Making Maasai Cow Ear Stew | The African Gourmet

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Making Maasai Cow Ear Stew

Slow-cooked Maasai cow ear stew — a traditional Kenyan dish rich in flavor and culture.

In southern Kenya, the Maasai community has maintained cattle-raising traditions for centuries. With over 14 million beef cattle and 5 million dairy cows in Kenya, livestock is both an economic and cultural pillar. Among the Maasai, dishes like cow ear stew reflect deep connections to land, animals, and communal cooking.

The Maasai are a semi-nomadic people whose livelihood depends on cattle, which provide milk, meat, hides, and social status. Their traditional diet is centered around these animals, and this stew embodies their sustainable, respectful approach to food.

Cow Ear Stew Recipe

Ingredients

• 1 pound cleaned, chopped cow ears
• 4 cloves garlic
• 1 onion, diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 bay leaves
• 8 cups of water for boiling

Directions

1. In a large pot, add water and all ingredients.
2. Turn the heat to low and simmer slowly for about 3 hours until tender.
3. Serve hot with homemade Kisra bread or ugali.

The Maasai people have practiced cattle herding and communal land stewardship for generations.

Did You Know?

Agriculture contributes about 33% to Kenya’s GDP and employs over half of the population. Small family farms grow bananas, maize, beans, and potatoes, and raise cattle, goats, and sheep. Nearly 3.6 million households keep cattle, generating up to 73% of their income.