Foodie: Linda
East and Southern Africans have a way with meat which rivals the skills of Latin Americans or Niger’s nomads. Kenyan and Ugandan pride themselves in making the best “nyama choma” or roasted meat. The ingredients can be as simple as oil, salt and pepper, or a couple more spices can be added to the marinade. With such simple marinades, results will depend on the roasting technique. The best chefs will know how to keep the meat juicy and moist regardless or where it is roasted, a charcoal grill or the oven’s broiler (see tip below..).
Pork choma
Print recipe
| Serves | 2-4 |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Total time | 55 minutes |
| Meal type | Main Dish |
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon dried rosemary
- white pepper, salt to taste
- 4 cloves garlic, (crushed)
- 1 inch ginger, (crushed)
- 800g pork chops/ Cubed pork tenderloin
Directions
| 1. | 1) In a bowl, mix all of the ingredients except for the meat. Mix them well and then add in the chops and make sure they are well coated with the marinade. Marinate for at least a couple of hours and then roast to your liking. Serve with kachumbari.Tip: When flame grilling, always have a container of cold water at hand to splash onto the chops as they cook. This will ensure that they are thoroughly cooked while preventing them from getting charred by flames. |
