Recipe
Nyama Choma
Charcoal-grilled goat with a crisp, lime-bright tomato and onion salad, served with soft maize-meal ugali for a satisfying East African sharing plate and an easy, generous meal.
Ingredients
Meat
Kachumbari
Ugali
Method
20 mins prep20 mins cook40 mins total
Mix the tomatoes, red onion, coriander and lime juice with a pinch of salt. Leave the kachumbari to stand while the meat cooks.
Rub the goat with the oil, salt and pepper. Cook over a hot barbecue or very hot grill, turning regularly, until browned and cooked through; rest for 5 minutes before slicing.
For the ugali, bring the water to a simmer in a heavy saucepan. Gradually whisk in the maize meal, then cook for 8–10 minutes, stirring firmly until thick and pulling away from the pan.
Divide the grilled goat and ugali between plates and serve with the kachumbari.
Notes
Goat shoulder or leg gives the best balance of flavour and tenderness; cut the pieces evenly so they finish together.
If using a grill rather than a barbecue, cook in batches so the meat browns instead of stewing.
About this recipe
Nyama choma is East African grilled meat at its most direct: tender goat is seasoned simply, then cooked over fierce heat until the edges are browned and smoky while the centre stays juicy.
Serve it with kachumbari, a fresh tomato, onion, coriander and lime salad, plus soft ugali to catch the juices. A barbecue gives the deepest charcoal flavour, but a very hot grill works well too. Rest the meat before slicing so it stays moist, and bring everything to the table warm for sharing. It is an unfussy centrepiece made for passing around.
