Mbuzi Choma (Roasted Goat)
Mbuzi Choma is a beloved East African dish of slow-roasted goat, seasoned simply with salt and served alongside hearty ugali and a fresh tomato-onion kachumbari salsa. It's a festive, communal meal bursting with bold, rustic flavours.
Ingredients
-
Corn Flourβ 1 kg π§ 1.72 L π₯ 7ΒΌ cup
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Goat Meatβ 1 kg 6β pcs
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Onionβ 150 g π§ 1 pcs
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Tomatoesβ 240 g π 2 pcs
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Green Chilliβ 45 g πΆοΈ 1 pcs
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Coriander Leavesβ 25 g 1 pcs
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Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Total nutrition
4925 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Roast the goat meat over medium heat for about 50 minutes, turning it regularly and seasoning with salt as you go, until the meat is cooked through with a lightly charred exterior.
- To make the ugali, bring water and a pinch of salt to a boil in a heavy-bottomed saucepan. Slowly pour in 1 kg of cornmeal, letting it fall through your fingers in a steady stream while stirring continuously. Reduce the heat to medium-low and keep stirring, pressing out any lumps with a spoon, until the mixture thickens and pulls away cleanly from the sides of the pot, about 10 minutes. Remove from heat and allow to cool slightly. With wet hands, transfer the ugali to a large serving bowl and shape it into a smooth ball.
- For the kachumbari, finely chop the 2 tomatoes, 1 onion, and 1 green chilli and combine them in a bowl with the coriander leaves. Toss together and season with a pinch of salt.
- Serve the roasted goat alongside the ugali and the fresh kachumbari.
Source:
TheMealDB
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