Kenya (week 98, 10-Nov-17)

Ugali is one of the most common dishes in East Africa and I have had it too often and do not really like it, so thanks to Tracey for suggesting these alternate Kenyan dishes. Nyama Choma is normally Goat, I will do some goat for sure but will use some chicken and maybe beef to give people (Tracey) the option.

Nyama Choma

Ingredients

• 1 kg goat meat cut into thick chunks (you can use cuts of chicken or beef instead, but best results are with goat meat)
• 1/4 cup oil
• 1 chopped onion
• 1 heaped tbsp. crushed ginger
• 1 heaped tbsp. crushed garlic
• 1 heaped tbsp. grated raw papaya (acts as a tenderiser)
• 1/4 cup light soy sauce
• juice of 2 limes
• 2 tsp freshly crushed black pepper
• 1/2 cup fresh chopped dhania
• 1 tsp. paprika powder
• 1/2 tsp. turmeric powder
• 1 tsp. curry powder or dhana jeera (optional)
• 1/2 tsp (or to taste) salt (soy sauce is normally salty, add salt with caution)

Method

1. Clean the meat and pat the pieces dry. Do not trim off any excess fat, that helps keep the meat moist and tender.
2. Put the meat in a plastic or glass dish. Then blend the rest of the ingredients and pour the mixture onto the meat. Massage it into the meat well, then cover the dish and refrigerate overnight or for at least 4 hours.
3. When ready to cook, remove the meat dish from the fridge at least an hour earlier to bring the meat back to room temperature. Light up a charcoal grill until all the coals are well lit and are covered with a white layer of ash. Put the meat onto skewers or place a wire mesh over the coals and then place the meat directly on top of the fire and allow it to cook until the meat has a bit of singe and colour, making sure to turn the meat regularly so that it is evenly cooked on all sides. Using a clean brush, baste the meat with some oil as it or some of the leftover marinade as it continues to cook to add flavour and prevent it from drying up during cooking. You can then either wrap the meat it in a double layer of foil (enclose the meat in a packet of foil) and place it on the grill so the inside continues to cook slowly or just continue to grill until cooked to your liking.
4. TIP: To prevent the meat from burning and to get the brown colour you want, regulate the heat by having a layer of ash on top of the charcoal. This will also prevent flare-ups when fat drips into the fire.
5. Once cooked, get a sharp knife and cut up the meat into bite sized pieces. Then serve with fries or ugali, plus some kachumbari and spicy hot pilipili sauce.

Thanks to Fauzias Kitchen Fun.

Kachumbari

Kachumbari is a light and fresh tomato and onion salad that makes for a perfect summer side dish to pair with your grilled meats! Serves 4-5 as sides.

Ingredients

• ½ medium red onion, diced
• 1 tsp salt
• 2 large tomatoes
• ¾ avocado
• 1 small chili (optional)
• ½ lime, juiced (approx 1 Tbsp juice)
• 1 Tbsp fresh cilantro, chopped

Instructions

1. Place the diced onion in a small bowl and massage the salt into the onion pieces.
2. Cover the salted onions with water and let stand for 10 min.
3. Meanwhile, dice the tomatoes, avocado, and chili (if using).
4. Place them in a medium bowl.
5. Drain the onions and add them to the vegetables.
6. Finish by adding the lime juice and cilantro.
7. Mix well and taste the salad.
8. Add salt or more lime juice if desired.

Thanks to Curious Cuisiniere.

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Comments by the clan

Score average overall

Adam ship builder

Diane wechat

Federico the snakeman

Jim rock biter

Kym kinesiology

Peter geek

Peter tree hugger

Robin engineer

Tracey Testigo Africa

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Left overs

None, all eaten up..

Photos