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@.m._..8: #شيلات #عبارات #اكسبلور #fyp #عنزه

ابو نوافـ⁵¹⁵♭
ابو نوافـ⁵¹⁵♭
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Saturday 15 August 2026 13:44:43 GMT
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I was challenged by @sive_mdluli i to cook Inyama Yangaphakathi! Thank you to @sunlight.za for this challenge which really made me step outside my comfort zone. We truly underestimate how much we are able to learn about each other from each other through food. I hope this inspires you to step outside your own culture and try something new. I assure you that you will more than just how to cook... #CookOutsideYourCulture #SunlightDirtyDishCount Inyama Yesisu / Tripe Stew Serves: 6–8 Prep: 20 min Cooking: 2½–3½ hours Ingredients * 1 kg cleaned tripe * 2 large onions, chopped * 3 tomatoes, chopped * 3 cloves garlic, crushed * 2 tbsp cooking oil * 1 tbsp tomato paste * 2 tsp ground coriander * 1 tsp paprika * 1 tsp black pepper * 1 tsp curry powder * 2 beef stock cubes * 2 bay leaves * 1 tbsp Worcestershire sauce * Salt, to taste * 2–3 litres water * 2 potatoes, peeled and cubed — optional * Fresh coriander/parsley to finish Method 1. Clean the tripe * Rinse thoroughly under cold water. * If it isn’t pre-cleaned, scrub it well and rinse several times. * Cut into bite-sized pieces. 2. Pre-boil * Place the tripe in a large pot and cover with water. * Add a little salt and one bay leaf. * Boil for 1½–2 hours, or until it starts becoming tender. * Drain and rinse. 3. Build the flavour * Heat oil in a heavy pot. * Add onions and cook until golden. * Add garlic and cook for 30 seconds. * Add tomatoes and tomato paste. * Cook until the tomatoes have broken down. 4. Season Add the coriander, paprika, black pepper, curry powder, stock cubes and Worcestershire sauce. 5. Bring everything together * Add the partially cooked tripe. * Add enough water to create a generous gravy. * Cover and simmer for another 45–60 minutes. 6. Add potatoes * Add the potatoes during the final 25–30 minutes. * Cook until they’re soft and the gravy has reduced. 7. Finish * Taste and adjust salt. * Let it simmer uncovered for 10–15 minutes so the gravy becomes thick, glossy and rich. * Finish with fresh herbs if you want.
I was challenged by @sive_mdluli i to cook Inyama Yangaphakathi! Thank you to @sunlight.za for this challenge which really made me step outside my comfort zone. We truly underestimate how much we are able to learn about each other from each other through food. I hope this inspires you to step outside your own culture and try something new. I assure you that you will more than just how to cook... #CookOutsideYourCulture #SunlightDirtyDishCount Inyama Yesisu / Tripe Stew Serves: 6–8 Prep: 20 min Cooking: 2½–3½ hours Ingredients * 1 kg cleaned tripe * 2 large onions, chopped * 3 tomatoes, chopped * 3 cloves garlic, crushed * 2 tbsp cooking oil * 1 tbsp tomato paste * 2 tsp ground coriander * 1 tsp paprika * 1 tsp black pepper * 1 tsp curry powder * 2 beef stock cubes * 2 bay leaves * 1 tbsp Worcestershire sauce * Salt, to taste * 2–3 litres water * 2 potatoes, peeled and cubed — optional * Fresh coriander/parsley to finish Method 1. Clean the tripe * Rinse thoroughly under cold water. * If it isn’t pre-cleaned, scrub it well and rinse several times. * Cut into bite-sized pieces. 2. Pre-boil * Place the tripe in a large pot and cover with water. * Add a little salt and one bay leaf. * Boil for 1½–2 hours, or until it starts becoming tender. * Drain and rinse. 3. Build the flavour * Heat oil in a heavy pot. * Add onions and cook until golden. * Add garlic and cook for 30 seconds. * Add tomatoes and tomato paste. * Cook until the tomatoes have broken down. 4. Season Add the coriander, paprika, black pepper, curry powder, stock cubes and Worcestershire sauce. 5. Bring everything together * Add the partially cooked tripe. * Add enough water to create a generous gravy. * Cover and simmer for another 45–60 minutes. 6. Add potatoes * Add the potatoes during the final 25–30 minutes. * Cook until they’re soft and the gravy has reduced. 7. Finish * Taste and adjust salt. * Let it simmer uncovered for 10–15 minutes so the gravy becomes thick, glossy and rich. * Finish with fresh herbs if you want.
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