Why should you always eat nyama choma in the same old way? There are many ways you can add a touch of creativity and new flavour to your otherwise ordinary ‘nyamchom’ as it is known in sheng – the local slang here in Kenya. Our suggested recipe features an innovative use of curry powder in a marinade.
But first let’s give a little background about this Kenyan delicacy. Nyama choma would in most cases refer to roasted goat meat although any red meat nowadays can do.
Goat’s meat is the most popular for roasting as the flesh is fairly tender and the fat melts into the crevices as the meat is roasting, retaining a nice level of moisture in the meat. This is a meal that just seems to fit any occasion be it a birthday, wedding, graduation – name it even an end of year corporate party!
- two to three pounds of beef short ribs – or any meat suitable for roasting
- two cloves garlic, minced
- juice of one or two lemons
- curry powder
- salt and black pepper
- Combine the lemon juice, garlic, and spices (to taste) in a large glass dish, mix well. Add meat. Stir to coat meat with marinade. Allow to marinate at least one hour.
- Grill meat over evenly controlled charcoal
- Serve with Irio, or Ugali or even chips (if you like) with Sukuma Wiki
At the end of a great day of feating on succulent morsels of freshly roasted Nyama Choma do not forget to down this later with a glass or two of authentic Maasai traditional herbs concoction which will make sure you keep Gout very much at bay.
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