Nyama Choma
Goat, salted simply and slow-grilled over charcoal until charred outside and tender within — a Maasai pastoralist tradition and Kenya's most iconic dish, deliberately unmarinated so smoke and fat do the seasoning.
Meat
Ingredients
- 3 lbs goat meat, bone-in, cut into large pieces
- Coarse salt, to taste
- 2 tomatoes, diced
- 1 small red onion, diced
- 1 green chili, minced
- Juice of 1 lime
- Fresh cilantro, chopped
Steps
- Season the goat pieces generously with just salt, rubbing it in well. Let sit at room temperature for 30 minutes.
- Prepare a charcoal or wood fire and let it burn down to glowing embers.
- Grill the goat slowly over the embers, turning occasionally, for 60-75 minutes until deeply charred outside and tender inside.
- Meanwhile, mix the tomatoes, onion, green chili, lime juice, and cilantro into a fresh kachumbari salad.
- Chop the grilled meat into smaller pieces and serve hot with the kachumbari and ugali.