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Trotters, tripe & sugar bean curry

3½ hours

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Kgodu with ox liver

45 minutes

Kgodu with ox liver

Serves Serves 4-6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

For the kgodu:

500 g pumpkin or butternut, peeled and cubed
1 t salt
1½ cups maize meal
For the ox liver:
500 g ox liver, cut into bite-sized pieces
sea salt and freshly ground black pepper, to taste
3 T olive oil
1 T butter
2 onions, sliced
1 t garlic crushed
1 t green chillies, crushed
1 t smoked paprika
1 t dried oregano
2 T Woolworths brown onion thickener
½ cup water
1 T Worcestershire sauce
a handful chopped coriander

Method

1. To make the kgodu, place the pumpkin or butternut in a saucepan with the salt and a little water. Cook until softened, then mash roughly using a wooden spoon.

2. Add the water and maize meal and stir to combine well. Cook for 25–30 minutes, stirring occasionally.

3. To make the ox liver, season the liver with salt and pepper. Heat the oil in a pan and brown the liver. Remove from the pan and set aside.

4. Add the butter to the pan. Once melted, fry the onions for 1 minute. Add the garlic, chilli and spices and fry another minute.

5. Stir the brown onion thickener into the water, then pour it into the pan and simmer for 5 minutes. Add the liver and Worcestershire sauce and cook for a further 5 minutes. Garnish with chopped coriander and serve with the kgodu.

Find more South African recipes here.

Videography: Romy Wilson
Photography: Shavan Rahim
Food Assistant: Lerato Motau

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Kgodu with ox liver

Kgodu with ox liver

Ingredients

Method