Nyama Choma (Nairobi's Celebration Goat, Salted and Charred) 🍽

Zubereitung

1. 1

   Salt the meat hard on every face, rubbing in. Rest 20 minutes while you get the fire properly going — hardwood or charcoal, embers deep, two zones: searing-hot and medium.

2. 2

   Oil the slabs lightly. Sear the fatty edges over the hot zone 1–2 minutes a side to set the crust, then move to medium heat and roast slow: 25–35 minutes, turning every few minutes, basting with rendered fat.

3. 3

   You're done when the crust is mahogany, the fat crackles and the biggest piece pulls clean off the bone — meat still pink-juicy inside is correct for choma, not underdone.

4. 4

   While the meat rests, make kachumbari: everything diced, lime and salt, no cooking, no mercy on the chili. Boil-fry the sukuma wiki; pinch ugali balls for scooping.

5. 5

   Chop choma into bite slabs, pile on a board, kachumbari spooned over half of it. Everybody eats from the board, fingers allowed and encouraged.

6. 6

   Open the beer. This is the part they do in Nyayo estates with the same seriousness as the meat.