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Kidney ndiwo (Impso): recipe illustration
Meat

Kidney ndiwo (Impso)

A stew of beef or lamb kidneys with a pronounced flavour and firm texture, seasoned with onion, tomato and chilli. A traditional dish appreciated for its robust taste.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the kidneys in half, remove the white centre and the membranes, then slice them thinly.
  2. Soak them for 15 minutes in vinegared water, then rinse thoroughly.
  3. Boil the kidneys in water for 10 minutes, then drain them.
  4. In a frying pan, heat the oil and sweat the sliced onions for 6 to 8 minutes, until soft.
  5. Add the chopped tomatoes and sliced chillies, then cook for 5 minutes.
  6. Add the kidneys, season with salt and pepper, and fry for 5 minutes over high heat.
  7. Pour in a little water, cover and simmer for 25 to 30 minutes over low heat, until the sauce is thick and the meat tender. Serve hot with nshima.

Variations and tips

Milder version. Remove the seeds from the chillies and use less of them, for a less spicy taste.

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Original Ecomely recipe.