Kenyan Nyama Choma Beef
Nyama Choma simply means 'grilled meat' in Swahili and is the Kenyan national dish. Unlike other African specialties, Nyama Choma lives by its absolute simplicity – the meat is barely seasoned and grilled over a slow wood fire to emphasize the natural flavor. The smoke note from local wood is the defining characteristic.
Ingredients(for 1 kg)
Instructions
Meat preparation
1 hourPortion beef (ribs, shoulder, or leg) into large pieces. Mix lemon juice, salt, pepper, and grated garlic, and rub the meat with it. Allow to rest at room temperature for 1 hour so the spices can penetrate.
Slow smoking
2.5-4 hoursRegulate the smoker with olive wood and eucalyptus to 140-160 °C. Place the meat and slowly cook over indirect heat. Turn the meat every 45 minutes. Avoid frequent opening of the smoker – smoke and temperature should remain constant.
Finishing and core temperature
20-30 minutesWhen a core temperature of 65 °C is reached, brush meat with melted butter. Cook for a further 20-30 minutes to the target core temperature of 68-72 °C. Allow the meat to rest for 10 minutes, then cut into bite-sized pieces with a knife.
Pro Tip
Serve Nyama Choma traditionally with Ugali (corn porridge) and Kachumbari (tomato-onion salsa). Brush the meat with butter just before the end of cooking time for a golden brown crust.
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