For many Kenyan diners, the idea of eating raw or barely cooked food could have sounded like an invitation to trouble.
A steak arriving pink in the middle could prompt a return to the kitchen. Raw fish was mainly associated with adventurous foreign diners. And the thought of minced raw beef, dressed with egg yolk and seasonings, was enough to keep most diners within the territory of nyama choma, stew and fried meat.
