Mbuzi choma — Kenyan roasted goat served with stiff ugali and a fresh kachumbari salad. A beloved gathering dish of smoky meat, comforting maize and zingy relish.
- 1 kg Goat Meat
- 1 kg Corn Flour
- 2 Tomatoes
- Pinch Salt
- 1 Onion
- 1 Green Chilli
- 1 bunch Coriander Leaves
Tags:
BBQ Meat
Preparation
- For the meat, roast it over medium heat for 50 minutes, salting it as you turn it.
- For the ugali, bring the water and salt to the boil in a heavy-bottomed saucepan, then stir in the cornmeal slowly, letting it fall through your fingers.
- Reduce the heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mixture pulls away from the sides and becomes very thick, about 10 minutes.
- Remove from the heat and allow to cool.
- Tip the ugali into a large serving bowl, wet your hands with water, and form into a ball to serve.
- For the kachumbari, mix the tomatoes, onion, chilli and coriander leaves in a bowl.
- Serve everything together.
