Mbuzi Nyama Choma
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Additional Time
30 mins
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Total Time
2 hrs 40 mins
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Servings
6
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Calories
647 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
African
Mbuzi Nyama Choma
Description
This Mbuzi Nyama Choma recipe features chunks of goat meat marinated in a blend of fresh garlic, ginger, lemon juice, olive oil, cumin, paprika, salt, stock cubes, fresh rosemary, and de-seeded bird's eye chilies. The marinade is briefly blended but still textured, then massaged into the meat which is slit to absorb flavors deeply. It can marinate from 30 minutes to overnight, with longer times improving tenderness and taste.
Grilling begins with searing the meat on all sides over high heat to develop a smoky crust. The meat is then wrapped in multiple layers of foil with garlic bulb and rosemary on top, allowing slow cooking and moisture retention that softens connective tissue. This method yields tender, juicy choma with a complex blend of smoky, citrusy, and herbal flavors.
This grilled meat fits well as a main course at meals, typically shared family-style. The use of fresh herbs and the optional honey basting add layers of flavor. The recipe notes suggest variations with different meats like beef, mutton, or lamb. Resting before slicing helps maintain juiciness.
Additional tips include cutting large goat leg pieces smaller to speed cooking, introducing raw papaya and pineapple to tenderize if desired, and bringing meat to room temperature before grilling. Wrapping in foil is key for moisture and slow cooking.
Ingredients
- 5.5 lbs goat meat approximately 2.5kgs, or preferred choice of meat
- 10 cloves garlic
- 1 bulb garlic cut across in the middle, whole
- 1 onion large, or red onion
- 1 lemon juiced
- ⅓ piece ginger
- ½ cup extra virgin olive oil or preferred cooking oil
- 1 tablespoon cumin ground
- 2 tablespoon paprika ground
- 1 tablespoon salt
- 2 stock cube
- 6 prigs rosemary fresh
- 2 bird's eye chili de-seeded
- 1-2 tablespoon honey (optional - for basting)
- 2 tablespoon water
Instructions
- Make the marinade; combine garlic, ginger, onion, lemon juice, olive oil, cumin, paprika, salt, stock cubes, rosemary, and chili in a bowl. Blend briefly in a processor to maintain some texture.
- Make 2-inch slits on the surface of the meat or goat leg. Toss the meat in half the marinade in a bowl. Reserve the remaining marinade for basting.
- Massage marinade into the meat, covering the slits. Wrap in foil and marinate for 2 hours (or overnight for best results).
- Remove the marinated goat meat from the fridge and allow it to come to room temperature for at least an hour. Prepare and heat the grill to high. If using a charcoal grill, cover with ashes to moderate heat.
- To prevent sticking, oil a foil piece. Sear the meat on the grill for 3 minutes on each side, then transfer it to this foil. Top the meat with reserved marinade and add two more foil layers beneath, to end up with a triple layer of foil.
- Place two sprigs of rosemary and the bulb of garlic on top of the goat leg. Cover the meat loosely on top with foil so it resembles a tent.
- Add water to a baking tray. Lay the meat on it (Note: This helps cook the meat evenly and retains moisture). Transfer to the grill, ensuring it is at medium-low heat. Grill, turning from time to time, for 1.5 hours.
- Once almost cooked, mix the honey with 2-3 tablespoons of hot water to make a glaze. Uncover meat, baste, and grill for another 15-30 minutes until browned and juices run clear.
- Once cooked, transfer the meat to a tray and allow it to rest for 10-20 minutes before carving. Serve it with ugali, sukuma wiki, and kachumbari, or your favorite dishes.
OVEN METHOD
- To make nyama choma in the oven, simply marinate the meat and cover it with aluminum foil in preparation for roasting, as per the instructions above. Next, preheat the oven to 170° C/ 365° F (standard) or 150° C fan then lay the meat on a baking tray. Place in the oven and slowly roast for 4.5 hours.
- Once the cooking time is over, get the meat out of the oven and remove the aluminum foil. Make the glaze by mixing honey with 2-3 tablespoons of hot water. Uncover the meat and baste it with the honey glaze.
- Return the basted meat to the oven and broil each side on high for 5-10 minutes, or until the desired level of browness has been obtained.
- Remove the meat from the oven and allow it to cool for 20 minutes, before carving to prevent the juices from running out.
- Serve the nyama choma with mukimo, ugali, kachumbari or your favorite side dish.
Notes
- Marinate the meat overnight for best flavor and tenderness, though a minimum of 30 minutes works.
- Combine grated raw papaya and pineapple to tenderize tougher goat meat before cooking.
- Bring marinated meat to room temperature for at least an hour before grilling to ensure even cooking.
- Cut large goat leg pieces into smaller chunks to reduce cooking time and enhance evenness.
- Grilling in foil layers helps retain moisture and allows slow cooking to break down connective tissue.
- Let the meat rest covered for 10-20 minutes after cooking to keep it juicy.
- Goat meat can be substituted with beef, mutton, or lamb to suit preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 7g | 2% |
| Protein | 87g | 174% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 238mg | 79% |
| Sodium | 2702mg | 113% |
| Potassium | 1759mg | 37% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1181IU | 24% |
| Vitamin C | 15mg | 17% |
| Calcium | 90mg | 9% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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