For as long as I can remember, the horrible scent of unflavoured pens en pootjies has been a part of my life.
Don’t get me wrong, ek is oor my tripe and trotters en enige binnegoed, but the full day of cooking and the smell when you shift the pot’s lid to add the cup of water your mother screamed at you to add, is the stuff of nightmares.
My favourite offal meal is anything made by my ouma, mother and aunts.
Nobody at my house eats afval. My kids say it’s not real meat and my hubby has issues with binnegoed.
But I make it anyway, using my Wonderbag. My pens en pootjies will cook for an hour and I will seal it in the Wonderbag for two more.
The heat is retained inside the bag. Nancy vir heeldag afval-klanke kry.
The meat will be nice and tender and all you do is make a lekker curry, boentjie bredie or tomato smoortjie to go with it.
I can also make delicious ox liver smoor. The recipe included today is a simple way of having lekker liver that makes your heart quiver.
Some people don’t tenderise the meat enough or soak it long enough in vinegar and this can make for a tough dite. That is most definitely not something to be enjoyed.
Good afval takes time to prepare. You have to have the patience and serious lus to spend time in the kitchen and get it just right.
I finally got my Aunty Julie (Zuleiga Porter) to share her delicious lung and heart recipe with me.
She usually just calls when it’s ready so that my sis-in-law and I can share a bakkie.
This time of the year is an exciting time for us Muslims. We have Qurbani on Eid (which falls on Monday, FYI).
The Qurbaan is a sacrifice of an animal (usually sheep, but can also be goats, oxen or camels) to signify our commitment to the Almighty and our faith in His word.
The sacrifice is made for our families and the well-being of the ummah, and the meat is shared out afterwards with family and the needy.
I however reserve the right to keep my skaap pootjies, daai is mos my favourite.
How to make Aunty Julie’s Lamb Lung and Heart Curry
1kg lamb lungs and 1kg lamb heart
2 onions, chopped
6 cloves of garlic, chopped
8 large potatoes, cubed
1 tsp bariship
1 tsp jeera
1 tsp koljana
1 tsp crushed chilli
Salt and pepper to taste
Steam lungs and heart in a pot of water until it urns a nice brown.
Cut into little cubes.
Brown the onions in a little oil.
Add the lungs, heart and potatoes.
Pre-mix all the spices then add to pot.
Now braise until potatoes are soft, add a little water to avoid burning. Enjoy.