Nyama choma recipe

Bone-in goat salted and nothing else, roasted slowly over charcoal embers and chopped on the board.

1 hour and 40 minutesmedium9 ingredients

Ingredients

• 1500 g goat meat on the bone
• 2 tsp salt
• 1 tsp black pepper
• 1 lemon
• 2 tomatoes
• 1 red onion
• 1 green chili
• 1 bunch coriander leaves
• 400 g maize flour

How to make Nyama choma

1. Ask the butcher for 1.5 kg of bone-in goat - ribs, leg or shoulder left in large slabs. Nyama choma is never cubed or threaded onto skewers; that is mishkaki.
2. Rub the meat with 2 teaspoons of salt and 1 teaspoon of black pepper. No oil, no marinade: salt and charcoal smoke are the whole seasoning.
3. Burn charcoal down to grey embers and set the grate high, 25 to 30 cm above the coals. The meat roasts in the heat, never over flames.
4. Lay the slabs on the grate and cook 45 to 60 minutes, turning every 10 minutes, until the fat has rendered and the meat pulls away from the bone.
5. Meanwhile make kachumbari: dice 2 tomatoes, 1 red onion and 1 green chili, toss with the juice of 1 lemon, a chopped bunch of coriander and a pinch of salt.
6. Boil 1 litre of water, rain in 400 g of maize flour while stirring hard, then press and turn the ugali against the side of the pot for 10 to 15 minutes until it is stiff enough to hold a dome.
7. Rest the meat 5 minutes, then chop it on a wooden board into bite-sized pieces, bone and all.
8. Serve on the board with the ugali and the kachumbari, eaten with the hands.

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