Mbuzi Choma

Instructions

1. 1 Light charcoal and let it burn until coated in white ash with steady medium heat, no open flames.
2. 2 Season goat pieces generously with salt only, as traditional mbuzi choma relies on the pure flavor of quality goat.
3. 3 Place goat pieces on the grill, bone side down first, and cook slowly for twenty minutes without moving.
4. 4 Turn pieces and baste lightly with oil to prevent drying. Continue grilling for another fifteen minutes.
5. 5 The meat should develop a deep char on the outside while remaining juicy inside. Test by cutting near the bone.
6. 6 Remove from grill, rest for five minutes, then slice against the grain. Serve with ugali, kachumbari, and lemon wedges.