Nyama Choma with Kachumbari and Creamy Ugali

Name: Nyama Choma with Kachumbari and Creamy Ugali
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 1.5 pound beef sirloin (cut into 1-inch thick steaks); 2 tablespoon olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 red onion (small diced); 3 Roma tomatoes (deseeded and diced); 0.5 bunch fresh cilantro (chopped); 1 lime (juiced); 1.5 cup cornmeal; 4 cup water

Tender, grilled beef marinated in simple spices, served with a fresh and tangy tomato-onion salsa (kachumbari) and hearty cornmeal porridge (ugali), a quintessential Kenyan meal.

Prep: 30 min
Cook: 50 min
Total: 1 hr 20 min
Servings: 4
Cuisine: Kenyan
Difficulty: Medium
Cost: $7.99/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
Gluten-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound beef sirloin (cut into 1-inch thick steaks)
2 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 teaspoon garlic powder
1 teaspoon onion powder
1 red onion (small diced)
3 Roma tomatoes (deseeded and diced)
0.5 bunch fresh cilantro (chopped)
1 lime (juiced)
1.5 cup cornmeal
4 cup water

Instructions

In a bowl, combine the beef sirloin steaks with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and onion powder. Massage the seasoning into the meat. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours.
Prepare the Kachumbari: In a separate medium bowl, combine the diced red onion, diced Roma tomatoes, chopped fresh cilantro, 1/2 teaspoon salt, and the juice from 1 lime. Stir gently to combine and set aside.
Preheat your grill to medium-high heat. Lightly brush the grates with a small amount of olive oil.
Grill the marinated beef steaks for 4-6 minutes per side for medium-rare, or longer for desired doneness. Once cooked, remove from grill and let rest for 5 minutes before slicing against the grain.
While the beef rests, prepare the Ugali: Bring 4 cups of water to a boil in a large pot over high heat. Reduce heat to medium-low. Gradually add the cornmeal, stirring constantly with a wooden spoon or firm whisk to prevent lumps. Continue stirring vigorously for 8-10 minutes, pressing against the sides of the pot until a very thick, smooth dough-like consistency forms and it pulls away from the sides of the pot. Season with remaining 1/2 teaspoon salt.
Serve the sliced Nyama Choma immediately with generous portions of freshly made Ugali and a side of Kachumbari. Season Ugali and beef with additional salt and black pepper to taste.

Notes

Ensure your grill is hot to get a good sear on the beef. For the ugali, keep stirring to avoid lumps and achieve a smooth texture. The Kachumbari is best made fresh and served immediately.

Nutrition (per serving)

Calories: 542
Protein: 44.4 g
Carbohydrates: 51 g
Fat: 19 g
Fiber: 3.8 g
Sodium: 644 mg
Saturated Fat: 5.5 g
Sugar: 3.9 g
Cholesterol: 114 mg