Nyama Choma is a delicious Kenyan goat meat delicacy you can enjoy any time of the day. It is nutritious, versatile, and oh so finger-licking good!
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❤️ Why you'll love it
Nyama Choma is the national dish of Kenya and with very good reason. This deliciously irresistible recipe is low in calories and is a good source of protein and vitamins.
In addition, making this popular dish is such a breeze. All you need to do is to grill the marinated meat, and everyone can enjoy its deliciousness.
Nyama Choma is also great for meal prep. It keeps well in the fridge or freezer, and you can use the leftovers in many ways. It’s definitely one of my favorite goat meat recipes.
💭 What is Nyama Choma?
Nyama Choma is an East African delicacy that is gaining popularity worldwide. It is a staple meal and national dish in Kenya and Tanzania. Nyama Choma is a Swahili term that means grilled meat.
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It is made of goat meat, perfectly seasoned, and cooked on a grill. The meat is marinated in spices, grilled to perfection, and served alongside a salad. It’s a tasty, hearty dish that will serve a crowd, so it is usually served on special occasions.
🥘 Equipment Used
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The traditional way to cook this recipe is over an open fire in an outdoor kitchen. Typically, this recipe is best made with a firewood grill, charcoal grill, or both.
Roasting meat over the glowing inferno of the barbecue will give it yummy smokiness and luscious aromas you will love. However, in the absence of either, an electric barbeque grill will suffice.
🧾 Ingredients Used
- Goat meat: Nyama choma is commonly made with goat meat, but some use beef or other meats. I use two pounds of goat meat for this recipe.
- Olive oil: You can use your preferred cooking oil here instead.
- Garlic cloves and onions: These will add their distinct flavor to the meat.
- Spices: Smoked paprika, bouillon powder, cayenne pepper, black pepper, cumin, and salt.
🔪 How To Make This Recipe
- Wash and drain the goat meat. Cut them into smaller bite sizes.
- Pour your oil and spices into a mixing bowl and mix them.
- Coarsely blend the onions and garlic in a food processor or you can finely chop them if you prefer.
- Put the chunks of meat into the mixing bowl, add the spices, the blended garlic and onion, and properly mix everything.
- Marinate it in the fridge for 2 hours or longer. I prefer to let it marinate overnight.
- Bring it out of the refrigerator and let it come to room temperature.
- Turn the grill to medium-low heat and arrange the meat on the grill.
- Add 2 tablespoon of salt to 2 cups of water.
- Grill the meat for 50 minutes, turning every 10 minutes and basting with the salt water.
🥫 Storing and Reheating
You can store nyama choma leftovers in the refrigerator to preserve them. Put them in an airtight container or sealable bag before refrigerating. They will keep fresh for a few days this way.
To keep them for longer, you can freeze them. To do this, spread the meat pieces on a baking tray and freeze them for an hour or two. Next, transfer them to an airtight container or freezer bag and put them in the freezer.
To defrost frozen nyama choma, place it in the refrigerator overnight. Then, you can reheat it in the microwave or a skillet.
💭 Tips and Variations
- You can use a food processor or blender to thoroughly mix the spices.
- Nyama Choma is usually prepared with just salt and pepper. Still, I like to switch it up and use my favorite spices for the recipe. You can use either red onion, lemon juice, soy sauce, or chili pepper for extra flavor.
- If you don’t have time to marinate it for long, you can try injecting the meat with the marinade or making gashes with a sharp knife and rubbing the spice inside it.
- You can use a variety of meats, including goat ribs, spare ribs, or a goat leg, in this recipe. You don’t have to use red meat, though. Try it with white meat if you want.
- I recommend removing the marinated prime Kenyan steak at least an hour before you grill it, so it can come to room temperature.
- Let the meat sit for 10 to 20 minutes, covered with foil after grilling. This will give the meat time to absorb the juices and remain juicy.
🍽️ What can I eat this recipe with?
Traditionally, this meaty delicacy is usually enjoyed with kachumbari salad, which is a fresh vegetable salad. However, nyama choma is so delightfully versatile, so you can eat it with almost anything you choose.
It is also enjoyed with rice, but I eat mine with cauliflower rice since I’m on a low carb diet. Of course, you can also eat it as is or with grilled or steamed veggies.
Enjoy Nyama choma with any of these tasty dips!
👩🍳 Frequently asked questions
Nyama Choma is a Swahili phrase that literally means “grilled meat.” It is a popular dish in East Africa, where it is typically made with goat, beef, or lamb meat. The meat is marinated in spices and then grilled over an open fire. This tasty Kenyan roast meat is served in places called nyama choma joints.
Nyama Choma is a type of Kenyan barbecue made of roasted meat. The most common type of meat used is goat meat, but other meats such as chicken, beef, short ribs, or lamb can also be used.
📚 Related Recipes
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📖 Recipe
Nyama Choma (Kenyan Grilled Meat)
Ingredients
- 2 lbs goat meat
- 4 tablespoon olive oil
- 3 garlic cloves
- 1 small onion
- 1 tablespoon smoked paprika
- 1 tablespoon bouillon powder
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon salt
Instructions
- Wash and drain the goat meat.
- Combine the olive oil with the spices.
- Coarsely blend the onions and garlic in a food processor.
- Mix the meat with the spices and the blended garlic and onion.
- Marinate for 2 hours or overnight.
- Bring it out and allow to come to room temperature.
- Turn the grill to medium-low heat and arrange the meat on the grill.
- Add 2 tablespoon of salt to 2 cups of water to a bowl.
- Grill the meat for 50mins, turning every 10 minutes and basting with the salt water.
Notes
- You can use a food processor or blender to thoroughly mix the spices.
- If you don’t have time to marinate it for long, you can try injecting the meat with the marinade or making gashes with a sharp knife and rubbing the spice inside it.
- You can use a variety of meats, including goat ribs, spare ribs, or a goat leg, in this recipe. You don’t have to use red meat, though. Try it with white meat if you want.
- I recommend removing the marinated prime Kenyan steak at least an hour before you grill it so that it comes to room temperature.
- Let the meat sit for 10 to 20 minutes, covered with foil after grilling. This will give the meat time to absorb the juices and remain juicy.
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