Mangu

nyama-choma

Next Dish: Tacos

Nyama Choma is a traditional East African dish, particularly popular in Kenya, Tanzania, and Uganda. Its name translates to "roast meat" in Swahili, and it typically consists of goat, beef, or chicken, which is marinated, skewered, and slow-roasted or grilled over an open fire. The meat is often served with kachumbari (a fresh tomato and onion salad) and ugali (a type of cornmeal porridge). Nyama Choma is a popular choice at social gatherings and is considered a symbol of generosity and prosperity.

garlic

soy sauce

vinegar

vegetable oil

salt

beef

black pepper

coriander

ginger

lemon

onion

Recipe

Ingredients:

  • 2 kg beef, cut into chunks

  • 4 cloves garlic, minced

  • 1 tablespoon ginger, grated

  • 2 tablespoons soy sauce

  • 1 tablespoon vinegar

  • 1 tablespoon vegetable oil

  • Salt to taste

  • 1 tablespoon black pepper

  • 2 lemons, juiced

  • 2 large onions, sliced

  • 1 bunch of coriander leaves, chopped


Instructions:

  1. In a large bowl, mix together minced garlic, grated ginger, soy sauce, vinegar, vegetable oil, salt, black pepper, and lemon juice.

  2. Add the beef chunks into the bowl and mix well ensuring all pieces are coated with the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight for the flavors to meld.

  3. Preheat your grill or barbecue to medium-high heat.

  4. Remove the beef from the marinade and skewer the beef chunks onto metal or wooden skewers, alternating with slices of onion.

  5. Place the skewers on the grill and cook for about 15-20 minutes, turning occasionally, until the beef is cooked to your desired level of doneness.

  6. Remove the skewers from the grill and let the meat rest for a few minutes.

  7. Sprinkle with chopped coriander before serving. Enjoy your Nyama Choma with a side of kachumbari salad or ugali.