Beef Nyama Choma Recipe
Grilled beef served with ugali and kachumbari.
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Ingredients
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Beef Nyama Choma
Ugali
Kachumbari
Method
Beef Nyama Choma
- 1
Prepare the Marinade
In a large bowl, mix together minced garlic, minced ginger, soy sauce, lemon juice, vegetable oil, salt, and black pepper.
- 2
Marinate the Beef
Cut the beef into bite-sized cubes and add them to the marinade. Toss until the beef is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3
Prepare the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated beef onto the skewers.
- 4
Ugali
- 5
Boil Water
In a medium pot, bring 4 cups of water to a boil.
- 6
Add Maize Flour
Once the water is boiling, gradually add the maize flour while stirring continuously to prevent lumps.
- 7
Cook the Ugali
Continue stirring until the mixture thickens and pulls away from the sides of the pot. Reduce heat to low, cover, and let it cook for an additional 5 minutes.
- 8
Shape the Ugali
Turn the ugali onto a plate and shape it into a round or oval mound. Serve warm.
Kachumbari
- 9
Prepare the Vegetables
In a mixing bowl, combine diced tomatoes, sliced red onion, chopped cilantro, and finely chopped green chili (if using).
- 10
Dress the Kachumbari
Add lemon juice and salt to the vegetable mixture. Toss gently to combine.
- 11
Serve
Let the kachumbari sit for about 10 minutes before serving to allow the flavors to meld.
