How to make aged beef the Luhya way video and recipe. The aged beef a type of the Luhya delicacy enyama esike, is a special meal reserved for special guests. When served, acknowledge your host’s reverence of being honored by your presence. Because, basically they are sharing with you the very best of their granary.
Enyama esike is a Luhya delicacy that begins by using gentle heat to seal beef or lamb, and then ageing the meat over a few days to perfection. While enyama esike is similar to aliya found among the Luo, there are subtle differences. With aliya the smoke or sun drying does most of the work; but with enyama esike, done right, ageing the sealed meat in a natural cool environment is where the delightful taste is at.
Often, the ageing is done by placing the sealed meat in an old pot holding ash for making munyu musherekha. One thing about the sealing. I use the term loosely as the meat is prepared in chunks. This means that the meat does not cook through as chunks will take a while before it cooks through. Compare with alia where the beef/lamb is cut down into strips.