Nyama Choma means "burnt meat" in Swahili, but this beloved Kenyan and East African BBQ tradition is anything but — it is perfectly grilled goat or beef, seasoned simply with salt and spices, eaten with ugali and kachumbari tomato salsa.
20m
Prep
45m
Cook
65m
Total
6
Servings
520
Cal/Serving
Easy
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🛒 Ingredients
Serves 6
1.5kg bone-in goat ribs or beef short ribs
2 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
2 tbsp vegetable oil
1 lemon, juiced
For kachumbari: 3 tomatoes, 1 red onion, 1 green chilli, juice of 1 lemon, fresh coriander, salt
For ugali: 200g maize flour (ugali flour), 600ml water, salt
✨ Chef's Tips
Charcoal is essential for authentic nyama choma flavour — gas grill is acceptable but charcoal is the soul of the dish.
Do not over-marinate with acidic ingredients — simple seasoning is traditional and correct.
Nyama choma is a social meal — set it at the centre of the table and let everyone tear into it.
Kachumbari should be freshly made on the day — it loses its crunch if left overnight.
📋 Method
1Prepare the meat: Score the ribs with a sharp knife to allow seasoning to penetrate. Mix together salt, pepper, paprika and garlic powder. Rub all over the meat along with the oil and lemon juice. Rest for at least 30 minutes.
2Make the kachumbari: Finely dice tomatoes, red onion and chilli. Combine with fresh coriander, lemon juice and a pinch of salt. Toss well and set aside in the fridge.
3Make the ugali: Bring salted water to a boil in a heavy pot. Gradually pour in maize flour while stirring vigorously with a wooden spoon. Continue stirring over medium heat for 5–7 minutes until the ugali is very stiff, pulls from the sides of the pot and a crust forms on the base. Form into a dome and serve warm.
4Grill the meat: Heat a charcoal or gas grill to medium-high. Grill ribs for 15–20 minutes per side, turning occasionally. The outside should be well charred and caramelised while the inside stays juicy.
5Rest: Remove from the grill and rest for 5 minutes before serving. Nyama Choma is traditionally cut into smaller pieces at the table with a knife.
6Serve: Present the meat on a wooden board with kachumbari on the side and ugali for scooping.