Mbuzi Choma (Roasted Goat)

Name: Mbuzi Choma (Roasted Goat)
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 1 kg Goat Meat; 1 kg Corn Flour; 2 Tomatoes; Pinch Salt; 1 Onion; 1 Green Chilli; 1 bunch Coriander Leaves

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Goat recipe with Kenyan flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 51 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

Steps for the Meat: Roast meat over medium heat for 50 minutes and salt it as you turn it.
Steps for Ugali: Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
Remove from heat and allow to cool.
Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.
Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.
Serve and enjoy!

Why this works on a weeknight

Mbuzi Choma (Roasted Goat) lands at about 42 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Mbuzi Choma (Roasted Goat) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Goat Kenyan BBQ Meat