Nyama Choma (Tanzanian Barbecue)
Nyama choma is Tanzania's best-loved grilled meat, and it is also eaten across Kenya and the rest of East Africa. The marinade does the real work here: grated raw papaya tenderizes tough cuts of goat or lamb, while ginger, garlic, lime and soy season the meat deeply. Grill it over white-hot coals until singed at the edges, then serve with ugali or fries, kachumbari and a fiery peri peri sauce.
Instructions
Clean the meat but leave any extra fat on it, since the fat keeps the chunks juicy as they cook. Put the meat in a glass or plastic dish.
Blend all the remaining ingredients into a marinade and pour it over the meat. Let it settle in, then massage it thoroughly into every piece.
Cover the dish and marinate in the refrigerator for at least 4 to 5 hours. Take the meat out about an hour before grilling so it can come to room temperature.
Light a charcoal grill and wait until the coals are completely covered with white ash. Set a wire rack over the coals and lay the meat on it.
Turn the meat often so it cooks evenly, until it has picked up a little singe and color. Brush it with a clean brush dipped in oil or leftover marinade to add flavor and stop it drying out.
For slower cooking through to the center, wrap the meat in a foil packet, or simply keep grilling until it is done the way you like it.
Cut the cooked meat into bite-sized pieces with a sharp knife and serve.
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