GRILLED MEAT (NYAMA CHOMA)

Many would argue that nyama choma is the unofficial staple food of Kenyans. One of them would be me. I mean what is a get together without nyama choma? Did people even meet? There's something about sharing nyama choma that brings togetherness. Have you ever heard of people fighting where nyama choma was served? I think not!

Nyama choma has been served in every occasion under the sun. Traditional weddings, family meetings, Christmases, Easters, public holidays, birthday parties... Its a party favourite. And rightfully so. Its just so tasty and delicious. Even with a little sprinkling of salt and pepper, it tastes so bomb.

You don't have to wait for parties to get your nyama choma. Hosting a dinner party, we got you. This will definitely give you bragging rights. In our little spin, we use the oven instead of a jiko. We find that that left it pretty juicy even with big chunks. In our version we also marinaded our meat overnight to give it more flavor. But this step isn't written in stone. You can marinate 2 hours prior to grilling.

Here at Dada's Kitchen, we always put a little spin on things. So here is how we make our nyama choma at home.

For the marinade:

150 ml oil

150 ml soy sauce

Rosemary sprigs

2 peppers chopped

1 tbsp ginger garlic paste

2 pineapple slices chopped

2 limes juiced

1 tsp mixed herbs

1 kg beef

Put the above in a blender and blend into a mixture.

In a large bowl, place the cuts of meat. Pour the mixture in the bowl and use your hands to coat the meat. Cover the bowl with cling film and place in fridge overnight or 2 hrs prior.