East and Southern Africans have a way with meat which rivals the skills of Latin Americans or Niger’s nomads. Kenyan and Ugandan pride themselves in making the best “nyama choma” or roasted meat. The ingredients can be as simple as oil, salt and pepper, or a couple more spices can be added to the marinade. With such simple marinades, results will depend on the roasting technique. The best chefs will know how to keep the meat juicy and moist regardless or where it is roasted, a charcoal grill or the oven’s broiler (see tip below..).