Nyama Choma

Method

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1. Rub the meat all over with the salt and oil and leave at room temperature for 1 hour.

   Mark done Start 1 hr timer

2. Build a charcoal fire and let it burn down until the coals are grey and the heat is moderate — you should be able to hold a hand 15 cm above the grill for five seconds.

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3. Set the meat on the grill away from the hottest area. Cook slowly, turning every 10 minutes, for 60 to 90 minutes.

   Mark done Start 60 min timer

4. If flames flare, move the meat rather than dousing the fire.

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5. For the kachumbari, soak the sliced onion in cold water for 10 minutes, then drain and mix with the tomato, chilli, coriander, lime juice and salt. Leave 15 minutes.

   Mark done Start 10 min timer

6. The meat is ready when the outside is dark and dry and a knife slides in easily at the thickest part.

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7. Squeeze the lemon over and rest it on a board for 10 minutes.

   Mark done Start 10 min timer

8. Chop into rough bite-sized pieces with a heavy knife, bone and all.

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9. Serve on the board with kachumbari, ugali and pili pili, eaten with the hands.

   Mark done

Chef’s Tips

• Coals burned down, not flaming. This is an hour of cooking, not fifteen minutes.
• Salt only. The kachumbari does the rest.
• Chop it on the board at the table — that is part of the meal.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Kachumbari and ugali
• A cold Tusker
• Pili pili sauce

Storage & Reheating

Refrigerate up to 3 days. Reheat wrapped in foil at 180C fan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.