Entree: Kenya – Kenyan Pastoral Cuisine – Nyama Choma (East African charcoal-grilled meat, traditionally goat or beef, seasoned simply and served with fresh kachumbari)

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 20 min

Cook 1 hr 10 min

Additional 45 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.1 kg) goat shoulder, bone-in (substitute beef short ribs or chuck if unavailable)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 lemon, juiced (about 2 tbsp (30 ml))
- 1 tsp (2 g) ground coriander (optional)
- 2 medium tomatoes, diced, about 10 oz (300 g)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 small green chili or jalapeño, seeded and finely chopped (optional)
- 2 tbsp (30 ml) lemon juice for kachumbari
- 1 tbsp (15 ml) olive oil for kachumbari (optional)
- Salt to taste for kachumbari
- 4 cups (1 L) water (for ugali, optional)
- 1 cup (120 g) maize (corn) flour (ugali), optional

Show original ingredient measurements

- 2.5 lb (1.1 kg) goat shoulder, bone-in (substitute beef short ribs or chuck if unavailable)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 3 cloves garlic, minced (about 9 g)
- 1 lemon, juiced (about 2 tbsp / 30 ml)
- 1 tsp (2 g) ground coriander (optional)
- 2 medium tomatoes, diced, about 10 oz (300 g)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 small green chili or jalapeño, seeded and finely chopped (optional)
- 2 tbsp (30 ml) lemon juice for kachumbari
- 1 tbsp (15 ml) olive oil for kachumbari (optional)
- Salt to taste for kachumbari
- 4 cups (1 L) water (for ugali, optional)
- 1 cup (120 g) maize (corn) flour (ugali), optional

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prep the meat: pat the goat shoulder dry and rub all over with vegetable oil, minced garlic, lemon juice, ground coriander, 2 tbsp (30 ml) coarse sea salt, and 1 tsp (5 ml) black pepper. Massage the rub into the meat and let rest at room temperature for 30–60 minutes or refrigerate up to 4 hours.
2. Prepare the grill: build a medium-high charcoal fire and allow coals to become very hot and covered in white ash; create an area with slightly lower heat for finishing. If using a gas grill, preheat to high and then reduce to medium-high for grilling.
3. Grill the meat: sear the shoulder over direct heat to develop a dark crust, about 6–8 minutes per side, then move to indirect heat and cook with lid closed until internal temperature reaches 145–160°F (63–71°C) for medium-rare to medium and meat is tender, about 45–60 minutes depending on cut thickness. Turn occasionally and baste with pan juices.
4. Rest and slice: transfer meat to a board, tent loosely with foil and rest 10–15 minutes; carve into thick slices and sprinkle with a little extra coarse salt to taste.
5. Make kachumbari: combine diced tomatoes, sliced red onion, chopped cilantro, chopped chili (if using), 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) olive oil, and salt to taste; let sit 10 minutes to meld.
6. (Optional) Cook ugali: bring 4 cups (1 L) water to a boil, reduce heat to low and gradually stir in 1 cup (120 g) maize flour, stirring constantly until thick and smooth and pulls away from the pot, about 5–7 minutes; shape into a mound and serve hot.
7. Serve: present sliced nyama choma with kachumbari and ugali or warm flatbread, and enjoy with extra lemon wedges.

1. Prep the meat: pat the goat shoulder dry and rub all over with vegetable oil, minced garlic, lemon juice, ground coriander, 2 tbsp coarse sea salt, and 1 tsp black pepper. Massage the rub into the meat and let rest at room temperature for 30–60 minutes or refrigerate up to 4 hours.
2. Prepare the grill: build a medium-high charcoal fire and allow coals to become very hot and covered in white ash; create an area with slightly lower heat for finishing. If using a gas grill, preheat to high and then reduce to medium-high for grilling.
3. Grill the meat: sear the shoulder over direct heat to develop a dark crust, about 6–8 minutes per side, then move to indirect heat and cook with lid closed until internal temperature reaches 145–160°F (63–71°C) for medium-rare to medium and meat is tender, about 45–60 minutes depending on cut thickness. Turn occasionally and baste with pan juices.
4. Rest and slice: transfer meat to a board, tent loosely with foil and rest 10–15 minutes; carve into thick slices and sprinkle with a little extra coarse salt to taste.
5. Make kachumbari: combine diced tomatoes, sliced red onion, chopped cilantro, chopped chili (if using), 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) olive oil, and salt to taste; let sit 10 minutes to meld.
6. (Optional) Cook ugali: bring 4 cups (1 L) water to a boil, reduce heat to low and gradually stir in 1 cup (120 g) maize flour, stirring constantly until thick and smooth and pulls away from the pot, about 5–7 minutes; shape into a mound and serve hot.
7. Serve: present sliced nyama choma with kachumbari and ugali or warm flatbread, and enjoy with extra lemon wedges.