This Goat dry fry with collard greens , Ugali and Kachumbar or commonly known in Kenya where its a loved comfort food as Mbuzi , Ugali , sukuma wiki na kachumbari. The goat is first seared in this recipe and then slow cooked with garlic, ginger and herbs until its soft and most of the liquids/ stock reduced until it just glazes the goat meat. Please enjoy the video as i share the ingredients down below.
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INGREDIENTS
For the goat
3 Lbs Goat meat, cut into 3 inch pieces
1 Tbs Vegetable oil
Salt and pepper to taste
1 Tbs Garlic, chopped
1 Tbs Ginger, minced
1 Tsp Thyme, dried
1/2 Tsp Oregano, dried
2 Bay leaves, dried
1 c Beef stock or water
1 Tbs Worcestershire sauce
For the Collard greens ( Sukuma wiki )
3 Bunches ,collard greens, washed and chopped medium
1 Large white onion, thinly sliced
2Tbs Garlic, roughly chopped
Pinch red pepper flakes
1 Tbs Vegetable oil
Salt and pepper to taste
For the Kachumbari
3 ripe plum tomatoes
1 Green chili, deseeded and chopped
1/4 c Cilantro chopped
1/4 c Red onion , thinly sliced
1 Scallion ( Green Onion), cut in biase
1/2 Lemon juiced
1 Tbs Olive oil
Salt and pepper to taste
For the Ugali
3 C Boiling water
1.5 c Corn meal
7 мар 2022
