Nyama Choma is a staple of parties and celebrations in Kenya. This term, which literally means “grilled meat” in Swahili, refers to a delicious barbecue where meat (usually beef, lamb, or goat) is marinated in local spices, then slowly grilled for flavor. smoky and juicy. Traditionally gluten-free, Nyama Choma is perfect for a festive outdoor meal, reminiscent of warm gatherings around the fire, a tradition dear to Kenyans for Christmas and special occasions.
Ingredients
Preparation
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Prepare the marinade: In a large bowl, combine the garlic, ginger, lemon juice, vegetable oil, paprika, cumin, coriander, chili pepper (if using), salt and pepper. Mix well to obtain a homogeneous marinade.
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Marinate the meat: Add the pieces of meat to the bowl with the marinade. Mix well so that each piece is coated in the marinade. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight for a more intense flavor.
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Prepare the grill: Preheat the grill or barbecue to medium heat. If you don't have a grill, you can also use an oven in grill mode or a grill pan for similar results.
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Grill the meat: Place the marinated pieces of meat on the grill. Cook them slowly, turning occasionally, until the meat is cooked to your liking and slightly crispy on the outside. For an authentic taste, grill the meat over charcoal for a smoky flavor.
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Serve: Arrange the Nyama Choma on a serving platter and accompany it with Kachumbari, a refreshing tomato and onion salad, and Ugali or roasted potatoes for a complete meal.
Note
Nyama Choma is traditionally enjoyed outdoors with friends and family, around a fire or barbecue. Serve with lemon wedges and a touch of salt to enhance the flavors. It’s a dish that lends itself perfectly to the friendly spirit of Christmas celebrations in Kenya.
