Entree: Tanzania – Lake Victoria Tanzania – Nyama Choma (Charcoal-grilled East African meat, typically goat or beef, served with a fresh tomato-and-onion salad)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 2.5 lb (1.13 kg) goat shoulder or beef short ribs, bone-in, cut into large portions
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 4 cloves garlic, minced, about 1 oz (30 g)
- 2 tbsp (30 ml) fresh lime juice
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) ground cumin (optional)
- For kachumbari:
  - 2 large tomatoes, diced, about 12 oz (340 g)
  - 1 medium red onion, thinly sliced, about 4 oz (115 g)
  - 1/4 cup (15 g) chopped fresh cilantro
  - 1 small fresh chili (optional), finely chopped
  - Juice of 1 lime, about 2 tbsp (30 ml)
  - 1/2 tsp (3 g) salt
- Optional accompaniment (ugali):
  - 2 cups (480 ml) water
  - 1 cup (150 g) maize (corn) flour

Instructions

1. Step 1: Pat the meat dry. In a bowl combine the garlic, lime juice, 3 tbsp (45 ml) vegetable oil, 2 tsp (10 g) coarse salt, 1 tsp (5 g) black pepper, and 1 tsp (5 g) ground cumin if using. Rub the mixture thoroughly over the meat and let marinate at room temperature for 30–60 minutes or in the refrigerator up to 4 hours.
2. Step 2: Prepare the kachumbari by combining diced tomatoes, sliced red onion, cilantro, chopped chili if using, lime juice, and 1/2 tsp (3 g) salt in a bowl. Toss and refrigerate until ready to serve to allow flavors to meld.
3. Step 3: Light a charcoal grill (preferred) or preheat a gas grill to medium-high. When coals are hot with a thin white ash, arrange the meat over direct heat for initial searing, then move to slightly cooler part of the grill for slower cooking.
4. Step 4: Grill the meat, turning occasionally and basting with any leftover marinade, until deeply browned and smoky with an internal temperature of 145–160°F (63–71°C) depending on cut and preference; allow about 30–50 minutes depending on thickness and bone. For tougher cuts, cook a bit longer over moderate heat until tender.
5. Step 5: Remove meat from the grill and let rest 5–10 minutes. Slice or pull apart and serve hot with kachumbari alongside ugali if desired.
6. Step 6: To make ugali (optional), bring 2 cups (480 ml) water to a boil, gradually stir in 1 cup (150 g) maize flour, reduce heat and stir continuously until thick and smooth, cook 3–5 minutes more until it pulls away from the sides. Serve hot with the grilled meat.