IngredientsViungo
- 1 kg beef or goat meat, in large pieces
- 1 onion, grated
- 3 cloves garlic, crushed
- 2 tbsp Chamamba white table vinegar
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp Chamamba sunflower oil
- Nyama ya ng'ombe au mbuzi kilo 1, vipande vikubwa
- Kitunguu 1, kilichokunwa
- Punje 3 za kitunguu saumu, zilizopondwa
- Vijiko 2 vya siki nyeupe ya mezani ya Chamamba
- 1 tsp pilipili manga
- 1 tsp chumvi
- Kijiko 1 cha mafuta ya alizeti ya Chamamba
MethodMaelekezo
- Mix the onion, garlic, vinegar, pepper, salt and oil. Rub well into the meat.
- Marinate for at least 2 hours, or overnight.
- Grill over medium charcoal, turning every few minutes, until cooked through and browned.
- Rest for 5 minutes, slice and serve with kachumbari and ugali.
- Changanya kitunguu, kitunguu saumu, siki, pilipili, chumvi na mafuta. Sugua vizuri kwenye nyama.
- Acha kwa angalau saa 2, au usiku kucha.
- Choma juu ya mkaa wa wastani, ukigeuza kila dakika chache hadi iwe imeiva na kahawia.
- Acha itulie dakika 5, kata na itoe na kachumbari na ugali.
Tip: Kidokezo: Vinegar tenderises the meat. Do not marinate longer than overnight or the texture softens too much.Siki inalainisha nyama. Usiiache zaidi ya usiku kucha au itakuwa laini mno.
