Isidudu is a southern African morning pap, which is usually prepared with sour corn flour, curried cabbage, pumpkin, and liver.
What sets this delicacy breakfast meal apart from any regular pap is its unique preparation process and veggie add-on.
Isidudu recipe can be an excellent pick for those looking aiming for a healthy breakfast. Isidudu is loaded with higher nutritional value.
In this post, we bring this amazing recipe right to your kitchen.
But before then, here is a lowdown of Southern Africa culture.
Southern Africa Culture
Southern Africa cuisine is a blend of many cultures and is sometimes called “rainbow cuisine.” The culinary art experienced here was majorly influenced by Asia, Europe, and Africa. The region has two indigenous groups, which include the Bantus and Khoisan.
The Bantu speakers practice agriculture while the Khoisans are archeologists and hunters and gatherers. Their way of living influenced the foods and the culture experienced here since ages and even until now.
The Bantus eat grains, rice, vegetables, fermented milk, and meat while the Khoi-Khoi consumes meat and dairy.
The diet and foods consumed in Southern Africa can be traced back to native African ancestors. A combination of these culinary arts reflects the universal Southern Africa cuisine.
Historically, milk was one of the most crucial components of the Southern Africa diet. Cattles are highly valued, and those who own large herds of cattle are considered to be rich. When a man plans to marry, he is expected to compensate his in-laws with cattle as dowry.
Women do all the food preparation and are expected to take care of the children. They also take part in planting and taking care of the crops. Eating is done with the right hand. Guests are not allowed to turn down any drink or food offered to them by the hosts as it’s deemed disrespectful.
Now let us switch gears and get down to our Isidudu recipe. Below is what you need:
1 pound of cooked pumpkin
Cabbage and Liver
1/2kg lamb liver
1 medium-sized cabbage (chopped)
2 garlic cloves (crushed)
1tbsp ground paprika
5 peeled potatoes (diced and boiled)
1tbsp curry powder
- Boil water in a large cooking pot. Add salt, sugar, and pumpkin. Stir until the ingredients mix properly
- Add your meal and keep on stirring to mix. Once everything is perfectly mixed, simmer for 25 to 30 minutes while stirring occasionally
- In a saucepan, fry your liver until well cooked. Remove and set it aside
- Add potatoes, garlic, cabbage, salt, curry, onions, and paprika and sauté them until soft.
- When ready serve in this order, Isidudu, curried cabbage and top it with liver
Note: You can also enjoy your Isidudu with milk and sugar
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