Step 1 of 6
Mbuzi Choma (Roasted Goat)
Grill the goat over medium heat, on a charcoal grill if you have one, for about 50 minutes, turning it regularly and salting as you go, until cooked through and beginning to char.
Step 2
For the ugali: bring the water and a pinch of salt to a boil in a heavy-bottomed saucepan. Slowly pour in the cornmeal in a steady stream through your fingers, stirring as you go.
Step 3
Reduce heat to medium-low and stir constantly, mashing any lumps with a spoon, until the ugali pulls away from the sides of the pan and is very thick, about 10 minutes.
Step 4
Remove the ugali from the heat and allow to cool slightly. Transfer to a large serving bowl, wet your hands with water and shape into a ball or mound.
Step 5
For the kachumbari: combine the chopped tomatoes, onion, green chili and cilantro in a bowl and mix.
Step 6
Serve the roasted goat alongside the ugali and kachumbari.