August 22nd, 2012 
Emily 
*Nyama choma, which means “roasted meat” in Kiswahili, is considered a Kenyan national dish.
Many Kenyans celebrate events both big (birthdays) and small (payday) by going out for nyama choma. So when one of my husband’s coworkers decided to leave the organization, we knew it was time to take him out for nyama choma to celebrate his accomplishments.
Here’s what I learned about eating nyama choma:
- It’s the perfect meal for those on the South Beach/Atkins diet because it involves roasted meat, and maybe some vegetables, if you’re so inclined.
- Nyama choma restaurants abound, so be sure to get recommendations for the best place to go.
Everyone said, “Go to The Hood!”
You know it’s a good place if the parking lot is full.
- Unlike typical steakhouses, a nyama choma restaurant will let you choose your meat, and then will roast it for you.
- Try ordering a variety of meats; the goat is actually quite tasty.
The menu + a Christmas themed filing cabinet?
It’s like choose your own adventure, but with meat.
- Be prepared to wait (roasting a kilo of raw meat takes some time).
- Tusker, the national beer of Kenya, pairs well with roasted meat.
- Most people eat nyama choma with their hands, so it’s always wise to wash up before chowing down.
An outdoor sink, very clever!
- There will be plenty of fat and gristle left on the meat, but it’s ok to take the fat out of your mouth and leave it on your plate or napkin.
- Popular side dishes include sukuma wiki (boiled kale), ugali (corn porridge that’s so thick it can be sliced), kachumbari (a salsa-like dish), and french fries.
Time to dig in.
- And if you’re really craving that roasted meat flavor, but just don’t have time for the full nyama choma experience, pick up a bag of nyama choma-flavored potato chips.
A flavor that hasn’t made it to the U.S. yet.
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The green bottles at the sink…is that the soap? That Christmas themed cabinet cracks me up!
Yep, it’s soap! And the filing cabinet- I know, totally random, that’s why I felt like I had to include the picture of it here. Things you don’t see in successful American restaurants: a Christmas-themed filing cabinet in the lobby.
I wonder if the ugali is what I’ve had before. It’s eaten in several places in Africa but has different names. It’s really thick, but it’s sort of moldable. We would pinch off a piece and use it to help pick up the meat and sop up some of the juices. It doesn’t have much flavor itself, though.
That’s exactly it, Kirra! I’m sure you’ve eaten if you’ve been in East Africa. I know in West Africa it’s different (not usually made of corn).
What brought you to Africa? And what were your thoughts about the trip?
I’ve actually never been to Africa; but Africa came to me! We had probably around 10 Africans at my bible college. Because of them, I’ve had roasted goat that was cooked in someone’s back yard as well as chicken cooked In the kitchen. My African cooks were Kenyan and Zimbabwean. I think we had someone from Zambia, too, but I’m not sure he ever cooked.
Oh, that’s really neat!
Sounds yummy!
Do you still have all of your teeth?
Haha, it sounds like you’ve tried nyama choma before! It was rough on the teeth, but mine are all still present and accounted for.