Nyama Choma

5 from 1 vote

Nyama Choma is a delicious grilled meat dish that is the national dish of Kenya. It is perfectly seasoned, tender and great for a crowd!

Course Main Course

Cuisine Kenyan

Prep Time 15

Cook Time 1

Resting Time 3

Total Time 4 15

Servings

Calories 261kcal

Author Alexandria Drzazgowski

Equipment

Spray bottle
Aluminum Foil
Oven Mitt
Food Thermometer
Barbecue Grill
Mixing Bowl(s)
Small Bowl

Ingredients

½ tbsp salt + 1 tsp
1 tbsp black pepper
3 tbsp olive oil
1 tbsp garlic paste
1 tbsp ginger paste
2 lb Goat Ribs or Rack of Beef Ribs, the traditional recipe uses goat ribs. If you cannot find goat ribs, beef ribs are a good substitute

Instructions

In a small bowl, combine the ½ tbsp salt, 1 tbsp black pepper, 3 tbsp olive oil, 1 tbsp ginger paste, and 1 tbsp garlic paste. Mix until a paste is formed.
Add 2 lbs ribs into a large bowl and pour the paste on the ribs. Make sure to rub it in completely to make sure the ribs are fully covered.
Cover the bowl and place in the fridge. Marinate overnight for best results if possible. If not possible, marinate for at least 3 hours.
Preheat your oven to 350 degrees Fahrenheit.
Once the ribs are done marinating, lay a large sheet of foil out on your counter and place the ribs in the center. Wrap your ribs in foil about 4 times, then fold the top and bottom of the foil closed to make a packet. Place on the rack in your oven.
Set the timer for about 25-30 minutes. Once done, remove the ribs from the oven.
Take your ribs out of the foil. You may notice that there will be juices on the foil. Do not get rid of those juices because we will use them to grill our ribs.
Fill a water bottle about halfway with water and add 1 tsp of salt. Mix until the salt is dissolved.
Place your ribs on the grill rack to grill over medium heat for about 30-35 minutes, turning the ribs every 15 minutes. Pour the reserved juices over the top of the rack of ribs.
As you are turning the ribs, spray with them the water and salt combination in your water bottle. Cook until the ribs reach an internal temperature between 190 - 203 degrees Fahrenheit depending on desired doneness.
When the ribs are done cooking, remove them from the grill and serve. You can enjoy them with Kachumbari and Sukuma Wiki as sides! Enjoy!

Notes

Recipe from Sheila Mathu from Kenya.

Salt: I like using Kosher salt. Use more or less to taste.
Black Pepper: Use fresh-cracked black pepper for the best taste!
Olive Oil
Garlic Paste: You can use a mortar and pestle to grind it yourself or buy it from the tube.
Ginger Paste: You could substitute ground ginger but may need to adjust the amount
Goat Ribs/Beef Ribs: The traditional recipe uses goat ribs. If you cannot find goat ribs, beef ribs are a good substitute or you can try another type of meat.
Traditionally this meal is made over an open fire, so it would be delicious cooked over a gas or charcoal grill.
As I mentioned, many chefs like to add their own spices to the marinade. I’ve seen lemon juice, cayenne pepper, chili pepper, and many other spices added for extra flavor.
You can use a food processor or blender to thoroughly mix the spices if desired.
For even juicier chunks of meat, cover it back up with the foil and let the meat rest for 5-10 minutes before cutting into it.
Allow your meat to come to room temperature before you begin the cooking process.