The zebu

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The zebu recognizable with its fat hump at the withers is usually light gray or red .

A native of the Indian peninsula where it was domesticated there are nearly 10 000 years (probably from the aurochs), it was brought to Africa and Madagascar before being subjected to intensive farming in Brazil, the United States, Central America and Australia, but since the independence of India, exports of this sacred animal is no longer possible.

 In Mayotte, zebu are often found resting, tied to a stake planted on the roadside or behind the trailing end of a rope. Beware when you travel the roads of Mayotte, because they are very often crossing them.

Its meat is a real appreciated dish and eaten for great occasions such as celebrations of weddings or religious parties. We can see men cutting the meat on the road side and selling it to the inhabitants. The animal is also useful in the caring of field for the different crops.

 Written by Armel and Marvin (2nde D)