Nyama Choma
Nyama choma, which literally means "grilled meat" in Swahili, is much more than a simple recipe in Kenya — it's a social ritual, a reason to gather friends and family around a grill, often at a place called a "nyama choma joint," specializing exclusively in this dish. Weekends in Nairobi are marked by the smell of meat grilling over charcoal spreading from the courtyards behind restaurants. While goat is considered the traditional choice, especially at celebrations and community events, beef has gained popularity in recent decades, particularly in urban areas. The simplicity of the seasoning — just salt, sometimes garlic — reflects a culinary philosophy that emphasizes the quality of the meat and the slow cooking technique, rather than elaborate sauces, leaving room for long conversations while the meat browns over the coals.
Goat or beef meat
Large bone-in pieces of goat or beef are minimally marinated, letting the meat speak for itself.
Open charcoal grill
The meat roasts slowly over wood charcoal, on direct flame, for hours.
Just salt and a little garlic
Minimalist seasoning lets the natural smoky flavor of the meat dominate.
Served on wooden boards
The chopped meat comes straight to the table on a board, to be shared.
Ingredients 4 servings
- 1.2kg bone-in goat or beef, large chunks
- 2 tbsp coarse salt
- 2 cloves garlic, crushed
- 1 tbsp vegetable oil
- 1 tsp ground black pepper
- Wood charcoal for grilling
- Lime wedges for serving
- Kachumbari (tomato and onion salad) for serving
- Ugali for serving
How to make it
- 1Cut the meat into large, bone-in pieces suitable for grilling, keeping enough fat to stay juicy during the long cooking.
- 2Rub the pieces well with coarse salt, crushed garlic, vegetable oil and pepper, gently massaging the meat so the flavor penetrates.
- 3Let it marinate at room temperature for at least 30 minutes, while the charcoal lights and burns until covered in white ash, a sign it's ready for cooking.
- 4Place the meat pieces directly on the grill, above the coals, at a suitable distance for slow cooking, without strong direct flame.
- 5Grill the meat for 1.5 to 2 hours, turning it periodically on all sides, for even browning and a slightly charred crust in places.
- 6Check occasionally by cutting into a thicker piece to see if the inside is well cooked through but still juicy.
- 7Once ready, remove the meat from the grill and let it rest for 10 minutes, then chop it into smaller pieces, directly on a wooden board.
- 8Serve immediately, hot, alongside fresh kachumbari and warm ugali.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
