Nyama Choma with Kachumbari

Pat 800 g of bone-in beef ribs dry and rub them evenly with 2 tsp salt. For an authentic taste, skip a heavy marinade: in nyama choma, the meat, salt, and smoke are what matter most.

Cover the meat and let it sit at room temperature for 30 minutes while you get the grill going.

Light the grill and wait until you have an even bed of hot coals with no open flame. Place the ribs on the grate over moderate heat.

Grill the ribs slowly for 75–90 minutes, turning every 15–20 minutes so they brown evenly without burning. If the heat is too intense, move the meat further from the center.

Check for doneness: the meat should be thoroughly cooked through, with a deep golden, slightly charred crust in places; for a thick cut, aim for an internal temperature of at least 71°C.

Remove the ribs from the grill, cover, and let rest for 10 minutes, then slice between the bones.

For the kachumbari, finely dice 3 tomatoes and 1 red onion, add 1 minced chili pepper, the juice of 1 lime, and 2 tbsp fresh cilantro; toss together just before serving.

Serve the nyama choma hot alongside the kachumbari.