Goat Ribs (Tanzania)
Goat ribs, known locally as mbavu za mbuzi, are a beloved dish in Tanzania, often enjoyed during special gatherings, street barbecues, or family feasts. This dish reflects the country’s love for grilled and roasted meats, which are seasoned with simple yet flavourful marinades. Traditionally cooked over charcoal grills, the ribs develop a smoky aroma and a crispy, caramelised exterior while staying juicy inside. They’re often served with a side of kachumbari (a fresh tomato and onion salad), grilled plantains, or ugali (a maize porridge), making it a well-rounded meal.
A big thank you to Cece for introducing me to this delicious Tanzanian national dish!
Ingredients
- 500g goat ribs, or alternatively, you can use a whole bone-in goat leg or ribs.
- 1 Tsp Salt
- 4cm Knob Fresh Ginger
- 6 Cloves of Garlic
- 1 Onion
- 1 Tsp Chilli Flakes
- 1 Tsp Cumin
- 1 Tsp Paprika
- 1 Stock Cubes
- 1 Lime, Juiced
- 1 Tbsp Honey
Step 1
Blend the marinade ingredients and rub them onto the ribs. Let the ribs marinate for at least an hour, or overnight for best results.
Step 2
Cook the ribs in the oven at 150°C (300°F) for 4 hours.
Step 3
Mix the honey with 2 tablespoons of hot water and brush it over the ribs. Place the ribs under the broiler for 5 minutes or until they are charred.
Step 4
Serve with ugali, kidney beans, and salad.
