A Taste of Home: Mbuzi Choma

There are some meals that do more than just fill your stomach. They fill your soul with memories. For me, that meal is Mbuzi Choma, a humble feast of roasted goat, served with ugali and kachumbari. It’s not a fancy dish with a long list of complicated ingredients. Its magic lies in its simplicity, in the slow roasting, and in the hands that prepare it. It’s the taste of laughter shared with family, of sunny afternoons and the smoky scent of a grill. Today, I’d like to share with you how we make it at home.

Gathering Your Goodness

You won't need much from the market for this. The beauty is in the quality of a few simple things:

• For the Meat: A good-sized piece of goat meat (leg or shoulder works wonderfully). Coarse salt.
• For the Ugali: White or yellow cornmeal and water.
• For the Kachumbari: Ripe tomatoes, a red onion, a fresh chili pepper (like a serrano or bird's eye), and a handful of fresh coriander leaves.

The Heart of the Meal: Roasting the Goat

This part requires a little patience, but I promise it's worth it. We're not looking for a quick sear; we're aiming for a deep, slow roast that makes the meat tender and flavorful all the way through.

• Place your meat over a steady medium heat. Let it roast quietly for about 50 minutes. There's no need to fuss over it constantly.
• The only real step here is to turn it every so often. As you turn it, that’s when you generously sprinkle it with coarse salt. This way, the salt forms a delicious crust with each turn.

Preparing the Perfect Partner: Ugali

Ugali is our steadfast companion to the rich meat. It’s soft, comforting, and perfect for scooping up every last bit of flavor.

• Bring your water to a rolling boil in a sturdy pot.
• Here’s the trick: slowly add the cornmeal, letting it stream through your fingers. This helps prevent lumps from forming.
• Reduce the heat to medium-low. Now, stir and stir. It will start to thick