Nairobi’s Carnivore Restaurant is a temple to the ancient art of charcoal roasting, where the 'Beast of a Feast' ritual centers on a massive open-air fire pit. Masai swords laden with prime cuts are carried through the room, offering a sensory explosion of wood-smoke and sizzling fat. The technique is primal yet precise; whole legs of lamb and pork are basted continuously until the exterior achieves a mahogany char while the interior remains drippingly succulent. Exotic offerings like farmed crocodile provide a unique textural experience, possessing a firm, slightly saline quality reminiscent of monkfish, enhanced by a pungent garlic reduction. Ostrich meatballs are lean and gamey, served with a tart wild berry sauce that cuts through the richness. The ritual is punctuated by the 'Dawa' cocktail, muddled with honey and lime to sharpen the palate. This is a high-octane tasting journey where the intensity of the charcoal fire defines every bite.