Nut-Crusted Tanzanian Nyama Choma with Spicy Bean Relish

A flavorful Tanzanian barbecue with a crunchy twist

Savor the traditional Tanzanian grilled meat with a delightful nut crust served alongside a zesty bean relish.

3 h 30 min
4
Intermediate

Ingredients

For the Meat Marinade

1 kg goat meat – cubed

3 cloves garlic – minced

1 inch ginger – grated

1 lemon – juiced

2 tbsp olive oil

Salt and pepper – to taste

For the Nut Crust

1 cup mixed nuts (peanuts, cashews, almonds) – finely chopped

Toast the nuts lightly before chopping to enhance their flavor.

1 tsp smoked paprika

1 tbsp fresh rosemary – chopped

1 egg – beaten

For the Spicy Bean Relish

1 can black beans – drained and rinsed

1 red onion – finely chopped

2 tomatoes – diced

1 green chili – minced

2 tbsp cilantro – chopped

1 lime – juiced

Salt – to taste

Preparation

Marinating the Goat Meat

Combine Ingredients

In a large bowl, combine the garlic, ginger, lemon juice, olive oil, salt, and pepper.

Add Meat

Add the cubed goat meat to the bowl and toss to coat evenly with the marinade.

Refrigerate

Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

For best results, let the meat marinate for at least 2 hours to soak in all the flavors.

Preparing the Nut Crust

Mix Crust Ingredients

In a shallow dish, combine the chopped nuts, smoked paprika, and rosemary.

Toast the nuts lightly before chopping to enhance their flavor.

Coat with Egg and Nuts

Dip each marinated meat cube in the beaten egg, then roll in the nut mixture until fully coated.

Set Aside

Arrange the coated meat on a plate and cover with plastic wrap until ready to grill.

Cooking Process

Grill the Meat

Preheat the grill to medium-high. Place the nut-coated meat cubes on the grill and cook for 10–15 minutes, turning occasionally until charred and cooked through.

Ensure the grill is clean and well-oiled to prevent the nut coating from sticking.

Prepare the Relish

In a medium bowl, combine black beans, red onion, tomatoes, green chili, cilantro, lime juice, and salt. Mix well and let sit for flavors to meld.

Rest the Meat

Once cooked, remove meat from the grill and let it rest for a few minutes before serving.

Let the meat rest to lock in the juices.

Plating & Serving

Nut-Crusted Tanzanian Nyama Choma with Spicy Bean Relish

FaUtensils

Plating & Serving

Arrange the grilled meat on a large platter, surround with spoonfuls of spicy bean relish, and serve alongside fresh lemon wedges for a zesty finish.

Sauce Pairings

Fresh lemon wedges

To garnish

Spicy bean relish

As prepared

Garnishes & Accompaniments

Fresh cilantro leavesLime wedges

Perfect Sides

Grilled plantains

Ugali (cornmeal porridge)