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How to Cook Appetizing Mbuzi Choma with Kachumbari

Mbuzi Choma with Kachumbari. If you have lived in Kenya or visited the country, Mbuzi Choma (barbecued Goat meat) or Nyama Choma is something you must have had at least once. The meat is cooked over an open flame and traditionally served with ugali, kachumbari (a tomato and onion salad) and some salt. Today nyama choma is eaten on special occasions, such as a weekend family get-together, with the staple food ugali and the fresh vegetable salad, kachumbari.

Mbuzi Choma with Kachumbari Their mbuzi choma was also really tender, really flavorful, well marinated and seasoned. The flame grilled chicken wings were their house specialty and they completely They also had the option of having your mbuzi thinly sliced and stuffed in pita bread along with kachumbari and other sauces. We deliver full MBUZI CHOMA ( INCLUSIVE OF GOAT HEAD, MUTURA & OTHER. You can cook Mbuzi Choma with Kachumbari using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Mbuzi Choma with Kachumbari

  1. You need 500 g of goat ribs.
  2. You need of Kachumbari (3tomatoes,1onion and Dania).
  3. It’s of Soy sauce.
  4. You need of Salt.

Fry Mbuzi Choma Recipe: Most Kenyans enjoy nyama choma as a grilled delicacy. But then it does not have to be that way all the time, even without a grill Sprinkle some salt and soy sauce and toss. Your nyama choma is now ready to serve. This meal goes well with Kachumbari and ugali.

Mbuzi Choma with Kachumbari instructions

  1. Marinade the goat ribs with soy sauce and salt.
  2. Put in a grill or roast over wire on a jiko till cooked and ready.
  3. Make Kachumbari and serve with ugali.

Kenyans love their nyama choma (roasted meat), especially mbuzi choma (barbecued goat). Mbuzi is normally the meat of choice. Watch and learn how to make the most famous Kenyan Nyama Choma and Kachumbari without grilling the meat. Kenyans love their nyama choma (roasted meat), especially mbuzi choma (barbecued goat). Place the ugali into a large serving bowl.

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