Curried lip meat with butterbeans and corn rice

Inhloko, also known as lip meat, is a deboned "smiley”. Many people love this delicacy. This version stretches your dish even further. This is a really adventurous tripe dish of Zulu origin.

• Serves: 6
• Difficulty: easy
• Prep time: 10 -15 minutes
• Cooking time: 4 hours

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Ingredients

To pre-cook the meat

• 1 green pepper, chopped
• 1 onion, chopped
• 5 ml (1 tsp) bbq spice
• 1 kg lip meat (smiley/inhloko)
• water to cover

To assemble the dish

• 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

For the corn rice

• 500 ml (2 cups ) Spekko Long Grain Parboiled Rice
• water to cover
• salt to taste
• 1 X 410 g can corn kernels, drained

 

Method

1. 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.
2. Once the meat has softened, keep aside.
3. 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.
4. Add the butterbeans. Add the beef stock and simmer for another 5 – 10 minutes until reduced.
5. Add your cooked meat into the mixture and let that simmer for 30 minutes.
6. Add salt and pepper to taste.
1. 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.
2. When the rice is cooked, drain and add the corn kernels. Mix through and serve with the lip meat curry.
Spekko tips for caterers
• 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.