Charred Nyama Choma with Sharp Kachumbari

⏱ 100 min · Serves 4

Smoky, slow-grilled goat or lamb ribs rubbed with garlic, salt and a whisper of chilli, then hacked into chunks and piled next to a bracing tomato-onion kachumbari. This is Kenyan weekend eating at its best — hands-on, sociable and built for a cold drink.

Per serving: 642 kcal · 52.0g protein · 11.0g carbs · 43.0g fat

Ingredients

• 1.5 kg goat ribs or lamb ribs, cut into large pieces
• 6 garlic cloves, crushed
• 2 tbsp vegetable oil
• Juice of 1 lemon
• 2 tsp coarse sea salt
• 1 tsp coarsely ground black pepper
• 1 tsp chilli flakes (optional)
• 1 tbsp Royco or beef stock powder (optional, traditional)
• For the kachumbari:
• 4 firm ripe tomatoes, deseeded and finely diced
• 1 large red onion, very thinly sliced
• 1 green chilli, finely chopped
• 1 small bunch coriander, chopped
• Juice of 2 limes (or 1 lemon)
• 1/2 tsp salt
• 1 small avocado, diced (optional)
• To serve: ugali or chapati, and extra lime wedges

Method

1. Mix the garlic, oil, lemon juice, salt, pepper, chilli flakes and stock powder into a paste. Rub it all over the ribs and leave at room temperature for 30 minutes (or overnight in the fridge).
2. Light a charcoal grill and let the coals burn down to a steady, medium, ash-grey heat — nyama choma is grilled slowly, not blasted.
3. Set the ribs on the grill away from the hottest coals. Cook for 50–60 minutes, turning every 8–10 minutes, until deeply browned and the meat pulls easily from the bone.
4. Meanwhile, make the kachumbari: soak the sliced onion in cold water for 10 minutes to tame its bite, then drain well and pat dry.
5. Toss the onion with tomatoes, chilli, coriander, lime juice and salt. Fold in the avocado, if using, just before serving. Keep cool.
6. For the last 5 minutes, move the ribs over direct heat to crisp and char the edges. Rest on a board for 5 minutes.
7. Chop the meat into bite-sized chunks with a heavy knife, sprinkle with a little extra salt, and serve piled high with the kachumbari, ugali or chapati and lime wedges.