Ivorian-style Organ Soup

Ingredients

In this Ivorian adaptation of Pig's Organ Soup, we incorporate traditional Ivorian ingredients and spices to infuse the dish with the flavors of the region. The original Singaporean Chinese version typically includes ingredients like Chinese herbs and spices, which we replace with Ivorian spices such as ginger, garlic, and chili peppers. Additionally, we incorporate local Ivorian vegetables and herbs to enhance the flavors and authenticity of the dish. We alse have the original recipe for Pig's Organ Soup, so you can check it out.

• 500g (1.1 lb) pig's liver 500g (1.1 lb) pig's liver
• 500g (1.1 lb) pig's heart 500g (1.1 lb) pig's heart
• 500g (1.1 lb) pig's kidneys 500g (1.1 lb) pig's kidneys
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 2 bay leaves 2 bay leaves
• 2 sprigs of thyme 2 sprigs of thyme
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Rinse the pig's organs thoroughly under cold water and pat dry. Cut them into bite-sized pieces.
2. 2.
   Heat the palm oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the pig's organs to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, sliced carrots, diced potatoes, bay leaves, thyme, and sliced chili peppers. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the pig's organs are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Ivorian-style Organ Soup hot and enjoy!

Treat your ingredients with care...

• Pig's organs — Ensure that the pig's organs are fresh and properly cleaned before cooking. Trim off any excess fat or membranes for a cleaner taste and texture.

Tips & Tricks

• If you prefer a spicier soup, add more chili peppers or include some African hot pepper sauce.
• Serve the soup with a side of steamed rice or crusty bread for a complete meal.
• Feel free to add other vegetables of your choice, such as okra or eggplant, to enhance the flavors and nutritional value of the soup.
• For a milder flavor, you can soak the pig's organs in cold water with a splash of vinegar for 30 minutes before cooking to remove any strong odors.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making the soup even more delicious the next day.

Serving advice

Serve the Ivorian-style Organ Soup hot in individual bowls. Garnish with fresh herbs such as cilantro or parsley for added freshness and color. Accompany the soup with a side of steamed rice or crusty bread.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs on top of the soup just before serving. Serve the soup in colorful ceramic bowls or traditional Ivorian pottery for an authentic touch.