unusual – My Whisk and I

Tripe is eaten all over the world but in South Africa it is often served as a curry. Also known as Mogodu or Afval, one is often surprised at the popularity of this traditional dish.

1kg tripe, cleaned
coarse salt
5 litres water
15ml curry powder
10ml ginger powder
15ml turmeric powder
10ml sugar
5ml salt
1 bay leaf
4 medium potatoes, peeled and cut into chunks

Put the clean tripe into a large bowl and sprinkle liberally with coarse salt.
Add about half the water and leave to soak for an hour.
Rinse the tripe under running water.
Cut into bite-sized pieces and place in a large saucepan.
Add the remaining water and a tablespoon salt.
Bring the tripe to a boil and simmer for about 3 hours, until tender.
Remove the tripe from the water and set aside.
Pour enough oil into a medium saucepan to cover the bottom.
Add the curry powder, ginger, turmeric, sugar, salt and bay leaf and cook on a low heat for a minute or two.
Add the tripe pieces and stir-fry until the tripe is covered in the spices.
Add the potato chunks and pour enough water into the saucepan to cover the tripe and potato.
Cook on a low simmer for about 40 minutes.
Serve the tripe on rice or a starch of your choice.

If you cannot decide whether you want to have savoury or sweet it is best to go with both! These cupcakes are quite unusual but very satisfying and ticks all the boxes when you honestly don’t know what you are craving… it simply balances your tastebuds and it works! The recipe yields 12 regular cupcakes.

75g butter, cubed
160g sugar
1 egg
200g flour
10ml baking powder
2ml salt
250ml milk
250ml + 80ml feta cheese, crumbed

150g butter
45ml Marmite

Preheat your oven to 190℃.
Line a 12-hole cupcake/muffin tin with paper cups and lightly spray with a cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until soft and creamy.
Add the egg to the mixture and beat a few seconds more.
Sift the flour, baking powder and salt together in a bowl.
Add one spoonful of the flour mixture, alternating with the milk until everything is incorporated.
Switch off the mixer, add the 250ml of crumbed feta cheese and mix through with a spatula.
Spoon the mixture into the prepared baking tin and bake for 25 minutes.

Add the 150g butter and marmite to a small saucepan.
Place on medium heat and once the butter has melted, take it from the heat and whisk to incorporate.

Take the baked cupcakes from the oven and spoon the marmite mixture over the cupcakes.
Cool slightly on a cooling rack before serving.

Tag: unusual

Tripe

Marmite-Feta Cupcakes