nyama_choma_ugali.html

<h1>Nyama Choma</h1>
<img src="./assets_images/caption.jpg" alt="An image of nyama choma and ugali." height="300" width="300">
<p>The name comprises of two words; nyama which means meat and choma which means barbecued in English. Put the two words together and you have barbecued meat. It is a popular dish in East Africa, especially in Kenya and Tanzania. Normally, beef, pork, mutton, or goat meat are used.</p>
<p>The name comprises of two words; nyama which means meat and choma which means barbecued in English. Put the two words together and you have barbecued meat. It is a popular dish in East Africa, especially in Kenya and Tanzania. Normally, beef, pork, mutton, or goat meat are used.</p>
<h2>Ingredients</h2>
<ul>
    <li><strong>Meat:</strong>this recipe uses a whole bone-in goat leg but works well with spare ribs, pork, chicken (Kuku choma), beef, mutton, or lamb. Adjust cooking times based on the meat type to avoid overcooking.</li>
    <li><strong>Vegetables:</strong>fresh ginger, garlic, onion and, bird eye chillis (optional).</li>
    <li><strong>Spices:</strong>cumin, paprika, and stock cubes.</li>
    <li><strong>Fruit:</strong>lemon juice (easily substitutable with lime juice).</li>
    <li><strong>Condiments/other:</strong>honey, cooking oil, paprika powder, and salt.</li>
</ul>
<h2>How To Make Nyama Choma</h2>
<ol>
    <li>For the nyama choma marinade, blend all ingredients (except the meat) until smooth. If you lack a blender, dice everything finely or use a pestle and mortar. Marinating the meat is an extra step, but it's worth it as it enhances the flavors.</li>
    <li>On a chopping board, make 2-inch (5 cm) slits on the meat.</li>
    <li>In a large bowl, coat the meat with the marinade, ensuring the slits are covered. Save some marinade for basting during grilling.</li>
    <li>Cover the meat and allow it to marinate for at least two hours or overnight, for best results .</li>
    <li>Bring meat to room temperature. Preheat the grill to high; if using charcoal, adjust the heat using the ashes.</li>
    <li>Sear meat for 3 minutes per side to get char marks. Place on oiled foil and top with the reserved marinade. Add garlic and rosemary on top, then cover losely with foil.</li>
    <li>Set meat on a water-filled tray and grill under medium-low heat.</li>
    <li>As an optional step, near the end, mix honey and hot water and glaze the meat with it. Continue grilling until cooked through, and the juices run clear.</li>
    <li>Let the meat rest for 10-20 minutes and then server.</li>
</ol>

<p><strong>Good to know 💡: </strong>While traditional nyama choma is typically marinated only in salt, this recipe includes a flavorful blend that enhances the taste. Be aware that some butchers in Kenya and Tanzania may add MSG, a potentially unhealthy preservative. Therefore, it's advisable to inquire about this with your butcher when having meat grilled at their shop.</p>
<h3>What to serve it with</h3>
<p><a href="https://weeatatlast.com/ugali-recipe/">Ugali:</a>A dense, dough-like side made from maize (corn) flour and water. It has a neutral tastes and really compliments the taste of the nyama.</p>