To intensify the flavour of the gravy. If you wanted a chicken gravy, then you would add a chicken wing or any chicken pieces with bones on for flavour.
This is what I am currently cooking. It's been on the stove since 12pm. I pre-cleaned it yesterday, soaked in coarse salt water overnight. Cleaned it up again this morning removing the membrane. Will be serving it with Samp and beans. A traditional recipe with just salt n pepper and nothing else
thank you for this recipe, i am def going to try it. Just one clarification. Did you use both beef and chicken stock or only chicken, The jug full of stock in the boiling process was chicken stock, and later you added a chicken cube to the pot. Can i make the same recipe with only beef stock?
First time I've witnessed mogodu prepared with so many ingredients, not to say it's a bad thing. I'd love to give this recipe a try......thanks for sharing
You are welcome. 🤗😁 It's good to try new recipes. What it does, is that. Then you know for sure if you like it or not. When I try new recipes, sometimes I like it and sometimes I just go back to my initial recipe. 😁💛 It's part of exploring flavours. Happy cooking. 👍
I have chicken, lamb and Oxtail Potjie recipes here on the channel. You are welcome to check them out. Otherwise I'm still going to make some more. Let me know if there's anything specific you want. 💛👍
