Nyama Choma

Nyama Choma with Ugali and Kachumbari

Kenya's iconic grilled meat, slow-cooked over charcoal and served with the classic accompaniments of ugali (maize porridge) and kachumbari (fresh tomato-onion relish). A centrepiece of family gatherings and weekends across East Africa.

Prep

30 min

Cook

60 min

Total

90 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •900 g (2 lb) goat meat with bones, cut into rib and loin pieces; beef can be substituted
• •15 g (1 tbsp) course sea salt, for seasoning the meat, plus extra for serving
• •400 g (14 oz) maize meal (cornmeal), medium-grind white maize flour; substitute fine cornmeal if needed
• •600 ml (2½ cups) water, for the ugali
• •3 whole large ripe tomatoes, firm and ripe
• •1 whole red onion, finely diced
• •1 whole small green chilli, such as serrano or jalapeño, finely chopped
• •15 ml (1 tbsp) fresh lime juice, from about 1 lime
• •10 g (¼ cup) fresh coriander leaves, chopped
• •2 g (½ tsp) salt, for the kachumbari
• •30 ml (2 tbsp) vegetable oil, for brushing the grill
• •1 whole lime, cut into wedges, for serving

Steps

1. 1 Prepare the charcoal grill: light quality hardwood charcoal and wait until the coals are glowing grey with a light ash coating, about 25–30 minutes. The heat should be medium, not flaming — you should be able to hold your hand 10 cm / 4 inches above the grate for 4–5 seconds.
2. 2 Pat the goat meat dry with paper towels. Rub all over with the course sea salt, pressing it into the flesh. Let it sit at room temperature for 20–30 minutes while the grill finishes heating.
3. 3 Make the kachumbari: core the tomatoes and dice finely. Combine with the diced red onion, chopped green chilli, coriander, lime juice and salt. Toss well and refrigerate until serving.
4. 4 Make the ugali: bring 600 ml / 2½ cups water to a rolling boil in a heavy saucepan. Slowly whisk in the maize meal a handful at a time, stirring constantly to prevent lumps, until the mixture thickens considerably (about 5 minutes). Reduce heat to low and continue stirring and pressing the dough against the sides with a wooden spoon for 15–20 minutes, until it pulls away from the sides and forms a stiff, smooth ball. Add a splash of water if it becomes too dry. Cover and keep warm.
5. 5 Oil the grill grate lightly with a cloth dipped in vegetable oil. Place the goat pieces on the grill and cook slowly, turning every 7–10 minutes with tongs, until the exterior is deeply charred in spots and the meat is tender.
6. 6 Cook the goat to an internal temperature of at least 75 °C / 165 °F for medium-well, checking with an instant-read thermometer inserted into the thickest part without touching bone. The meat will feel firm but should still give slightly when pressed. Total grill time is usually 45–60 minutes depending on the cut. Once cooked, transfer to a platter and let rest for 5 minutes.
7. 7 Sprinkle the rested meat with a little more coarse salt. Serve hot on a platter with the ugali, kachumbari and lime wedges. Diners traditionally eat with the hands: pinch off a piece of meat, then take a small ball of ugali, dip it into the kachumbari juices, and eat together.