📝 About This Recipe
Nyama Choma, Swahili for 'roasted meat,' is the undisputed king of Kenyan social gatherings and celebratory feasts. This recipe focuses on tender, bone-in goat meat, slow-roasted over charcoal to achieve a smoky, charred exterior and a succulent, melt-in-your-mouth interior. Simple seasonings allow the natural richness of the grass-fed goat to shine, creating a primal and deeply satisfying culinary experience that brings the spirit of Nairobi right to your backyard.
🥗 Ingredients
The Meat
- 2 kg Goat Leg or Shoulder (bone-in, cut into large chunks or kept as a whole joint)
- 2 tablespoons Coarse Sea Salt (essential for the signature crust)
The Basting Liquid (The Secret)
- 1 cup Warm Water
- 4 cloves Garlic (crushed into a paste)
- 1 inch Ginger (freshly grated)
- 2 tablespoons Vegetable Oil
Kachumbari (Fresh Salsa Salad)
- 3 large Red Tomatoes (firm and finely diced)
- 1 large Red Onion (very finely diced)
- 1 bunch Fresh Cilantro (Dhania) (finely chopped)
- 1-2 pieces Bird's Eye Chili (seeded and minced for heat)
- 1 piece Lemon (juiced)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare your grill by lighting a generous amount of charcoal. You want a medium-low heat for slow roasting; you should be able to hold your hand 5 inches above the grate for about 6-8 seconds.
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2
While the coals are heating, pat the goat meat completely dry with paper towels to ensure a good sear.
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3
In a small bowl, whisk together the warm water, crushed garlic, grated ginger, and vegetable oil to create your basting solution.
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4
Generously rub the coarse sea salt all over the goat meat, pressing it into the crevices. Do not be afraid of the salt; it is the primary flavor enhancer here.
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5
Place the meat on the grill grate. If using a whole leg, place it further from the hottest coals to start a slow, indirect cook.
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6
Roast the meat slowly, turning every 15 minutes. After the first 30 minutes, begin lightly brushing the meat with the garlic-ginger basting liquid during each turn.
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7
While the meat roasts, prepare the Kachumbari. Soak the diced onions in a bowl of salted water for 10 minutes to remove their 'bite,' then drain and rinse.
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8
In a medium bowl, toss the rinsed onions with the diced tomatoes, cilantro, chilies, and lemon juice. Season with salt and pepper, then refrigerate until serving.
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9
Continue roasting the goat for 1 to 1.5 hours in total, depending on the thickness. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
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10
For the final 10 minutes, move the meat to the hottest part of the grill to develop a dark, crispy charred crust (the 'choma' effect).
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11
Remove the meat from the grill and transfer it to a wooden cutting board. Cover loosely with foil and let it rest for at least 15 minutes to allow juices to redistribute.
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12
Carve the meat into bite-sized chunks using a sharp cleaver, ensuring everyone gets a bit of the crispy exterior and the tender interior.
💡 Chef's Tips
Always use room temperature meat to ensure even cooking throughout the thick cuts. Don't rush the process with high heat; goat meat can become tough if cooked too quickly. If you cannot find goat, a fatty cut of lamb shoulder is the best substitute for similar flavor and texture. Use real hardwood charcoal rather than briquettes for the most authentic smoky 'safari' flavor. Keep the Kachumbari chilled until the very last second to provide a crisp, cold contrast to the hot, fatty meat.
🍽️ Serving Suggestions
Serve with a large portion of Ugali (maize meal porridge) to soak up the meat juices. Add a side of Sukuma Wiki (braised collard greens) for a balanced Kenyan plate. Provide a small bowl of extra coarse salt on the side for dipping individual pieces of meat. Pair with a cold Kenyan lager or a refreshing ginger beer to cut through the richness of the goat fat. Serve on a large communal wooden platter for an authentic, family-style experience.