Kenyan Nyama Choma (Roast Meat)
Nyama choma is Kenya’s unofficial national dish, meaning barbecued meat in the Swahili language.
The meat is usually goat or beef, served roasted throughout the country, from roadside shacks to fine restaurants.
This dish is eaten with the right hand and often served with ugali (a cornmeal porridge) or with irio, a potato, pea and corn hash
STORAGE
Store nyama choma leftovers in an airtight container. Or you can wrap in a foil and place in fridge up to a week. Reheat in a microwave or in an oven until warm.
RECIPE INGREDIENTS
Goat or beef meat, short ribs work great
Cooking Oil
Warm water
Kosher or sea salt
DIRECTIONS ON HOW TO MAKE KENYAN NYAMA CHOMA (ROAST MEAT)
Grease your grill with oil.
Set your grill going to medium heat. Stir the salt into the warm water until it is fully dissolved. Put the salt solution in a bowl.
Grill the meat, basting it occasionally with the salt water and oil using brush until it is cooked to your liking.
Remove the meat and serve alone or with any food of choice.
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Kenyan Nyama Choma (Roast Meat)
Ingredients
- Goat or beef meat short ribs work great
- Cooking Oil
- Warm water
- Kosher or sea salt
Instructions
- Grease your grill with oil.
- Set your grill going to medium heat. Stir the salt into the warm water until it is fully dissolved. Put the salt solution in a bowl.
- Grill the meat, basting it occasionally with the salt water and oil using brush until it is cooked to your liking.
- Remove the meat and serve alone or with any food of choice.