This recipe is from the 'Swahili Tacos' cooking class we hosted at the Jikoni Studio in Los Angeles with guest instructor Jocelyn Salala.
Photo Credit: Kiano Moju
Swahili Goat Tacos by Jocelyn Salala
1 tablespoon of garlic
2 tablespoon of ginger
1 lime, plus lime wedges to serve
salt to taste
2 tablespoons of Matouk’s hot sauce
4 pounds goat leg, cut into 2” chunks
½ jalapeno pepper, minced (optional)
A handful of cilantro, roughly chopped
Corn tortillas to serve
Avocado slices to serve
Pickled Kachumbari, recipe below
1 red onion, thinly sliced
1 cup of shredded carrots
1 cup of shredded cabbage
3 Roma tomatoes, sliced
1 habanero pepper
½ cup apple cider vinegar
½ cup of water
Kosher salt, to taste
Black pepper, to taste
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).
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.
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.
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.
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.
Transfer roasted meat into a mixing bowl. Toss together with lime, cilantro, and jalapeños if using.
Serve with tortillas, cilantro, lime, avocado, and pickled kachumbari.