African
African - East African and Horn Classics
Kenyan Nyama Choma (Charcoal Grilled Goat)
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.5kg bone-in goat ribs or leg, trimmed
- • 3 tbsp vegetable oil
- • 2 tbsp coarse sea salt
- • 4 garlic cloves, crushed
- • 1 tbsp freshly grated ginger
- • 1 tbsp lemon juice
- • 1 tsp black pepper
- • Kachumbari salad and Ugali, to serve
Preparation Steps
1
Phase 1
Rub the goat meat thoroughly with vegetable oil, crushed garlic, ginger, lemon juice, black pepper, and generous coarse sea salt; rest for 1 hour.
2
Phase 2
Prepare a hot charcoal grill with embers pushed to one side for indirect heat.
3
Phase 3
Place goat on the cooler side of the grate; cover and slow-roast for 1.5 to 2 hours, turning every 20 minutes and basting with salted water until tender.
4
Phase 4
Move meat directly over hot coals for the final 10 minutes to crisp and char the edges.
5
Phase 5
Chop into bite-sized chunks with a cleaver and serve immediately on a wooden board with freshly tossed Kachumbari and steaming Ugali.