Nyama Choma with Kachumbari
Nyama choma is Swahili for grilled meat, a popular dish in East Africa that our Kenyan friend, Angelina, introduced to us. Traditionally it is made using goat but other meat, such as beef, can be used. It is commonly served with kachumbari, a fresh tomato and onion salad. This is our take!
Ingredients
serves 2
NYAMA CHOMA
6 goat chops
2 cloves garlic, crushed
Fresh ginger, thumb-size piece, grated
Juice of 1 lemon
1 tsp salt
1 tsp pepper
½ tsp hot paprika
KACHUMBARI
1 red onion chopped
2 tbsp white wine vinegar
2 tsp sea salt
2 tsp sugar
24 cherry tomatoes, quartered
Fresh red chilli to taste (we used ½), finely chopped
Method
1. Combine the garlic, ginger, lemon juice, salt, pepper and paprika into a paste and marinate the goat chops for at least 1 hour.
2. Set up the grill for direct cooking.
3. When nearly ready to start cooking, chop the red onion in small chunks and toss with the sugar and half the salt and and set aside in a bowl for 5-10 minutes.
4. In a separate bowl, add the tomatoes, chilli and remaining salt. Combine with lightly pickled onions.
5. Grill the marinated chops over direct heat until cooked through and serve with kachumbari.
More Recipes Ideas from Flame & Dame
Method
1. Combine the garlic, ginger, lemon juice, salt, pepper and paprika into a paste and marinate the goat chops for at least 1 hour.
2. Set up the grill for direct cooking.
3. When nearly ready to start cooking, chop the red onion in small chunks and toss with the sugar and half the salt and and set aside in a bowl for 5-10 minutes.
4. In a separate bowl, add the tomatoes, chilli and remaining salt. Combine with lightly pickled onions.
5. Grill the marinated chops over direct heat until cooked through and serve with kachumbari.
