Kenya: Nyama Choma (‘Burnt meat’)

Cooking and preparation time: 2 hours 20 mins     Serves 2- 4

5 cloves garlic, chopped
1 knob ginger, chopped
1 red onion, diced
3 lemons, squeezed
rosemary leaves, chopped
2 tbsp Olivado avocado oil
1 green chilli, chopped
600g goat leg, diced


Chop the goat’s meat into bite-sized pieces and place in a big mixing bowl. Dice the onions and place in a small mixing container. Add the chopped garlic, ginger and chilli.

Drizzle the oil into a container and mix together. Add the rosemary by removing only the leaves. Chop one chilli and add into the marinade mix. Stir all the ingredients together.
Add the marinade to the meat and combine. Let the meat marinade for 2 or more hours. Heat a frypan on a high heat, when hot, add the meat. Cook the marinated meat for 3-4 minutes per side until cooked and crisped on the outside.
Top tip:
You can easily substitute goat for lamb or beef. This meat will never be juicy and tender if using a leg. Try it with a loin or fillet for best results. Serve with rice or crispy potatoes.
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