Kenyan Nyama Choma with Kachumbari

⏱ 120 min · Serves 4

Nyama Choma — literally 'burnt meat' in Swahili — is Kenya's beloved grilled meat tradition, best enjoyed with cold beer and good company. Succulent goat or beef ribs are rubbed with a simple spiced salt blend and slow-grilled over charcoal until smoky and falling-off-the-bone tender, then served alongside a punchy fresh kachumbari tomato and onion salad. This is communal, celebratory eating at its finest.

Per serving: 520 kcal · 42.0g protein · 6.0g carbs · 35.0g fat

Ingredients

• 1.5 kg bone-in goat ribs or beef short ribs
• 2 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp vegetable oil
• Juice of 1 lemon
• For the Kachumbari:
• 3 large ripe tomatoes, finely diced
• 1 medium red onion, very finely sliced
• 1 green chilli, finely chopped
• Small handful fresh coriander, chopped
• Juice of 1 lime
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Pat the ribs completely dry with kitchen paper. Mix the sea salt, black pepper, garlic powder, cumin and smoked paprika together in a small bowl.
2. Rub the spice mix all over the ribs, coating every surface. Drizzle with vegetable oil and the lemon juice. Leave to marinate at room temperature for at least 30 minutes, or cover and refrigerate for up to 8 hours.
3. Prepare your charcoal grill for indirect heat — pile the coals to one side. You want a medium-low heat (you should be able to hold your hand 10 cm above the grill for 4–5 seconds).
4. Place the ribs over the indirect heat zone, cover if you have a lid, and cook slowly for 60–75 minutes, turning every 15–20 minutes, until the meat is tender and pulling away from the bone.
5. Move the ribs directly over the coals for the final 10–15 minutes, turning frequently, to get a good char on the outside. The meat should be smoky, slightly charred, and deeply flavoured.
6. Meanwhile, make the kachumbari: combine the diced tomatoes, sliced red onion, green chilli and coriander in a bowl. Squeeze over the lime juice, season with salt and pepper, toss well and let it sit for at least 10 minutes for the flavours to meld.
7. Rest the meat for 5 minutes before serving. Pile onto a board with the kachumbari alongside. Traditionally eaten with hands — dig in.