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Nyama choma
Also known as nyamachoma · kenyan grilled meat · choma meat · nyama choma mbuzi
Goat or beef grilled plain over coals, cut at the table, with kachumbari salad. Salt, smoke and meat — nothing hides.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 42 g |
|---|---|
 Carbs | 21 g |
 Fat | 30 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a barbecue with an indirect side, or an oven and a griddle
- about 1h30, and it cannot be rushed at the end
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300glamb shoulder — goat is the original, on the bone
- 60gfine cornmeal — for the ugali
- 1 tbspoil
- 2tomatoes
- 1red onion
- 1green chillies
- 1limes
- 1 handfulcoriander
- to tastesalt
Method
6 steps
finish · 4mMeat rubbed with the oil only. No salt yet, and no marinade — nyama choma is meat, fire and time, and salt this early pulls the juice out.
roast · 1h 10m walk awayOn the cool side of a covered barbecue, or in an oven at 160°C, turned every fifteen minutes or so, until it is tender enough to pull.
chop · 10mKachumbari meanwhile: tomatoes, onion, chilli and coriander all diced small, dressed with lime and salt and left to sit.
simmer · 12mUgali: cornmeal rained slowly into boiling salted water while stirring hard, then beaten against the side of the pan as it stiffens until it pulls away in one mass.
grill · 10mMeat over the direct heat at the very end, turned often, until the outside is charred in patches and crisp.
- finish · 5m
Salted now, chopped straight off the bone on the board, and eaten with the ugali and the kachumbari using fingers.
Worth knowing
Kenya’s social institution more than its dish — nyama choma is ordered by the kilo and eaten over hours, by hand, in company.
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