Goat Offal Stew 

Most people have a love hate relationship with offals (ebyenda). I do too,  well until cravings kick in. I recently learned the history of offals and how they came to be in the Ugandan meat market.  It is  a dish we have all enjoyed from childhood and I had to share it  on the blog before the year ends. 

If you have cooked offals before, you know they need a lot of cooking time because of the tough muscles in the guts.  It would be devastating to make a dish like this and then run out of fire (in this case I am talking about gas). If you haven’t noticed yet,  Shell has introduced a new and improved gas canister  that let’s you monitor your gas consumption. This is a wonderful innovation because the struggle of having to guess whether you  have enough gas to  cook everytime is greatly reduced. 

I am sharing this offal stew recipe that you can cook entirely on gas and not have to worry about your gas finishing any minute. 

What you will need:

I kilo, assorted offals, cut into bite-sized pieces

3 large tomatoes, diced 

1 large green pepper, diced 

1 large carrot, diced 

1 large onion, diced 

1 garlic clove, crushed and chopped 

Juice of 1 lemon/ white vinegar 

Black pepper 

1Tsp. Ground coriander

1Tsp. Turmeric powder 

Salt
Observations:

Thoroughly wash the offals to remove foreign items and sand.

Use a heavy cast pan so that your cooking time is reduced. 

Vinegar helps tenderise the meat. If you don’t have vinegar, use lemon juice.

Make sure the water covers the meat completely. It will reduce.  Keep adding water till the meat reaches your desired tenderness. 

I don’t add oil to this stew because usually offals come with a lot of fat which you can discard if you dont like.  The remaining fat will cook the meat and retain flavor

Method.

Thoroughly wash your offals to remove all the dirt and sand. 

Once washed, place the offals in a pan.  Add salt, vinegar, and water. Place the sauce pan on high fire and let the meat boil. This can take from 1-2 hours. 

Keep checking the water level and add more once it reduces so that the meat doesn’t burn.  

Once the meat has boiled till tender (you can always taste,  the best part of making this stew by the way!), and all the water has dried,  the offals will start frying in their  fat that remains at the bottom.  Fry the offal till they start getting slightly golden brown 

Add the crushed garlic, and onions and keep stirring. Next add the rest of the ingredients. Add water and let the stew simmer on low fire for another 30-45 minutes. Keep stirring. 

When stew is ready, serve hot with either posho,  matooke,  akalo, obundu,  sweet potatoes or anything really! I ate it with chapati. Tasty! 

Once you get over the sometimes overbearing odor (for a lack of a better word),  you will realize offal stew has some of the best meat flavors and pieces. 
PS: The new Shell gas canister can be found at Shell stations around Kampala. For more information about Shell gas and the new translucent canister,  leave a comment below and I will answer all your questions.