Nyama choma at home: the fire, the cuts, the timing
Most home choma fails on the fire, not the marinade. Two heat zones, warm meat, big pieces — and ten minutes of rest at the end.
Read it →Notes from behind the counter — how to pick meat that is actually fresh, how much to buy for a crowd, and what to do with the cuts people usually walk past.
Most home choma fails on the fire, not the marinade. Two heat zones, warm meat, big pieces — and ten minutes of rest at the end.
Read it →Goat is lean, full of connective tissue, and unforgiving of medium heat. The cut, the salt and the two hours are what decide whether it falls apart or fights back.
Read it →It is oxidation, not spoilage — most of the time. How to tell the difference, and how to store beef so it lasts the week.
Read it →250 g per adult for a plated meal, 200 g for a buffet, plus 40% if it is on the bone. The arithmetic we use when cutting for events.
Read it →Bone, trim and water take weight off every cut. Here is how much of your kilo survives the pot, which cuts shrink most, and how to check any butchery in twenty seconds.
Read it →Stewing beef, sirloin, ribeye, mince, oxtail, matumbo — what each cut does well, and what to ask for if you know the dish but not the name.
Read it →Bright red is not proof of freshness. Four things a butcher checks before buying — and the one question worth asking at any counter.
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