Fig. 4From: Sustainable livelihood approach for assessing the impacts of slaughterhouses on livelihood strategies among pastoralists in KenyaPictorial representations of common ethnic delicacies made using edible slaughter by-products. a A photo of Atienus, common among the Turkana community which is made using fatty tissue trimmings stuffed inside the colon and then boiled. b Scalded and then boiled goat heads, photo taken in Kajiado CountyBack to article page