Unveiling the Authentic Traditional Nyama Choma Experience

By Frankline Oyanda

 Tantalizing nyama choma. Courtesy of Frankline Oyanda

There are moments when we all mark our calendars, not because it is a National Holiday, nor is it a walk down the isle. These moments are the most perendinated in the year’s span. Just like in our favorite series our traditional Nyama Choma feast has been crowned a showstopper on our 365 days episodes. Coming just a fortnight to the new year’s celebration. This is an event more of a family reunion where we get to bond share moments and reflect without forgetting the major purpose which is getting glued to the grill at upcountry. This Wednesday evening as we celebrate this great feast we were more than glad to be joined by Papa G, our community chief who also takes a special position in our household as the Great Grandfather. Papa G has been devoted to service for years, and he quotes on every stage he stands how brave he stood together with his colleagues during the battle for independence 1963. This has made him a darling for most homesteads and it’s our family’s pride too. During these ephemeral episodes one place is often visited quite frequently. The kitchen!!

Courtesy of Frankline Oyanda

On the 17^th of December 2025 Family members gathered in the living room, all sipping glasses of champagne after a powerful toast…(To more happiness) to live the fullness of this day. However, the kids only sipped water, or their favorite bottles of carbonated drinks. Smiles broad enough to make Robin’s bow reigned the air, as the radiant ladies chuckled as they gisted along. Hold on, where went the men? Aha! To them this day marked another sequential moment to display their masculine engagement in their meat roasting plant.

Chunks of already slaughtered beef were being everted to the place of business. To them this was a sealed and signed contract with their tummies. The eldest men in the room did the big job. In big steel basins the meat was placed waiting for the great marination. We, the younger men lit the fire and made the spices which was a beautiful variation of locally made mirepoix (onions, garlic, carrots, rosemary leaves, ginger, and cumin).

Courtesy of Frankline Oyanda

Lethal coughs rather took the lead as things got smoky…fanning the flames to an improvised fiery oven surely is no joke. All these coughs were dimmed pretentious when Papa G reminded us that we were men. Barely had the grill been placed on top of the fire than the roasting began. The meat was lain carefully right after which the fire’s rage got involved. Rosemary leaves were used as an improvised brush to baste oil onto parts of the roasting beef. With lots of room on the grill, a chunk was easier done in 20 minutes. The succulent beef after slow roasting was carefully placed on a cutting board. Here it was allowed to rest as the excess oil carefully oozed out.

The slow roasting technique was used as traditional as it seems to bring meat tenderism. The meat cooked well under these conditions. A brilliant Coca cola large bottle was popped as the fresh carbonated vapor fizzled out with joy. The roasting was more than done…it was well done. Originally this beef was eaten alongside Ugali but this festive was different. It was served alongside some Ganthia bites with some salt and tons of salad for toppings famously known as kachumbari, without forgetting the newly born Choma sauce. This was a feast well celebrated. As the beef gave out a beautiful maillard reaction, one thing strung up in my mind. The gift of the feast was not what the nyama choma, but the love that we shared as family.