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Nyama choma — goat and beef grilling slowly over charcoal
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🇰🇪 KenyanGambar: Shyqo · CC BY-SA 4.0 ↗

Nyama Choma

Kenya's great social food: goat or beef rubbed with almost nothing, grilled slowly over charcoal until the fat crisps, then chopped on a board and eaten with the hands, with kachumbari and ugali alongside.

Sumber

Resipi oleh Kenyan home kitchens · 🏺 Tradisional · Everyday Kenyan cooking — the maize-meal, greens and grilled-meat table shared from Nairobi flats to upcountry homesteads.

Kenyan · grilled meat — An ownerless traditional dish, so no cook is credited. The cited article confirms nyama choma as grilled or barbecued goat or beef, a specialty of Kenya and neighbouring countries, typically seasoned simply and served with sides such as kachumbari and ugali. Quantities, timings and method here are this book's own.

Latar belakang di Wikipedia ↗

Tonton cara membuatnya · 3 video

Chef VaveloTHE CHEF GIRLFRIENDCook With Dan
⏱ 90 min🍽 4 hidangan🔥 520 kcal🇰🇪 Kenya
HalalBebas glutenBebas tenusuBebas kacang

Langkah

  1. Light a charcoal fire and let it burn down until the coals are covered in grey ash with no flames. Rake them to one side so you have a hot zone and a cooler zone.

    💡 Flames scorch the outside before the inside cooks. Nyama choma is grilled over embers, never over fire.

  2. Rub the meat all over with the salt (and lemon, if using) and let it sit at room temperature for 20 minutes.

  3. Lay the meat on the cooler side of the grill, fat side up, and cook slowly for 40–60 minutes, turning every 10 minutes or so. It should sizzle gently — if it spits and blackens, move it further from the heat.

  4. For the last 10 minutes move it over the hot coals to crisp and colour the outside. The meat is ready when the surface is deep brown and the juices at the bone run clear.

  5. Rest it for 5 minutes, then chop into bite-size pieces across the grain on a wooden board and bring the whole board to the table with kachumbari, ugali and a small pile of salt.

💡 Petua

  • Nyama choma is a shared, unhurried meal — meat is ordered by the kilo at a butchery-restaurant, grilled while you drink, and eaten straight off the board with everyone's hands.
  • No grill? Roast at 160°C for an hour, then finish under a hot grill for colour. It is not the same as charcoal, but it is honest and it works.
  • The traditional cut has bone and fat and takes time. Boneless lean cubes cook faster but lose most of what makes this dish worth the fire.

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