Although beef as a meat dish has taken a beating all over the world, there is yet an ample amount of beef in the Kenyan diet. There is an abattoir in almost every county in Kenya and the communities of the Northern and the Southern parts of the Rift Valley predominantly survive on cattle rearing, which subsequently is distributed around the country. The common livelihood in some parts of North Eastern Kenya is cattle rearing and the animals are transported to Nairobi for processing in various formS.
There are numerous ways of enjoying a delightful beef dish in Nairobi. The most common beef delicacy is nyama choma. Nyama choma is Kiswahili for roast meat. It is a widespread method of making beef where the meat is roasted over an open fire under low heat until it is cooked all the way inside. It is rare to find rare nyama choma as most Kenyans prefer their meat fully cooked. The other common beef dishes include beef stew, which is close to being a must-have dish in every Kenyan home.
Other variations of beef include processed beef that eventually finds its way onto the shelves as corned beef, beef sausages and stuffed beef meats. There is one or more butcheries in literally every town in Kenya, and almost one on every street in Nairobi. These sell fresh beef chops and in some one will find minced beef commonly called nyama kima. There is a variety of accompaniments with a beef dish. The most common is ugali, a compact pottage made from maize four with no additives.
Ugali is the staple food of most Kenyans. It is common to find vegetables as a common accompaniment to ugali and beef. Vegetables with beef dish can be cooked or fresh salads called kachumbari. Nairobi has an abundance of nyama choma joints and even more places to enjoy beef stew. The easiest way to start an exploration of these two common dishes is to stop by any butchery or hotel and ask for either one. The variety off such simplicity is astounding. The quality can move from great to just above palatable. It is an exciting way to sample Nairobi.