Good nyama choma starts with a good fire, and a good fire is mostly patience. Here’s how to light charcoal properly, and how to set the coals so the meat cooks through without burning on the outside.
What you need
- BBQ charcoal
- Firelighters, or dry newspaper and a few small sticks
- A chimney starter if you have one (a metal tube with a grate; the fastest way to light charcoal evenly)
- Long tongs and a place to grill outdoors
Lighting it
- Stack the charcoal. Pile it in a small heap in the middle of the grill, or fill a chimney starter.
- Light it. Push two or three firelighters into the base of the heap, or put loosely crumpled newspaper under the chimney, and light them.
- Wait. Leave it alone for 15–20 minutes. Don’t spread it out early.
- Check it’s ready. The coals are ready when most are covered in a layer of grey ash and glow red underneath. The flames should have died down.
Never use petrol or paraffin
Petrol and paraffin flare up without warning and can burn you badly. They also leave a fuel taste in the meat. Firelighters and paper are all you need.
Set up two heat zones
For nyama choma, spread most of the coals to one side of the grill and leave a thin layer, or none, on the other:
- Hot side: to brown the meat and get a good crust
- Cool side: to let thicker cuts cook through slowly without burning
Brown the meat on the hot side, then move it over to finish. Goat ribs and thick cuts of beef need most of their time on the cool side.
Keeping the fire going
For a long grill, add a handful of fresh charcoal to the edge of the hot pile every 30–40 minutes. Fresh charcoal smokes while it catches, so keep it away from the meat until it has greyed over.
When you’re done
Let the coals burn out completely in the grill, away from anything that can catch. Don’t tip hot ash into a bin. Once it’s fully cold, it’s safe to throw away.
Grilling with a jiko? Read how to use a charcoal jiko safely. Need charcoal? See Menengai BBQ charcoal.