Goat meat, commonly known as “nyama y’embuzi,” is steadily becoming the meat of choice for many Ugandans. Whether roasted, boiled, or fried, its distinct flavour, leanness, and health benefits make it a favourite on many menus across the country.
Experts and sellers say demand continues to rise in both urban and rural areas.
Isma Kintu, a butcher in Matugga, says customers specifically ask for goat meat over beef or pork.
“People like goat meat because it has less fat and is believed to be healthier. It’s easier to digest and many say it gives strength,” he explains.
He adds that during weekends and festive seasons, goat meat sells out faster than any other meat.
Harriet Kibuuka, who runs a restaurant in Kawempe, says her customers prefer goat stew and roasted goat ribs.
“Whenever I prepare goat meat, it finishes first. It has a unique taste and smell, especially when well-cooked with local spices. Some people even believe it boosts libido and gives more energy,” she shares.
Terezia Nsabimaana, an experienced commercial goat farmer, says that goat meat is not just popular for its taste but also its nutritional value.
“It’s high in protein, iron, and vitamin B12. Unlike red beef, it has less cholesterol and is recommended for people watching their weight or managing conditions like hypertension,” she says.
Nsabimaana also notes that goat meat is ideal for cultural ceremonies, making it highly marketable year-round. From weddings to traditional gatherings, goat meat holds a special place.
With increasing awareness of healthy eating and dietary choices, goat meat continues to gain ground. Its cultural value, nutritional benefits, and delicious taste make it a top pick on Ugandan tables.
