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. 

Cattle rearing seems to be business that will be hard to depart from Africa, even though is old as man.
Beef dish is one of dishes that many Africans will like eating, but challenge here is the health implication of eating those beefs as an adult.   


"...Ugali is the staple food of most Kenyans..." what does Ugali like?

Quote from: Christian Okoye on 2013-06-27 13:59
"...Ugali is the staple food of most Kenyans..." what does Ugali like?

I think ugali is closest to foo foo or pounded yam of West Africa. It is a thick solid paste made from white maize flour. There is also a derivative among some communities where it is brown and made from sorghum flour.

Ugali has a flat taste and thus takes on the flavor of whatever stew accompanies it. It is quite versatile and can be eaten with tea for breakfast (very hush hush and only at one's home not in public) or with greens, meats, and practically any stew.

Ok, that is rightly understood, can we say that Africans are prone to eating starch food? because all these food you mentioned that are closest are consume in virtually every home in Africa's land.
I'm not surprise when you explained Ugali to be one of food from maize family. What could cause this uniformity of pattern of eating by Africans?

Quote from: Christian Okoye on 2013-06-28 10:50
...can we say that Africans are prone to eating starch food? ...What could cause this uniformity of pattern of eating by Africans?

Could be God or Creation knew we need the energy in the absence of super-automation.  Or maybe the West has super automation because they do not have the energy giving diet. No idea really. I had never even thought of it.

Through Cokoye, I am beginning to see that Africa as a people have the same types of dishes, just under different names and how it is cooked, but the content, food eating pattern etc remain the same.
As days go by more similarities of Africa is reviewed in Cokoye, what this means is that if Ghanaian travel to Kenya he/she won't find it difficult enjoying local dishes in Kenya etc

Quote from: Christian Okoye on 2013-06-28 21:58
Through Cokoye, I am beginning to see that Africa as a people have the same types of dishes, just under different names and how it is cooked, but the content, food eating pattern etc remain the same...what this means is that if Ghanaian travel to Kenya he/she won't find it difficult enjoying local dishes in Kenya etc

True! As historians tell us, African are generally the same people. The political divisions are what make us think we are different. We are all either Bantu, Nilotes, or Cushite, and the three large sub-groups tend to do many things in very similar ways.

We focus on differences such as religion, skin color, and the languages we speak to prove the illusion of difference even though all humanity and most especially Africa are integrally the same.

I think if a traveler visits any new land with the mind that we are all One Creation, it is easier to blend into the new-ness they will find there. For instance, there is a stark difference in the cooking methods of West and East Africa. (I know coz I have interacted closely with people from several West African nations).

So the change in taste alone may cause the critical traveler to think things are not as they are 'back home' whereas they really are the same basic dishes.