Likahare tsa Nku

Name: Likahare tsa Nku
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 servings
Cuisine: Basotho (Lesotho)
Ingredients: 500g lamb liver, sliced; 500g lamb kidneys, cleaned and halved; 500g lamb tripe, cleaned and cut into strips; 2 onions, chopped; 3 tomatoes, diced; 2 tablespoons vegetable oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon curry powder; 2 cups water

Likahare tsa Nku (lee-kah-HAH-reh tsah n-KOO)

Braised Lamb Offal

⏱ Prep Time 45 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 313 kcal

A flavorful stew of lamb offal including liver, kidneys, and tripe, slow-cooked with onions and spices. This nose-to-tail dish reflects the Basotho philosophy of wasting nothing from the animal.

Nutrition & Info

Protein 32.0g

Carbs 8.0g

Fat 17.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot knife cutting board

Ingredients

500g lamb liver, sliced
500g lamb kidneys, cleaned and halved
500g lamb tripe, cleaned and cut into strips
2 onions, chopped
3 tomatoes, diced
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon curry powder
2 cups water

Instructions

1
Thoroughly clean all offal pieces under running water
2
Boil tripe separately for 30 minutes until tender, drain
3
Heat oil in a large pot, sauté onions until soft
4
Add liver and kidneys, brown for 5 minutes
5
Add tomatoes and spices, cook for 10 minutes
6
Add pre-cooked tripe and water
7
Simmer covered for 45 minutes
8
Adjust seasoning and serve with papa

💡

Did You Know?

In Basotho tradition, the preparation of offal is a communal event. Different organs are assigned to different family members based on age and status, with the liver typically reserved for elders as a mark of respect.

Chef's Notes

Equipment Tips

large pot
knife
cutting board

The Story Behind Likahare tsa Nku

Offal preparation is central to Basotho culinary heritage, originating from the nomadic pastoral lifestyle where every part of a slaughtered animal was utilized. The careful cleaning and cooking of organs was a skill passed from mother to daughter.

During traditional ceremonies and celebrations, the slaughter of a sheep and the communal preparation of its offal is a ritual that reinforces family bonds and social hierarchy.

This dish remains important in rural Lesotho, where it is both a practical use of resources and a cherished tradition that urban migration has not diminished.

🕐 Traditionally enjoyed after a sheep slaughter, special occasions 📜 Origins: Ancient pastoral era

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Likahare tsa Nku

Nutrition & Info

Dietary

Equipment Needed

Instructions

Did You Know?

Chef's Notes

Equipment Tips

The Story Behind Likahare tsa Nku

Comments (0)

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