Nyama Choma
Aperçu
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.
Note de Patrimoine AFN
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.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
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.
- 2
Toss the meat with half the marinade. Set the rest aside for basting.
- 3
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.
- 4
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.
- 5
Grill the meat on high for about 3 minutes each side until it takes colour, then transfer to a triple layer of foil.
- 6
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.
- 7
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.
- 8
Mix the honey with 2 to 3 tablespoons of hot water. Uncover the meat and baste it with the glaze.
- 9
Grill for a further 15 to 30 minutes until browned and the juices run clear.
- 10
Transfer the meat to a tray and rest for 10 to 20 minutes before carving.
- 11
Serve hot with ugali and kachumbari.
Notes de l’Africook
- Rest the meat covered for at least ten to twenty minutes before carving. Cutting straight off the fire loses the juices onto the board and gives dry goat.
- Cut a whole leg into three or four large chunks if you want to shorten the cook. It also cooks more evenly that way.
- The most orthodox seasoning is salt alone, and many Kenyan cooks use nothing more. The marinade here is a fuller treatment; both are legitimate and the choice is a matter of household preference.
- Grated raw papaya with a little pineapple is the standard tenderiser if the goat is older or tougher. Do not leave it on too long or the surface turns mushy.
- For an oven version, marinate as described, cover with foil and roast at 170°C for around 4.5 hours, then uncover, glaze and brown under a high grill for 5 to 10 minutes a side.
Questions fréquentes
What meat is used for nyama choma?
Goat is the first choice in Kenya, and a whole bone in leg, known as mbuzi, is the classic cut. Beef is used just as widely and works the same way. Ribs, shoulder and offal all appear. What matters is a cut with enough fat and connective tissue to survive a long low cook, which is why lean cuts are a poor choice.
How do I make nyama choma without a charcoal grill?
An oven gets you a good result. Marinate as described, cover with foil, and roast at around 170°C for four and a half hours, then uncover, glaze and finish under a high grill for a few minutes each side. What you lose is the smoke, which is a real part of the dish. A gas grill with the lid down sits between the two.
What is nyama choma eaten with?
Ugali and kachumbari are the standard pairing. Ugali, the stiff maize meal, takes the place of bread, and kachumbari, a raw salad of tomato and onion, cuts the richness of the meat. Mukimo, rice and chapati are other common accompaniments. The meat is pulled from the bone by hand rather than carved onto plates.
How long should nyama choma cook?
Around two hours in total for a large piece, at a low temperature between 180 and 200°C after the initial searing. Goat is a tough meat that needs time, and rushing it at high heat gives a charred exterior over an unyielding interior. If you are using smaller cuts, reduce the covered stage accordingly.
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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!
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.