Recipe byThe ZestyPlate Kitchen
Kenyan roasted goat served with stiff ugali and a fresh kachumbari salad. Smoky meat, comforting maize and a zingy relish for sharing.
Mbuzi choma is the roasted goat at the centre of Kenyan weekend gatherings and celebrations. The meat is cooked slowly and seasoned with little more than salt, served with stiff ugali and a sharp tomato-and-onion kachumbari. The point is the eating together: tender, smoky meat, comforting maize and a bright relish to cut through it. Plain ingredients, real generosity.
Jump to recipe
Prep 15 min
Cook 60 min
Total 75 min
Medium
Scale:
- 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 each time you turn it.
- For the ugali, bring the water and salt to the boil in a heavy-bottomed saucepan, then add the cornmeal slowly, letting it fall through your fingers.
- Drop the heat to medium-low and keep stirring regularly, breaking up any lumps with a spoon, until the mixture pulls away from the sides and turns very thick, about 10 minutes.
- Take it off the heat and let it cool a little.
- Tip the ugali into a large serving bowl, wet your hands with water, and shape it into a ball to serve.
- For the kachumbari, mix the tomatoes, onion, chilli and coriander leaves in a bowl.
- Bring everything to the table together.
Tips from the ZestyPlate Kitchen
- Roast the goat slowly over moderate heat, salting it each time you turn it, for tender and well-seasoned meat.
- Keep stirring as the cornmeal goes into the ugali, so it stays smooth instead of lumpy.
- Cook the ugali until it pulls cleanly away from the sides of the pan; that tells you it is firm enough.
- Make the kachumbari just before serving so it stays crisp and sharp against the rich meat.
Frequently Asked Questions
A staple across East Africa, made by cooking cornmeal with water into a firm, dough-like block used to scoop up meat and stews.
A fresh East African salad of tomato, onion, chilli and coriander. Its sharpness is the perfect foil for the rich roasted goat.
Goat is the traditional choice, but lamb takes well to the same method and the same accompaniments if goat is hard to come by.
Roast it slowly over moderate heat rather than blasting it, and salt it as it cooks. A marinade beforehand helps with tougher cuts.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!