Kenya / Main
Nyama choma
Goat meat grilled slowly over coals in large pieces, with kachumbari and ugali.
Ingredients
- Goat meat, leg or ribs, in large pieces2 kg
- Lemons3
- Garlic6 cloves
- Vegetable oil60 ml
- Tomatoes4
- Red onion2
- Coriander30 g
- Chilli1
- Maize flour, for the ugali400 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Rub the meat with salt, pepper, the juice of two lemons, crushed garlic and oil. Leave it an hour.
Light the coals and let them ash over. The heat is right when you can hold a palm above the grate for five seconds.
Lay the meat on in whole pieces and grill, turning every ten minutes, for an hour and twenty.
Mix the diced tomato, onion, coriander and chilli with lemon juice and salt; that is kachumbari.
For the ugali bring a litre of water to the boil, rain in the flour, stirring constantly with a wooden spoon, and work it fifteen minutes into a firm mass.
Rest the meat ten minutes, cut it small across the grain and serve with ugali, kachumbari and salt.
