LIFESTYLE NEWS - A delicious recipe for curried mogodu and dombolo.
Ingredients
- 2kg fresh tripe, cleaned and cut into pieces
- ±1,5kg boiling water
- 3 bay leaves
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 carrots, peeled and cubed
- 2 potatoes, peeled and cubed
- 1 red chilli, chopped
- 4 sprigs of thyme, chopped
- 15ml (1Tbsp) medium curry powder
- 2 chicken stock cubes
- 30ml (2Tbsp) beef and onion soup powder
- Cold water to make a paste
- Freshly ground black pepper, to taste
For Dumplings:
- 575ml (2¼ cup) cake flour
- 250ml (1 cup) warm water
- 5ml (1tsp) instant dry yeast
- 5ml salt
- 10ml (2 tsp) sugar
Method:
Before cooking tripe, ensure that it is properly cleaned and soaked in water with vinegar to reduce the smell. Cook tripe in boiling water with bay leaves until it starts to get soft. Add onion, garlic, carrots, potatoes, chilli, thyme, curry powder and stock cubes.
Dumplings: Sift all the dry ingredients into a bowl. Add water and knead. Do not add more water if it looks dry, just continue kneading until combined. Cover the dough and let it rest at a warm place for about 30-45 minutes. Make round balls the size of a golf ball.
Add dumplings on top of the tripe, close lid and let simmer at a low temperature until dumplings are cooked.
Make a paste with soup powder and water and add on top of the dumplings. Add more water if necessary. Cook for a further 5 to 10 minutes. Season with black pepper. Serve.
Source: www.mzansistylecuisine.co.za
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