: A Flavourful Stew Recipe is a traditional dish that brings rich flavours and a unique texture to the table. Often considered an acquired taste, s can be a delicious addition to your menu when prepared correctly. This recipe will guide you through making a hearty stew, perfect for serving with rice, mashed potatoes, or your favourite starch.
Ingredients:
1kg s
1 green pepper, diced
1 red onion, diced
1 tomato, chopped
1 tablespoon tomato paste
4 cloves garlic, minced
2 1/2 tablespoons vegetable oil
120ml vinegar (for soaking)
2 tablespoons soy sauce
1 tablespoon Bisto or gravy thickener
Sea salt, to taste
Freshly ground black pepper, to taste
Chilli (optional, for heat)
Instructions:
Prepare the s:
Start by thoroughly washing the s under cold running water. Trim any excess fat and remove the tough membranes from the centre.
Cut the kidneys into bite-sized pieces, following the natural grooves for a rustic look.
Soak the Kidneys:
To reduce the strong mineral taste and smell, soak the kidneys in a large bowl filled with 1.5 litres of water mixed with vinegar. Let them soak for at least 2 hours. Alternatively, you can soak them in milk for a shorter period if preferred.
After soaking, rinse the kidneys well and drain the excess water.
Cook the Kidneys:
Heat the vegetable oil in a large pan over medium heat. Once hot, add the kidneys, season with sea salt and freshly ground black pepper, and cook until the water released by the kidneys evaporates, and they begin to brown.
Add the diced onion, minced garlic, and green pepper to the pan. Sautéed for about 5 minutes until the vegetables soften.
Build the Stew:
Stir in the chopped tomatoes and cook until they break down and soften. Then add the tomato paste, soy sauce, and chilli if using. Mix well and cook for another 5 minutes.
In a small bowl, dissolve the Bisto or gravy thickener in 120ml of water, then add this mixture to the pan. Stir thoroughly and allow the stew to simmer for about 5 more minutes until the sauce thickens.
Serve:
Once the stew is ready, serve it hot with your favourite starch, such as mashed potatoes, rice, or Nshima. This hearty dish is perfect for a comforting meal that showcases the rich flavour of s.
Top Tips:
Soaking is Essential: Don't skip the soaking step. It's crucial for reducing the strong taste and smell that can be off-putting for some.
Even Browning: Make sure the kidneys are browned well in the pan before adding other ingredients to develop deep, rich flavours.
Adjusting Thickness: If you prefer a thicker stew, add a bit more gravy thickener or reduce the liquid by cooking a little longer.
Serving Suggestions: stew pairs wonderfully with creamy mashed potatoes, steamed vegetables, or a simple green salad. The bold flavours of the kidneys are balanced perfectly by the freshness of the sides.
Nutritional Benefits:
s are rich in protein and essential nutrients, including iron, vitamin B12, and zinc, making them a nutritious choice for those looking to boost their dietary intake of these key minerals.
Conclusion:
Try this stew recipe for a traditional dish that's both flavourful and nutritious. Whether you're a long-time fan of organ meats or new to cooking with kidneys, this recipe is sure to please your palate. Serve it with your favourite sides for a complete meal. recipe, , stew, traditional kidney recipe, UK .

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

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