COPPERNyama choma recipe
Goat meat on the bone, salted and roasted over a wood or charcoal fire, eaten with the hands alongside kachumbari and ugali.
Ingredients
- 1500 g goat meat on the bone
- 3 tsp salt
- 3 tomatoes
- 1 red onion
- 1 chili pepper
- 1 lemon
- 1 bunch coriander
- 400 g white maize flour
- 1000 ml water
How to make Nyama choma
- Light a charcoal or wood fire and let it burn down to glowing embers, about 30 minutes.
- Cut 1.5 kg goat meat on the bone (ribs, leg or shoulder) into large pieces and rub them with 3 tsp salt.
- Set the meat on a grill well above the embers and roast it, turning often, until browned outside and cooked through, about 1 hour.
- Meanwhile make kachumbari: slice 3 tomatoes, 1 red onion and 1 chili, add chopped coriander, the juice of 1 lemon and a pinch of salt.
- Make ugali: bring 1 litre of water to the boil, rain in 400 g white maize flour and stir hard for 10 minutes until it forms a stiff mass.
- Chop the meat into bite-size pieces on a board, sprinkle with salt and eat with your hands with the kachumbari and ugali.
What is Nyama choma?
Nyama choma is a traditional dish from Tanzania, grilled, and takes about 1 hour and 50 minutes from start to finish. It is built around goat meat on the bone and white maize flour. The recipe below uses 9 ingredients and is written out step by step.
How long does Nyama choma take?
At 110 minutes it is quicker than 55% of the 586 dishes in Copper's atlas. Copper's atlas has 3 dishes built on goat meat on the bone. The method runs to 6 steps, the longest being 30 minutes.
Any tips for making Nyama choma?
Grill the salted goat well above glowing embers, not flames, and turn it often so it browns evenly while cooking through.
How Nyama choma compares
Hard to find elsewhere: white maize flour (2) and goat meat on the bone (3).
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