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!
❤️ Why you'll love it
Nyama Choma is Kenya's national dish, and for good reason. This deliciously irresistible recipe is low in calories and 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.
The goat meat is marinated in spices, perfectly grilled, 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, then cut them into smaller bite sizes.
- Pour your oil and spices into a mixing bowl and mix them.
- Blend the onions and garlic coarsely in a food processor, or 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 for even more flavor.
- 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.
You can freeze them to keep them for longer. 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 freeze them.
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 mix the spices thoroughly.
- Nyama Choma is usually prepared with just salt and pepper. Still, I like to switch it up and use my favorite spices. For extra flavor, you can use red onion, lemon juice, soy sauce, or chili pepper.
- 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 grilling it so it can come to room temperature.
- After grilling, let the meat sit for 10 to 20 minutes, covered with foil, to absorb the juices and remain juicy.
🍽️ What can I eat this recipe with?
Traditionally, this meaty delicacy is enjoyed with kachumbari salad, a fresh vegetable salad. However, nyama choma is delightfully versatile, so you can eat it with almost anything.
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
Check out these other delicious goat meat recipes!
Need more meat recipes? Try these!
📖 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.2 lbs goat meat
- Combine the olive oil with the spices.4 tablespoon olive oil, 1 tablespoon smoked paprika, 1 tablespoon bouillon powder, ½ teaspoon cayenne pepper, 1 teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon salt
- Coarsely blend the onions and garlic in a food processor.1 small onion, 3 garlic cloves
- 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.
Delicious recipe. This is one of many that split up after marinating the meat. I keep out enough meat for one, then freeze the rest in individual portions. Makes for some quick and tasty meals down the line. And with so many recipes NOT being geared for singles...
Great idea to portion and freeze. Glad you enjoyed the recipe, Tammy!
Thanks for the delicious recipe
You're welcome!