Kenyan Mbuzi (Goat) Dry Fry, Sukuma Wiki and Kachumbari all served with Ugali! 🔥 Four recipes in one post and a complete Kenyan meal that is absolutely filling, delicious and inviting. Coming up with a recipe that I thought represented the essence of this meal, specifically the goat dry fry, was challenging. Every recipe out there was different with varying techniques and methods. From boiling the goat first, to using left over barbecued goat. Sometimes tomatoes were omitted, or tomato paste added instead. That is the beauty of cooking though everyone has their way of doing it. Let me know how I did if you are familiar with these Kenyan staples! <3 It was such a tasty meal! Full detailed instruction on website. I have only included the ingredients of the goat here. Yield: 4-6 servings Prep Time: 20 minutes Cook Time: 3 hours Ingredients Goat Dry Fry 3 lbs of goat meat, cut into pieces by butcher 1 tablespoon of oil 1/2 tablespoon of salt 1/2 red onion, sliced 1 tablespoon minced ginger 1 tablespoon minced garlic 1-2 hot chilies, finely diced 2 bay leaves 1 teaspoon oregano 1 teaspoon dried thyme 1 teaspoon garam masala 1 teaspoon Kashmiri chili powder 2 teaspoons cumin 1 teaspoon black pepper 1 red bell pepper, diced 1/2 green bell pepper, diced water as needed