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 OmajovasCourse: Breakfast, StarterCuisine: Namibian, BritishDifficulty: Easy
Devilled springbok kidneys are a local favourite. Namibians love all things offal
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
- 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.
- If you kind find springbok kidneys please use lamb kidneys instead.