Seasoned beef dried in the sun then grilled over charcoal. A protein-rich South Sudanese specialty for long journeys.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden serving board
Garnishes: sliced onions, lemon wedges
Accompaniments: sorghum porridge, greens
Instructions
-
1
Cut the beef along the grain into long strips about one centimetre thick and half a centimetre wide. Trim away any sinew or large pieces of fat, as these will not dry evenly and can spoil during the process.
-
2
Combine the coarse salt, dried chilli flakes, black pepper, and garlic powder in a bowl. Squeeze the lime juice over the beef strips, then toss thoroughly with the spice mixture until every piece is evenly coated.
-
3
Thread the seasoned beef strips onto wooden skewers or hang them on a drying rack in a well-ventilated area with good airflow. Cover loosely with cheesecloth to protect from insects while allowing air circulation.
-
4
Allow the beef to air-dry for one to two days until the strips feel firm and leathery but still slightly pliable when bent. In humid climates, use a dehydrator set to sixty-five degrees Celsius for eight to ten hours instead.
-
5
When ready to serve, preheat a charcoal grill or broiler to high heat. Brush the dried beef strips lightly with vegetable oil to prevent sticking and place them directly over the heat source.
-
6
Grill the dried beef for two to three minutes per side, turning once, until the edges become slightly crispy and charred while the interior warms through. The strips should be chewy with a satisfying smoky flavour.
-
7
Remove from the grill and allow to cool briefly on a cutting board. Tear or cut into bite-sized pieces and serve as a protein-rich snack or alongside stews, rice, or flatbreads as part of a larger meal.
Did You Know?
Dried meat has sustained South Sudanese pastoralists during long cattle drives for centuries.
Chef's Notes
Equipment Tips
- charcoal grill
- tongs
- sharp knife
Garnishing
sliced onions, lemon wedges
Accompaniments
sorghum porridge, greens
The Story Behind Nyama Choma
The Story: Nyama choma, or roasted meat, in the South Sudanese context refers to beef or goat grilled directly over charcoal or open flame, seasoned simply with salt and sometimes chili. The dish connects to the deep cattle culture of the Nilotic peoples, for whom livestock represents wealth, social bonds, and spiritual significance. The slaughter and roasting of an animal marks important occasions: weddings, the resolution of disputes, the welcoming of honored guests, and religious celebrations. The simplicity of the preparation, direct fire and minimal seasoning, reflects respect for the animal and the quality of the meat itself.
On the Calendar: Nyama choma is celebratory food, served at weddings, festivals, community gatherings, and important social occasions. In urban Juba, it has also become popular as restaurant and street food, eaten in the evening at outdoor grilling spots.
Then and Now: The tradition of fire-roasted meat remains central to South Sudanese celebrations. In Juba and other towns, nyama choma restaurants and open-air grilling spots have proliferated, creating a vibrant evening food culture. The dish is shared across East African borders, connecting South Sudan to the broader regional tradition of charcoal-grilled meat.
Legacy: Nyama choma is the ceremonial fire at the heart of South Sudanese hospitality, a dish where the act of sharing meat from the flame is as important as the eating itself.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!