@Ndindu uko na njaa leo, nini? Tembea dunia brazza. Nyama ya Kenya ni tamu, but can’t say it’s the top. Nilikula mbuzi ya wa Iraq and it was spiced in a way I cannot explain, some of the best meat I have ever tried. Also nyama iko slow cooked in under the ground tastes better. Masaai do it but tend to remove it too quick.
And meat tastes better when aged. For example take mbuzi, roast, let it sit for a day or two in the fridge then roast again lightly. Delicious and flaky.
Now steakhouses age meat in chambers for up to 3 months. They will put your nyama choma to shame. Na sijaguza nyama ya wa Argentine or wa Brazilian or bbq meat. Those are different leagues.
It depends on what you are trying to do. Charcoal overpowers flavors, so you just smell the burnt charcoal. But meathouses flavor meat with spices like black pepper, etc. in that case, they use gas which doesn’t give the meat a aroma.
So the question is which is better , gas or char broiled. When you start to consider meats from all over the world, Kenya’s nyama choma suddenly runs into heavy turbulence.
I am surprised that huyo mzungu liked nyama choma. Typically mzungu doesn’t like burnt meat. They take meat, lightly grill on both sides and serve it red and dripping blood, when you cut it. Rare kabisa, almost like Ethiopians eat.
By the way what is the fun in eating rare or medium rare meat? They say they want it juicy but you can get well done meat that is still juicy. I am in a steak and grilling group kwa fb iko na wazungu wanakemea sana watu wa well done meat tunaambiwa we can eat shoe soles
Well done burns out the flavor. I do medium well, which is the next grade to well done. That grade doesn’t tar the outside and you still have the inside juices.Typically when you do well-done, if it is cooked very slow with a light heat, then it comes out just fine. But restaurants hawana hiyo time.
But rare or medium rare ni kitu ya wazungu. I have tried it and always been defeated, as in I onlly got through to a quarter of my serving.
Eat meat without fear. No moderation. Hiyo ni umama. Our ancestors used to eat meat like there’s no tomorrow but unfortunately we can’t afford hata tukitaka
Nanyuki, Meru, Isiolo kuna hizo mbuzo from arid areas. Nyama ha hizo mbuzi hata seasoning sio lazima, ziko na natural flavor infused by th natural herbs that they partake. Hata ukiwa 20 meters away utajua kuna senge inapikwa, smells like goat urine. Good
Am now hungry. Sorry but I can never take culinary advice from a mzungu. Hao huwa na weird taste Kwa food. You can see them mix eggs and meat na pastas na milk plus 1 million spices in one mashakura meal ati sasa ni a fancy meal.
Hadi roast nyama bado iko raw dripping blood wanasema iko sijui rare ndio nini. Si utakua unaincubate roundworms and flukes in your gut?
Napenda goat meat wrapped in aluminium foil and thoroughly baked in an oven. That way it retains its juices na inaiva poa
Difference is that in the west they don’t eat goat meat, they eat roast beef, lamb or pork. Goat meat tastes different from beef. (In the west goats are pets).
Meanwhile in kenya roast beef isnt common na inakuanga ngumu. Roasting hizo zebu za @gaza inafanya nyama inakua ngumu kama leather.
