Goat Mbusi Barbeque (Uganda)

  Ingredients                                          Preparations

1	2	Tomatoes	1	Chop tomatoes, onions, garlic and ginger.
2	2	Onions	2	Put in a blender & add black pepper & soy sauce.
3	2	Pieces of garlic	3	Blend till fine.
4	2”	Fresh ginger	4	Cut goat meat into 1” slices.
5	pinch	Black pepper	5	Mix goat meat and sauce in a bowl.
6	5 tab. sp	Soy sauce	6	Put in fridge for at least 3-5 hours.
7	1.5kg	Fresh goat meat	7	Barbeque slowly, turning frequently until well done.

You have not tasted a real barbeque, until you have tried this wonderful recipe adapted from Ugandan Olwombo - goat meat steamed in banana leaves. You can get hold of a pot of Olwombo in most decent restaurants, but the Entebbe Boys prefer to make the barbequed version. As it is not steamed in banana leaves, we have decided to call this dish the Mbusi barbeque. Mbusi means goat in the local lingo.

If you are still interested in making your own Olwombo, you will need to barbeque the raw goat meat first and then let it marinate in the sauce before you steam it. Olwombo can be steamed in any big pot. Simply cut up the stems of the banana leaves to line the base of the pot, heat some young banana leaves over the fire to make them flexible and then wrap your goat meat in them. Add water to the base of then pot so it does not go higher than the stems, add the wrapped goat meat and cover with some more banana leaves. Then let it steam for two hours.

Now back to the business. Pop down to the local market

and find some fresh tomatoes, onions, garlic and ginger.

 

Then find a volunteer to chop up 1.5kg of goat using a machete.

This will ensure that the bones splinter everywhere, so you

will have to check the meat carefully when you get home

as part of your Health and Safety (H&S) procedures.

The goats are generally fresher in the early mornings,

and currently (September 2011) you can expect

to pay 10-11,000 UGX per Kg (about 3 Euros).

Get a nice bunch of matoke (green bananas).

You will need about 3 pieces per person.

An alternative starch supply are irish.

 (irish is the local name for spuds, which are of course potatoes)

Get the ingredients ready.
Note how Andreas is rapidly encroaching on

Hans's ingredient organisation index.

Chop everything up, and add to the blender.

It’s best to put the tomatoes at the bottom so there

is some juice for the blender to work properly.

Add the soy sauce and black pepper,

and blend till you have a fine puree.

 

Put you H&S inspected goat meat in a bowl and mix well with the sauce.

Cover the bowl with some cling film and put it in the fridge for six hours...

And later that evening…

 

First of all ask the barbeque master to get the BBQ going.

If you suddenly realise that do not have a barbeque,

freeze that meat and go and find a car.

Full instructions on how to build your own barbeque can be found here.

Take out the matoke and rub a little bit of oil into the skins.

This will stop them from burning, and is something we have learnt from Valence

(the barbeque master). This is a handy little trick that also works for spuds (potatoes).

 

 

 Barbeque the matoke for about 30 minutes turning frequently, until they feel soft.

Then store them in the ash tray below the barbeque.

This will keep them nice and warm while you barbeque the goat meat.

 

 

Check the charcoal, and make sure you still have enough for the goat.

The steel wheel barbeque needs lots of charcoal

as we have not yet invented adjustable air vents.

Barbeque the goat meat slowly for about 45 minutes while turning frequently.

It’s best to have a grill with two sides so that the meat does not fall out.

 

 

 If there is any sauce left, just add it on top of the meat.
You will need a good barbeque master to assist you with this.
 

 

When the meat is done, it will not only smell very delicious

but take on a dark brown colour.

Enjoy your Mbusi and matoke!

 

 

 

For drinks we recommend non-alkoholic gemberbier (ginger beer), or red Chilean wine.

Interested in making ginger beer? - just click here.