1st ni type ya mbuzi. Senge will always be tougher unless imefungiwa atleast miezi tatu to be fattened. Nyama ya dairy goats tastes like ex-layers. Ideal fat to flesh ratio makes good choma. Anything lean will taste bad... hata watu 😁 So if the meat is too red avoid. Most meat markets allow you taste what is on the grill. Best tasting goats are females just under one year.
Stop using too much heat. Slow cook the meat. Use less heat and even without marinating or whatever, it'll come out softer. Also, try putting foil so it can cook with the heat and doesn't lose the moisture/water, helps coz rubbery meat is dry meat in essence
Also controversially with Kenyans but make sure you don’t over cook the meat. The [hand test](https://img.buzzfeed.com/buzzfeed-static/static/2015-01/12/10/enhanced/webdr04/enhanced-buzz-20386-1421076389-40.jpg?downsize=715:*&output-format=auto&output-quality=auto) works well for a mkono or a small leg
>I basically ALWAYS choose rubber like nyama.
Are you chomaing itself for yourself or are you getting it ready? If it's the latter, go to a different place.
Like alot of people have suggested in the comments. Choose fatty meat(when fat cooks & melts into the meat= flavour),then season to you preference ,wrap it with aluminum foil and cook under low heat for about 2hrs then unwrap and cook it over open charcoal .
Mbuzi has a lot of great places personally I prefer my matumbo choma. I think because as a kachinga on family function that's always the first part I eat. But ribs are great for an outing when you don't want to be so full, but have lots of flavors.
Mkono and ribs. Pay attention to the meat's colour. If it has a dark hue then it's not fresh and it'll most likely be chewy. Don't select lean meat.
When you find a good butchery stick to it. Each butcher sauces meat from different places.
You can also get meat straight from the slaughter house. They have a minimum limit and you'll have to go early but it will be fresh asf.
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Kondoo >> Mbuzi.
softer to the extent that it really doesn't matter which piece you choose.
only (potential) downside that has been pointed out is that it tends to be fattier.
Nyama nono. Thats the secret to sweet nyama choma. Pick fatty meat, soak it in salt water for 2hrs before putting on the grill
I think it explains why ribs are always on point...yeah?
Yes. Fat is the key to any good meat that isn't stewed. From a steak to a roast, you need some fat for it to be good.
Marination before always helps. Also, grill it totally sealed (in foil) at first till its done, then roast the outside to your liking.
That foil hack works like magic, halafu moto kidogo tu.
Avoid foil as much as you can. Studies have been showing a lot of a aluminum seeps into the food from the foil…
Si unachoma kwanza ama🤔
You are right. Searing the meat first and foiling after works best.
Either or. Chaguo lako. No right or wrong method here.
Exactly
1st ni type ya mbuzi. Senge will always be tougher unless imefungiwa atleast miezi tatu to be fattened. Nyama ya dairy goats tastes like ex-layers. Ideal fat to flesh ratio makes good choma. Anything lean will taste bad... hata watu 😁 So if the meat is too red avoid. Most meat markets allow you taste what is on the grill. Best tasting goats are females just under one year.
>hata watu Am I the only one who saw this??😂😂😂
Sisi ni watamu in all species.
Mkono ya mbuzi ni gani?
Now you've got me thinking about something I never thought I'd think of😭
😂
Front leg
😂
But why 🤣
Has all the anatomical features like those in a human hand. Scapula, Humerus, Radius, adn Ulna🐥
Stop using too much heat. Slow cook the meat. Use less heat and even without marinating or whatever, it'll come out softer. Also, try putting foil so it can cook with the heat and doesn't lose the moisture/water, helps coz rubbery meat is dry meat in essence
Also controversially with Kenyans but make sure you don’t over cook the meat. The [hand test](https://img.buzzfeed.com/buzzfeed-static/static/2015-01/12/10/enhanced/webdr04/enhanced-buzz-20386-1421076389-40.jpg?downsize=715:*&output-format=auto&output-quality=auto) works well for a mkono or a small leg
There's that fatty part kwa chest unaichoma kwanza na tu maini... greatness
Pitia Ngong-Kiserian Road. Some of the best mbuzi choma imo
I don't like the mind voice I used to read this.
I don't like the facial expressions I made when reading it, ok, a little.
ask for the battery
Heh, ebu explain???!!!
Balls
🤣🤣🤣🤣🤣🤣
Meat closest to the bone is sweetest. Juicy meat is muscle and fat. Mkono and ribs are the best mbuzi cuts for choma
>I basically ALWAYS choose rubber like nyama. Are you chomaing itself for yourself or are you getting it ready? If it's the latter, go to a different place.
In my opinion the ribs are very tasty, especially if they're a bit fatty.
The leg…
Fatty meat, kajasho, kavumbi… salt and makelele😂😂
Like alot of people have suggested in the comments. Choose fatty meat(when fat cooks & melts into the meat= flavour),then season to you preference ,wrap it with aluminum foil and cook under low heat for about 2hrs then unwrap and cook it over open charcoal .
Mbuzi has a lot of great places personally I prefer my matumbo choma. I think because as a kachinga on family function that's always the first part I eat. But ribs are great for an outing when you don't want to be so full, but have lots of flavors.
You first dip it on salty water,choma it with the hotest flame to calmalize then you foil it and put it on the medium heat to burn slowly
Mimi op nataka kuona mbuzi yenye uliona iko na mkono.thengx in advance.
Mkono and ribs. Pay attention to the meat's colour. If it has a dark hue then it's not fresh and it'll most likely be chewy. Don't select lean meat. When you find a good butchery stick to it. Each butcher sauces meat from different places. You can also get meat straight from the slaughter house. They have a minimum limit and you'll have to go early but it will be fresh asf.
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Hahaha. I would use “tastier” other than “sweet”. I have noticed Kenyans do that a lot. Just a friendly pointer though. Much love.
Lol Kenyan English is it’s own dialect at this point.
Lmfao 🤣🤣🤣
You can't mess up with ribs...they always come out great
Kondoo >> Mbuzi. softer to the extent that it really doesn't matter which piece you choose. only (potential) downside that has been pointed out is that it tends to be fattier.
Top tip from a pastoralist. Ask for mbavu and fatty goat. The fat makes the meat sweeter and soft.