{"id":4635,"date":"2019-09-30T10:55:26","date_gmt":"2019-09-30T10:55:26","guid":{"rendered":"https:\/\/mulembenation.co.ke\/food\/recipe\/simple-enyama-esike-recipe-tasty-traditional-luhya-meat-delicacy\/"},"modified":"2021-12-16T06:58:36","modified_gmt":"2021-12-16T06:58:36","slug":"simple-enyama-esike-recipe-tasty-traditional-luhya-meat-delicacy","status":"publish","type":"post","link":"https:\/\/mulembenation.co.ke\/food\/simple-enyama-esike-recipe-tasty-traditional-luhya-meat-delicacy\/","title":{"rendered":"Simple Enyama Esike Recipe: Jazz Up The Tasty Traditional Luhya Meat Delicacy Sans a Smoker or Firewood"},"content":{"rendered":"\n

Enyama esike is a traditional Luhya meat dish that uses smoke, gentle heat and time to age meat. The Luhya<\/a> are a Bantu tribe found largely in Western Kenya, with small communities in Central Uganda and Northern Tanzania. They are re-known for their rich culture that includes a cuisine to delight in. This enyama esike recipe is an easy fix fit for the modern kitchen that doesn’t have a smoker or traditional three stone firewood fireplace for cooking (mahiga<\/a>). <\/strong> Among the Luo, the Nilotic neighbors of the Luhya<\/strong>, enyama esike is known as athola<\/a>.<\/strong> <\/p>\n\n\n\n

Being Luhya<\/a> is great. The food, which every Kenyan standup joke says we absolutely love, is partly responsible for our pride in being people of mulembe<\/a>. While nothing beats having a kienyeji chicken<\/a> chased down and slaughtered (just for you) when visiting loved ones, being served enyama esike speaks a different welcome.<\/p>\n\n\n\n

This is because preparing this traditional Luhya meat delicacy requires skill and patience to prepare. Thus a bowl full of steaming enyama esike with obusuma and accompanied by your favorite traditional vegetable<\/a> – be it miroo<\/a>, kunde, chisaga or seveve<\/a> – says: We have been expecting you; and all that while we have been thinking of how to make you feel at home. <\/p>\n\n\n\n

THE TRADITIONAL LONG METHOD TO ENYAMA ESIKE<\/h2>\n\n\n\n

Traditionally, enyama esike would be prepared over days. The meat would be wrapped on a stick and placed close to the family cooking place. Specifically, it was situated at a distance where it was within the vicinity of the heat. I like to call this method the Luhya Sharawama. Then, the beef or mutton is slowly turned, being let to take in the smoke. Over the days, the juices would drip off. What would be left behind was a compact and dry chunk of meat.  <\/p>\n\n\n\n

The method of preserving meat with heat and smoke is similar to the one we described when making kivambara<\/a>. This is because meat cured this way by a skilled hand could remain good for months.\u00a0 <\/p>\n\n\n

\u00a0<\/p>\n\n

\n

\n\t

Simple Enyama Esike Recipe<\/h2>\n\t\t

\n\t\tEnyama esike is a traditional Luhya meat dish that relies on smoking, heat and time to age meat. This simple recipe is fit for the modern kitchen that doesn’t have a smoker or traditional three stone, firewood fireplace for cooking. \t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t