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Kenyan Goat Wet Fry, Collard Greens, Tomato and Onion Salad, and Maize Porridge

Kenyan Goat Wet Fry, Collard Greens, Tomato and Onion Salad, and Maize Porridge

Experience the rich flavors of Kenyan cuisine with Goat Wet Fry, complemented by collard greens, a refreshing tomato onion salad, and creamy maize porridge.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner, Main Course
Cuisine African, Kenyan
Servings 6 servings
Calories 600 kcal

Equipment

  • large heavy-bottomed pot
  • another pot
  • separate pot

Ingredients
  

Goat Wet Fry

  • 3 lbs Goat meat, cut into pieces Purchase from a local butcher.
  • 1 tablespoon Oil For frying.
  • 1 large Red onion, sliced Adds sweetness.
  • 1 tablespoon Minced ginger For flavor.
  • 1 tablespoon Minced garlic For flavor.
  • 1 large Tomato, diced Adds moisture and flavor.
  • 1 tablespoon Hot chilies, finely diced Adjust to taste.
  • 0.5 tablespoon Salt To taste.
  • 2 leaves Bay leaves
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 1 tablespoon Garam masala A fragrant spice blend.
  • 1 teaspoon Kashmiri chili powder Adjust for spice level.
  • 1 teaspoon Cumin
  • 1 teaspoon Black pepper
  • 1 cup Water Add as needed for cooking.

Collard Greens

  • 6-7 leaves Collard greens, washed and sliced Known locally as sukuma wiki.
  • 1-2 tablespoon Neutral oil For sautéing.
  • 1 large Onion, diced For flavor.
  • 1 large Tomato, diced
  • 1 teaspoon Cumin Optional for additional flavor.
  • to taste Salt To taste.
  • 1 cup Water To cook collard greens.

Tomato and Onion Salad (Kachumbari)

  • 1 large Tomato, diced
  • 0.5 large Onion, finely diced
  • 1 tablespoon Lemon juice For acidity.
  • to taste Cilantro, chopped For garnish.
  • to taste Salt and pepper To taste.
  • to taste Kashmiri chili powder Optional for heat.

Maize Porridge (Ugali)

  • 2 cups White cornmeal
  • 2.5 cups Water For cooking porridge.

Instructions
 

Preparing the Goat Wet Fry

  • Heat oil in a large, heavy-bottomed pot.
  • Add sliced red onion and sauté until fragrant.
  • Stir in minced ginger and garlic, and sauté for another minute.
  • Add diced tomato and hot chilies, stirring to combine.
  • Incorporate salt, bay leaves, oregano, thyme, garam masala, Kashmiri chili powder, cumin, and black pepper.
  • Cook until spices are fragrant, then add goat meat.
  • Brown the goat meat for several minutes.
  • Add water as needed to cover the meat, then bring to a simmer.
  • Cover and cook for at least 1 hour or until the goat is tender.
  • Check occasionally and add more water if needed.

Preparing the Collard Greens

  • Wash and slice collard greens into ribbons.
  • In another pot, heat oil and sauté half an onion until translucent.
  • Add diced tomato and cumin, if using.
  • Add sliced collard greens, salt, and a little water.
  • Cook on low heat for 10-15 minutes until tender.

Making the Kachumbari Salad

  • Combine diced tomato and diced onion in a bowl.
  • Squeeze in lemon juice and add cilantro, salt, and pepper.
  • Stir and adjust seasoning as needed.

Cooking the Maize Porridge

  • Bring water to a boil in a separate pot.
  • Gradually whisk in cornmeal to avoid lumps.
  • Continue stirring and add more water until thickened and pulling away from the sides of the pot.
  • Cook for about 15-20 minutes.

Notes

You can substitute lamb or beef for goat meat. Spinach can be used instead of collard greens. The goat wet fry can be stored in an airtight container for a few days and reheats well. For best results, serve the maize porridge hot and fresh.

Nutrition

Serving: 1servingCalories: 600kcal
Keyword Collard Greens, Kenyan Goat Wet Fry, Maize Porridge, Tomato and Onion Salad
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