MBUZI Recipe

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.

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.

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.

Prepare the Corn Salad

In a large mixing bowl, combine fresh corn kernels, diced red bell pepper, finely chopped red onion, and chopped cilantro.

Dress the Salad

Drizzle lime juice over the salad, then season with salt and black pepper to taste. Toss everything together until well mixed.

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.

Drain the Plantains

Remove the fried plantains from the oil and place them on paper towels to drain excess oil.

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.

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.

Prepare the Rice

In a pot, combine basmati rice, coconut milk, water, cumin seeds, and salt. Bring to a boil over high heat.

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.