How to Make Delicious Nyama choma with traditional vegetables and Kachumbari

Nyama choma with traditional vegetables and Kachumbari. Using a grill, place your meat on top after chopping it flat and sprinkling salt. Let it cook on one side then turn the other. Wrap with a foil to cook better then serve.

You can easily make nyama choma on the stove top. Nyama Choma's charm comes from its down-to-basics approach, letting you complement the pure meat flavor with a spicy and tangy Kachumbari Salad Season with more salt to taste, then serve with Sukuma Wiki, Ugali, and Kachumbari. Should to be served with Ugali (millet would be traditional). You can cook Nyama choma with traditional vegetables and Kachumbari using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Nyama choma with traditional vegetables and Kachumbari

1. It's 1.5 kg of goat meat.
2. It's of Traditional vegetables.
3. It's of Kachumbari.
4. Prepare of Salt.
5. You need of Ugali.

Nyama choma is Kenya's unofficial national dish, meaning barbecued meat in the Swahili language. The meat is usually goat or beef, served roasted throughout the country, from roadside shacks to fine restaurants. It is often paired with local beer and side dishes such as ugali. Today nyama choma is eaten on special occasions, such as a weekend family get-together, with the staple food ugali and the fresh vegetable salad, kachumbari.

Nyama choma with traditional vegetables and Kachumbari step by step

1. Using a grill, place your meat on top after chopping it flat and sprinkling salt.
2. Let it cook on one side then turn the other..
3. Wrap with a foil to cook better then serve.
4. Serve with vegetables, Kachumbari and Ugali.

Stir until there are no more lumps and mixture is soft. Margarine and salt can be added for flavor, though this is a stray from traditional ugali. Nyama Choma (grilled meat) is a favourite way of preparing and eating meat in East Africa. Kenyan dishes vary according to the region of the country. The palette for traditional cuisines is mostly It only differs in name and consistency (hard or soft).