Kgodu with ox liver

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"This recipe is one of my favourites from my childhood. Kgodu is a pumpkin porridge, traditionally made with lerotse – a kind of pumpkin meets melon that’s grown in Limpopo. In this recipe I’m using butternut or pumpkin, which is easier to find and the results are just as tasty. My grandmother taught me to make this. Sometimes she would stir in a generous spoonful of home-made peanut butter and we’d have it for breakfast. Or she’d season it with salt to have with a stew and a side of morogo. Either way was delicious, and this is definitely a recipe that makes me think of home. Ox liver is one of the first parts of the cow that’s eaten after it’s been slaughtered at a celebration or ceremony. It’s quick and easy to cook so that it can be served while everyone awaits the big meal that will only be ready in a million hours. It’s just the thing to keep the hunger pangs at bay. It’s usually pan-fried with onion and served with a tomato gravy and piping-hot pap." – Mogau Seshoene

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 crushed chilli
1 t smoked paprika
1 t oregano
2 T Woolworths brown onion thickener
½ cup water
1 T Worcestershire sauce
a handful chopped coriander

Cooking Instructions

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