Nyama Choma♪ Introducing its history and recipes! [Christmas Dish]

Do you know Nyamachoma?

When it comes to Christmas, meat is a must, and Nyamachoma is also a barbecue dish made with meat.

This dish is sure to make your Christmas table even more luxurious!

Our second Christmas special features Nyamachoma.

Please watch until the very end!

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What kind of dish is Nyamachoma?

Nyamachoma is quite an unfamiliar name, isn't it?

So, what kind of dish is it exactly?

To put it plainly, Nyamachoma is a type of barbecue dish made with goat or beef.

Nyama Choma means “grilled meat” in Swahili.

• nyama＝meat
• choma＝to roast

It means, as the name suggests, a dish that is slowly grilled over charcoal.

It is popular in Kenya and Tanzania, and in Kenya it is so common that it is considered a national dish.

So why did we feature this dish in our Christmas special?

The reason relates to the culture of East Africa, including Kenya.

Originally, most Kenyans, whose way of life was primarily pastoral, practice Christianity.

Therefore, Christmas holds the position of being the most extravagant day of the year for them.

Their Christmas celebrations involve gathering with family and friends in large groups.

When gathering a large group, whole roasted meat is ideal for ensuring everyone gets a fair share of the food.

For these reasons and others, a culture emerged where people prepare fine meat and gather together to enjoy a feast.

Furthermore, there is also the view that Nyamachoma itself is not a dish but an event.

It's often eaten when friends gather, while watching soccer, or at celebrations, and has established itself as a kind of festive food.

The Taste and Flavor of Nyamachoma

The seasoning is very simple, characterized by the use of salt alone.

The true delight of this dish lies in savoring the meat's natural flavor through charcoal grilling and salt.

As mentioned earlier, we use goat meat and beef, allowing you to enjoy distinct flavors with each.

Goat meat is characterized by its strong aroma and rich, savory flavor.

Moreover, the natural chewiness of goat meat allows you to savor its juices and rich flavor with each bite.

On the other hand, the beef is incredibly juicy, and since it's something you eat regularly, its easy-to-eat quality is also appealing.

For example, the following dishes often appear as side dishes.

• Ugali: A staple food made from cornmeal
• Kachumbari: A refreshing salad of onions and_ tomatoes
• Sukuma Wiki: Stir-fried Kale
• Irio: A mixture of mashed potatoes, beans, and_ corn

Rather than using sauces, a style of eating that emphasizes the natural flavors of ingredients and simple seasonings has become commonplace.

The History of Nyamachoma

The origins of Nyamachoma are linked to the pastoral culture of East Africa.

For centuries, pastoralists in East Africa have raised livestock such as cattle and goats, utilizing milk, meat, hides, and other resources for their livelihoods.

And meat was extremely precious to them.

Because of its preciousness, slaughter and preparation became part of important rituals and communal life.

Furthermore, pastoralists primarily engage in nomadic herding, moving in search of water and forage, as well as hunting and raising livestock.

It is thought that not only settled agriculture but also “cooking with meat and fire” at their destinations existed since ancient times.

The values and lifestyles associated with these meats, along with their cooking methods, are thought to have evolved into the current form of nyama choma, where families and friends gather to grill and cook meat together.

In modern times, Nyamachoma is perceived not merely as a meal, but as a symbol of friendship, family, and_ community.

Gathering around a fire, roasting meat, and sharing it deepens relationships and community bonds.

This is an extension of the longstanding customs of pastoral peoples.

Additionally, the term “Nyama Choma Culture” is sometimes used in research.

It has also been noted that there is a tendency to view the consumption of red meat and alcohol-fueled social gatherings as symbols of social status and affluence.

Thus, Nyamachoma has developed through modern urbanization and marketization while building upon past pastoral and tribal traditions, becoming one of modern East Africa's “national foods,” “social foods,” and “cultural identities.”

Fun Facts and Interesting Stories About Nyamachoma

It is believed that the first slice is the most delicious.

The first piece of meat cut from the roast is called nyamachoma.

• The juiciest
• The aroma of charcoal-fired cooking is the best.

It is customary to offer the first slice to elders or_ guests.

This act also carries connotations of “respect” and “hospitality.”

People often don't use forks or knives.

In the country of origin, especially in casual settings,

• by hand
• gnaw around the bone

The style is ordinary.

Many people say, “It tastes better when eaten with your hands,” and the appeal lies in this primal way of eating that connects you directly with the meat.

The longer the baking time, the better the Nyamachoma

Nyama Choma is not a dish that comes out immediately after ordering.

• Wait 30 minutes to 1 hour
• Waiting while chatting with a friend
• Drink beer or soda

This “waiting time” is also said to be part of the experience as Nyamachoma.

Additionally, some people feel that Nyamachoma that comes out quickly is “half-baked” or_ “not cooked properly.”

The perfect drink to pair with Nyamachoma is pretty much set in stone.

In its place of origin, the classic pairing for nyamachoma is

• Beer (local beers such as Tusker)
• Soda (like Coke or_ Sprite)
• Rarely milk tea (regional)

it is said.

The reason is that it has less fat, allowing the saltiness and charcoal aroma to shine through.

I rarely eat nyamachoma with wine.

There's a quiet debate between goat meat fans and_ beef fans.

It's apparently a common story in Kenya.

• Goat faction
  • “The Real Nyamachoma”
  • “The texture and aroma are different.”
• Beef Lovers
  • “Easy to eat and suitable for everyone”
  • “If you want to eat a lot, go for beef.”

However, the perception that celebrations and_ special occasions = goat is almost universally shared.

How to Make Nyamachoma (Authentic Style)

Ingredients (Serves 3–4)

• Goat meat (preferably bone-in)……1–1.5 kg
  ※Beef is also acceptable.
• Salt... to taste
• Charcoal (or charcoal grill)

※As a general rule, seasoning is salt only.

Preparation

1. Cut the meatinto large chunks.
   • The key is not to cut it too small.
   • If it has bones, use it as is.
2. Lightly sprinkle salt on the surface
   • Do not rub in; simply sprinkle on the surface.
   • Many people add salt just before cooking.

Cooking Method (Most Important)

1. Get the charcoal fire going properly
   • The ideal state is one of “glowing embers” where flames are kept to a minimum.
2. Place the meat on the grill.
   • First, sear the surface over high heat.
3. Move it slightly away from the heat and cook slowly.
   • return it multiple times along the way
   • Baking time: 30 to 60 minutes
   • Don't overcook it, but be careful not to undercook it either.
4. Once cooked through, it's done.
   • Surface: Fragrant
   • Medium: Slightly pink to well done (to taste)

How to eat

• Serve on a large platter and cut it up as you eat together
• Eat with your hands or_ knife only
• Side dish:
  • Gochujang (tomato + onion + salt + lemon)
  • Ugali (if available)

Arrangements and Adaptations for Production in Japan

① Meat Substitutes (Realistic)

Goat meat is difficult to obtain, so the following are recommended.

Lamb (shoulder, leg)

Its flavor is similar to goat meat, and its availability is another reason to recommend it.

Mutton

You can experience the flavor closest to authentic Nyamachoma.

Beef shank and shoulder roast

It shares characteristics with goat meat, such as having a firm texture.

※It is recommended to avoid cooking fatty parts as much as possible.

② Arrangements by Household Heating Appliance

● Frying pan (easiest method)

• Use a heavy-duty frying pan
• First sear over high heat → then cook slowly over low heat
• Covering it and steaming it makes it cook through more easily.

For best results, slightly open the lid toward the end to allow moisture to evaporate.

● Fish Grill Oven

• 40 to 50 minutes at around 200°C
• Flip halfway through
• Placing aluminum foil under the net makes cleanup easier.

Lightly oiling the surface helps prevent drying.

● Hot plate (for parties)

• Start at high heat → then cook slowly at medium heat

By grilling and eating together, we can recreate Nyamachoma's “social nature”.

③ Substitute side dish

The following side dishes can be substituted to accompany Nyamachoma.

• Gochunbari →
  Tomato + Spring Onion + Lemon + Salt
• Ugali →
  White rice or_ naan or_ simple bread

④ The key to bringing out the essence of Nyamachoma

• Cut the meat into large pieces
• Enjoy the time spent baking
• Pile it on generously
• Serve portions to eat

By keeping this point in mind, you can eat more like Nyamachoma.

However, Nyamachoma often places more emphasis on how it's eaten and_ the atmosphere than on taste.

Summary

How was it?

This time, we introduced nyama choma, a beloved dish in East Africa!

It was the perfect dish for large parties and celebrations!

While there are deep cultural reasons, above all else, the most important thing is enjoying meals together with friends and family!

Please be sure to try Nyamachoma this Christmas.

Now, since there were some scenes that were a bit difficult to recreate in Japan this time as well, I introduced some alternatives available in Japan. But that can be quite a hassle too—some of you might be thinking, “I'd rather enjoy it more easily, right?”

For those who are looking for it, we've researched where Nyamachoma is available.

In conclusion, it appears that these dishes are primarily offered at specialty restaurants focusing on Kenyan and East African cuisine.

However, since there are few shops offering this and many are only available for a limited time, we recommend checking in advance before visiting a shop.

Additionally, it seems they also had booths at foreign cuisine festivals and other events outside of these specialty shops.

If you're interested, checking social media or event information makes it easier to discover.

It takes a bit of effort, but it's undoubtedly a wonderful dish worth the trouble. If you're curious, why not give it a try with your family or friends!

Thank you for watching until the end.

We will continue to write articles introducing various international cuisines, including Christmas dishes.

We would appreciate it if you could follow us on various social media platforms and stay tuned.