Mbuzi Choma (Roasted Goat)
Slow-roasted goat, charred and tender, with fresh tomato-chilli relish — Kenya's fire-cooked feast.
- Total
- 35 min
- Serves
- 4
Kenya's celebration centerpiece: goat meat rubbed simply and roasted slow over coals until charred outside and tender within, served with a fresh tomato-and-chilli kachumbari and coriander. Mbuzi choma is gathering food — the smoke, the char, the company. Minimal seasoning, maximum flavor from the fire itself.
Ingredients
- 1 kg Goat Meat
- 1 kg Corn Flour
- 2 Tomatoes
- Pinch Salt
- 1 Onion
- 1 Green Chilli
- 1 bunch Coriander Leaves
Instructions
- 1. Steps for the Meat:
- Roast meat over medium heat for 50 minutes and salt it as you turn it.
- 2. Steps for Ugali:
- Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
- 3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
- 4.Remove from heat and allow to cool.
- 5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.
- 6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.
- 7. Serve and enjoy!
Nutrition (per serving)
- Calories
- 600
- Protein
- 40 g
- Fat
- 20 g
- Carbs
- 70 g
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