In a bowl, mix salt, black pepper, crushed garlic, and grated ginger. Rub this mixture all over the meat. Pour a little lemon or lime juice over the meat. Cover and let it marinate in the refrigerator for at least 2 hours, or for best results, overnight.
Tanzanian Nyama Choma (Grilled Meat)
- Total time - 3 hours
- Preparation - 15 minutes
- Marinating time - 2-4 hours
- Grilling time - 1-1.5 hours
- Servings: 4
- Country: Tanzania
Nyama Choma is a dish that embodies the joy of sharing. It is incredibly simple to prepare, yet the flavor is complex thanks to the long, slow grilling that transforms the meat into a juicy and smoky experience. Try this recipe to bring a piece of East Africa to your table.
Ingredients
For the Nyama Choma
- 1 kg goat or beef, bone-in (e.g., ribs or leg)
- coarse salt
- black pepper
- 2 cloves garlic, crushed
- 1 teaspoon fresh ginger, grated
- juice of a lemon or lime
For the Kachumbari salad (side dish)
- 2 tomatoes, diced
- 1 onion, finely chopped
- 1 chili pepper (optional), chopped
- fresh cilantro, chopped
- lime juice
Instructions
Step 1: Marinate the meat
Step 2: Prepare the grill
Light a charcoal grill and let the coals burn down to a medium-low heat. The key to authentic Nyama Choma is slow grilling over indirect heat.
Step 3: Grill the meat
Place the marinated meat on the grill. Grill for about 1 to 1.5 hours, turning occasionally. The goal is a slow cook that makes the meat incredibly tender and smoky, without burning the outside. The meat should be cooked through but still very juicy.
Step 4: Prepare the Kachumbari
While the meat is grilling, prepare the salad. Finely chop the tomatoes, onion, and chili pepper. In a bowl, mix with chopped cilantro, a squeeze of lime juice, and salt to taste.
Step 5: Serving
Once the Nyama Choma is cooked, remove it from the grill and let it rest for a few minutes. Slice into pieces and serve hot, accompanied by the fresh Kachumbari salad and optionally with ugali or roasted potatoes.