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African recipe: How to make delicious dry-fried cow tongue


Cow tongue is an acquired taste for many. This is a meal I look forward to every time I go to the village. My mother boils it in a pot over a ‘jiko ya makaa’ (charcoal stove). You can grill it or fry it after boiling it. I find frying easier and faster, unless I have guests, and have the grill out and fired up. You can give it some color and flavour by adding green and colored peppers as well as dhania (cilantro).

Serves: 2 Prep Time: 5 mins Cook Time: 2 hrs Ready In: 15 mins


1 ox/cow tongue 1-2 onions, chopped  4 cloves garlic, minced  2 tablespoons vegetable oil Salt and pepper to taste


Place the tongue in a cooking pot, cover with water, add salt and pepper and a teaspoon of garlic.

Cover and let boil over low fire for about 2 hours or until cooked

Once cooked, remove from the cooking pot, peel of the rough part of the tongue (this will be easy to do if the tongue is cooked through)

Cut into cubes or strips, set aside

In a pan, fry the onions until tender, add the garlic, cook for a min, add the cubed tongue and fry until dry. (Allow it to lightly stick on the cooking pot).

Serve it as a biting or with ugali and greens.

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