What is your favourite katogo?

I feel like Katogo is that unsung hero in our country. Think of all the situations it has bailed you out of;

• If you’re hungry in town but only have 3k to spare, eat katogo.

•If you’re hungover on a Monday morning and need to get your head back in the game, eat katogo.

•If you’re at Nyege Nyege and want to eat food that will defend your stomach against that Waragi “height”, eat katogo.

There are so many times katogo has come through for us. Personally, my all-time favourite katogo is 🥁 🥁 irish potatoes and byenda aka offals. Let me just say that if you’re coiling your face at my fav, I am sorrey. (Hakim’s voice) The next time you’ve offals and want to make offals, follow this small small recipe.

Ingredients:

• 3 large irish potatoes
• 1 large onion
• 1 tomato
• 1/2 green pepper
• 2 garlic cloves
• 1 tsp of salt
• 1/4 tsp of black pepper
• 1/4 tsp of cayenne pepper
• 1 tsp of curry powder
• 1/4 tsp of chilli powder
• 1/2 kg of offals

Method:

• Wash the offals thoroughly by cutting them into smaller pieces, turning them inside out and running them underwater one by one in order to remove all the nasty things inside.

• Once they are all clean, place in a saucepan with just enough water to cover them and let them boil for about 30 minutes before reducing the heat to let them simmer for another 30 minutes.
• Dice the onion, garlic, and green pepper, and set them aside along with the spices.
• Blend the tomato and add to the offals along with the other vegetables and spices. Let the sauce boil for about 10 minutes then bring it down to a simmer again for about 20 minutes.

• Peel and dice the potatoes then add them to the offals to get the katogo started. Let the potatoes cook on low heat so that all the juices and everything nice enters them bulungi.

• In about 10–15 minutes, the katogo should be ready to eat! 😋

You can serve with a healthy-looking avocado or if you’re feeling adventurous, add some cow ghee to the mix. 🤭

Yours,

👑🌻