Dish

Nyama choma

Nyama choma is made by marinating meat, usually beef or goat, in a mixture of spices and then grilling it over an open flame. The meat is usually served in large pieces, such as a leg or shoulder, and is meant to be shared among several people. Nyama choma is often served with kachumbari, a type of tomato and onion salad, and ugali, a type of cornmeal porridge.

African cuisine› East African cuisine› Kenyan cuisine

Meat Dish

Origins and history

Nyama choma is a popular dish in East Africa, especially in Kenya and Tanzania. It is often served at social gatherings, such as weddings and festivals, and is a symbol of hospitality and generosity.

Dietary considerations

Nyama choma is high in protein and fat, making it a good source of energy for people who are physically active. However, it is not suitable for people who are watching their fat intake or who have high cholesterol. The dish is also high in sodium due to the use of salt in the marinade.

Variations

There are many variations of nyama choma, depending on the type of meat used and the spices added. Some recipes call for the addition of garlic, ginger, or other spices. Some people also add a squeeze of lemon or lime juice to the meat before grilling for added flavor.

Presentation and garnishing

Nyama choma is usually served on a large platter or board. It can be garnished with fresh herbs or spices for added flavor and color.

Tips & Tricks

To make nyama choma, it is important to use high-quality meat and to marinate it for several hours before grilling. The meat should be grilled over an open flame until it is charred on the outside and cooked to the desired level of doneness on the inside. It is also important to let the meat rest for a few minutes before serving to allow the juices to redistribute.

Side-dishes

Nyama choma is often served with kachumbari, a type of tomato and onion salad, and ugali, a type of cornmeal porridge. It can also be served with other side dishes, such as chapati, a type of flatbread, or sukuma wiki, a type of collard greens.