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As concerns grow over the sale of donkey meat in local butcheries, Kenyans have taken to social media to share tips and tricks on how to identify the controversial meat.
Donkey meat, often sold secretly and labeled as beef, has been a recurring issue in parts of the country, raising concerns about food safety and consumer trust. Citizens are now sharing their observations to help others differentiate between donkey meat and more common meats like beef or goat.
One common indicator shared is the presence of foam when donkey meat is boiled. According to some social media users, donkey meat produces a significant amount of foam compared to beef. This foam is described as thick and unusual, which raises suspicions for those familiar with typical boiling reactions of other meats. “If the meat has too much foam when boiled, chances are it’s donkey meat,” one user explained, sparking heated discussions online.
Another notable difference highlighted is the smell of donkey meat during cooking. Many users pointed out that donkey meat has a distinct odor that sets it apart. Some describe it as strong, pungent, and unfamiliar to those accustomed to beef. “Donkey meat has a smell that doesn’t go away, even with a lot of spices or roasting. If it smells off, be cautious,” advised another commenter.
Texture and appearance were also brought into focus. According to those sharing their insights, donkey meat tends to have a softer texture when raw compared to beef, which is typically firmer. Additionally, some Kenyans claimed that donkey meat is darker in color and may look slightly glossy when fresh. When cooked, the meat is said to remain tough and chewy, unlike beef, which tenderizes more easily. “Even after cooking for a long time, donkey meat will stay tough. Beef becomes soft, but donkey meat fights back,” joked one user.
Further, some netizens suggested inspecting the fat content. Donkey meat reportedly has minimal fat compared to beef or goat, making it appear leaner. “If you notice the meat is suspiciously lean and the butcher insists it’s beef, take a closer look,” one observer warned. Others encouraged buyers to question the source of meat in butcheries that offer unusually low prices, as donkey meat is often sold cheaply to unsuspecting consumers.
Interestingly, some users referenced cultural knowledge and past experiences in identifying donkey meat. One shared that in traditional setups, people could tell donkey meat apart due to its sweet but suspicious taste. “Donkey meat tastes slightly sweet, not like beef. If you notice the difference in taste, it’s time to ask questions,” they wrote.
The conversation on social media reflects the growing mistrust among consumers regarding the authenticity of the meat sold in local butcheries. Many called on authorities to strengthen oversight and inspection of butcheries to ensure they comply with food safety standards. “It’s not enough to rely on tips from fellow Kenyans. The government needs to do more to stop this,” a concerned user commented.
As debates continue, these shared tips serve as a guide for cautious consumers, with many agreeing that knowledge is power when it comes to food safety. For now, Kenyans remain vigilant, relying on community wisdom to ensure what ends up on their plates is exactly what they paid for.
