📍 Where this dish comes from: Zanzibar, Tanzania · Zanzibar spice farms
Discover the history of this region →
Discover the history of this region →
Muchomo — grilled meat sold at roadside stalls and trading-center joints across Uganda — is usually associated with goat or beef, but pork versions are a fixture in specific pork-eating communities and trading towns, served straight off the charcoal with a simple side of raw tomato and onion. This version keeps the marinade short and the seasoning direct, letting the char do most of the work.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 1.5 lb pork shoulder cut into 1.5-inch cubes
- 2 tbsp oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 lime juiced
- Salt and pepper to taste
Instructions
- Whisk together oil, garlic, ginger, paprika, cayenne, and lime juice in a bowl.
- Add pork, tossing to coat thoroughly. Cover and marinate at least 1 hour, or overnight for best flavor.
- Thread pork onto skewers if desired, and bring to room temperature before grilling.
- Grill over medium-high heat, turning occasionally, 18–20 minutes until well charred outside and cooked through.
- Rest 5 minutes before serving.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 34g | Fat: 26g | Fiber: 1g
Tried this recipe?Let us know how it was!
Health Benefits
- Pork is one of the richer everyday sources of thiamine, a B vitamin involved in nerve and energy function.
- Garlic provides allicin, a sulfur compound linked to cardiovascular benefits.
- Lime juice adds vitamin C with virtually no carbohydrate cost.
Pairs Well With
- Ugandan Groundnut & Greens Salad
- Ugandan Cauliflower “Matoke”