Supu ya Mbuzi (Goat Soup)

Name: Supu ya Mbuzi (Goat Soup)
Yield: 6
Cuisine: Tanzania
Ingredients: Goat meat, bone-in, cut into pieces — 800 g (1 3/4 lb); Water — 1.5 L (6 cups); Onion, chopped — 1; Garlic cloves, minced — 3; Thumb ginger, sliced — 1; Tomatoes, chopped — 2; Carrot, sliced — 1; Curry powder — 1 tsp; Salt, or to taste — 1 tsp; Black pepper — 1/2 tsp; Fresh coriander, chopped, to serve — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Goat meat, bone-in, cut into pieces — 800 g (1 3/4 lb)
Water — 1.5 L (6 cups)
Onion, chopped — 1
Garlic cloves, minced — 3
Thumb ginger, sliced — 1
Tomatoes, chopped — 2
Carrot, sliced — 1
Curry powder — 1 tsp
Salt, or to taste — 1 tsp
Black pepper — 1/2 tsp
Fresh coriander, chopped, to serve — 2 tbsp

Method

Place the goat meat and water in a large pot, bring to a boil, and skim off any foam.
Add the onion, garlic and ginger, reduce to a simmer, cover, and cook for 45 minutes, until the meat is nearly tender.
Add the tomatoes, carrot and curry powder, and continue simmering for a further 20–25 minutes, until the meat is fully tender and the vegetables are soft.
Season with salt and pepper, taste and adjust as needed.
Ladle into bowls and scatter with fresh coriander before serving with bread or rice.

Introduction: Supu ya mbuzi, a light, warming goat meat soup, is a popular everyday dish across Tanzania, often
enjoyed as a quick, restorative meal or served alongside chapati and rice at gatherings.

Cultural Background: Supu ya mbuzi, a light, warming goat meat soup, is a popular everyday dish across Tanzania, often
enjoyed as a quick, restorative meal or served alongside chapati and rice at gatherings.

Tips: Simmer the goat meat gently and for long enough — bone-in cuts need time to become tender and to fully flavour the broth. Skim the broth well at the start for a clear, clean-tasting soup.

Variations: Use beef or lamb instead of goat if preferred. Add a handful of chopped greens toward the end of cooking. This dish is defined by goat meat; no authentic vegetarian version exists.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over medium-low heat until piping hot.

FAQs:

Q: Where can I find goat meat?

A: Goat meat is available at African, Caribbean, Middle Eastern and halal butchers.

Q: Can I use a slow cooker?

A: Yes, brown the meat first if desired, then cook on low for 6–7 hours with the remaining ingredients.

Q: What's it typically served with?

A: Bread like chapati, or rice, alongside the soup.