Nyama Choma is a special Kenyan way of roasting spicy curried red meats of any kind, including pork. This version of Nyama Choma features pork ribs (but you could use any suitable meat), and the traditional Simba Mbili curry powder.
Nyama Choma Recipe-
- 2 to 3 lb. pork ribs — or any meat suitable for roasting
- 4 large cloves garlic, peeled and minced
- juice of 2 lemons
- Rani hot curry powder (this particular kind of curry is a must have ingredient)
- freshly ground turmeric root
- smoked paprika
- salt and black pepper
- In a large mixing bowl, combine together the lemon juice, garlic, and all of the spices (to taste) – stir and blend together thoroughly.
- Using a very large Ziploc bag, place the ribs inside, then pour the marinade over them. Allow to marinate at least two hours – overnight is even better. Turn the bag over now and then during the marinating time.
- Nyama Choma is traditionally grilled over hardwood charcoal, so cook it that way if you can. Or you can broil it in the oven. It will most likely set off your smoke detector if you are cooking it at the correct heat. Use a meat thermometer to check for doneness, if you have one. Other wise just cook until so tender a fork will easily pull the meat away from the bones.
- Serve your Nyama Choma with a salad and/or vegetable dish – Sukuma Wiki is a Kenyan favorite side dish. And of course you must serve either chapatis or some Ugali.
Note: Leftovers can be used in Sukuma Wiki in another meal later, too.
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