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Khanya Mzongwana

Recipes & Articles by Khanya Mzongwana

Coal-roasted potato salad

Braai recipes

Coal-roasted potato salad

35 minutes

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Braai recipes

Braaied brassicas

35 minutes

Khanya on 10 things I ate in Japan

Khanya on 10 things I ate in Japan

9 Xhosa recipes to master

9 Xhosa recipes to master

Amasi (fermented cow’s milk)

Beverage recipes

Amasi (fermented cow’s milk)

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Isidudu (soft porridge)

Porridge recipes

Isidudu (soft porridge)

25 minutes

Umbhona (roasted maize street snack)

Corn recipes

Umbhona (roasted maize street snack)

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Amanqina (trotters)

South African

Amanqina (trotters)

3 hours

Inyama yenkomo (beef stew)

Beef recipes

Inyama yenkomo (beef stew)

1 hour 10 minutes

Umqa

Porridge recipes

Umqa

1 hour

Umngqusho wezambane (samp with potatoes)

Beans recipes

Umngqusho wezambane (samp with potatoes)

2 hours

Isibindi (ox or lamb’s liver with onion and spices)

Lamb recipes

Isibindi (ox or lamb’s liver with onion and spices)

25 minutes

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Isibindi (ox or lamb’s liver with onion and spices)

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

4 T canola oil
2 onions, halved and sliced
60 g flour
1 T paprika
2 T Woolworths spicy seasoning
1 kg ox liver, cut into bite-sized chunks
2 T soya sauce

Method

1. Heat the oil in a pan. Sauté the onions for a few minutes until softened but not caramelised. Remove the onions from the pan and add a bit more oil.

2. Combine the flour, paprika and spicy seasoning. Dust the liver in the seasoned flour and fry in the same pan used for the onions for 2 minutes on each side, then return the onions to the pan. Combine well.

3. Fry for another few minutes, then add the soya sauce. Stir one more time, then serve hot with a side of your choice.

Find more lamb recipes here

Stylist: Khanya Mzongwana
Photographer: Toby Murphy