Mbuzi Choma (Roasted Goat)
Mbuzi choma transforms humble goat meat into smoky, charred perfection through patient grilling over open flames. In Kenya, this dish marks celebrations and casual gatherings alike, where the meat's natural gaminess intensifies under high heat. The corn flour crust traps moisture while creating textured edges, a technique that rewards careful attention to temperature and timing rather than complicated preparation.
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!.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
