Supu ya Mbuzi
A restorative Swahili goat soup rich with bone marrow, black pepper, and lime, traditionally sipped early in the morning to fortify the day.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Rinse the goat pieces well and place them in a large pot with the onion, garlic, ginger, peppercorns, and 8 cups of cold water.
- 2
Bring to a boil over high heat, then skim off any foam that rises to the surface for the first 10 minutes to keep the broth clear.
- 3
Reduce to a low simmer, cover partially, and cook for 1.5 to 2 hours until the meat is fall-off-the-bone tender, topping up water as needed.
- 4
Season the broth with 1.5 teaspoons of salt and simmer uncovered for a final 10 minutes to concentrate the flavor.
- 5
Ladle the soup into bowls, finishing each with a generous squeeze of fresh lime and a scattering of chopped cilantro and green chili.
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