Ingredients

Method

• For the creamy braai pap: 
• 1/4 onion, finely chopped 
• 3 T butter 
• 1/4 red pepper, chopped 
• 1/4 yellow pepper, chopped 
• 1/4 green pepper, chopped 
• 1 T salt 
• 135 g braai pap 
• 4 1/2 cups water 
• 100 g feta cheese, crumbled 
• For the impepho chimichurri: 
• 1 baby red onion, finely chopped 
• 1 red chilli 
• 2 cloves garlic, grated 
• 1/4 cup red wine vinegar 
• 10 g fresh coriander, finely chopped 
• 5 g fresh parsley, finely chopped 
• 2 T fresh mint finely chopped 
• 2 T impepho (African sage) finely chopped 
• 1/4 cup olive oil 
• salt, to taste 
• For the butter-basted lamb kidneys: 
• 500 g lamb kidneys 
• 2 cups full-cream milk 
• 2 T oil 
• 3 T butter 
• 4 sprigs fresh thyme 
• sea salt and freshly ground black pepper, to taste 

Method

Ingredients

1. To make the braai pap, sauté the onion in the butter in a large saucepan until soft and translucent. Add the peppers and salt and cook until soft. Add 4 cups water and bring to a boil.

2. Mix braai pap with the remaining water. Once the water in the saucepan starts boiling, add the pap, whisking to prevent lumps from forming. Reduce the heat and simmer, covered, for 30 minutes. Stir with a wooden spoon every 5 minutes until soft and the grains have cooked. Stir in the feta.

3. To make the impepho chimichurri, combine the red onion, garlic, vinegar and salt in a bowl. Stir in the herbs. Whisk in the olive oil. Allow to stand for 10 minutes.

4. To make the kidneys, soak the kidneys in the milk overnight. Cut the kidneys in half and pat dry using kitchen paper.

5. Heat a pan over a high heat. Pour 2T of oil and sauté the kidneys for 2 minutes on each side, until a golden layer forms. Add the butter and thyme and baste until the kidneys are cooked to your liking – the recommended time 4 minutes. Rest on kitchen paper for 2 minutes and serve with the pap and chimichurri.

Find more South African recipes here.

Photograph: Toby Murphy 
Styling: Khanya Mzongwana