Nyama Choma

Instructions

1. 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. 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. 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. 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. 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. 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. 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.