Page 67 - Through the eyes of an African chef

Usu (tripe) chilli soup with dumplings
Imagine my surprise when, after arriving in Majorca, Spain, in 2009, and being whisked away for lunch, I saw on the menu “usu”! Usu has many names. To some it is “mala mogodu” and to others, it is “tripe”. The global assumption is that tripe is food presented by underprivileged, lower-income households, yet I found myself on the largest of the Balearic Islands surrounded by many a wealthy European citizen enjoying usu.
Salt
Water to cook tripe, with salt
1 bay leaf
6 peppercorns
3–5 fresh red and green chilli
2 cloves
1 pinch of ground nutmeg
500g black beans, rinsed
2 garlic cloves, crushed
2 jam tomatoes, finely diced
2–3 white onions, finely diced
150g chorizo, chopped
150g ububende (blood sausage/ black pudding), chopped
For the dumplings
3 cups self-raising flour
Salt and white pepper to taste 120g butter
250ml water
SERVES 4–6
PREPARATION TIME 30 MINS COOKING TIME 21⁄2–31⁄2 HOURS
THROUGH THE EYES OF AN AFRICAN CHEF
INGREDIENTS
For the tripe
1.5kg beef tripe
250ml wine vinegar
Added to the meal was black pudding. I had last seen ububende (black pudding) cooked at a family ceremony by my aunt from Kwa Mashu, KZN. I had helped with cooling the warm blood in a bowl. I have since seen and eaten black pudding in Ireland a few times with breakfast.
INSTRUCTIONS
For the tripe: Wash tripe thoroughly in water, then cut into pieces. In a bowl soak tripe in vinegar and salt. Set aside for about 5 minutes.
Rinse tripe and place in a large pot with water, bay leaf and salt, and bring to the boil. Add peppercorns, chilli, cloves, nutmeg, beans, garlic, tomatoes and half of the chopped onions. Cook on low heat for 21⁄2–3 hours until just tender. Keep adding water as it reduces.
In another saucepan, fry the remaining onions, chopped chorizo and black pudding and cook for 5–7 minutes, then add to the tripe and let simmer on low heat to cook and reduce a bit while you prepare the dumplings.
For the dumplings: Sift dry ingredients into a medium-sized bowl. Rub the butter into the flour and mix well. Then add water slowly as you mix using the tips of your fingers to form a stiff batter. When ready, roll the dumpling batter into small balls and plop the dumplings into the pot, one at a time, pushing them under the simmering tripe. Ensure there is enough liquid, adding more water if necessary, and adjust seasoning. Close the lid and leave to cook for about 30 minutes without lifting the lid.
TO SERVE
Serve in a bowl.
[ chapter two ] MAINS AND SIDE DISHES 65