Eswatini Tripe Dish: Kwangekhatsi

If you're a fan of exploring diverse and exotic cuisines, Eswatini's traditional dishes should be on your culinary radar. One such mouthwatering delight is Kwangekhatsi, a hearty tripe dish that showcases the rich flavours and cultural heritage of this southern African nation. Join us on a culinary journey as we learn how to prepare this Eswatini delicacy that's sure to tantalize your taste buds.

Ingredients

For the Tripe:

• 500g beef tripe, thoroughly cleaned and sliced
• 1 onion, finely chopped
• 2-3 cloves garlic, minced
• 2 tomatoes, diced
• 1 green bell pepper, diced
• 2 tablespoons vegetable oil
• 2 cups water
• Salt and pepper to taste

For the Spice Blend:

• 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper (adjust to your preferred level of heat)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Preparation:

1. Begin by cleaning the beef tripe thoroughly. Rinse it under cold water and scrape off any excess fat or impurities.

2. In a large pot, place the cleaned tripe and cover it with water. Bring it to a boil, then reduce the heat and simmer for about 20 minutes. This will help soften the tripe and remove any remaining impurities. Drain and set the tripe aside.

3. In a small bowl, combine the ground paprika, cayenne pepper, coriander, cumin, ginger, cinnamon, and cloves. This aromatic spice blend will infuse your Kwangekhatsi with authentic Eswatini flavors.

4. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant.

5. Stir in the diced tomatoes and green bell pepper. Cook for a few minutes until the vegetables start to soften.

6. Sprinkle the spice blend over the sautéed vegetables. Stir well to coat everything in the flavourful spices.

7. Add the parboiled tripe to the pot, combining it with the spiced vegetable mixture. Stir to ensure the tripe is evenly coated with the spices.

8. Pour in about 2 cups of water, enough to cover the tripe. Season with salt and pepper to taste. Reduce the heat to low, cover the pot, and let it simmer for approximately 1 to 1.5 hours, or until the tripe is tender and the flavors have melded together. Stir occasionally and add more water if needed to prevent sticking.

9. Once the Kwangekhatsi is ready, serve it hot, ideally with a side of maize porridge (sadza) or steamed rice. Garnish with fresh herbs or extra diced tomatoes if desired.

Now that you've mastered the art of preparing Kwangekhatsi, you can savor the authentic tastes of Eswatini right in your own home. Enjoy this delightful tripe dish, a true reflection of Eswatini's culinary traditions. Bon appétit!