LET’S COOK TOGETHER…

MOGODU

A traditional South African dish made from slow-cooked tripe cow stomach lining, often served with pap. It’s a hearty, comforting meal rich in protein and flavour. 

COW HEELS

Also known as beef feet or trotters, cow heels are a tougher cut of meat that’s rich in collagen. When slow-cooked, they become tender and flavourful, often used in soups, stews, or braai recipes.

DUMBLING

A versatile dish consisting of a small piece of dough wrapped around a filling, which can be meat, vegetables, or grains. Dumplings can be boiled, steamed, fried, or baked, and are enjoyed in many cuisines worldwide.

BRAAI MEAT

A term used in South African cuisine to describe meat cooked over an open flame, similar to barbecue. Braai meat can include a variety of cuts, such as boerewors, steak, chops, or chicken, often marinated in spices and herbs before grilling.

CHICKEN INTESTINE

Also known as chicken giblets, these are the internal organs of a chicken, including the intestines, liver, and heart. They’re often used in soups, stews, or as a flavorful addition to sauces and gravies. 

BEEF LIVER

A nutrient-rich organ meat that’s high in iron, protein, and vitamins. Beef liver has a strong flavor and is often cooked with onions, garlic, and spices to balance its taste. It can be grilled, sautéed, or added to stews and casseroles.