Mogodu with a Twist

Instructions

Step 1 Rinse and clean the tripe thoroughly under cold water. Boil it in a large pot with 4 cups of water for 1–2 hours until tender. Add more water as needed during cooking.
Step 2 Once the tripe is tender, drain and set aside. In the same pot, heat cooking oil over medium heat.
Step 3 Add onions, garlic, and ginger. Sauté until softened and fragrant.
Step 4 Stir in curry powder, paprika, ground coriander, and chili flakes. Cook for 1 minute to release the spices.
Step 5 Add chopped tomatoes and cook until they break down into a thick sauce.
Step 6 Return the tripe to the pot and add the chopped liver or kidney. Mix well.
Step 7 Crumble in the stock cubes, season with salt and pepper, and pour in 2 more cups of water. Simmer for another 30–40 minutes until flavors meld and sauce thickens.
Step 8 While the mogodu simmers, bring 4 cups of water to a boil in another pot. Add a pinch of salt.
Step 9 Slowly whisk in maize meal to avoid lumps. Reduce heat and stir continuously until thickened. Cover and let steam on low for 15 minutes.
Step 10 Serve mogodu hot with a generous scoop of pap. Garnish with chopped parsley or coriander.

Storage and Reheating Tips

Store mogodu and pap separately in airtight containers in the fridge for up to 3 days. Reheat mogodu on the stove over low heat with a splash of water to loosen the sauce. Pap can be reheated in the microwave, covered with a damp paper towel to retain moisture.