Zimbabwean Nyama Choma with Tomato-Scallion Salsa
Nyama Choma is a beloved Zimbabwean barbecue dish featuring flavorful grilled meat, enhanced by a vibrant tomato-scallion salsa.
Preparation
Get these tasks done before you start cooking.
Marinating the Meat
- 1
Mix Marinade
In a large bowl, combine vegetable oil, garlic, ginger, salt, black pepper, lemon juice, and soy sauce.
- 2
Coat Meat
Add the meat chunks to the marinade, ensuring each piece is well-coated.
- 3
Chill
Cover and refrigerate for at least 30 minutes, preferably overnight.
Preparing the Salsa
- 1
Combine Ingredients
In a separate bowl, mix diced tomatoes, chopped scallions, onion, and chili pepper.
- 2
Season Salsa
Stir in fresh cilantro and lemon juice; season with salt and pepper.
- 3
Rest Salsa
Let the salsa rest for at least 15 minutes to allow flavors to meld.
How to Make Zimbabwean Nyama Choma with Tomato-Scallion Salsa
Total time: 2 h · Yields 4 servings
- 1
Grill Meat
Preheat your grill to medium-high heat. Grill the marinated meat for 10-12 minutes, turning occasionally, until cooked to your desired doneness.
- 2
Mix Salsa
Combine all salsa ingredients thoroughly before serving.
- 3
Rest Meat
Allow the grilled meat to rest for at least 5 minutes before slicing.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use chicken instead of beef or goat?
Yes, chicken can be used, but adjust the grilling time accordingly as chicken cooks faster.
How can I make this dish spicier?
Add more chili pepper to the salsa or use a spicier variety for the marinade.
Is there a vegetarian alternative?
Substitute the meat with grilled mushrooms or eggplant for a vegetarian version.
Can I prepare the salsa in advance?
Yes, prepare it up to a day in advance and store in the refrigerator to deepen the flavors.
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