Name: Goat Dry Fry With Collard Greens And Ugali
Cuisine: Kenyan Recipes
Ingredients: 3 lbs Goat meat; 1 tbsp Vegetable oil; Salt and pepper; 1 tbsp Garlic; 1 tbsp Ginger; 1 tsp Thyme; ½ tsp Oregano; 2 Bay leaves, dried; 1 cup Beef stock; 1 tbsp Worcestershire sauce; 3 Bunches ,collard greens; 1 Large white onion,; 2 tbsp Garlic; Pinch red pepper flakes; 1 tbsp Vegetable oil; Salt and pepper to taste; 3 ripe plum tomatoes; 1 Green chili, deseeded and chopped; ¼ cup Cilantro chopped; 1/4 c Red onion , thinly sliced; 1 Scallion ( Green Onion), cut in biase; 1/2 Lemon juiced; 1 tbsp Olive oil; Salt and pepper; 2 cups Boiling water; 1.50 cups Corn meal

Rating

GOAT DRY FRY WITH COLLARD GREENS AND UGALI

Yields1 Serving

Experience a true Kenyan comfort food with this tantalizing goat dry fry! Succulent, seared meat is slow cooked in garlic and ginger then served over Ugali and Kachumbari. Savour the caramelised glaze to bring out all of its flavourful goodness - Mbuzi sure does hit the spot every time!

Tired of the same old meal options? Spice things up with a classic dry-fried goat dish! This traditional cooking method yields juicy, mouthwatering meat that pairs perfectly with sides like collard greens and ugali. The process itself is simple - all you need to do is season your cut of goat before searing it over high heat until everything's nicely browned. Bonus points if you can appreciate how flavorful this approach allows the natural essence of fresh goat meat shine through in every bite!

Collard greens and dry-fried goat meat make an irresistible combination! The slightly bitter taste of the greens contrasts deliciously with the savory, succulent notes in the fried goat. Plus, their contrasting textures bring out each other's best qualities for a comforting yet satisfying meal.

Are you looking for an adventurous culinary experience? Try dry-frying goat meat with collard greens and ugali! Ugali is a traditional African starch that brings delicious texture to the dish, soaking up all of its amazing flavors. The slightly chewy consistency creates the perfect complement to enhance this delightful combination - your taste buds are in for quite the journey!

For the goat

3 lbs Goat meatcut into 3 inch pieces

1 tbsp Vegetable oil

Salt and pepper to taste

1 tbsp Garlicchopped

1 tbsp Gingerminced

1 tsp Thymedried

½ tsp Oreganodried

2 Bay leaves, dried

1 cup Beef stock or water

1 tbsp Worcestershire sauce

For the Collard greens ( Sukuma wiki )