Recipe Index

Ingredients

• 2 lb 3 oz ox (beef) kidneys
• 1/2 cup vinegar, for soaking, plus water to cover
• 2 1/2 tablespoons vegetable oil
• 1 red onion, diced
• 1 green bell pepper, diced
• 1 tomato, chopped
• 1 tablespoon tomato paste
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon gravy thickener, mixed with 1/4 cup water
• Salt and black pepper, to taste
• 1 fresh chili, chopped (optional)

Method

1. Prepare the kidneys: cut them in half lengthways and snip out the white cores and any fat with kitchen scissors. Cut into bite-size pieces.
2. Cover the kidney pieces with cold water mixed with the vinegar and soak for 2 hours — this removes the strong flavor. Drain, rinse well, and pat dry.
3. Bring a pot of fresh water to a boil, add the kidneys, simmer for 5 minutes, then drain and rinse again.
4. Heat the oil in a large skillet over medium-high heat and fry the kidneys for 5 to 6 minutes until browned and any liquid has evaporated.
5. Add the onion and green pepper and cook for 4 minutes. Add the garlic, chopped tomato, tomato paste, and chili if using, and cook for 3 to 4 minutes until the tomato softens into a sauce.
6. Stir in the soy sauce and the gravy-thickener slurry and simmer for 2 to 3 minutes until the sauce thickens and coats the kidneys.
7. Season with salt and pepper and serve hot with nshima, sadza, rice, or mashed potatoes.

Prep: 2 h 10 min · Cook: 30 min · Total: 2 h 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data