Kenyan Sukuma Wiki with Ugali and Roasted Goat

Preheat your oven to 375°F (190°C). In a large bowl, toss the goat meat with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Arrange the seasoned goat meat in a single layer on a baking sheet.

Roast the goat meat for 90 minutes, turning every 30 minutes, until it is tender and browned. Increase the oven temperature to 400°F (200°C) and roast for an additional 30 minutes, or until the meat is deeply caramelized and crispy on the edges.

While the goat roasts, prepare the sukuma wiki. Heat vegetable oil in a large pot or skillet over medium heat. Add the chopped onion and cook for 5 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.

Stir in the chopped collard greens and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cover and cook for 10-15 minutes, stirring occasionally, until the greens are tender.

For the ugali, bring 4 cups of water to a rolling boil in a separate pot over high heat. Gradually add the cornmeal, stirring continuously with a wooden spoon to prevent lumps. Reduce heat to low.

Continue stirring vigorously for 5-7 minutes, pressing the ugali against the sides of the pot, until it forms a thick, firm dough that pulls away from the sides of the pot. Remove from heat.

Once the goat is roasted, remove it from the oven. Serve the roasted goat hot alongside the sukuma wiki and freshly prepared ugali.