Cooking Nyama Choma with an Electric Pressure Cooker (EPC)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is generally less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for flavor at a lower cost.

marinade

🥗Healthier: yogurt-based marinade

💰Cheaper: vinegar and spices

Yogurt adds tenderness and flavor while vinegar is inexpensive.

Peel and slice the potatoes.

Pour the sliced potatoes into the electric pressure cooker (EPC) grill.

Sprinkle salt on the potatoes to taste and add water to the bottom of the chamber.

Place a tripod in the EPC to hold the meat above the potatoes.

Wash and drain the ribs, then season with soy sauce, salt, and crushed garlic.

Brush the seasoning onto the meat to enhance flavor.

Arrange the meat on the tripod in the EPC.

Close the EPC lid securely.

Select the manual setting and set the timer for 10 minutes to steam the meat.

Wait for the pressure to build; the red pin will pop up when ready.

Once the 10 minutes are up, manually release the pressure by turning the valve.

Check the meat and potatoes; they should be tender and have a nice color from the soy sauce.

Transfer the meat and potatoes to a multi-cooker for roasting.

Slice a large onion and add it to the multi-cooker for flavor and color.

Brush the meat and onions with a little oil to help them crisp up.

Turn on the multi-cooker and set it to roast for 10 minutes.

Check the meat after 5 minutes; if satisfied with the color, stop cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary