Entree: Uganda – Muchomo (Charcoal-grilled seasoned chunks of beef or goat commonly sold as Ugandan street barbecue)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 14 min

Additional 3 hrs

Total 3 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck or goat meat, trimmed and cut into 1 to 1 1/2-inch chunks
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) white vinegar
- 2 tsp (10 ml) coarse salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tbsp (15 ml) smoked paprika or ground red pepper
- 4 garlic cloves, minced (approx. 12 g)
- 1 tsp (5 ml) dried thyme or a few sprigs of fresh thyme, leaves stripped
- 1 medium onion, grated or finely chopped, about 1 cup (150 g)
- 1 tbsp (15 ml) brown sugar or honey (optional, for a light glaze)
- 12 bamboo skewers, soaked in water 30 minutes (approx. 10 in / 25 cm) or use a hot-charcoal grill to cook chunks directly
- Lemon or lime wedges, for serving
- Optional: chopped fresh tomatoes and onion (kachumbari-style) to serve alongside

Instructions

1. In a large bowl combine the vegetable oil, vinegar, salt, pepper, smoked paprika, minced garlic, thyme, grated onion, and brown sugar or honey if using. Whisk to make a loose marinade.
2. Add the meat chunks to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours; if short on time, 30 minutes will still add flavor.
3. Prepare a charcoal grill until it has a steady bed of hot coals. If using skewers, thread the marinated meat onto soaked bamboo skewers (leave a little space between pieces for even cooking).
4. Grill the skewers or meat chunks directly on the grate over medium-high heat, turning every 2–3 minutes to get an even char. Cook until the outside is browned and slightly charred and the interior reaches desired doneness, about 10–14 minutes total for medium-well depending on chunk size.
5. Remove from the grill and let rest 3–5 minutes. Squeeze fresh lemon or lime over the meat and serve hot with optional kachumbari (chopped tomato and onion) and starches such as roasted cassava, matoke, or rice.
6. For authentic street-style presentation, serve straight from the grill with extra lemon wedges and a pinch of coarse salt on the side.