How To Make Nyama Choma Leave a comment
Level up your grilling game with our foolproof recipe for Nyama Choma. Juicy, flavorful, and guaranteed to satisfy your carnivorous cravings.
How To Make Nyama Choma
Learn the secrets to making mouthwatering Nyama Choma at home. Impress your friends and family with this delicious Kenyan barbecue dish.
Cost: 50
Equipment
- 1 Grill
Materials
- 2 pounds meat, preferably goat or beef, cut into bite-sized pieces
- 1/2 cup cup water, broth or dry red wine
- 4 gloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 tablespoon paprika
- 1 tablespoon curry powder
- 1 tablespoon rosemary leaves, minced
- 1 tablespoon bouillon powder or 1 tablespoon soy sauce
- 1/4 tablespoon cayenne pepper (optional)
- 1/4 cup vegetable oil
- 1/4 cup lemon juice, freshly squeezed
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the water, minced garlic, grated ginger, paprika, curry powder, rosemary, bouillon powder, cayenne pepper (if using), vegetable oil, lemon juice, salt, and pepper to taste. Whisk thoroughly to create a well-blended marinade.
- Place the meat in the bowl of marinade and ensure that all pieces of meat are well coated. Cover the meat with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to penetrate and tenderize the meat.
- Preheat your grill to medium-high heat. If using coals, ensure they are evenly distributed and fully heated before cooking.
- Place the meat on the grill and cook for 5-7 minutes per side, or until cooked to your desired doneness. Be sure to turn the meat frequently to prevent it from burning.
- Remove the meat from the grill and let it rest for a few minutes before slicing and serving.
Video
Notes
- If you don’t have a grill, you can cook nyama choma in the oven. Preheat your oven to 400 degrees Fahrenheit and bake the meat for 20-25 minutes per side, or until cooked to your desired doneness.
- To make sure your nyama choma is juicy and flavorful, don’t overcook it. Use a meat thermometer to check the internal temperature of the meat. For goat meat, the internal temperature should be 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium. For beef, the internal temperature should be 135 degrees Fahrenheit for medium-rare or 150 degrees Fahrenheit for medium.
- If you want to add some extra flavor to your nyama choma, you can baste it with the marinade while it is cooking.
- Nyama choma is best served fresh, but it can also be stored in the refrigerator for up to 3 days.
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