a tree called Emaldanya is used, which relieves back pain, same as Olekerangashi. Emburogwoi is used for upset stomachs and to prevent malaria, while Olokuroi reliefs coughs and tight chests.

When the broth is nearly done, some blood is added and it is stirred with a specially designed stick called Olkiberre to cool it down.


Literally buckets of this broth are cooked up by the warriors and old men to be given not only to new mothers but to all women and children and men who wish to drink it.

The Masai drink this broth three times a day for three days and eat only tiny portions of meat with it. Food is not allowed as it is said to reduce the efficiency of the broth.

There is one ingredient missing in this recipe that would make it more appealing to myself – and perhaps you too: salt. However, as this is a medicinal recipe, it is not allowed.


If you would like to copy this at home, it should be easy enough – by leaving out the plant roots and the blood and adding salt and vegetables instead. It makes for a very pleasant meaty broth.

And maybe just as healthy as the traditional Masai one.


We would like to thank Stéphanie Fuchs for the article and the beautiful pictures.
Discover her blog, she recently proposes tours to tourists who are interested in discovering the Masai tribes lifestyle.
Let’s support her campaign in raising funds in the Masai education field on the ground


About the Author

French-speaking freelancer interested in web related works ( webwriting, copywriting, French translations, blogging, e-commerce B2B strategies, and online marketing). Part of the Expatclic team. Owner of Annonces Golfe, a website that gathers the francophone expat communites living in the Gulf area through ads and companies promotions. A Small translation and webresearch service for bloggers is available on Annonces Golfe.

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