📝 About This Recipe
Transport your senses to the bustling grill-side stalls of East Africa with this iconic Halal-certified feast. Nyama Choma, which literally translates to 'burned meat,' features succulent goat or beef slow-roasted over charcoal until the exterior is beautifully charred while the inside remains tender and juicy. Paired with a sturdy, comforting mound of Ugali and a zesty Kachumbari salad, this dish represents the heart of Kenyan hospitality and communal dining.
🥗 Ingredients
The Roast (Nyama Choma)
- 1.5 kg Goat meat or Beef ribs (Halal certified, bone-in, cut into large chunks)
- 2 tablespoons Vegetable oil (for brushing)
- 2 tablespoons Coarse sea salt (to taste)
- 4 pieces Garlic cloves (minced into a paste)
- 1 inch Ginger (grated)
The Staple (Ugali)
- 4 cups White cornmeal (Maize flour) (finely ground)
- 6 cups Water (purified)
- 1 tablespoon Unsalted butter (optional, for a silky finish)
Kachumbari (Fresh Salsa)
- 2 medium Red onions (very thinly sliced)
- 3 large Roma tomatoes (firm, diced)
- 1/2 cup Fresh cilantro (Dhania) (finely chopped)
- 1-2 pieces Fresh red chili (deseeded and minced)
- 1 whole Lemon juice (freshly squeezed)
👨🍳 Instructions
-
1
Prepare your charcoal grill for indirect heat. You want a medium-hot fire where you can move the meat away from the direct flame to prevent burning before it is cooked through.
-
2
Pat the meat dry with paper towels. Rub the meat thoroughly with the minced garlic, ginger, and a generous amount of coarse sea salt.
-
3
Place the meat on the grill. If using a traditional grill, start with the fatty side down to render the fat. Sear each side for 5-7 minutes until a brown crust forms.
-
4
Move the meat to the cooler side of the grill, cover, and let it roast slowly for about 45-60 minutes. Turn occasionally and brush with a little oil to keep it moist.
-
5
While the meat roasts, prepare the Kachumbari. Soak the sliced onions in a bowl of salted water for 10 minutes to remove their 'bite,' then rinse and drain.
-
6
In a medium bowl, toss the onions, tomatoes, cilantro, and chilies with lemon juice and a pinch of salt. Set aside in the fridge to let the flavors marry.
-
7
For the Ugali, bring 6 cups of water to a rolling boil in a heavy-bottomed pot (sufuria).
-
8
Slowly add half of the maize flour to the boiling water, whisking constantly with a wooden spoon (mwiko) to prevent lumps from forming.
-
9
Once the mixture starts to thicken into a porridge-like consistency, add the remaining flour gradually while stirring vigorously.
-
10
Use the back of the wooden spoon to press the dough against the sides of the pot to break up any flour pockets. This requires some muscle!
-
11
Reduce heat to low, cover the pot, and let the Ugali steam for 10 minutes. The Ugali is ready when it pulls away from the sides of the pot and smells like toasted corn.
-
12
Turn the Ugali out onto a plate and use the spoon to shape it into a smooth dome.
-
13
Remove the meat from the grill once it reaches an internal temperature of 70°C (160°F). Let it rest for 10 minutes before carving into bite-sized pieces.
-
14
Serve the hot, carved Nyama Choma alongside the Ugali and a generous heap of fresh Kachumbari.
💡 Chef's Tips
Always use meat with a bit of fat on it; the fat renders during the slow roast to keep the Nyama Choma succulent. For the smoothest Ugali, never stop stirring during the first 5 minutes of adding flour to avoid stubborn lumps. If you don't have a charcoal grill, an oven set to 180°C followed by a quick broil will work, though you'll miss the smoky aroma. Authentic Kachumbari relies on very thin onion slices; use a mandoline if you have one for a professional touch. Don't over-salt the meat initially; you can always serve extra salt on the side for dipping, which is the traditional Kenyan way.
🍽️ Serving Suggestions
Serve with a side of sautéed Collard Greens (Sukuma Wiki) for a complete Kenyan experience. Pair with a cold glass of fresh ginger limeade or a non-alcoholic malt beverage. Provide a small bowl of extra salt and minced bird's eye chilies for those who like an extra kick. Eat with your hands! Pinch a piece of Ugali, make a small indentation with your thumb, and use it to scoop up the meat and salsa.