Entree: Kenya – Rift Valley – Nyama Choma (Charcoal-grilled roasted meat, typically goat or beef, served simply with salt and accompaniments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2.5 lb (1.1 kg) goat shoulder or beef short ribs, bone-in, cut into large chunks
- 1 tbsp (15 g) coarse sea salt
- 2 tsp (8 g) freshly ground black pepper
- 4 cloves garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 tsp (2 g) ground coriander (optional)
- 1 cup (240 ml) strong brewed tea or beer (optional, for marinating)
- 2 medium tomatoes, diced (for kachumbari)
- 1 small red onion, thinly sliced (for kachumbari)
- 1/4 cup (15 g) chopped fresh cilantro (for kachumbari)
- 1 tbsp (15 ml) lime or lemon juice (for kachumbari)
- Salt to taste
- Charcoal or gas grill, skewers or grilling rack
- Ugali or steamed rice for serving (optional)

Instructions

1. In a large bowl combine the minced garlic, lemon juice, vegetable oil, ground coriander (if using), salt, pepper, and brewed tea or beer if using. Add the meat and toss to coat. Cover and marinate in the refrigerator at least 1 hour or up to overnight for stronger flavor.
2. About 30 minutes before grilling, remove the meat from the refrigerator to come toward room temperature and drain excess marinade. Pat pieces dry with paper towels and sprinkle a little extra coarse salt if desired.
3. Prepare a charcoal grill until coals are glowing white-hot for high direct heat, or preheat a gas grill to high. Oil the grill grates lightly to prevent sticking.
4. Grill the meat over direct heat, turning every 4–6 minutes to develop an even char and cook through; total cooking time will vary with cut and thickness, about 20–30 minutes for large chunks. For goat, cook until just tender with a good char; for beef short ribs, cook until exterior is well-browned and interior reaches desired doneness.
5. Remove meat from the grill and let rest for 5–10 minutes to redistribute juices. Slice or serve in large pieces as preferred.
6. Meanwhile, make kachumbari: toss diced tomatoes, sliced red onion, chopped cilantro, lime or lemon juice, and salt to taste in a bowl. Let sit 5–10 minutes for flavors to meld.
7. Serve Nyama Choma hot with kachumbari and ugali, rice, or roasted potatoes on the side.