Nyama Choma: The Kenyan Barbecue

 The history of nyama choma can be traced back to the Maasai people of Kenya and Tanzania. The Maasai are a nomadic people who have traditionally relied on livestock for their sustenance. As a result, they developed a number of cooking methods for meat, including grilling.

Nyama choma is made by grilling meat over charcoal or wood. The meat is typically marinated in a mixture of spices and herbs before being grilled. The type of meat used for nyama choma varies, but it is typically made with goat, beef, lamb, or chicken.

The popularity of nyama choma has spread beyond Kenya and Tanzania in recent years. It is now a popular dish in many other African countries, as well as in other parts of the world. Today am going to share with you the recipe for cooking this popular Kenyan dish.

Recipe for nyama choma for two.

Ingredients.

• 500 grams of goat meat or beef, cut into strips.
• 1 teaspoon salt.
• 1 teaspoon black pepper.

Instructions.

1. Clean and dry the meat.
2. Preheat a grill to medium heat.
3. Grill the meat for 10-12 minutes per side, or until cooked through to your liking.
4. Serve immediately with your favorite sides, such as kachumbari, kales, spinach and dipping sauces, such as kachumbari, avocado, and chili sauce

Pro tips for preparing nyama choma:

1. Choose the right cut of meat: The best cuts of meat for nyama choma are tender and have a good amount of fat. Some popular cuts include ribeye, sirloin, and goat meat.
2. Marinate the meat: Marinating the meat will help to tenderize it and add flavor. There are many different recipes for nyama choma marinades, but some common ingredients include salt, pepper, garlic, ginger, and chili peppers.
3. Cook the meat over charcoal: Charcoal cooking gives nyama choma its signature smoky flavor. 
4. Cook the meat slowly: Nyama choma is best cooked slowly over low heat. This will help to ensure that the meat is cooked evenly and stays juicy.
5. Don't overcook the meat: Nyama choma is best served medium-rare or medium. Overcooked meat will be dry and tough.
6. Rest the meat before slicing: After cooking, let the meat rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy product.
7. If you are cooking the meat on a grill: use a wire brush to clean the grates before cooking. This will help to prevent the meat from sticking.

In Kenya nyama choma is popularly served with Ugali.