Ingredients:
2 whole beef kidneys
4 onions, peeled and cut into 8 pieces
4 large, firm, tomatoes, blanched, peeled and cut into 8 pieces
2 garlic cloves, peeled and cut into 8 slivers each
8 tbsp vegetable oil
2 Maggi (or meat stock) cubes
2 hot chillies (or to taste)
Method:
Remove any fat or membranes from the kidneys then core them and cut into pieces. Crumble the Maggi cube then pound in a mortar with 3 tbsp oil, salt, the garlic and the hot chillies. Use the resultant paste to rub all over the kidney pieces to season.
Heat the oil in a pan, add the onions and fry for about 6 minutes, or until lightly coloured. Season with salt, remove from the pan with a slotted spoon and set aside.
Place the pan back over high heat, add the meat cook without stirring until the meat releases its juices. At this point stir-fry the kidney pieces for a few minutes then reduce the heat and return the onions to the pan along with the tomato pieces.
Cook, stirring constantly, for 5 minutes then turn into a bowl and serve accompanied by plain rice.
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