Culinary Hotline - 17 August 2022

Chef Clem solves your culinary hotline.

Recipe by: Clement Pedro 


For the Pap: 
500ml of water (in a pot)
150ml water (set aside)
250g maize meal
2.5ml salt

For the Imfino:
250g spinach, chopped
30ml cooking oil
100g onion, chopped
2 cloves fresh garlic, chopped
50g mixed peppers, chopped
5ml mustard
5ml aromat
salt & pepper  

For the Ulusu Lwegush: 
1kg of clean & cut tripe (tummy lining aka towel & honeycomb)
250g umhlehlo – fat that comes with the tripe.
1 chopped onion
4 cloves of chopped garlic
Sprig of fresh rosemary
1 liter warm chicken stock / mutton stock
salt & pepper


For the pap: 
In a pot pour 500ml of water, add salt and bring water to boil.
Divide the maize meal into two parts.
Add approximately 150ml of cold water into one part of the maize meal to form a paste.
Add the maize meal paste into the boiling water, stir vigorously to avoid lumps forming.
Once the paste is well combined with boiling water, cover the pot with a lid, letting it cook for 10min. don’t open the lid.
In stages add the remaining maize meal into the pot – stirring continuously until all the maize meal is well incorporated.
Cover the pot with a lid and let the pap cook for 20 min – stir every 8 to 10min.

For the Imfino: 

Fry onions until translucent.
Add garlic and let it cook for a minute.
Add mixed peppers, letting them cook for 2 mins.
Add spinach, let it cook for 10 min – stir during the cooking process.
Add mustard and aromat 6. Season to taste with salt and pepper. Equipment Large frying pan Wooden spoon

Other green leafy vegetables like kale, morogo, pumpkin leaves can be used, but need a longer time to cook.

For the Ulusu Lwegush:
On medium heat add umhlehlo to the pot, letting it cook until you start to see the fat melt.
Add onion and let it cook until it becomes soft.
Add garlic and cook for a minute.
Add the tripe and mix well into the onion mixture.
Add the stock, rosemary and let the tripe boil for approximately 3 hours.
You will know that the tripe is ready when it is tender, producing a rich and thick gravy.
Season with salt and pepper to taste.



Leave a Comment

Your email address will not be published. Required fields are marked *