Entree: Burundi – Nyama Choma (Charcoal-grilled seasoned meat typically served sliced from the bone)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) goat shoulder, bone-in, cut into large pieces (or beef short ribs as an alternative)
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 g) coarse salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) ground coriander (optional, for a warm note)
- 1 tsp (5 g) paprika or mild chili powder (optional for color)
- 2 tbsp (30 ml) water (to loosen marinade)
- Charcoal or hardwood for grilling
- Lemon wedges and coarse salt for serving

Instructions

1. Combine marinade: in a large bowl whisk together vegetable oil, minced garlic, grated ginger, lemon juice, salt, black pepper, ground coriander, paprika, and 2 tbsp (30 ml) water.
2. Marinate meat: add the goat pieces to the bowl and rub the marinade thoroughly over and into the cuts. Cover and refrigerate for at least 2 hours or preferably overnight for deeper flavor.
3. Prepare the grill: build a medium-hot charcoal fire and let the coals burn down until covered with white ash. Arrange a two-zone heat if possible (direct and indirect).
4. Grill the meat: place the marinated pieces over direct heat to sear, 4–6 minutes per side, then move to indirect heat to continue cooking slowly until knife-tender and nicely charred, about 25–40 minutes depending on piece size; turn occasionally and baste with reserved marinade or a little oil if needed.
5. Rest and serve: transfer meat to a board, let rest 5 minutes, then slice from the bone and serve hot with lemon wedges and a sprinkle of coarse salt. Traditionally served with starches like roasted cassava, ugali, or fresh kachumbari.