Nyama Choma Skillet with Kachumbari & Mukimo (Kenyan Seared Herb Beef & Green Pea-Potato Mash) – Authentic Kenya Recipe
Nairobi’s beloved celebratory platter pairing smoky seared meat with vibrant green mukimo mash and zesty kachumbari.
- Country of Origin
- 🇰🇪 Kenya (East Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Char-seared beef sirloin strips (or goat/lamb), Emerald green pea, Sweet corn, Garlic, Ginger
Ingredients for Nyama Choma Skillet with Kachumbari & Mukimo (Kenyan Seared Herb Beef & Green Pea-Potato Mash) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-seared beef sirloin strips (or goat/lamb), prepped into bite-sized pieces
- 1.5 cups emerald green pea, washed and trimmed
- 1 cup sweet corn
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Kenya seasoning (ginger, fresh rosemary, lime juice, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together garlic, ginger, fresh rosemary, lime juice, sea salt, cooking oil, and sea salt in a bowl to form a fragrant Kenya marinade.
- Coat char-seared beef sirloin strips (or goat/lamb) and emerald green pea thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear char-seared beef sirloin strips (or goat/lamb) and emerald green pea for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with sweet corn, and serve immediately.