Goat Dry Fry With Collard Greens And Ugali

For the goat

• 3 pounds Goat meat
• 1 tablespoon Vegetable oil
• Salt and pepper
• 1 tablespoon Garlic
• 1 tablespoon Ginger
• 1 teaspoon Thyme
• ¹⁄₂ teaspoon Oregano
• 2 Bay leaves, dried
• 1 cup Beef stock
• 1 tablespoon Worcestershire sauce

For the Collard greens ( Sukuma wiki )

• 3 Bunches ,collard greens
• 1 Large white onion,
• 2 tablespoons Garlic
• Pinch red pepper flakes
• 1 tablespoon Vegetable oil
• Salt and pepper to taste

For the Kachumbari

• 3 ripe plum tomatoes
• 1 Green chili, deseeded and chopped
• ¹⁄₄ cup Cilantro chopped
• 1/4 c Red onion , thinly sliced
• 1 Scallion ( Green Onion), cut in biase
• 1/2 Lemon juiced
• 1 tablespoon Olive oil
• Salt and pepper

For the Ugali

• 2 cups Boiling water
• 1.5 cup Corn meal