Kebda

Name: Kebda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 500 g trimmed fresh lamb liver; 200 g peeled sliced onion; 300 g tomato pulp; 15 ml sunflower oil; 100 ml drinking water; 2 chopped garlic cloves; Half tsp ground cumin; Half tsp ground coriander; Up to 2 g salt and pinch black pepper

🥘 Fully cooked lamb liver cubes in onion and tomato sauce.

Ingredients

500 g trimmed fresh lamb liver
200 g peeled sliced onion
300 g tomato pulp
15 ml sunflower oil
100 ml drinking water
2 chopped garlic cloves
Half tsp ground cumin
Half tsp ground coriander
Up to 2 g salt and pinch black pepper

Preparation

Keep liver refrigerated while preparing vegetables. Remove membranes and firm ducts, cut 1.5 cm cubes and clean raw-contact tools.

Soften onion in oil eight minutes; garlic and spices one minute.

Add tomato and 100 ml water, simmer ten minutes until onion tender and sauce slightly thickened.

Add liver, separate cubes and simmer about ten minutes, turning gently.

Test several large cubes fully cooked at 75 °C centre; extend as needed. Adjust seasoning and heat briefly.

Divide four portions, bread or cereal separate. This version uses liver only.