Mbuzi Choma (Roasted Goat)
Mbuzi Choma is a celebrated Kenyan roasted goat dish, prized for its tender, smoky meat and bold, aromatic seasoning. The goat is slow-roasted over open flame until the exterior develops a crisp, caramelized crust while remaining juicy within, its natural richness deepened by a simple blend of salt, tomatoes, and fiery green chili. A scattering of fresh coriander leaves and a side of ugali—Kenya’s staple maize porridge—round out the meal, balancing the dish’s robust flavors with creamy, comforting texture. Worth every moment of preparation, this dish delivers a taste of East African tradition that lingers long after the last bite.
Ingredients
- Goat Meat1 kg
- Corn Flour1 kg
- Tomatoes2
- SaltPinch
- Onion1
- Green Chilli1
- Coriander Leaves1 bunch
Nutrition
Directions
- 1
1. Steps for the Meat:
- 2
Roast meat over medium heat for 50 minutes and salt it as you turn it.
- 3
2. Steps for Ugali:
- 4
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.
- 5
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.
- 6
4.Remove from heat and allow to cool.
- 7
5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.
- 8
6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.
- 9
7. Serve and enjoy!
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