Every cut.
Slow-turned.
Wood-fired.
Whole goat quarters over acacia-wood coals. Cold Tuskers. Kachumbari cut fresh. Pull up a plastic chair — the pit's been burning since noon.
The Menu & More
What's on the
pit today
Browse, add to your order, and we'll have it ready when you arrive. Prices in KES.
Goat Ribs
Mbavu za Mbuzi
KES 950
per kg
Slow-turned over acacia coals for 3 hours. Bark crust. Falling off the bone.
When the fire
burns hottest
Saturday
12:00 – 18:00
Whole Goat Roast
Pre-order required · Min. 4 people
Sunday
11:00 – 17:00
Family Kilo Special
Ribs + ugali + kachumbari
Friday
17:00 – 22:00
After-Work Grill
Happy hour Tuskers till 7pm
Daily
11:00 – 23:00
Open Pit
Walk-in always welcome
Whole Tilapia
Samaki wa Kuchoma
KES 650
per fish
Lake tilapia, butterflied and grilled over wood coals with rosemary and lemon.
"Came back from Toronto after 4 years. First stop was Choma. The ribs still taste exactly like the Naivasha roadside stop I grew up on. Nothing has changed. That's everything."
Wambui Kamau
Westlands, Nairobi
February 2026
Chicken Quarter
Kuku Choma
KES 480
per quarter
Free-range chicken. Marinated in garlic, ginger, and green chilli. Grilled till golden.
Find the pit
Off Ngong Road, behind the old Nakumatt. Look for the smoke. Follow your nose.
Mutura
Mutura
KES 200
per serving
Traditional Kenyan blood sausage. Grilled on the open coals. Served with kachumbari.
"The whole goat we ordered for my father's 60th was unreal. They roasted it whole on the spit. The kachumbari was perfect — just the right bite of onion. Tuskers were cold. We stayed 5 hours."
Brian Odhiambo
South B, Nairobi
January 2026
Goat Chops
Nyama ya Mbuzi
KES 1,100
per kg
Prime goat shoulder chops. Rubbed with sea salt and rosemary. Rested over low coals.
Saturday afternoon. Full table. Cold Tuskers.
@njeri_eats
"Kila Jumamosi. Every Saturday. The tilapia here reminds me of home in Kisumu. The smoke, the smell — I close my eyes and I'm at the lakeside."
Achieng' Otieno
Kibera, Nairobi
February 2026
Fresh kachumbari. Cut to order.
@nairobi_bites
15
Years at the pit
Grill Master
The man behind the smoke
Kamau Njoroge has been
turning the spit since 2009
He started at a roadside stop outside Naivasha — a borrowed jiko, a borrowed knife, and a goat his uncle sold him for KES 3,000. No marinade. Just salt, smoke, and patience.
Now he runs the pit at Choma with the same philosophy: no gas, no shortcuts, no marinades that cover up bad meat. Every goat is sourced from the same Maasai farmer in Kajiado. Every fire starts with acacia wood.
"The smoke knows," he says. "You can't rush it. When the fat starts rendering and the bark sets — you'll hear it. That sound is the meat telling you it's ready."
12+
Cuts mastered
8–12
Goats per weekend
Acacia
Wood type
Pull up a chair.
We'll keep the coals burning.
Walk-ins always welcome, but weekends fill fast by 1pm. Book ahead for the whole goat roast.