Nyama Choma
Kenya
Rédacteur en chef
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Nyama choma is Swahili for roasted meat, and the name is the entire description. Goat is the meat of choice in Kenya, cooked over charcoal at a low heat for hours, seasoned in its most orthodox form with nothing but salt. The restraint is deliberate: the dish is a test of the meat and the fire rather than of a marinade. It is eaten on occasions rather than on weekdays. A weekend family gathering, a celebration, an afternoon that has been set aside for it. Nyama choma comes with ugali and kachumbari, the raw tomato and onion salad whose acidity cuts the fat, and the three together form a plate that is recognised across Kenya and Tanzania without variation in its structure. The social arrangement around it is as fixed as the plate. The grilling is done outdoors and generally by men, standing around the fire, eating as they go and talking for as long as the meat takes. The meat is pulled from the bone with the fingers. Nyama choma is not a dish that is prepared and then served; the preparation is the event, and it is not designed to be hurried.
Nyama choma belongs to the open fire meat roasting practices of East Africa's cattle and goat keeping communities, and is documented as a shared institution across Kenya and Tanzania. Its earliest documented date is uncertain.
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Combine the garlic, ginger, onion, lemon juice, olive oil, cumin, paprika, salt, stock cubes, rosemary and chilli in a bowl. Blend briefly, keeping some texture.
Toss the meat with half the marinade. Set the rest aside for basting.
Cut slits 2 inches apart in the goat leg and massage the marinade into the meat and into the slits. Cover with foil and marinate overnight, or at least 2 hours.
Take the marinated meat out of the fridge and let it come to room temperature for at least an hour. Prepare the grill and set it to high, covering charcoal with ashes so it does not run too hot.
Grill the meat on high for about 3 minutes each side until it takes colour, then transfer to a triple layer of foil.
Place two sprigs of rosemary and the bulb of garlic on top of the goat leg and cover it loosely with foil so it forms a tent.
Set it on a tray or rack, transfer to the grill and cover, holding the temperature between 180 and 200°C. Grill for one and a half hours, turning from time to time.
Mix the honey with 2 to 3 tablespoons of hot water. Uncover the meat and baste it with the glaze.
Grill for a further 15 to 30 minutes until browned and the juices run clear.
Transfer the meat to a tray and rest for 10 to 20 minutes before carving.
Serve hot with ugali and kachumbari.
4 avis
my local butcher cut the goat leg into chunks since my small garden BBQ couldn't fit the whole thing. Marinade with the paprika, cumin and lemon juice smelled great, but 120 mins cook time was way too long on my setup, the meat dried out a bit before I wrapped it in the triple foil layer. Taste was good sha but timing was off.
Ah franchement, this reminded me so much of the grilled goat back home, even if this is Kenyan style! I bought the goat meat at the market near Wheaton. The combination of lemon juice, ginger, and stock cubes tenderized the goat so well before hitting the grill. Served it with fried plantains, magnifique.
We are used to heavy pepper on goat here in Onitsha, so I was curious about adding cumin and paprika to the marinade. The smell of the garlic and ginger blend roasting over charcoal covered with ashes was incredible! Meat was so soft inside after resting in the triple foil. E sweet no be small thing.
I managed to get a nice goat leg from the halal shop near Security Blvd here in Baltimore. Slitting the meat 2 inches apart allowed that garlic, ginger and bird's eye chilli marinade to sink in properly sha. I let it sit overnight in the fridge. Charcoal grill gave it that real smoky taste, though 120 mins total cook time needed patience. Very tender o!