Curried lip meat with butterbeans and corn rice
Inhloko, also known as lip meat, is a deboned "smileyâ€. Many people love this delicacy. This version stretches your dish even further. This is a really adventurous tripe dish of Zulu origin.
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Loading... Ingredients
- 1 green pepper, chopped
- 1 onion, chopped
- 5 ml (1 tsp) bbq spice
- 1 kg lip meat (smiley/inhloko)
- water to cover
- 30 ml (2 tbsp) oil
- 1 onion, chopped
- 1 clove of garlic
- 5 ml (1 tsp) dried chillies
- 2 chillies, halved and deseeded
- 30 ml (2 tbsp) hot curry powder
- 1 X 410 g can butterbeans in brine, drained
- 500 ml (2 cups) beef stock
- salt and pepper
- pinch of sugar
- 500 ml (2 cups ) Spekko Long Grain Parboiled Rice
- water to cover
- salt to taste
- 1 X 410 g can corn kernels, drained
To pre-cook the meat
To assemble the dish
For the corn rice
Method
- Chop 1 green pepper and 1 onion place in pot with bbq spice and enough water to cover the meat and boil for 3 hours.
- Once the meat has softened, keep aside.
- In another pot, heat the oil and saute the onion until soft. Add the garlic, chilli, curry powder and sugar and cook for another minute or two.
- Add the butterbeans. Add the beef stock and simmer for another 5 – 10 minutes until reduced.
- Add your cooked meat into the mixture and let that simmer for 30 minutes.
- Add salt and pepper to taste.
- Add the Spekko Long Grain Parboiled Rice in a large pot. Cover generously with water, add a pinch of salt and cook on medium to high heat for 15 minutes.
- When the rice is cooked, drain and add the corn kernels. Mix through and serve with the lip meat curry.
- Lip meat can be skinned after boiling. This will be more to some people’s taste.
- Not everybody eat lip meat – so check before you put this on the menu.
- Lip meat is very cost-effective, but choose a butcher with care. The meat must be fresh and well-cleaned before cooking.
Spekko tips for caterers