Offal, the inner organs of a cow, goat or sheep is a good alternative to the banal taste and feel of beef in the mouth. There are those who specifically hunt for cow or goat innards in market and those who don’t stop roaming the pot of soup or menu list until they spot animal offal. As a matter of taste and texture, offal is unique and each has a unique flavour of its own. Food enthusiasts can testify that liver, the jollof rice favourite, is soft and spongy and no other part taste like it just as the intestine tube, the kidney and the towel-like components have their varying degrees of tolerance to bite and are as distinct as their respective shapes and forms. Many people prefer offal meat occasionally dotted by meat and cow skin (ponmo) all drowning in a pool of classic egusi or super delicious pepper stew surrounding an island of iyan, amala or what have you. Offal can also be used to tweak the pepper soup.
Our cook for this week is Stacy Jewel, a graduate of Olabisi Onabanjo University, Ago Iwoye, Ogun State. She is adventurous about her tastes and dishes and she likes to try out recipes and discover new food concepts. Stacy is the CEO of Jewel Apparel which she founded in 2016. Dancing, events planning and child education advocacy are some other things she has passion for.
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