Recipe information
Make Mbuzi in just 4h . Slow-roasted goat shank accompanied by our fresh corn salad. Served with fried plantains, stewed yellow beans, and your choice of spiced rice pilau or coconut rice.
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Ingredients
Goat Shank
Corn Salad
Fried Plantains
Stewed Yellow Beans
Spiced Rice Pilau or Coconut Rice
Goat Shank
1. Prepare the Goat Shank
Preheat the oven to 300°F (150°C). In a large bowl, mix together minced garlic, chopped onion, grated ginger, cumin powder, coriander powder, paprika, salt, and black pepper with olive oil to create a marinade.
2. Marinate the Goat
Rub the marinade all over the goat shank, ensuring it is well-coated. Place the marinated goat shank in a roasting pan, then pour water into the pan.
3. Roast the Goat
Cover the roasting pan with aluminum foil and roast in the preheated oven for about 3-4 hours, or until the meat is tender and falling off the bone. Baste occasionally with the pan juices.
Corn Salad
4. Prepare the Corn Salad
In a large mixing bowl, combine fresh corn kernels, diced red bell pepper, finely chopped red onion, and chopped cilantro.
5. Dress the Salad
Drizzle lime juice over the salad, then season with salt and black pepper to taste. Toss everything together until well mixed.
Fried Plantains
6. Slice and Fry the Plantains
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces. Heat vegetable oil in a frying pan over medium heat. Fry the plantain slices until golden brown on both sides, about 2-3 minutes per side.
7. Drain the Plantains
Remove the fried plantains from the oil and place them on paper towels to drain excess oil.
Stewed Yellow Beans
8. Cook the Beans
In a saucepan, heat a small amount of oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
9. Simmer the Beans
Add yellow beans and water. Season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer for about 30 minutes or until beans are tender.
Spiced Rice Pilau or Coconut Rice
10. Prepare the Rice
In a pot, combine basmati rice, coconut milk, water, cumin seeds, and salt. Bring to a boil over high heat.
11. Cook the Rice
Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is fluffy and liquid is absorbed. Fluff with a fork before serving.
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