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Culture through the lens of food

Swahili Goat Tacos

Swahili Goat Tacos

Jocelyn Salala came by the Jikoni studio to teach a live cooking class how to make her Tanzanian inspired ‘Swahili Tacos’.

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Swahili Goat Tacos

  • Author: Kiano Moju

Scale

Ingredients

4 pounds goat leg, cut into 2” chunks

2 tablespoons of Matouk’s hot sauce

2 tablespoon of ginger, grated

1 tablespoon of garlic, minced

1 lime, juiced plus lime wedges to serve

½ jalapeno pepper, minced (optional)

A handful of cilantro, roughly chopped

salt to taste

Corn tortillas to serve

Avocado slices to serve

 

Pickled Kachumbari

1 red onion, thinly sliced

1 cup of shredded carrots

1 cup of shredded cabbage

3 Roma tomatoes, sliced

½ cup apple cider vinegar

½ cup of water

1 habanero pepper

salt, to taste

black pepper, to taste

 


Instructions

  1. Prepare the pickled kachumabri. Add onions and salt in a medium bowl and massage the salt into onion pieces. Keep salted onions covered in cold water for 10 minutes then drain. (This helps reduce the kick of the onion).
  2. In a small saucepan set over medium heat combine vinegar and water. Bring to a simmer, then add in the onions. Remove from pan and allow to cool to room temperature.
  3. Add in tomato, carrots, cabbage, salt, pepper, vinegar, water, and habanero pepper. Let the kachumbari sit for at least a half-hour or transfer to a mason jar to store for up to 1 week.
  4. Preheat the oven to 400°F. In a mixing bowl, whisk together garlic, ginger, limes, salt and Matouk’s hot sauce. Place the goat meat into a ziplock bag and pour the marinade over the meat. Let the goat marinate for about 24 hours.
  5. Place the goat meat onto a lined baking sheet and roast for 1 hour, until meat is browned on all sides and is fork-tender.
  6. Transfer roasted meat into a mixing bowl. Toss together with lime, cilantro, and jalapeños if using.
  7. Serve with tortillas, cilantro, lime, avocado, and pickled kachumbari.

I would describe my culinary style as Modern Home Cooking. As a Tanzanian-American, my food provides a balance of local Tanzanian spices with an American farm-to-table technique. As someone with a severe nut allergy, I create meals that cater to individuals with dietary restrictions, without sacrificing any of the flavors. My passion for cooking stems from growing up in a household where my parents always hosted family and friends over home cooked meals. When I am not cooking, I enjoy swimming & hiking, exploring new cities and indulging in my love for exotic foods to spice up my kitchen.

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