Isidudu: Pumpkin porridge (pap) with curried cabbage and liver
Isidudu: Pumpkin porridge (pap) with curried cabbage and liver
Serves 4
INGREDIENTS:
Pumpkin porridge
750 ml cooked pumpkin
1 litre water
625 ml maize meal
60 ml sugar
5 ml salt
Curried cabbage and liver
45 ml oil
500 g lamb's liver
1 large onion, chopped
750 ml cabbage, finely chopped
3 potatoes, peeled, diced and boiled
3 garlic cloves, crushed
15 ml curry powder
15 ml ground paprika
salt to taste
INSTRUCTIONS:
1. Boil water, then add sugar, salt, and pumpkin, stirring to mix.
2. Add maize meal and mix well. Leave to simmer for 30 minutes, stirring occasionally.
3. Heat oil and gently fry liver until well cooked. Remove and keep warm.
4. Add onion, cabbage, potatoes, garlic, curry, paprika and salt and sauté until soft.
5. To serve, spoon curried cabbage over isidudu and top with liver.
Variation:
Isidudu can also be enjoyed with warm milk, inkomazi or by adding margarine or butter and a little sugar.
Pumpkin potjie: Pumpkin stew
Pumpkin potjie: Pumpkin stew
Serves 4
INGREDIENTS:
1 mutton rib, sawn into portions
4 onions, chopped
10 baby potatoes
1 medium green pumpkin (‘boerpampoen’, but hubbard squash works well too)
1 cup soy sauce
Salt and pepper to taste
1 tsp ground cinnamon
25 ml dried mixed herbs
1 shake gravy powder
Curried cabbage and liver
45 ml oil
500 g lamb's liver
1 large onion, chopped
750 ml cabbage, finely chopped
3 potatoes, peeled, diced and boiled
3 garlic cloves, crushed
15 ml curry powder
15 ml ground paprika
salt to taste
INSTRUCTIONS:
1. Brown the mutton and onions in a warm, greased pot until the juice runs from the meat.
2. Pack the potatoes on top, then add the peeled, cubed pumpkin.
3. Add the soy sauce. (Sometimes, if I get hold of a big pumpkin, I place half of it in the pot, hollow side down.)
4. Leave to simmer till the potatoes are done.
5. Add salt, cinnamon, herbs and gravy powder.
6. Stir and serve with rice.
South Africa Recipes 2015
