While life keeps evolving and people change ways of living, one of the ways that South Africans use to preserve their heritage and culture is by preparing traditional meals.
Depending on the occasion and based on preference, some use original recipes while others add a twist to enhance flavours.
Sinoyolo Sifo, famously known as Sifo The Cooking Husband to his social media followers, shares a recipe for ulusu or mogodu (tripe) and creamy samp.
Beef tripe
Ingredients:
- 2 kg beef tripe, cleaned and cut into cubes.
- 1 beef stock cube.
- 1 tablespoon (15 ml) garlic salt.
- 1 tablespoon (15 ml) medium curry powder.
- Salt and pepper to taste.
Method:
- In a large deep pot, add beef tripe and enough water to cover the tripe.
- Add beef stock cube, garlic salt and curry powder.
- Cover with a lid and cook over medium heat for two hours, or until tripe is soft and tender, stirring every 30 minutes. (Add more water as and when needed).
- Remove lid and cook uncovered for at least 30 minutes, allowing liquid to reduce until a thick sauce forms.
- Season with salt and pepper.
Tip:
When cleaning the tripe, avoid over washing it as this tends to dilute its natural flavour. Tripe contains fat, which becomes oil when cooked. This can cause the meat to burn before it has actually cooked, so add small amounts of water throughout the cooking process to allow the meat to cook properly and prevent it from sticking to the pot or burning.
Creamy samp
Ingredients:
- 2 cups (500 ml) uncooked samp.
- 1 tablespoon (15 ml) butter.
- 1 cup (250 ml) fresh cream.
- 2 tablespoons (30 ml) Holsum solid vegetable oil.
- 1 teaspoon (5 ml) Aromat.
- 2 teaspoons (10 ml) powdered milk.
- 10g fresh Italian parsley, chopped.
- 2 cups (500 ml) grated cheddar cheese.
- Salt and pepper to taste.
Method:
- Add the samp to a large pot and rinse by submerging in water and stirring with your hands. Discard the water once it turns cloudy. Repeat until the water runs clear, then drain.
- Place the pot over medium heat. Add enough water to cover the samp and cook for two to three hours, or until soft, stirring occasionally.
- Once the samp is cooked, add the butter, cream, Holsum solid vegetable oil, Aromat, powdered milk, parsley and cheese, and mix well. Simmer for two to three minutes or until the cheese is completely melted.
- Season with salt and pepper.
Tip:
Serve warm and enjoy.
*This recipe can be used to serve six to eight people and can be enjoyed with any type of beverage, including traditional beverages.
Sifo is a pharmacist by profession,
but is a self≠taught cook, award≠winning cookbook author and a social media food content creator with more than 260 000 followers on Instagram. His goal is to break the gender stereotypes that surround male figures in the kitchen and encourage more men to cook.
His cookbook Sifo The Cooking Husband was published in 2022 and has already won two titles, including Best Cookbook at the Book Beyond Awards, and Best family cookbook in South Africa at the Gourmand World Cookbook Awards in 2022.
He has appeared on various television shows, worked with many local celebrity chefs and food influencers, and was a guest presenter at the 2022 Eat Out Woolworths Restaurant Awards.
You can follow and contact Sifo on Instagram, Facebook and Tiktok: @sifo_the_cooking_husband
Email: sifothecookinghusband@gmail.com
Website: www.sifothecookinghusband.co.za
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