Inyama Yenhloko
Inyama Yenhloko. It brings a true taste of South Africa straight to your dining table.
Ingredientes
- 1–1.5 kg cow head meat (inyama yenhloko), cleaned and chopped
- 1 onion, chopped
- 2-3 dientes de ajo machacados
- 1 tomato, chopped (or 2 tbsp tomato paste)
- 1-2 cucharadita salt (to taste)
- 1 cucharadita pimienta negra
- 1-2 cucharadita curry en polvo (optional but common)
- 1 stock cube (beef)
- 2-3 cucharada aceite de cocina
- 2-3 tazas agua
- chilli, bay leaves, mixed herbs (opcional)
Instrucciones
- Start by washing the cow head meat thoroughly. If it’s not pre-boiled, rinse well and remove any excess fat or impurities.
- Heat oil in a large pot and sauté the onion until soft and translucent. Add garlic and cook for another minute until fragrant. Stir in the tomato (or tomato paste) and cook until it breaks down into a thick base.
- Add the cow head meat into the pot and stir to coat it in the mixture. Let it cook for about 10–15 minutes so it starts to brown slightly and absorb flavour.
- Add salt, pepper, curry powder, and the stock cube. Pour in enough water to just cover the meat. Bring to a boil, then reduce the heat and let it simmer gently.
- Cover the pot and cook for 1.5 to 2.5 hours, stirring occasionally, until the meat becomes soft and tender. Add more water if needed during cooking.
- Once the meat is soft and the sauce has thickened, taste and adjust seasoning. Let it simmer uncovered for a few minutes if you want a thicker gravy.
- Serve hot.
