Swahili Food Recipe - The Popular Goat Nyama Choma

Swahili Food Recipe: The Popular Goat Nyama Choma

What is Nyama Choma?

In this supreme mbuzi Nyama Choma formula, goat beef is marinated in a delicious spice and herbs marinade before being slowly grilled. This is a famous dish in Eastern Africa, particularly in Tanzania and Kenya.

The Best Nyama Choma Recipe Background

My Kenyan friends would say to me that the celebration doesn’t truly begin until nyama Choma alongside Ugali and kachumbari is served. While goat beef is uncommon in the United States, it is very famous in Africa, particularly in Kenya and is among the foods that are always presented when there is a BBQ or whenever family and friends get together when there is a football match to watch, weddings, Friday evening dinners, or any other event that calls for a ceremony.

Nyama Choma Ingredients

Preparing Nyama Choma is simple, and I’m delighted to tell you that you may cook your own bbq meat at home as well. This recipe‘s marinade is just what gives it that additional flavour that you’ll greatly adore. Here’s a list of what you’ll need:

Meat: This dish calls for a complete bone-in goat foot (mbuzi), but spare ribs or other cuts of meat will suffice.

Vegetables: garlic, fresh ginger, bird’s eye chilli peppers (optional) and onions.

Spices: paprika, stock cubes and cumin.

Fruit: lemon juice (or lime juice).

Condiments: salt and cooking oil.

How to Cook Nyama Choma Tanzania Style

How to Marinate Nyama Choma Goat Meat Instructions

Marinating nyama choma goat meat
Marinating nyama choma goat meat

Okay, I know that fermenting goat flesh may seem like an unnecessary step that you’d rather omit, but believe me when I say that it will significantly improve the flavours of Nyama choma. I can assure you that once you become used to marinating your foodstuff before cooking, there is no going back.

To make the marinade, combine all of the ingredients in a blender (onion, ginger, lemon juice, paprika, olive oil, stock cubes, garlic, rosemary, cumin, and bird’s eye chilli). If you don’t have a blender, slice everything beautifully or crush the ingredients using a mortar and a pestle.

Place the goat beef in a large mixing basin, combine with the marinade, preserve with aluminium paper, and marinate for a period of two hours, preferably overnight, for optimal results, before grilling.

Nyama Choma is traditionally marinated in salt, but this formula employs a fragrant blend that is sure to change the taste.

MSG, a preservative substance that is not good for you, is used by some butchers in Tanzania and Kenya (so absolutely, it is better to ask your butcher first concerning that).

How to Make Nyama Choma?

Barbecuing the goat flesh at moderate to low heat is the finest way to create nyama Choma. Charcoal, an oven or an electrical barbecue grill can all be used.

Garlic, onion, paprika, olive oil, stock cubes, cumin, ginger, rosemary, lemon juice, and chile should all be combined in a bowl. Use a blender or food processor to save time, but be careful not to overprocess it. It should still have a bit of texture to it.

Make incisions in the goat leg with a knife on a cutting board, about two inches or five cm apart.

In a large mixing basin, massage 1⁄2 of the marinade into the meat, making certain to coat the slits as well. Put aside the remaining marinade to use it as a basting sauce for the nyama choma.

Allow to ferment for 2 hours or overnight after covering with aluminium paper.

Remove the overnight marinated goat meat [Mbuzi] from the refrigerator and let it out to adapt to average room temperature for one hour before grilling. Prepare your cooker and set it on high at this time. If you’re using a charcoal cooker, cover it with ashes to keep it from overheating.

Grill a sheet of aluminium paper for the Nyama choma. Use a couple of teaspoons of oil on high for about three minutes on either side with it or till it reaches the desired colour.

Transfer to the foil that has been prepared.

Place two rosemary sprigs and the garlic bulb on the upper edge of the goat thigh. Place it on a baking dish and cover it casually with aluminium paper to make it look like a tent. To keep the tray from being too hot, pour in approximately one glass of water.

Transfer the beef to the bbq grill and cover it, aiming to keep the heat between 180 ° & 200 ° (moderate-low). A normal grilling rack can also be used. In this scenario, leave out the water. Grill for 1 1\2 hours on moderate-low, flipping occasionally.

To prepare nyama choma inside the oven, marinate the meat and wrap it in aluminium sheets before roasting, as directed above. Heat the oven beforehand to 170 degrees Celcius/ 365 degrees Fahrenheit (standard) or 150 degrees Celcius fan, then place the beef on a baking sheet. Please put it in the oven and cook for 4.5 hours at a low temperature.

When the timer goes off, combine the honey and two to three tablespoons of boiling water in a mixing bowl. Remove the foil from the pan and brush it with the honey syrup. Keep grilling for 15-30 mins more, or until the required brownness is obtained and the fluids run clear, or the internal temperature reaches 150-160 °, F. Broil either side for five to ten minutes if utilising the oven.

When the nyama choma is ready, put it into a dish and let it settle for ten to twenty minutes before slicing and serving.


  • This nyama choma dish calls for goat meat, but you can use any other beef, lamb or mutton instead.
  • Add a 1/4 cup of papaya flavour enhancer (made from mixed papaya and pineapple) to the meat to tenderise it.


Nyama choma should be served hot with kachumbari and ugali. Mukimo, chapati or rice are other good combos.


  1. Inject the marinade deep into the beef or cut gashes on the meat surface to allow the flavors to enter the nyama choma properly.
  2. Grate 1/4 of raw papaya along with pineapple to tenderise.
  3. At least an hour before you begin grilling, take out your marinated goat beef from the fridge.
  4. If you’re using a goat foot, chop it into 3 or 4 large pieces to have it cook more uniformly and quickly.
  5. To prevent the fluids from flowing over, let the nyama choma settle covered in aluminium foil for at least ten to twenty minutes after grilling. The goat flesh will be more juicy and flavorful as a result of this method.


It’s recommended to consume Nyama Choma right away. While you can reheat the beef, I don’t recommend it because it toughens up and becomes chewy, particularly when reheated in the microwave.

If you must reheat leftovers, do it in a pot [sufuria] or on a grill with a few tbsp of warm water drizzled on top.


What exactly does the name imply?

In English, the term is made up of two words: nyama, which signifies meat, & choma, which signifies barbecued. Nyama choma Barbecued meat is the result of combining the two words.

What is the composition of nyama choma?

It’s made from goat meat or other beef that’s been marinated in just salt or a combo of lemon, salt, chilli, and spice prior to being slowly grilled.



MARINATION-Thirty minutes

TIME TOTAL-2 hours and 40 minutes

COURSE– Lunch, dinner, Main Course



647 kcal CALORIES


  • grill (charcoal, gas or electric)
  • a baking tray or a grilling rack
  • aluminium foil


  • 5.5 pounds of goat flesh (approximately 2.5kgs)
  • Ten garlic cloves
  • One whole garlic bulb, sliced across the middle
  • One large white or white onion
  •  one lemon juiced
  • 1\3 pieces of ginger
  • 1\2 cup of extra virgin oil [olive] or other cooking oil of choice
  • 1 tbsp cumin powder
  • Two tbsp. paprika powder
  • 1 tbsp of salt
  • Two stock cubes
  • Six fresh rosemary sprigs
  • Two de-seeded bird-eye chillies
  • ¾ tbsp of salt


calorie count: 647 kcal\7gram Carbohydrates\87 gram protein\28gram of fat\6gram Saturated Fat\1 gram polyunsaturated fat\4 g monounsaturated fat\238 milligrams of cholesterol\2702milligrams of sodium\1759 milligrams of potassium\2 grams of fiber\2 grams of sugar\1181 IU of Vitamin A\15 milligrams of vitamin C\90 milligrams of calcium \13 milligrams of iron.

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