Nyama Choma - Tanzanian barbeque
Updated: Mar 19, 2021
This is a favorite kind of grilled meat popular not only in Tanzania but also in other African countries like Kenya.
Goat meat, lamb, beef or chicken can be used but goat meat is used most times because it yields best results. It can be served with fries or ugali, some kachumbari and some hot spicy peri peri sauce.
Preparation Time: 20 min (4-5 hr marinate time)
Cooking Time: 30 mins
1 kg goat/lamb/beef/chicken meat cut into thick chunks
¼ cup oil
1 chopped onion
1 heaped tbsp. crushed ginger
1 heaped tbsp. crushed garlic
1 heaped tbsp. grated raw papaya for tenderness
¼ cup light soy sauce
Juice of 2 limes
2 tsp freshly crushed black pepper
½ cup fresh chopped parsley
1 tsp. paprika powder
½ tsp. turmeric powder
1 tsp. curry powder
½ tsp of salt with caution
Clean the meat and maintain excess fat to keep it moist and tender
Place meat in a plastic or glass dish.
Blend ingredients and pour the mixture onto the meat.
Allow mixture to settle into the meat, cover it and massage it into the meat well, then cover it and place in fridge for at least 4 to 5 hours
Remove meat from fridge about an hour before cooking to bring it to room temperature
Light a charcoal grill until all coals are covered in white ash.
Put a wire mesh over the coals and then place the meat directly on top of the fire and allow it to cook until the meat has a bit of singe and color.
Turn meat regularly for even cooking on all sides.
Dip a clean brush in oil or marinade to add some flavor to the meat and prevent it from becoming dry while cooking.
Wrap meat in a packet of foil to allow the inside to cook slowly and well. Or continue grilling till its cooked to your desire.
Cut meat into sized pieces with a sharp knife once it’s cooked.