Kenyan Mbuzi (goat) wet fry, ugali, sukuma wiki, and kachumbari. Four recipes in one post and a complete Kenyan meal that is absolutely filling, delicious and inviting.
This is my take on some classic Kenyan dishes so hope you enjoy! Coming up with this recipe was slightly challenging as there is no typical way to make dishes like the goat wet fry but researching and making this was extremely fun and seriously so good.
Kenyan Goat Wet Fry, Sukuma Wiki, Kachumbari and Ugali
The goat fry is essentially very well seasoned and perfectly balanced goat meat that is slow cooked and simmered till it is almost dry. From my recipe search people sometimes use goat that is already cooked for the recipe, or at times, omit tomatoes. I found that a single tomato added a nice bit of acidity to balance out the dish! Next is a simple but tasty kachumbari which is sliced onion, tomato, cilantro, lemon juice, salt pepper and chili powder to taste! It is a simple fresh side salad that goes very well with all the cooked elements on our plate.Next is the collard greens or sukuma wiki sautéed onion, tomato, some seasoning and leafy collard greens that are cooked down. I cut my collard greens a thick but often sukuma wiki is made with collage greens that are very finely chopped. Last but not least is the ugali which is made from white corn meal. It is cooked on the stove, shaped into a ball with the help of a bowl and served as a swallow, eaten with the leafy greens, tasty goat and fresh salad.
Ingredients
Goat Wet Fry
- 3 lbs of goat meat cut into pieces by butcher
- 1 tablespoon of oil
- 1/2 tablespoon of salt
- 1/2 red onion sliced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tomato diced
- 1-2 hot chilies finely diced
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri Chili powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 red bell pepper diced
- 1/2 green bell pepper diced
- water as needed
Sukuma Wiki
- 1-2 tablespoons neutral oil
- 6-7 large collard green leaves sliced
- 1 tomato diced
- 1/2 onion finely diced
- 1 teaspoon cumin optional
- salt to taste
- water as needed
Ugali
- 2 cups white corn meal
- 2 1/2 cups of water and more as needed
- Salt to taste
Kachumbari
- 1/2 onion sliced or diced
- 1 large tomato sliced or diced
- 2 tablespoons of cilantro chopped
- juice from 1 lemon
- salt to taste
- pepper to taste
- cumin to taste
- Kashmiri chili powder to taste
Instructions
Goat Wet Fry
- Wash your goat with lime and water (if this is your cooking practice)
- Season your goat generously with salt and let site for about 30 minutes
- In a heavy bottom pan on medium heat, add your oil.
- Add your goat and brown. if you pan is too crowded, you can brown in batches and return your goat to the pan.
- Cover for goat and let simmer in its own juices for 15 minutes on low heat.
- After 15 minutes, add your sliced onion, mix well and cover and let simmer for 5 minutes on low heat.
- Next, add your garlic, ginger and hot pepper and mix in well.
- Cover your goat again and let simmer for an addition 15 minutes on low heat. Goat can be tough so a lot of simmering is needed to get a perfectly tender goat.
- Add all your dry spices and herbs and mix well.
- Add your diced tomatoes and mix well.
- Cover your goat and let simmer for 15 minutes on low. You may have to check periodically to store so it does not burn.
- After 15 minutes, add about 2 cups of water and let your goat simmer, covered (with your lid placed slight off so heat can escape) on low heat.
- Simmer for an additional 15 – 30 minutes, adding water as needed until your goat is tender.
- Finally, add your diced bell peppers, cover and simmer for 10 minutes until peppers are cooked and wilted and goat meat ‘drys out’. The goat should have very little liquid. You may want to simmer without a lid if your goat has a lot of liquid.
- The end result should be tender pieces of goat, in a thick, flavourful sauce and visible pieces of bell peppers.
- Set aside until ready to serve.
Sukuma Wiki Collard Greens
- In a pan, add a tablespoon of oil.
- Add your onions and sautee until translucent. This should take about 3 minutes
- Add your tomatoes and and satuee until softened.
- Add your sliced collard greens, you can finely slice or even chop your leaves or leave them or leave them a little thick if you would like.
- Add them to your pan with onion and tomato, cover with a lid and turn your heat down.
- Let your greens steam for about a minute or two, give them a good stir so nothing burns and add a splash of water just to help with steaming.
- You can let your collard greens steam for as little as 10-15 minutes, they will be bright green and wilted but still have a lot of bite or you can cover and let steam, stirring periodically for up for 30 minutes.
- The colour of the collard greens becomes a bit duller but they are cooked down more.
- Season with salt to taste near the end of cooking and I like to add cumin as well.
- Set aside until ready to serve.
Kachumbari
- Add all ingredients into a bowl, mix well and adjust season to taste.
- Place in fridge, covered, until ready to eat.
Ugali
- Fill a small but deep pot with you water, bring to boil.
- Add salt to taste, I add about a pinch of salt and want the water to be just salty enough, not as salty as pasta water.
- Fill a cup with water and keep it beside the stove
- Add your corn meal and continue stirring with a wooden spoon.
- Add water as needed so cornmeal cooks but is not too wet.
- Cornmeal will thicken and you will need to start kneading with your wooden spoon.
- Turn the heat down and keep kneading til your italic starts to dry out. You want it to be a really thick texture, almost like thick mashed potatoes.
- Transfer your ugali into two or three small wet bowls, depending on the serving size you want.
- Let cool slightly so that is thickens further and move your ugali around in the bowl so it smoothens out on the bottom.
- Depending on how soft my ugali is, I sometimes let it cool significantly so it can firm up even more.
- When ready to serve, take your boule out of your bowl and serve your ugali with side.
- I usually make my ugali last so that is is fresh when I am eating and does not need any reheating.
