INGREDIENTS
- 500g chicken giblets, cleaned and trimmed
- 1 red onion, chopped
- 3 cloves roasted garlic, chopped
- 5 cm piece fresh grated ginger
- 2 tablespoons garum masala
- 1 teaspoon cinnamon
- 1 teaspoon curry powder/chili flakes
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 tablespoon mustard seeds
- 2 bay leaves
- 1 teaspoon turmeric
- 2 tin Rhodes chopped tomatoes
- 2 tablespoons sugar
- 150ml cream
- Salt and pepper
- Fresh coriander to garnish
- Krummel pap to serve
Krummel pap:
- 1 ½ cups boiling water
- 1 cup Clover Amasi
- 5ml salt
- 2 ½ cups maize meal
- 1 tin Rhodes whole corn kernels, drained
- Knob of butter
Method
For the curry.
- Heat the oil in a pan over medium heat and sauté onions until soft and translucent before adding the garlic and ginger.
- Add the spices and allow to toast slightly until fragrant.
- Add the giblets and fry until browned and well-coated in the spice paste. Add a little water if it starts to catch.
- Add the chopped tomatoes and sugar and allow to simmer covered for 45 – 60 minutes until the meat is nice and tender.
- Finish off with the cream and roughly chopped coriander in the last 10 minutes of cooking.
- Serve with a bowl of krummel pap.
For the krummel pap.
- Pour boiling water, Clover Amasi and salt into a medium-sized pot and bring to the boil.
- Add the maize meal to the boiling water, giving it a gentle stir and close the lid.
- Reduce the heat and simmer for 5 minutes before stirring well with a wooden spoon or large fork.
- Return the lid and reduce the heat.
- Steam for about half an hour until the pap is cooked but be careful not to burn it.
- Fluff with a fork or wooden spoon a few times during the cooking.
- Add the butter shortly before fluffing it for the last time and stir through corn.