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Olive Pride Mogodu Bread Pies

Olive Pride Mogodu Bread Pies

Olive Pride Mogodu Bread Pies

Recipe by Clem Pedro

For the mogodu stew
3T olive pride
1 large red onion
4 cloves of garlic, finely chopped
1/2 green pepper, diced
1/2 red pepper diced
3T medium heat curry powder
1 x 400ml tinned chopped tomatoes
2 handfuls of marogo, roughly chopped
Salt and freshly ground black pepper
500g cleaned tripe (has has been soaking overnight with onions and bay leaves in water)
Just enough water to cover the ingredients (or stock)
1kg bread dough, prepared

For the bread dough
3 cups bread flour
1 X 10g dried yeast sachet
2T sugar
1T salt
1 cup milk (extra if needed)
1/2 cup Olive Pride A Blend of Seed Oils & Extra Virgin Olive Oil

Heat the oil over a medium heat before adding the onions and cooking until completely soft and golden brown before adding the garlic and peppers. Cook for about 10 minutes or until the peppers have softened before adding the spice and toasting in the pan until to becomes fragrant then add the tomatoes and marogo. Begin mixing the marogo through the dish wilting it slightly before adding the tripe and topping with just enough water or stock to cover the ingredients before covering with a ligand reducing the heat to low to slowly cook for about 1 and a half hours, topping up the water as needed. The dish will be done the the tripe is tender. Season with extra salt and pepper as needed.

Combine the flour, yeast and sugar in a bowl and mix through with the salt. Add the milk and oil and begin kneading to form a dough. If the dough is a little dry simply add a little water of extra milk.

Knead the dough for 7-10 minutes or until completely smooth, place in a covered bowl and allow to rise for 45 minutes in a warm part of the house. After rising knock the dough back before portioning into 8-10 equal sized balls that would half fill a 400ml can.

Coat the inside of the cans with Olive Pride Blend of seed oils and extra virgin olive oil before adding the dough and allowing them to rise for another 30-45 minutes or until doubled in size.

Place the tins in an oven preheated to 180C to bake for 30 minutes or until golden brown and cooked in the centre.

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