Entree: Burundi – Central Culinary Region – Nyama Choma (Charcoal-grilled seasoned meat typically served whole and carved with simple fresh sides)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Additional 1 hr 10 min

Total 1 hr 20 min

Ingredients

- 2 lb (907 g) beef short ribs or shoulder cuts, bone-in
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) coarse salt, plus more for finishing
- 1 tsp (5 g) freshly ground black pepper
- 4 garlic cloves, minced (about 1 tbsp / 9 g)
- 2 tbsp (30 ml) lemon juice or fresh lime juice
- 1 tsp (5 g) paprika (optional for color)
- 2 ears sweet corn, husked (about 1 lb / 450 g total)
- 3 medium tomatoes, diced (about 12 oz / 340 g)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 lime, cut into wedges
- 2 tbsp (30 ml) vegetable oil for kachumbari

Instructions

1. In a large bowl combine 2 tbsp (30 ml) vegetable oil, 2 tsp (10 g) salt, black pepper, minced garlic, lemon juice, and paprika if using. Rub the mixture thoroughly over the beef, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
2. Prepare a charcoal grill until medium-high heat with a bed of hot embers; alternatively preheat a gas grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates.
3. Brush corn with a little oil and place on grill; cook turning occasionally until charred and tender, about 10–12 minutes. Keep warm.
4. Place marinated beef on the hot grill and cook over direct heat, turning every 4–6 minutes, until a deep char forms and the meat reaches the desired doneness (about 20–30 minutes total for medium, depending on cut thickness). For bone-in short ribs allow additional time and move to indirect heat as needed to finish without burning.
5. Remove meat from the grill and let rest 5–10 minutes. Sprinkle with a little extra coarse salt and squeeze lime over the meat, then carve into portions.
6. While meat rests, make kachumbari: toss diced tomatoes, sliced red onion, chopped cilantro, 2 tbsp (30 ml) oil, and lime wedges; season with salt to taste.
7. Serve Nyama Choma carved with roasted maize, kachumbari on the side, and extra lime wedges for squeezing over the meat.