Tallow, the rendered fat from beef, goat, or sheep, is making a quiet comeback in Kenyan kitchens, and with good reason. According to Wanjiku Njenga, a Consultant Dietitian at Aga Khan University Hospital, the appeal lies in its simplicity and nutritional integrity.
“Tallow is essentially fat from meat,” she explains. “You remove it, boil to render, and once cooled, it becomes usable for cooking. No additives, no chemicals, just fat in its natural form.”
Unlike many vegetable and seed oils that undergo intensive industrial processing, tallow remains largely untouched, making it a hit among health-conscious consumers.
Although it’s a saturated fat, Wanjiku insists it fits well within a balanced diet. “Fat is highly satisfying,” she says. “When you cook with tallow, you feel full more quickly, reducing the chances of overeating.”
Tallow also aids in the absorption of fat-soluble vitamins such as A, D, E, and K. It provides energy and helps regulate blood sugar.
“These vitamins can’t be absorbed without fat, and tallow supports that process naturally,” Wanjiku adds.
In the kitchen, tallow is surprisingly versatile. It can be used to sauté vegetables or cook legumes. Some even deep-fry with it, though Wanjiku advises moderation.
“It’s still better than industrial seed oils, but deep-fried food should remain occasional,” she cautions.
Sourcing tallow is straightforward. “You can get it from the butcher or collect it when preparing meat at home. Boil, cool, and store it,” she says. It lasts up to a year at room temperature, and, like ghee, doesn’t need refrigeration.
If the scent of animal fat is off-putting, Wanjiku offers a solution: “Cook it with garlic or ginger to neutralise the smell.”
She also addresses allergy concerns: “Most allergies stem from proteins, not fats. Unless someone has fat intolerance or digestive issues, tallow is generally safe, even for those allergic to meat proteins.”
For Muracia Ole Waturu, 37, the switch to tallow was life-changing. Before 2020, he frequently battled infections and gut issues. But during the Covid-19 lockdowns, a post on social media platform X piqued his interest. The author, a health influencer known as Amerix, encouraged ditching seed oils in favour of tallow.
“I did more research, watched testimonials, and started making tallow at home that same week,” says Muracia.
Tallow wasn’t entirely new to him. Growing up on a farm, his mother cooked with sheep fat and homemade ghee. But urban living steered him towards the convenience of seed oils—until he changed course.
“Physically, I feel better. I feel like I eat meat every day and feel strong,” he says.
His choice has met resistance, particularly from family members concerned about fat consumption. “But I’ve not had any issues. I also avoid eating at events where seed oils are likely used,” he says.
His wife Ruth was initially sceptical, especially about the smell. “She sometimes refused to eat food cooked with tallow,” he recalls. But a tip to add onions during rendering worked.
“Now, even my friends are joining me. The only challenge is demand. Tallow is harder to find these days.”
Health coach Julius Ngugi Muthee also adopted tallow in 2020 as part of a broader shift away from factory-processed foods. Inspired by ancestral eating habits, he replaced industrial oils with tallow, ghee, and butter.
“I asked myself what kind of fats my great-grandparents used, and tallow came up consistently,” he says.
Julius now uses animal fats in nearly every meal and even makes his own cream from raw milk. He credits the shift with improved gut health and fewer colds.
But he’s quick to point out that tallow is no silver bullet.
“If you’re eating lots of carbohydrates, it won’t help with weight loss. It’s about a full lifestyle change, not a magic fix.”
Entrepreneurs are also cashing in on the fat renaissance. RealBeef Kenya, founded by Peter and Tabitha Kang’ethe, sells tallow nationwide. Since launching in 2023, their sales have grown from 20 to over 300 kilograms per month.
“Our company is certified by the Kenya Bureau of Standards,” Peter says. “We started small, but now more people are embracing tallow in their kitchens.”
Peter identifies three main customer types: health-conscious individuals, curious traditionalists, and older adults returning to ancestral cooking methods. A kilogram sells for Sh850.
Still, changing public perception isn’t easy. “The main hurdle is convincing people that tallow is healthier than seed oils,” he says.
“Many forget this is the same fat their parents and grandparents used before processed oils became common.”
As more Kenyans turn to natural fats and ancestral diets, tallow’s revival might be more than a trend—it could signal a lasting shift toward more mindful, traditional cooking.
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