Nyirinyiri (Camel Meat)
Nyirinyiri is very tiny tender pieces of meat. It is stored in the oil that was cooked in and lasts very long without refrigeration. It can be eaten on its own as a breakfast snack or served with mandazi for special guests or even sprinkled on other foods to liven up the flavour. It is a typical dish among Borana, Gabra,Rendille, and other pastoralists’ communities
Ingredients
1½ kg camel meat
½ kg camel hump (544 g)
1 tsp. (6 g) salt, iodized
Preparation 15 minutes | Cooking 1 hour 15 minutes | Serves 4
• Cut camel hump into large pieces and put in a heated pan. This is to remove the oil from the hump which was then used in the Nyirinyiri.
• Cut the camel meat into small pieces and remove tendons and any other inedible part.
• Put the meat in a cooking pot and add a pinch of salt (this is optional as camel meat is usually salty.)
• Leave to boil. Before the meat juices runs out, add the prepared camel hump oil (257 g). Keep tirring so that it does not stick to the pan.
• Cook until ready then serve.
Nutrition data per 100g of recipe:
Energy 2,171 kJ/ 521 kcal │| Fat 33.6 g │| Carbohydrates 20.0 g │| Protein 34.6 g |│ Fibre 0.0 g │
Vitamin A 1 mcg |│ Iron 6.9 mg │| Zinc 3.62 mg
Kenyan Food Recipes download pdf
