Stewed Shaki

Stewed Shaki (Stewed Tripe)

Servings

2

Prep

10 min

Cook

35 min

Ingredients

  • 1 lb or ~0.5kg Shaki (Honeycomb Tripe)
  • 1 tbsp Cajun seasoning
  • 1 tbsp Ginger powder
  • 1 tbsp or 3 cubes Knorr bouillon seasoning
  • 1 tbsp Curry powder
  • 1/2 tbsp Crushed red pepper
  • 1.5 tsp Salt
  • 2 large Roma Tomatoes
  • 1 large Red bell pepper
  • 1/2 Red onion
  • 1 Habanero pepper

Over the Christmas holidays in 2016, we got together with some friends to host Christmas day. As I started planning the menu, I knew I wanted to make some appetizers. The thought of stewed shaki came to mind not too long after.

I had gotten all my ingredients prepped and ready to go, so that all I had to do after church, was the actual cooking. I was already more than half way through cooking before I thought, “this is a great recipe that I need to have on the blog!”

It’s weird how, as a blogger, you try to plan your recipe posts for the blog and you sometimes get stuck trying to figure out what’s worthy for the site, but being a natural foodie comes to the rescue. There’ll be things you make repeatedly that are not commonplace, but are your great personal recipes.

Of course, I had to make this another day so I could get the ingredients and measurements just right for the site. So, here goes

Prepping the shaki

  1. The 1st step is to clean the shaki thoroughly. Clean off any hairs and any dirt that might still be on the shaki.
  2. Note: The ideal shaki to use for this recipe is the honeycomb tripe (Cow’s 2nd stomach). If you live outside Nigeria, you might be lucky enough to find the tripe already cleaned. I get mine from walmart.

  3. Next, cut the shaki into bite size pieces.
  4. Shaki bite sized pieces

    Shaki bite sized pieces

Making the stewed shaki

  1. Place all the pieces in a pot, and season with half of all the spices. Cajun seasoning, curry, salt, knorr, ginger, crushed red pepper and 1/2 the onion. Add enough water to cover the shaki pieces.
  2. Cooking the shaki

    Cooking the shaki

  3. Place the shaki to cook and let it cook on high heat for about 30-45 mins till all the water is almost dry.
  4. Cooked shaki

    Cooked shaki

  5. While the shaki is cooking, blend the other half of the onion, red bell pepper, tomatoes and habanero pepper with 1/4 cup of water.
  6. Blending the tomato sauce

    Blending the tomato sauce

  7. Next, heat up the palm oil, and add in the blended tomato sauce. Let it cook for about 20 minutes.
  8. Tomato sauce for the stewed shaki

    Tomato sauce for the stewed shaki

  9. Finally, combine the shaki in the sauce, and let it cook for another 10 minutes.

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