Zimbabwean Cuisine: Gango (Mixed Meats Dish)
Delve into the heart of Zimbabwean gastronomy and you'll uncover a dish deeply woven into the cultural fabric of the nation - Gango. This flavourful, hearty dish represents a coming together of Zimbabwean culinary traditions, offering a unique and diverse taste experience.
Gango reflects Zimbabwe's culinary diversity and heritage, combining elements of traditional flavours and meats. Historically, this dish evolved from the ingenious use of available ingredients, often centring around cuts of meat like pork belly, Boerewors, kidney, and ox liver. These ingredients are not only flavoursome but also represent a resourcefulness in utilising the entire animal, minimising waste.
In Zimbabwean culture, food is more than sustenance; it's a form of connection, a way to bring people together. Gango, often prepared for communal gatherings, celebrations, and family events, embodies this communal spirit. The art of cooking Gango is passed down through generations, with each family adding their unique touch, making it a cherished and significant part of the Zimbabwean culinary legacy.
Preparation Time
45 Minutes
Ingredients
- 300 g pork belly, cut into bite-size pieces
- 200g Boerewors, cut into bite-size pieces
- 300g kidney, cut into bite-size pieces
- 300 g Ox liver, cut into bite-size pieces
- 1 tbsp oil
- 1 heaped tbsp Mr Sauce BBQ Sauce
- 1 tsp salt
- 1/2 tsp Zimspice Curry powder
- 1 medium onion, finely chopped
- 2 large tomatoes, grated
- 3/4 bundle covo veggies, chopped
Preparation
1. Gather all the ingredients and prepare the meats by cutting them into bite-size pieces.
2. In a pan, heat the oil over medium heat.
3. Add the pork belly to the heated oil and fry until it begins to brown.
4. Stir in the BBQ sauce and cook for an additional 2-3 minutes. Incorporate the boerewors and fry until it also starts to brown.
5. Add the kidney and salt. Allow it to cook for about 5 minutes, stirring regularly.
6. Add the liver and cook for another 5 minutes while stirring. Stir in the chopped onion and curry powder, letting it cook for about 2 minutes.
7. Mix in the grated tomatoes and cook for 3-5 minutes or until the tomatoes are well cooked.
9. Finally, add the chopped covo veggies and cook for another 5 minutes.
9. Taste for seasoning and adjust salt and spices according to your preference.
10. Gango is traditionally served hot and is perfect for sharing with family and friends. Enjoy this delightful Zimbabwean dish and savour the cultural richness it brings to your table.