Ugali and nyama choma( with kachumbari-tomato salad)

1.Prepare the kachumbari first: Chop 2–3 tomatoes and thinly slice 1 small red onion. Add them to a bowl. Add chopped coriander and a little chili if you want. Squeeze in juice from half a lemon, add a pinch of salt, mix well, and leave it to sit for 5–10 minutes.

2.Cook the nyama choma: Season 500g of beef or goat meat with salt (and optional black pepper or garlic). Grill on medium heat (or bake in the oven at 200°C) for about 25–35 minutes, turning occasionally until the meat is browned and slightly crispy on the outside. Cut into bite-size pieces once cooked.

3.Make the ugali: Bring 3 cups of water to a boil in a pot. Slowly add 2 cups of maize flour while stirring continuously to avoid lumps. Keep adding flour little by little and stirring until it becomes thick and firm. Continue stirring and pressing it together for a few minutes, then let it cook on low heat for 3–5 minutes.

4.Serve: Shape the ugali into round portions. Place it on a plate with the nyama choma and add the kachumbari on the side. Optional: add lemon slices or grilled chili.

5.How to eat: Break a piece of ugali with your hand, use it to scoop the meat and kachumbari, and eat together.