ChefBook- Dinner
- Kenyan
Mbuzi Choma (Roasted Goat)
A classic Kenyan dish featuring slow-roasted goat meat, traditionally served with a side of dense cornmeal mash (ugali) and a fresh tomato-onion salad (kachumbari).
- Prep20 min
- Cook60 min
- Servings4
- DifficultyMedium
Instructions
Steps for the Meat: Roast meat over medium heat for 50 minutes and salt it as you turn it.
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.
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.
Remove from heat and allow to cool.
Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.
Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.
Serve and enjoy!
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