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Devilled Kidneys with Omajovas

Devilled kidneys is a popular breakfast dish dating back to Victorian Britain. The spicy ‘devilling mixture’ consists of mustard, butter, and cayenne pepper. Some recipes also include curry powder and Worcestershire sauce. Chicken stock or cream can also be used in the sauce itself. If you happen to have some fresh Omajova mushrooms to add to the kidneys, you may just create the ultimate Namibian hunters’ breakfast.

Devilled Kidneys with Omajovas

Recipe by christiekeulderCourse: Breakfast, StarterCuisine: Namibian, BritishDifficulty: Easy
Servings

4

servings
Prep time

45

minutes
Cooking time

15

minutes

Devilled springbok kidneys are a local favourite. Namibians love all things offal

Ingredients

  • 4 springbok (or lamb) kidneys

  • 200 grams Omajova mushroom

  • 2 tablespoons plain flour

  • ½ teaspoon cayenne pepper

  • ½ teaspoon mustard powder

  • 80 milliliters cream

  • 1 spring onion, white part only – chopped

  • 1 clove garlic, finely chopped

  • 60 grams butter

  • 2 tablespoons parsely

  • 100 milliliters milk

  • salt and pepper for seasoning

Directions

  • Clean the kidneys by cutting them in half and removing the outer membrane. Cut out the white core using kitchen scissors. Add the kidneys to bowl with the milk and set aside for 20 to 30 minutes. Then remove the kidneys and pat dry.
  • Mix the flour, cayenne pepper, mustard powder, salt and pepper in a bowl. Add the kidneys to the bowl and cover with flour mix. Heat the butter over medium heat until foaming. Add the kidneys and cook for 1 1/2 minutes on each side. They should still be pink in the middle. When cooked, remove the kidneys and keep warm.
  • Heat more butter in a second pan, and add the chopped Omajova. Cook until golden. Add the kidneys, cream and parsley. Cook until the sauce thickens. Check for seasoning and adjust if needed. Add more chopped parsley and serve on toast.

Notes

  • If you kind find springbok kidneys please use lamb kidneys instead.
Omajova Mushrooms (Termitomyces schimperi)
 

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  1. Pingback: Namibian Cuisine: What to expect - The Great Namibian Food Project

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