Cultural tourism: Ankole cow amazing assets

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At 5:30 am, the sound of a knock on the door mingles with the song of early birds greeting the dawn. As the sun rises, the cows and their calves add their deep moos to the symphony, with the lighter sounds of the calves punctuating the morning. A rooster’s crow completes the melody.

“It’s time to milk the cows!” announces Moses Sinayobye at Nshenyi Cultural Village in Ntungamo District.

In keeping with the herding tradition, everyone puts on their shits (traditional attire), grabs enkoni (personal herding stick), and walks confidently toward the kraal. There, 115 healthy Ankole cows, their tails swaying gracefully, pace and pose in the early morning light, ready for a photo under the rising sun.

A grassedhatched house. This was during a familiarization trip of agro and cultural-tourism, organized by the Ministry of Tourism, Wildlife and Antiquities for 15 travel journalists. (Titus Kakembo)

This was during a familiarization trip of agro and cultural tourism, organized by the Ministry of Tourism, Wildlife and Antiquities for 15 travel journalists and two beauty queens in Western Uganda recently.

At the kraal, herdsman Julius Akanganabo sets a fire on a heap of dry grass to ward off the flies. Smoked ebyanzi (gourds) are assembled, the cows’ hind legs secured with ropes, and the milking begins.

The semi-habituated cows respond to his commands, relaxing as he sings to them and calls them by name. With expert hands, he brushes their coats, tenderly stroking their backs, necks, and legs. The cows respond with nods and a subtle wink, their way of showing appreciation for his gentle care.

“We harvest between three to six litres of milk from each of the indigenous cows,” Sinayobye explains while guiding his guests through the 250-acre farm. “The Fresians, on the other hand, produce over 27 litres. The challenge with them, however, is the varying quality of the milk.

The Ankole cows, however, produce milk with a higher fat content, making it perfect for ghee and cheese. As a result, their milk often fetches double the price of other breeds. Their beef is equally prized for being lean, flavourful, and low in cholesterol.”

Mary Mugyenyi, the proprietor, reveals that she keeps the Ankole cows for more than just their practical benefits—it's about the prestige and deep history of the breed.

"This breed has survived diseases, droughts, and floods. Many successful businesses, professionals, and entrepreneurs owe their achievements to these animals. They continue to serve as a form of insurance, a savings scheme, and a vital food source," Mugyenyi reflects, her voice full of nostalgia. "These cows have always been, and still are, the backbone of our herding economy."

Mugyenyi notes that the farm attracts researchers, farmers, history students, and agro-tourists, who visit to learn about the rich heritage of Ankole herding and farming traditions.

"The Banyankole people existed long before the arrival of colonialists, Arabs, and missionaries in the region. We had our own architecture, traditional dress, and iron-smelting techniques. This village is the custodian of that history, which is being overshadowed by an influx of foreign influences," she says with conviction. "Ankole cows can live up to 30 years and can bear up to 25 calves. Sadly, there are now only about 1.8 million surviving Ankole cattle in Uganda today."

Bianca Mugyenyi, a family member based in Canada, shares that a single Ankole cow horn can fetch up to $2,000 (about sh7million.

"The horn is incredibly malleable and can be moulded into any shape without cracking, once it’s heated,” Bianca explains. “What makes the Ankole cow so treasured is that it’s a dual-purpose animal—producing both beef and milk.”

Notably, South Africa’s Cyril Ramaphosa imported the breed, and now a society of Ankole cow owners in South Africa boasts over 800 members. Before sperm is exported to create embryos, the source is rigorously verified for genetic purity, with careful tracking of its ancestry and family tree.

Through this careful preservation of their heritage and dedication to maintaining the breed's purity, the Ankole cows continue to thrive as both a symbol of tradition and a vital resource.