Nyama Choma (Tanzanian Barbecue)
Nyama Choma is a popular grilled meat recipe in Tanzania, though it is also loved among other African countries like Kenya. It can be served with fries or ugali, some kachumbari and some hot spicy peri peri sauce. You can use any meat of your choice to prepare this recipe.
Source and licence
"Nyama Choma (Tanzanian Barbecue)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nyama_Choma_(Tanzanian_Barbecue), revision 4509838), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nyama_Choma_(Tanzanian_Barbecue)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509838
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 kg goat/lamb/beef/chicken meat, cut into thick chunks
- ¼ cup oil
- 1 onion, chopped
- 1 heaped tbsp crushed fresh ginger
- 1 heaped tbsp crushed garlic
- 1 heaped tbsp grated raw papaya for tenderness
- ¼ cup light soy sauce
- Juice of 2 limes
- 2 tsp freshly crushed black pepper
- ½ cup fresh chopped parsley
- 1 tsp paprika powder
- ½ tsp turmeric powder
- 1 tsp curry powder
- ½ tsp salt
Method
- To keep the meat juicy and tender, clean it and preserve any extra fat on it. Place the meat in a glass or plastic dish.
- Blend the remaining ingredients, then pour the resulting mixture over the meat.
- Allow mixture to settle into the meat, then thoroughly massage it into the meat. Cover and marinate in the refrigerator for at least 4–5 hours.
- To bring the meat to room temperature for cooking, remove it from the refrigerator approximately an hour beforehand.
- Light a charcoal grill and let it burn until the coals are completely covered with white ash.
- Place a wire rack over the coals, add the meat, and cook until it has a little singe and color. To ensure equal cooking on all sides, turn meat frequently. Use a fresh brush and some oil or marinade to flavor the meat and keep it from drying out while it cooks.
- To allow the inside of the meat to cook slowly and effectively, wrap it in a packet of foil. Or, keep grilling until the food is done to your liking.
- Once the meat is done, use a sharp knife to cut it into bite-sized pieces.
- Serve.