Inyama yenhloko or iskopo is a delicacy in many cultures around the world. While some people turn their heads up at this meat, it continues to grow in popularity and might even become more popular as a more cost-effective meat option. 

As apart of there campaign to encouraging Knorr has developed 50 recipes that are good for you and good for the environment. 

Knorr is driving awareness on food’s impact on the planet and providing simple solutions for Eativists that are easy and irresistible through Future 50 Foods.

Future 50 Foods, run in partnership with the World Wide Fund for Nature (WWF), encourages South Africans to future-proof their favourite recipes by swapping an ingredient for one of 50 plant-based superfoods that are diverse in taste as they are in appearance. These include 18 vegetables, such as pumpkin leaves, 13 cereals grains or tubers, and three mushroom varietals. The remainder are made up of beans, legumes, sprouts, nuts and seeds.

Ingredients

500 g cow lips (Inyama Yenhloko)

3 cups water

½ onion diced

2 ½ Rajah Mild & Spicy Curry Powder

1 tbsp Robertsons Steak and Chops Spice

1 tbsp Robertsons black peppercorn

1 cup beef stock (Knorr Beef Stock Pot, dissolved in hot water)

400 g ready-rolled puff pastry

1 egg yolk beaten

How to

  • Thoroughly rinse the cow lip meat in water, transfer into a large pot, add the water and boil for 30 minutes.
  • Remove the boiled cow lip meat from the pot and allow to cool, then cut into small chunks.
  • Add the onion, Rajah Mild & Spicy curry powder, Robertsons Steak & Chops Spice and Robertsons Black Peppercorns, and boil for 30 to 40 minutes.
  • Lower the heat, add a cup of beef stock and simmer on a medium heat for 40/60 minutes. The gravy must be thick, if not add 3 to 4 tablespoons of cake flour or corn starch for a thicker consistency.
  • Set aside to cool.
  • Heat the oven to 220°C
  • Pour the cow lip stew filling into a pie dish and brush the rim of the dish with some beaten egg yolk. Cover the dish with pastry and use a knife to trim and press the edges down against the side of the dish.
  • Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 minutes until golden.
  • Leave to stand for a few minutes before serving.

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Recipe courtesy of Knorr