Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mogodu. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mogodu is a Southern African food. Mogodu is a combination of chopped serobe (tripe) and mala (intestines) served as a stew often with hot pap or dumpling. Mala (in Northern Sotho) is intestines, usually of a mammal such as a cow or sheep. In isiXhosa is referred to as "ulusu" and it has other names in other African languages.
Mogodu is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Mogodu is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have mogodu using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mogodu:
- Get 1 kg cleaned ox tribe
- Prepare 1 tspn Paprika
- Get 1 tspn curry vegetable soup
- Prepare 1 knorrox beef stock
- Get 1 cup warm water
- Take 1 tspn tasty beef & Onion
- Make ready 1⁄2 round white onion
When it's soft Mix it together. Ingredients of Tasty mogodu It's of tripe (cleaned and chopped). Take of Green pepper (finely chopped). Hey guys here is another winter warmer,South African traditional dish Ulusui didn't use lots of ingredients because i want to keep the natural taste of Mogod.
Steps to make Mogodu:
- First cut your tribe into medium bitable pieces, then in a clean pot, cook your tribe till soft (thats about 3 hours on a normal stove and 65 minutes on a pressure cook)
- After cooking it till soft, allow it to start frying (Dont add oil). Lower your heat and add onion & paprika. Cook till onion gets soft
- Add your powder soup by sprinkling it over, dont mix with water. Now melt your beef stock with a cup of warm water and pour into your pot. Cook for further 3 minutes and remove from the stove. You can serve while hot😋😋😋
Take of Green pepper (finely chopped). Hey guys here is another winter warmer,South African traditional dish Ulusui didn't use lots of ingredients because i want to keep the natural taste of Mogod. The Spruce / Lindsay Kreighbaum In light of a modern culinary movement in the United States to get back to the practice of using all parts of an animal, often called "nose to tail" dining, cooking with tripe makes a lot of sense. Lowest prices and easiest purchase process in the industry. For the mogodu: Rinse and ensure the tripe is clean and then cut it (using a sharp pair of kitchen scissors) into pieces.
So that’s going to wrap it up for this special food mogodu recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
