morsels45

morsels45 said

Nyama choma

Goat over charcoal, salt only, cut up on a board with a pile of kachumbari.

Nyama choma
Photo: Samuel Kiongo, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make nyama choma

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Over charcoal, salt only

120 minutes · serves 6 · Easy

What you need

  • 2kg goat ribs and leg, on the bone
  • Coarse salt
  • 2 tomatoes
  • 1 red onion
  • 1 chilli
  • 1 lime
  • Coriander

What you do

  1. 1Salt the meat heavily and leave it an hour at room temperature. That is the entire seasoning.
  2. 2Build a charcoal fire and let it settle to a low, even heat. High heat is the usual mistake.
  3. 3Meat on, well above the coals, turning every 10 minutes. It wants 60 to 90 minutes.
  4. 4It is done when the outside is dry and dark and a knife meets no resistance.
  5. 5Chop the tomato, onion, chilli and coriander with lime and salt for the kachumbari.
  6. 6Cut the meat up on a board with a cleaver. Eat with your hands, kachumbari and ugali alongside.

Oven then grill

150 minutes · serves 4 · Very easy

What you need

  • Goat or lamb on the bone
  • Coarse salt
  • Kachumbari ingredients

What you do

  1. 1Salted, wrapped in foil, 150C for 2 hours.
  2. 2Unwrap and finish under the hottest grill for 12 minutes to dry the outside.