Kenyan Nyama Choma Roast Meat Food

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KENYAN NYAMA CHOMA (ROAST MEAT)



Kenyan Nyama Choma (Roast Meat) image

Provided by International Cuisine

Categories     Main Dish

Time 50m

Number Of Ingredients 4

Goat or beef meat (short ribs work great about -- 2 pounds)
Oil -- 1 tablespoon
Warm water -- 1 cup
Kosher or sea salt -- 1 tablespoon

Steps:

  • Season your grill with oil.
  • Get your grill going to medium heat Stir the salt into the warm water until it is fully dissolved. Put the salt solution in a spray bottle.
  • Grill the meat, basting it occasionally with the salt water, until it is cooked to your liking.
  • Remove the meat and serve with sukuma wiki and irio.

NYAMA CHOMA



Nyama Choma image

Provided by AFN Snr Chef

Categories     Main Dish

Time 2h40m

Number Of Ingredients 14

5.5 lbs goat meat (approximately 2.5kgs)
10 cloves garlic
1 bulb whole garlic cut across in the middle
1 red or white onion large
1 lemon juiced
⅓ piece ginger
½ cup extra virgin olive oil or preferred cooking oil
1 tablespoon ground cumin
2 tablespoon ground paprika
1 tablespoon salt
2 stock cubes
2 bird-eye chillis de-seeded
¾ tablespoon salt
6 sprigs fresh rosemary

Steps:

  • In a bowl, combine garlic, ginger, onion, lemon juice, olive oil, cumin, paprika, salt, stock cubes, rosemary, and chili. Use a food processor or blender, to save on time but take care not to process it too much. It should still retain some texture.
  • Place the meat in a large bowl and toss it with half of the marinade. Set the other marinade aside, to be used in basting the nyama choma.
  • Use a knife to make slits 2 inches or 5 cm apart on the goat leg and massage the marinade into the meat, making sure to also cover the slits. Cover the meat with aluminum foil and allow to marinate overnight or for at least for 2 hours.
  • Remove the marinated goat meat from the fridge and allow it to come to room temperature for at least an hour, before setting it on the barbecue. During this time, prepare your grill and set it to high. Cover your grill with ashes if using a charcoal grill, to prevent it from getting too hot.
  • Grill the meat on high for approximately 3 minutes on each side, or until it attains a proper color then transfer to a triple layer of foil paper.
  • Place two sprigs of rosemary and the bulb of garlic on top of the goat leg. Cover the meat loosely with foil so it resembles a tent.
  • Set it on a baking tray or grilling rack, transfer to the barbecue grill then cover the lid, trying to maintain the temperature at medium-low or between 180 and 200 degrees. Grill at medium-low for one and a half hours, turning from time to time.
  • Once the time is up, mix the honey with 2-3 tablespoons of hot water. Uncover the meat and baste it with the honey glaze. Continue to grill for a further 15-30 minutes or until the desired brownness has been achieved and the juices run clear, or it has an internal temperature of at least 150-160 degrees F.
  • Once cooked, transfer the meat to a tray and allow it to rest for 10-20 minutes before carving.
  • Serve nyama choma hot with ugali and kachumbari.
  • To make nyama choma in the oven, simply marinate the meat and cover it with aluminum foil in preparation for roasting, as per the instructions above. Next, preheat the oven to 170° C/ 365° F (standard) or 150° C fan then lay the meat on a baking tray. Place in the oven and slowly roast for 4.5 hours.
  • Once the cooking time is over, get the meat out of the oven and remove the aluminum foil. Mix the honey with 2-3 tablespoons of hot water. Uncover the meat and baste it with the honey glaze.
  • Return the basted meat to the oven and broil each side on high for 5-10 minutes, or until the desired level of browness has been obtained.
  • Remove from the oven and allow to cool for 20 minutes, before carving to prevent the juices from running out.
  • Serve the nyama choma with mukimo, ugali, kachumbari or your favorite side dish.

NYAMA CHOMA (ROAST MEAT)



Nyama Choma (Roast Meat) image

Make and share this Nyama Choma (Roast Meat) recipe from Food.com.

Provided by Annacia

Categories     Meat

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 2

3 lbs beef short ribs
salt and pepper

Steps:

  • Season the meat with salt and pepper.
  • Grill on a gas or charcoal grill over medium heat 30 minutes.
  • You can also roast the meat in an oven at 300°F for 1¼ hours.
  • Meat should be golden brown, tender and juicy when ready.
  • Nyama choma goes well with kachumbari or cooked greens.

Nutrition Facts : Calories 1760, Fat 164.3, SaturatedFat 71.5, Cholesterol 344.7, Sodium 222.3, Protein 65.3

ROASTED MEAT MARINADE (NYAMA CHOMA)



Roasted Meat Marinade (Nyama Choma) image

I found this recipe in my local paper. This is a recipe of Johnson Njuguna, he is head chef at a Hotel, near where I live. He states "according to African tradition, men are not supposed to cook and don't go into the kitchen, but it's changing, although some woman still chase men out." He loved cooking and before coming to Australia he learnt his craft at a Kenyan college. He was also head chef at one of Nirobi's prestigous Hotels. I have not made this yet but fully intend to try it. He also states that in Kenya "Simba Mbili brand curry powder is a favorite." Ingredients are left up to your taste, as to how much or little you prefer. Times will vary as too how long you wish to marinade and I have not included roasting of the meat in the cooking times.

Provided by Tisme

Categories     Meat

Time 1h10m

Yield 1 roast

Number Of Ingredients 8

1 -2 kg beef short ribs or 1 -2 kg beef, suitable for roasting
2 garlic cloves, minced
1 -2 lemon, juice of
curry powder, to taste
turmeric, to taste
coriander, to taste, fresh finely chopped
paprika, to taste
salt and black pepper, to taste

Steps:

  • Combine the lemon juice, garlic and spices (to suit your taste) into a large glass dish and mix very well.
  • Add the meat and stir to coat the meat with the marinade and allow to marinade for at least one hour.
  • Grill or roast meat as usual in your oven.

Nutrition Facts : Calories 3905.8, Fat 362.5, SaturatedFat 157.6, Cholesterol 760, Sodium 492.2, Carbohydrate 7.4, Fiber 1.8, Sugar 1.5, Protein 145

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