Curry Offal Potjie

There are those people who say that people that makes curry offal have something to hide, I say some people will say anything to create and argument, ignore them, or give them a good plate of curry offal, it will shut them up quickly enough.

The next argument about offal it to cook the stomach separate for a while or not, my own opinion is that it will do no harm, I do it because I have learned to cook offal this way, and I’m not going to take any changes now.

The next big question is who to invite, offal is not everybody’s thing, and it’s not the type thing that you eat alone, also lots of people that love offal can’t cook, and have no one that will cook it for them. It is only right to invite them over, just make sure you cook enough, I once invite a couple of offal eaters over, each one of them had an other half that don’t eat offal, so I braaied for them, when we started to eat, all the non-offal eaters decide to taste just a little bit, in the end no eat anything else that offal, that’s why I use a couple of different animals “offal”, the base is sheep offal (stomach, trotters and head) but I also add some ox trotters and pork trotters, some people might frown upon such a mix of different offal’s, but it works for me, and no one have ever complain about it, only asked for more.

Before we get to the recipe, one last thing, you can’t hurry offal. The pressure cooker in 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, my last pot of offal cooked or rather simmered for 8 hours, and it was beautiful.

Ingredients for offal: (Everything must be cleaned very well)

1 Complete sheep offal (stomach, trotters and head)

4 to 6 extra sheep trotters

1 ox trotter

4 pork trotters

500g small potatoes

2 bay leaves

½ cup vinegar

1 tsp coriander

4 pimentos

4 cloves

Salt

Black pepper.

Method:

Add every thing except the stomach to a large pot and cover with water, bring to the boil, reduce heat to a simmer and leave to simmer for a very long time, this can take up to 8 hours. Cook the stomach in a separate pot for an hour, remove and cut into smaller pieces and add to the rest of the offal.

Toward the end of the cooking process make a curry sauce to add to the offal.

Ingredients:

2 onions halved and sliced

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

½ tsp chilly powder

1 tsp medium curry powder

70g tomato paste

Vegetable oil

Method:

Heat a little oil in a frying pan and soften the onions in it, add all the spices and tomato paste, cook for 5 minutes.

Now to put everything together.

About an hour before you think the offal will be ready add the curry onions to the offal and stir through. Cook for 30 minutes, then add the potatoes and cook until soft, this will take about 30 minutes.

Serve with white rice, and enjoy with good friends.

CapeCook - Rustic South African Food