Name: Spiced Offal and Green Plantain Breakfast Stew
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Ugandan
Ingredients: 500 g mixed offal (beef liver, heart, and kidney), trimmed and cleaned; 1 tsp salt; 1/2 tsp freshly ground black pepper; 2 cups water; 6 large green plantains (about 1.2 kg), peeled and cut into 1-inch chunks; 2 tbsp vegetable oil; 2 medium yellow onions, finely chopped; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 green chili, sliced (optional); 3 ripe tomatoes, chopped; 1 red bell pepper, chopped; 1 tbsp curry powder; 1 tsp ground turmeric; 1 tsp sweet paprika; 1 1/2 tsp salt, or to taste; 2 cups beef broth or reserved offal cooking liquid; 2 cups chopped kale or collard greens

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A hearty Ugandan breakfast stew built on chunks of green plantain simmered with tender beef offal, tomatoes, and warming spices. Traditionally eaten at dawn with sweet black tea, it is filling, deeply savory, and packed with iron and potassium. This is a faithful home-style version using accessible offal cuts.

Prep Time25 mins

Cook Time50 mins

Total Time75 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
16 gFat
4.5 gSaturated Fat
62 gCarbs
5 gFiber
12 gSugar
28 gProtein
620 mgSodium
1180 mgPotassium
85 mgCalcium
7.5 mgIron
32 mgVitamin C
620 mcgVitamin A

Ingredients

For the offal

500 g mixed offal (beef liver, heart, and kidney), trimmed and cleaned
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups water

For the stew

6 large green plantains (about 1.2 kg), peeled and cut into 1-inch chunks
2 tbsp vegetable oil
2 medium yellow onions, finely chopped
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 green chili, sliced (optional)
3 ripe tomatoes, chopped
1 red bell pepper, chopped
1 tbsp curry powder
1 tsp ground turmeric
1 tsp sweet paprika
1 1/2 tsp salt, or to taste
2 cups beef broth or reserved offal cooking liquid
2 cups chopped kale or collard greens

Directions

Trim the offal carefully, removing all fat, ducts, and tough membranes. Cut the liver, heart, and kidney into bite-sized pieces and place in a pot with 2 cups water, 1 tsp salt, and black pepper.
Bring the offal to a boil, skim any foam, then reduce heat and simmer for 30 minutes until the heart and kidney are fork-tender. Drain and reserve the cooking liquid.
While the offal simmers, peel the green plantains, cut into 1-inch chunks, and soak in lightly salted water to prevent discoloration.
Heat the oil in a heavy pot over medium heat. Add the chopped onions and cook for 4 minutes until soft and translucent.
Stir in the garlic, ginger, and green chili if using, and cook 1 minute. Add the curry powder, turmeric, and paprika and toast the spices for 30 seconds until fragrant.
Add the tomatoes and red bell pepper and cook for 5 minutes, stirring, until the tomatoes break down into a thick sauce.
Add the plantain chunks, cooked offal, reserved cooking liquid, and beef broth. Season with salt, bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until the plantains are completely tender and the sauce is thickened.
Stir in the chopped greens during the final 5 minutes of cooking. Taste and adjust salt. Serve hot with sweet tea, sliced avocado, or crusty bread.

Cook’s Notes

Soak the liver in cold milk for 30 minutes before cooking to mellow its strong, metallic flavor.
If true matoke (cooking bananas) are unavailable, firm green plantains are the closest substitute and behave the same way in the stew.
Always simmer offal gently; a hard boil toughens the meat and gives the kidneys a rubbery texture.
A squeeze of fresh lime at the end brightens the rich, earthy sauce and complements the iron-rich offal.
Leftovers keep well in the refrigerator for 2 days and taste even better the next morning as the flavors deepen.