Slow-Cooked Tanzanian Beef Nyama Choma with Spiced Pili Pili Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked beef infused with warm spices, paired with a fiery traditional pili pili chili sauce for an authentic Tanzanian barbecue experience. This African-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 African cuisine 450 cal/serving

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Ingredients

2 lbs, cut into 2-inch chunks beef chuck roast
2 medium, sliced onion
5, minced garlic cloves
2 tbsp, grated ginger
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp smoked paprika
3 tbsp tomato paste
2 cups beef broth
3 tbsp vegetable oil
2 tsp salt
1 tsp black pepper
1 tsp red chili flakes
2 tbsp fresh lemon juice

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck chunks seasoned with 2 tsp salt and 1 tsp black pepper. Brown the beef on all sides for 6-8 minutes, then remove and set aside.
Step 2: In the same pot, add 2 sliced medium onions, 5 minced garlic cloves, and 2 tbsp grated ginger. Sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp red chili flakes, and 3 tbsp tomato paste. Cook for 3 minutes until the spices release their aromas.
Step 4: Return the browned beef to the pot and pour in 2 cups beef broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 to 3 hours until the beef is fork-tender.
Step 5: Just before serving, stir in 2 tbsp fresh lemon juice to brighten the flavors.
Step 6: Serve the tender beef chunks with your choice of ugali or flatbread and drizzle with extra pili pili chili sauce if desired.