25 Apr 2017

 

State Information

Offal

Salata Tomatim Bel DaquaOffal also called variety meats or organ meat refers to the internal organs and entrails of a butchered animal. Depending on the context, offal may refer to those parts of an animal carcass discarded after butchering or skinning.

Some cultures shy away from offal as food, while others use it as everyday food, or delicacies. In outh Sudan you can never miss this food in occasions it is more like a traditional cuisine. Be it a wedding ceremony, house party, baby naming ceremony just to mention but a few.

Offal is food that gives some people the shivers before cooked, I have been around such people but I also found a way to convince them that if they are not eating offal then they have no idea of what a delicacy of meat is. Just give such people a good plate of curry offal; it will shut them up quickly enough.

Before we get to the recipe, one last thing, you can’t hurry offal. The pressure cooker is no place for it, maybe a slow cooker, but definitely not a pressure cooker, it will make it tender, but the texture is just not right, it takes time.

So how do you prepare this dish? There are different ways of how to prepare offal but this time round am teaching you my way. One I call curry offal.

Ingredients for offal. (Take note everything must be cleaned very well) It’s not much that you will use while preparing this dish, pretty simple.

  1. Complete cow offal (spleen, pancreas, stomach, and intestines) Some people prefer to include the kidneys and tongue of the animal well that is up to the cook.
  2. Salt to taste
  3. Black pepper.
  4. Vegetable oil
  5. Coriander
  6. Green paper
  7. Garlic
  8. Tomatoes
  9. Onions
  10. Curry powder

Method:

  1. Wash the offal well (about 3 times) in clean water. Ensure that blood clots if any are removed.
  2. Cut into large chunks (about half a palm size) and put in a saucepan with enough water then leave it to boil. Reduce heat to a simmer and leave to simmer for a very long time; this can take up to 3 hours. Like i said earlier you cannot hurry offal because you need the right texture and to make it tender as well. When ready mix well and keep aside till it is cool enough to be handled. Cut the meat into small cubes and keep aside.
  3. In a large thick bottomed pan heat the vegetable oil and fry the onions and garlic. Allow the onions to turn translucent. Fry them on medium heat take care not to burn them. Fry for a minute. Toss in the chopped tomatoes and add a little salt to help the tomatoes turn to paste soon. Fry this mixture on slow flame. Then add your curry powder and all the other ingredients in the paste with some little water.
  4. Add the cubed offal/meat and mix well and cook on medium flame till the curry comes to a full oil. It should have thick gravy when ready. Check salt to taste.
  5. Your food is now ready for serving. Whatever you prefer to eat it with the choice is yours. With ice, bread or ugali all goes down so well. Enjoy your food with good friends.
FOR THE LOVE OF FOOD