In the middle of East Africa, Kenya represents an invaluable part of the development of national cuisine due to the delicious and tender grilled meat commonly referred to as “Nyama Choma.” This is a heritage practice that has become part and parcel of nearly all functions and events in Kenya and is a delightful blend of good food and Kenyan cultural practices that has the potential to elicit the interest of all BBQ lovers from any part of the world.
Nyama Choma: The Quintessential Kenyan Grilled Meat
Grilled meat, alternatively known as Nyama Choma, is the flagship dish around which most Kenyan BBQ revolves. The term Nyama Choma is a Swahili word that is, in fact a direct translation of the two-word phrase, which means ‘roasted or grilled meat.’ Note that the Kenyan BBQ options are fairly exotic and include but are not limited to Nyama Ya Ng’ombe (beef), Nyama Ya Mbuzi (goat), and Nyama Ya kondoo (lamb).
Marinating the meat is the secret behind the Nyama Choma since it enables the meat to hatch a perfect blend of spices and tastes of the region. In this case, a marinade might constitute a combination of spices like garlic, ginger, cumin, coriander, honey, and the Kenyan chili pepper or “pili pili.” The meat is then spiced and barbecued over hot charcoal, intensifying the sweetness and sealing the juices, making it tender to the taste.
Cultural Significance of Nyama Choma to the Kenyan Society
I believe that Nyama Choma is not just a dish to the Kenyan communities, the dish holds a fundamental piece of their traditions and culture. In most cases, grilled meat is used to celebrate life, connect with loved ones, and embrace the rich Kenyan history. Therefore, it is a dish that celebrates life, friendship, and family. In Kenya, grilled meat is often a sign of hospitality and generosity, as guests were always welcomed with a piece of meat.
Nyama Choma’s origins can be dated back to the cooking methods of the Maasai people. As pastoralists, the Maasai relied heavily on meat from their livestock for food and sustenance; hence, grilling meat became a common and loved practice. Grilling meat was a way of preparing food and a social activity that brought people together. In most cases, men would gather around the fire and share stories, while the women would prepare the side dishes such as traditional vegetables or “mboga kienyeji,” maize meal or “ugali” and to serve with the meat.
Marinades and Spices: The Essence of Kenyan BBQ
The Kenyan barbecue is often prepared using many ingredients and spices. The essence of these spices is to add flavor and color to the meat. During the BBQ preparation, these spices are used to marinate the meat to bring out the rich flavors. Some of the ingredients and spices include;
- Garlic and ginger: creating the warmth, the aroma that is grounding.
- Coriander: adding color to the meat.
- Cumin: adds hints of savory.
- Chili peppers or “Pili Pili”: essentially for adding heat and color to the Nyama Choma.
- Lemon or lime juice: used during the marinating process. The juices in the lemon adds a savory and tangy essence to the Nyama Choma.
- Salt to balance the flavors.
- Honey to add sweetness to the meat.
- Onions and tomatoes: used to make “kachumbari” which is a mixture of onions and tomatoes chopped into small pieces
Marinate your meat with all the spices and ingredients that you have. Let the marinated meat rest for a few hours then grill it until it is well cooked. Note that Nyama Choma is Kenya’s national dish, and for good reason. This deliciously irresistible recipe is low in calories and a good source of protein and vitamins.
Grilling Techniques and Tips
In East Africa particularly in Kenya, Nyama Choma is meant to be slowly roasted. The coals are kept very low and then covered in ash so they don’t cook the meat too fast.
- The meat is often fatty especially goat meat, hence slow roasts is recommended. The meat releases droplets of oil that sizzle and flame up the fire. This is one of the reasons for keeping a low heat so the fire doesn’t flame up too much and burn the meat.
- The used marinate can be brushed on the meat as it grills to increase the flavors of the dish.
- Keep turning the meat as it grills to ensure both sides are well cooked.
- Once it is done, allow the grilled meat to rest for like ten minutes before slicing. This allows the juices and flavors to settle.
Through these techniques, one can prepare the best Kenyan Nyama Choma anywhere in the world.
Conclusion
Nyama Choma is a delicious meal. Just like the Lamb Sosaties of South Africa, most likely, this dish will leave you reminiscing on how it ended, whether enjoyed with friends, family, or alone, Nyama Choma is an experience that will leave you wanting more.