HOW TO PROCESS YOUR COWHIDE FOR SALE  

Cowhide meat popularly known as “Kawuro”  or “Wele” is a local delicacy for preparing different meals in Ghana and Africa at large.

It is derived from the skin of a cow after it has been slaughtered for consumption. Singeing is usually done to get rid of the fur on ruminants such as goats, sheep and cattle. Singeing is very much favoured in most parts of Africa as it maintains the carcass hide for

consumption and evokes flavours in meat that are highly acceptable to the local populace

Kawuro goes through several processes to make it edible which includes;

Preparation and boiling– The cattle are slaughtered and boiled over time to make the hide soft for processing

Singeing/ Burning- The hide is then placed directly over an open flame, which is usually fuelled by wood or discarded tyres, to remove fur and fat.

Butchers prefer the use of tyres because they believe it can selectively burn off the animal fur without cracking the hide while evoking flavours in the meat that are acceptable to the populace.

Compared to using wood, the cost is quite modest. However, singeing meat with tyres exposes it to poisons or toxins, making it unfit for human consumption.

The cost involved is quite low compared to the use of wood.

In highly industrialised or controlled slaughterhouses (abattoirs), the hide is burnt using heated iron or gas flames (liquefied petroleum gas), which is a healthier method of removing the hair from the flesh.

Removal of residue– The hide is then scrapped off to remove the ash and charred material

Final Softening– the meat is now washed and soaked for some time, approximately an hour to 48 hours, to make it tender for consumption and increase its size as well as enhancing its chewy texture.

Preservation of cowhide

To preserve wele for long-term use, especially in Ghana, the following methods are effective:

• Smoking/Drying: The hide can be smoked or sun-dried until it is entirely dry and solid. Long-term preservation is possible in a cool, dry location.

• Salting: To extract moisture and prevent bacterial growth, heavily salt the flesh side of the hide.

• Folding: Fold the dry skin, flesh side in, and store in a cool, dark place to avoid direct sunlight and heat.

• Freezing (Most Reliable): After cleaning and boiling, the cowhide can be chunked into smaller, usable portions and placed in airtight bags or containers to be stored in the freezers. This can keep the wele fresh for up to 3 months.