Tanzanian Char-Grilled Beef with Kachumbari Salad

Be the first to rate

(No Ratings Yet)

Loading...

A beloved East African street-food classic, this Tanzanian-style grilled beef is seasoned simply, seared over hot coals for a deep smoky char, and served alongside a bright, crunchy tomato-and-coriander salad known as kachumbari. Traditionally enjoyed with cold drinks and good company, it's the kind of dish that turns any meal into a celebration.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 6 gSugar
• 46 gProtein
• 1480 mgSodium
• 820 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 980 mcgVitamin A

Ingredients

For the beef

• 1.5 kg beef sirloin or ribeye, cut into 5 cm pieces
• 3 tbsp vegetable oil
• 5 cloves garlic, finely minced
• 1 tbsp freshly ground black pepper
• 2 tsp kosher salt, plus more to finish
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper

For the kachumbari salad

• 4 ripe tomatoes, diced
• 1 large red onion, finely diced
• 1 cup fresh cilantro leaves, chopped
• 1 small green chili, minced
• 2 tbsp fresh lemon juice
• 1/2 tsp salt

For serving

• Lemon wedges, for squeezing
• 1 batch ugali or grilled vegetables, optional

Directions

1. Combine the beef pieces with the oil, garlic, black pepper, salt, cumin, paprika, and cayenne in a large bowl, tossing until every piece is well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. While the beef marinates, make the kachumbari: in a medium bowl toss together the tomatoes, red onion, cilantro, chili, lemon juice, and salt. Set aside so the juices release and the flavors meld.
3. Prepare a charcoal grill and let the coals burn down until they are covered with a thin layer of white ash, giving a steady medium-high heat. Alternatively, preheat a heavy cast-iron grill pan over medium-high heat until smoking.
4. Remove the beef from the marinade and pat the pieces lightly dry with paper towels; let them sit at room temperature for 10 minutes before cooking.
5. Thread the beef onto metal skewers or lay the pieces directly on the grill rack. Grill for 3 to 4 minutes per side for medium doneness, turning to char all sides without burning. Aim for an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
6. Transfer the grilled beef to a warm platter, tent loosely with foil, and let rest for 5 minutes so the juices redistribute. Finish with an extra pinch of salt and a generous squeeze of lemon.
7. Serve the beef immediately on a large platter with the kachumbari salad on the side, plus lemon wedges and ugali or grilled vegetables if using. Eat with your hands if you want the full street-food experience.

Cook’s Notes

• Charcoal grilling is essential to authentic flavor – gas or electric will not give you the same smoky crust, so seek out a charcoal setup if possible.
• Choose well-marbled cuts like ribeye or top sirloin; lean cuts tend to dry out on the high heat required for proper charring.
• Tanzanians typically eat nyama choma fresh and hot off the grill, so serve immediately and don't worry about reheating leftovers.
• If the outside is charring too fast, move pieces to a cooler part of the grill to finish cooking through gently without burning.
• Pair with a cold Stoney Tangawizi (East African ginger soda) or a chilled local lager for the traditional accompaniments.

You might also like

African

Zanzibar Mixed Spice Soup with Crispy Potatoes and Egg

African

Tanzanian Maize Flour Porridge

African

Tanzanian Beef Skewers with Warm Spice Marinade

African

Tanzanian Beef Samosas