Also known as Tanganyika, the Red Maasai is a native sheep breed traditionally reared by the Maasai community in East Africa. It is found in southern Kenya, northern Tanzania and some parts of Uganda, in arid and semi-arid regions along the Great Rift Valley.
The breed has a fat tail and dense hair covering its body instead of wool. Red is the most common color, but brown or dappled coats can also be seen. The sheep are relatively large in size, though quite stocky (the males are around 73 centimeters tall and can weigh up to 45 kilos, while the females are an average of 62 centimeters tall and 35 kilos). This hardy breed is able to survive various local parasites, like Haemonchus contortus, and long periods of drought. Raised in wild conditions, primarily for their meat, they represent an important source of food security for the local communities.
The Maasai wait for the sheep to reach at least 12 months of age before slaughtering them. The meat can be roasted or boiled and is eaten throughout the year, but particularly at special occasions like weddings and initiations. According to traditional belief, the rain god entrusted livestock to the Maasai when heaven and earth were divided, and the Red Maasai sheep was the first animal chosen by the community to be farmed.