Nyama Choma (Tanzanian Barbecue)

• 1 kg goat/lamb/beef/chicken meat, cut into thick chunks
• ¼ cup oil
• 1 onion, chopped
• 1 heaped tbsp crushed fresh ginger
• 1 heaped tbsp crushed garlic
• 1 heaped tbsp grated raw papaya for tenderness
• ¼ cup light soy sauce
• Juice of 2 limes
• 2 tsp freshly crushed black pepper
• ½ cup fresh chopped parsley
• 1 tsp paprika powder
• ½ tsp turmeric powder
• 1 tsp curry powder
• ½ tsp salt

Ingredients for 5 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   To keep the meat juicy and tender, clean it and preserve any extra fat on it. Place the meat in a glass or plastic dish.

2. 2

   Blend the remaining ingredients, then pour the resulting mixture over the meat.

3. 3

   Allow mixture to settle into the meat, then thoroughly massage it into the meat. Cover and marinate in the refrigerator for at least 4–5 hours.

4. 4

   To bring the meat to room temperature for cooking, remove it from the refrigerator approximately an hour beforehand.

5. 5

   Light a charcoal grill and let it burn until the coals are completely covered with white ash.

   Grill or barbecue
6. 6

   Place a wire rack over the coals, add the meat, and cook until it has a little singe and color. To ensure equal cooking on all sides, turn meat frequently. Use a fresh brush and some oil or marinade to flavor the meat and keep it from drying out while it cooks.

7. 7

   To allow the inside of the meat to cook slowly and effectively, wrap it in a packet of foil. Or, keep grilling until the food is done to your liking.

   Grill or barbecue
8. 8

   Once the meat is done, use a sharp knife to cut it into bite-sized pieces.

9. 9

   Serve.