Nyama Choma
Kenya's most social dish — goat or beef slow-roasted over an open wood fire until charred outside and juicy inside. Eaten with bare hands, accompanied by ugali, kachumbari (tomato and onion salad) and a cold Tusker beer.
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Season meat simply with salt and pepper. No marinade — the quality of the meat and the fire are the flavour.
About 5 min
Build a charcoal fire and let it burn down to medium-hot coals with white ash. Alternatively use a gas grill on medium heat.
About 11 min
Grill the meat low and slow over indirect heat for 60–90 minutes, turning every 15 minutes and moving between hotter and cooler parts of the grill. The goal is charred exterior, completely tender and juicy interior.
About 11 min
Kachumbari: combine diced tomatoes, rinsed onion, coriander, chilli and lemon juice. Season with salt. Rest 10 minutes.
About 11 min
Ugali: boil water with a little salt. Gradually pour in maize flour while stirring constantly over medium heat. Cook, stirring vigorously for 5–8 minutes until the mixture pulls away from the sides and is very thick and stiff. Form into a mound.
About 11 min
Serve the nyama choma on a wooden board or newspaper, kachumbari alongside, with ugali. Eat with your hands.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 44 g
- Carbs
- 32 g
- Fat
- 24 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 680 mg
Contains: gluten
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Recipe by Boon Tools.