I have loved this, i have subscribed. You were very articulate. In most videos, they dont tell us the degree of the oven and time the meat should bake. Thanks so much. I will try this kesho
Looks soft vizuri. Need to make for my parents soon (they like nyamchom but they are toothless) so this seems the best way forward. Also what do you guess would happen if I do it without foil? Considering there are no direct flames anyway so no blackspots.
It really comes out soft, tender and juicy every single time…and the beauty is the simplicity of the process/recipe. I believe this will really favour your parents. On the foil issue, I believe it will still work but now I’m not certain on the juiciness or tenderness. Here now you’ll have to rely on the quality of meat, conditions of the choma environment (closed or open). Foil helps the meat to cook in its own juices and fats while retaining the moisture. I can’t really assure you that it would be the same without the foil.
You can try baking using a baking tin and cover it using a lid. I have never tried this method before but it should work as long as you line the baking tray with some oil.
This is soo good. Very easily explained.
It definitely is 😋
Awesome recipe
Thank you
I have loved this, i have subscribed. You were very articulate. In most videos, they dont tell us the degree of the oven and time the meat should bake. Thanks so much. I will try this kesho
Thank you for subscribing and for your kind review. I’m glad you found it helpful, all the best tomorrow.
Subscribed
Thank you 🙏🏾
It's just before 7 am in the morning and this has just made me very, very hungry.
A good motivation to give it a try😋 it makes for a great brunch
I have to try this
Please do, it's very delicious 😋
Do you set top and bottom heat, or just top?
You can set either bottom heat only but bake for a minimum of 2hrs at 180°© or both bottom and top for 1hr-1hr 30 mins. In both set ups the meat is on the middle rack. Don't use the top heat only.
Yummy 😋
Looks soft vizuri. Need to make for my parents soon (they like nyamchom but they are toothless) so this seems the best way forward. Also what do you guess would happen if I do it without foil? Considering there are no direct flames anyway so no blackspots.
It really comes out soft, tender and juicy every single time…and the beauty is the simplicity of the process/recipe. I believe this will really favour your parents.
On the foil issue, I believe it will still work but now I’m not certain on the juiciness or tenderness. Here now you’ll have to rely on the quality of meat, conditions of the choma environment (closed or open). Foil helps the meat to cook in its own juices and fats while retaining the moisture. I can’t really assure you that it would be the same without the foil.
What happens if i don't have foil paper
You can try baking using a baking tin and cover it using a lid. I have never tried this method before but it should work as long as you line the baking tray with some oil.
That is baked meat not roast meat (nyama choma). It lacks the outer crispiness of nyama choma. Looks boiled
I'm trying this but with beef
Please let me know how it turns out ☺️
where did you get that thermometer? Need one
In Mombasa- Nawal Centre but in Nairobi you can get at any baking stores or major supermarkets
How small is that goat
It was half a goat😁
That's broiled meat not nyama choma
That's what i thought too.. I thought you grill it first then wrap it with a foil
What were the ingredients of your rub/marinade?
Plain salt and a little bit of your preferred cooking oil (ground black pepper is optional)