Shuuuu! The past three weeks have been hectic. This adulating thing can be really hard sometimes. But it is important to look at the positive in every situation. Imagine if life was easy and we didn’t have to face the challenges we are faced with; by the time we reach 65 years we’ll have no stories to tell and no wisdom to share with the young ones.
One of my favourite humans on earth left us, she was sick for a while and it is comforting to think that she is in a better place, without physical pain. My aunt taught me the beauty of simplicity. I spent some of my childhood years with her and she would cook the simplest dishes, the ones we tend to look down on, but her versions were the most flavourful.
My mom is the same, a month ago when I visited home she cooked bone soup and we enjoyed it with dumplings. A lot of people don’t worry about bones, in fact, they buy them to cook for the dogs. Well, that is not the case in my family.
I am sharing, Amaphaphu, one of my favourite simple recipes by my mom. I love it especially when served with samp and beans. This one time I was in Cape Town for far too long according to my mom, my sister was visiting and my mom gave her a Tupperware with Amaphaphu. On the lid there was a container that reads “Khumbula ekhaya!”, translated as “Remember home”. I hope this dish reminds you of home, the people who matter to you and also to embrace the simple things in life. There is beauty is simplicity. Enjoy!
Amaphaphu (Sheep Heart & Lungs)
+- 1kg sheep heart & lungs, from one sheep
1 tsp mixed herbs
1/2 tsp ground black pepper
1 beef stock cube
1/2 tsp salt, to adjust taste
3 cups of water
1/2 medium sized onion
25 ml olive oil
10 ml medium curry powder
- Wash heart and lungs. Cut them into medium sized cubes.
- Heat saucepan and add olive oil. Add curry powder and stir for a few seconds.
- Add heart and lung cubes. Stir to ensure they are coated with oil and curry powder.
- Add black pepper and mixed herbs and stir.
- Add onion and continue stirring.
- Add water and allow to cook. Add salt, stock cube and stir in.
- Cover the lid and let simmer for about 10 to 15 minutes.
- Serve with steamed bread, samp or pap.