The Swahili phrase ‘Nyama Choma’ translates to barbecue meat. In Kenya it means much more than that, it brings friends, family members and communities together celebrating good times no matter the occasion. The love for barbecue meat in Kenya can be traced back to the Maasai people, one of whose main dishes was meat grilled over an open fire.

Goat meat is often the staple of a Kenyan nyama choma, but beef, pork or even chicken will do. Chunks of meat on skewers are the usual, but you will also find whole legs or shoulders, roasted until fork-tender. Nyam Chom, as it sometimes fondly referred to, is consumed without using any cutlery, it is traditionally served on a wooden chopping board with a small pile of salt, and an almost ritualistic washing of hands precedes partaking of the meat.

Kenyans accompany this popular dish with ‘ugali’, a dense corn flour cake, and ‘kachumbari’ salad, a refreshing mix of tomatoes, onions, chili pepper and coriander. The only seasoning used for authentic nyama choma is salt and pepper, but if you prefer, you can first marinate your meat in a mixture of minced onions, minced garlic, ground ginger, hot pepper flakes and a little lemon juice.

In Kenya, any gathering is an excuse for eating nyama choma. From the finest restaurants to smoke-filled roadside shacks, grilled meat is served and enjoyed by all, and is often washed down by Tusker, Kenya’s national beer.
We have listed 5 restaurants around Nairobi where you can enjoy some of the best nyama choma in the city.

The list includes: Choma Zone, The Talisman voted as Narobi's best restaurant by the New York Times, The world famous Carnivore and Simba Saloon, Hashmi Barbecue and Grill, Nyama Choma Ranch in Safari Park Hotel, Azalea-Caribea restaurant, Tatu restaurant in the prestigious Norfolk Hotel, Nyama Choma Ranch and the Villa Rosa in Kempinski Hotel.
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