Kenyan Gluten-Free Brunch Delight: Nyama Choma Hash with Kachumbari Salad and Mango Salsa

Allergens

None

Ingredients

• 2 lbs boneless chicken thighs or pork tenderloin, cut into 1
• inch pieces
• 4 large potatoes, peeled and diced
• 2 cups kale, chopped
• 2 cups red bell pepper, diced
• 1 cup onion, finely chopped
• 1 cup tomato, diced
• 1 mango, diced
• 1 avocado, sliced
• 1/4 cup cilantro leaves, roughly chopped
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the chicken or pork pieces with the ground coriander, cumin, salt, and pepper. Mix well and set aside for 30 minutes.
2. Preheat your grill or griddle pan. Grill the marinated meat until cooked through and slightly charred on all sides. Set aside to rest.
3. In a large skillet, heat olive oil over medium high heat. Add diced potatoes and cook for 10 minutes, stirring occasionally, until golden brown and cooked through.
4. Add the kale, bell pepper, and onion to the skillet with the potatoes. Cook for another 5 minutes, or until the vegetables are tender.
5. Gently fold in the grilled meat into the potato vegetable mixture. Taste and adjust seasoning as needed.
6. Prepare Kachumbari salad by mixing together diced tomatoes, chopped onions, and roughly chopped cilantro leaves. Set aside.
7. In a separate bowl, prepare Mango Salsa by combining diced mango, avocado slices, and a squeeze of lime juice.
8. Plate the Nyama Choma Hash in the center, surrounded by Kachumbari Salad and Mango Salsa. Garnish with additional cilantro leaves and a sprinkle of ground coriander.

Chef’s Insight

The combination of flavors and textures in this dish is a true testament to Kenyan cuisine. Be sure to allow the meat to rest before cutting into it for juicier results.

Notes

Serve with a cold Kenyan lager for an authentic experience.