Dennis Ombachi, better known as The Roaming Chef, has again pushed the boundaries of food content after chasing down, carrying and cooking an entire ostrich in the latest episode of his wildly popular meal delivery series.
The former Kenya Sevens rugby international left fans stunned with the ambitious culinary challenge, transforming the giant bird into gourmet pulled ostrich coleslaw burgers before delivering them to unsuspecting university students in Juja.
The video, shared across Instagram and TikTok, quickly became one of his most talked-about uploads.
Filmed at the Maasai Ostrich Farm, the chef sprinted after a live ostrich across an open field, drawing on the speed and agility that once made him one of Kenya’s standout rugby sevens players.
After catching up with the bird, he wrestled it under control before hoisting it onto his shoulders and carrying it across his back, a sequence that immediately lit up social media.
Once the farm sequence ended, the video transitioned into his signature cinematic kitchen setup, where he began breaking down the bird for cooking.
He explained that ostrich is a lean red meat with a flavour and texture similar to beef but requires careful handling because it dries out much faster than traditional cuts.
After skinning and portioning the bird, he placed large cuts of meat into a pot with fresh rosemary and thyme before bringing the mixture to a boil. He regularly basted the meat before reducing the heat to allow it to braise slowly until it became fork-tender.
Once cooked, the meat shredded effortlessly into rich pulled ostrich. To maximise flavour, Ombachi strained the leftover braising liquid before enriching it with goose fat.
He explained that the added fat balances the naturally lean meat, creating a richer, juicier filling without overpowering the ostrich’s distinctive taste.
Preparing the coleslaw, Ombachi seasoned fresh vegetables with salt and sesame seeds before introducing toasted ugali flour. Rather than using the maize flour as a thickener for the meat, he mixed it directly into the coleslaw.
The toasted flour absorbed excess moisture released by the cabbage, preventing the burger buns from becoming soggy during transport.
As with previous episodes in his meal delivery series, Ombachi’s cooking did not end in the kitchen. Before packing the burgers, he invited his children, whom he affectionately calls his “little ministers of enjoyment” and his “favourite little humans”,to taste the meal.
Ombachi revealed that he sourced the bird through the Maasai Ostrich Farm, saying the collaboration aimed to highlight ethical ostrich farming while introducing more Kenyans to an alternative source of protein.
He also announced that viewers had not seen the last of the bird. Instead of using only selected cuts, he plans to prepare the entire ostrich over several episodes.
Promising to cook it “from head to toe,” Ombachi said the series reflects his commitment to sustainability by ensuring no usable part of the animal goes to waste.
