Important Announcements

Campus Construction Update

The Menino building lobby entrance is currently closed. This, along with the ongoing Yawkey building entrance closure, will help us bring you an even better campus experience that matches the exceptional care you've come to expect. Please enter the Menino and Yawkey buildings through the Moakley building, and make sure to leave extra time to get to your appointment. Thank you for your patience. 

Click here to learn more about our campus redesign. 

Nondiscrimination Policy Update

Boston Medical Center Health System complies with applicable Federal civil rights laws and does not discriminate on the basis of age, race, color, national origin (including limited English proficiency and primary language), religion, culture, physical or mental disabilities, socioeconomic status, sex, sexual orientation and gender identity and/or expression. BMCHS provides free aids and services to people with disabilities and free language services to people whose primary language is not English.

To read our full Nondiscrimination Statement, click here.
 

 

Nyama Choma comprises of two words: ‘nyama’ which means meat and ‘choma’ which means barbecued in English. Nyama choma is a traditional meat dish from Kenya, and can be made with goat meat, beef, or lamb.

The origin of the dish traces back to the Massai people as they immigrated from North to East Africa.

Making this dish is not difficult at all. It is best to barbecue the goat meat at medium to low temperatures. You can either use charcoal, an electric barbecue grill, or an oven.

Ingredients


Meat – 1, Whole bone-in goat thigh (but other parts such as spare ribs and other kinds of meat like beef or lamb can do as well). Fresh_Ginger – 1 root, diced Garlic – 10 cloves, diced Onion – 1 large, diced Paprika – ½ - 1 teaspoon, optional Cumin_Powder – ½ teaspoon Bouillon – 3 cubes Basil – 3 Tablespoons, fresh Rosemary - 6 sprigs, fresh Soy_Sauce – 1/3 cup Honey – 4 Tablespoons Oil – ½ cup, Extra virgin oil or other options Salt – 3 teaspoons kosher (or 1 ½ teaspoon table/iodized)

Instructions

Step 1
Place all the ingredients except the meat, in a blender; blend on high speed until thoroughly combined for about 30 seconds but take care not to process it too much. It should still retain some texture.
Step 2
To reduce the cooking time if using a goat leg, cut into three or four large chunks, so it cooks more evenly and quicker. Also score the meat to be able to marinate it evenly.
Step 3
Pour the marinade into either a re-sealable plastic bag, or an air-tight container and add your meat. Coat the meat with the marinade and using a marinade injector, inject some of the marinade into the meat, squeeze out excess air and seal the bag or cover the container tightly.
Step 4
Marinate in the refrigerator for at least 2 hours (overnight is recommended for better results).
Step 5
Remove your marinated goat meat from the fridge at least one hour before grilling. Place the meat on a baking tray, sprayed or lightly coated with oil. Pour the remaining marinade over the meat.
Step 6
During this time, prepare your oven and set it to high. Preheat the oven to 170° C/ 365° F (standard). Cover with foil, place your marinated meat in the oven and bake for 1hr.
Step 7
Decrease the heat to 330° and continue baking the meat for the next 30 minutes until it turns golden brown.
Step 8
Once the cooking time is over, get the meat out of the oven and remove the aluminum foil. Mix 4 Tablespoons of honey with 2-3 Tablespoons of hot water. Uncover the meat and baste it with the honey glaze.
Step 9
Return the basted meat to the oven and broil each side on high for 5-10 minutes, or until the desired level of brownness has been obtained.
Step 10
Remove from oven and allow the nyama choma to rest, covered in foil for at least 10-20 minutes before cutting to prevent the juices from running over. This way, the goat meat stays juicy and tastier.
Step 11
Serve it with Ugali, Sukuma wiki and kachumbali (salad) for an East African experience!

Notes

Nutrition Information