Mbuzi Choma (Kenyan Barbecued Goat)
If you have lived in Kenya or visited the country, Mbuzi Choma (barbecued Goat meat) or Nyama Choma is something you must have had at least once. The meat is cooked over an open flame and traditionally served with ugali, kachumbari (a tomato and onion salad) and some salt. You just lightly dip the meat into the salt and enjoy the simple flavours.
2 goat legs, make some slits in the meat
Salt to taste
For the kachumbari:
2 tomatoes, chopped
1/2 onion, chopped
1 green chili, chopped
1/4 cup coriander leaves, chopped
Serve with Ugali (Unga wa Dola)
Light up the charcoal in the barbecue or jiko. Make sure the heat is not too high as it will cook the goat meat too quickly and not all the way through. I recommend putting coal ashes over the coal to control the heat since the fat droppings from the meat tend to cause little pockets of flames causing the meat to brown too quickly in certain areas.
Place the meat over the grill on the jiko. Let cook for approximately 25-30 minutes on one side and then sprinkle salt generously. If you add salt in the beginning, it tends to draw moisture to the surface making the final cooked meat very dry. Flip the meat. The timing will depend on the size of the meat you are cooking.
Cook the second side for another 25 to 30 minutes. Take it out onto a chopping board and let rest for 10 minutes. Chop the meat into cubes.
For the kachumbari: Mix together tomatoes, onions, chillies and coriander leaves.
Serve the mbuzi choma with kachumbari, ugali and some salt.
Cant wait for my birthday to have this, all mbuzi choma, atleast i now know how to do it best, thanks for sharing.
Enjoy Jayden 🙂