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.”
