Howdy folks! 🙂
In these parts, beef offal/entrails are one of our most treasured delicacies, and are eaten almost always with Nshima. I do recognize however, that they are not for everyone, and tend to be an acquired taste for many ;-). I think when cooked right, even the doubters can be converted to believers. I’m excited to share this simple recipe with you, of what many fear to be a ‘complicated’ dish, and I’m quite certain it will win over a few more believers 🙂
Beef OffalCourse: MainDifficulty: Medium
1 Kg of Mixed Offal
1/2 Teaspoon Salt
2 medium tomatoes – Grated
1 medium onion
2 Cloves of Garlic
2 Tablespoons of Vegetable oil
1 Tablespoon Bisto Gravy
1 Teaspoon smoked Paprika
- Wash the offal THOROUGHLY, several times over. I recommend using warm – hot water.
- Once washed, I typically trim off a lot of the excess, solid fat – and then cut the meats into smaller pieces. Some people skip the trimming step, but I personally don’t like the mass of solid fat that forms on top, when the dish is cooked and resting at room temperature.
- Add about 2 cups of water to your saucepan, salt and the cloves of Garlic, cut up into smaller pieces. Cook this on your stove top for about 45 minutes.
- When all the water is fully used and the pot is nearly ‘dry’ , add your oil and begin to fry. This will add some color to the offal.
- After 5 minutes of frying, add your smoked paprika, for both color and a rich, smoky flavor 🙂
- Next, add in your chopped Onions (and extra garlic, if you like).
- After another 5 minutes, add in your Grated tomatoes.
- Now to enrich the gravy, mix the Bisto with a bit of water, and add this mixture to the pot .
- Stir well, and allow to simmer for at least 30 minutes. But you can go up to an hour if you prefer the meat extra tender. You’d need to add an extra cup of water if you’re going with option B.
- Once ready, serve with Nshima and other seasonal vegetables. Enjoy! 🙂