Nyama Choma
Kenyan roasted meat - goat or beef simply seasoned and slow-roasted over coals. This iconic dish, often referred to as the 'national barbecue', is traditionally served with ugali (a stiff maize porridge) and kachumbari (a fresh tomato and onion salsa).
🧂 Ingredients
- 1.5 kg Goat or beef ribs (bone-in)(Choose a cut with a good amount of fat for flavor and moisture. Goat ribs are traditional, but beef ribs are also excellent.)
- 2 tbsp Coarse sea salt or kosher salt(Adjust to your preference, but don't be shy as it's the primary seasoning.)
- for serving Ugali(Prepare according to your favorite recipe or package instructions.)
- for serving Kachumbari(A fresh salsa typically made with chopped tomatoes, onions, chili peppers, cilantro, and lime juice. Prepare ahead of time.)
👨🍳 Instructions
- 1
Prepare the charcoal fire. Arrange charcoal in a mound and light it. Allow the charcoal to burn until it is covered in a fine layer of gray ash and glowing red embers (coals). This indicates a steady, medium-low heat. Aim for a cooking temperature around 120-150°C (250-300°F) if using a thermometer, or ensure you can hold your hand about 15 cm (6 inches) above the coals for 5-7 seconds.
⏱️ 30-45 minutes - 2
Season the meat generously on all sides with the coarse salt. Ensure an even coating. If the meat is in a large piece, you can make a few shallow scores in the fatty parts to help the salt penetrate.
⏱️ 5 minutes - 3
Place the seasoned meat on the grill grate, positioned over the prepared coals. The goal is indirect heat and slow cooking. If the heat is too intense, you may need to move the coals to the sides of the grill and place the meat in the center, or raise the grill grate further.
⏱️ 2 hours - 2 hours 30 minutes - 4
Roast the meat slowly, turning it every 20-30 minutes to ensure even cooking and charring. The meat is done when it is tender, has a deep brown, slightly charred exterior, and the internal temperature reaches at least 71°C (160°F) for beef or 74°C (165°F) for goat. The juices should run clear when pierced with a fork or skewer.
⏱️ 2 hours - 2 hours 30 minutes - 5
Once cooked, remove the meat from the grill and let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. Slice or chop the meat into serving portions.
⏱️ 10-15 minutes - 6
Serve the hot Nyama Choma immediately with freshly prepared ugali and kachumbari salad on the side. Enjoy the smoky, savory flavors.
💡 Pro Tips
- ✓Low and slow cooking is crucial for tender, flavorful Nyama Choma. Avoid high, direct heat which can burn the outside before the inside is cooked.
- ✓The beauty of Nyama Choma lies in its simplicity. Resist the urge to add other spices; the salt and smoke are the stars.
- ✓For an authentic experience, serve with a cold Kenyan beer like Tusker.
- ✓Ensure your charcoal is fully converted to glowing coals before placing the meat on the grill for consistent heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Goat ribs (Mbuzi Choma) are the most traditional and highly recommended.
- Beef ribs or brisket can be used as an alternative.
- Chicken (Kuku Choma) can be prepared similarly, but will require a shorter cooking time (approximately 45-60 minutes).