Instructions
step 1 Start by cooking the mogodu. Boil tripe in water with salt for 2–3 hours until tender.
step 2 Drain and set aside. In a separate pot, heat oil and sauté onion, garlic, and ginger.
step 3 Add curry powder, paprika, and tomato. Cook for a few minutes.
step 4 Add the cooked tripe, stock cube, and a bit of water. Simmer for 30 minutes to absorb the flavors.
step 5 In another pot, bring water to a boil for pap. Add salt and gradually whisk in maize meal.
step 6 Stir continuously to avoid lumps. Reduce heat, cover, and cook for 20–30 minutes, stirring occasionally.
step 7 For the spinach, sauté onion and garlic in butter. Add spinach and cook until wilted.
step 8 Sprinkle flour, stir, then add cream or milk. Cook until thick and creamy. Season with salt and pepper.
step 9 Serve a generous scoop of pap with creamy spinach and mogodu on the side.
Storage and Reheating Tips.
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat mogodu and spinach on the stovetop over low heat. Pap can be steamed or reheated in the microwave with a bit of water to soften.
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