Local Knowledge for Addressing Food Insecurity: The Use of a Goat Meat Drying Technique in a Rural Famine Context in Southern Africa

Simple Summary

The Bairro Boroma (Boroma neighborhood) in Mozambique’s northwest Tete Province is characterized by its inhabitants’ low protein intake. This is despite being located in the region of the country with the largest number of livestock and having animal husbandry as one of its most important economic activities. Lack of access to electricity is a challenge for the conservation and regular consumption of meat in Bairro Boroma. We explored the role of local knowledge about a salty smoked preparation called chinkui, which was often used in ancient times in Bairro Boroma. Through a questionnaire about familiarity with chinkui and passive observation of its traditional preparation, we found that: (1) although most Bairro Boroma goat herders knew what chinkui was, its consumption was not frequent among villagers; and (2) the type of animal used to prepare chinkui does not produce an amount of meat that ensures its use as a sustainable source of meat. We concluded that, by exploring knowledge transmission methods and choosing animals with different traits, chinkui’s traditional preparation could be considered as an alternative for increasing high-quality protein intake in the context of the area’s serious food insecurity issues.

Abstract

Only 30% of households in Bairro Boroma (Boroma neighborhood) have a regular protein intake, mainly due to the lack of a proper cold chain. We analyzed the level of knowledge about a local dried meat called chinkui, examining the relationship between this knowledge and its value for strengthening local food security. Through surveys of Bairro Boroma goat herders (n = 23) about “chinkui awareness” and passive observation of chinkui preparation (n = 5) from local biotype goats, we found that chinkui was known to most goat herders (91.3%), but was used only irregularly, mainly because knowledge transmission has decreased over time. From passive observation, we found that the amount of dried meat obtained from an animal rarely exceeded a yield of 10% and its performance and safety depended on weather conditions and the absence of other animals in the area of preparation. It is, therefore, recommended to strengthen initiatives to increase the amount of chinkui, based on local knowledge, so as to enhance its frequency of consumption and the possibility of using it as a sustainable alternative source of protein.