Beef Kidney has a distinctive, slightly mineral flavour that mellows with a good soak and rinse before cooking — used in Nigerian kitchens for a peppered kidney stir-fry or as part of an assorted offal stew.How to cook Thaw overnight in the fridge — never at room temperature. Season generously with salt, pepper, ginger, garlic, stock cube and spices. Pair with scotch bonnet, tatashe and tomato base for classic Nigerian stew. For pepper soup, use a blend of uziza, uda, ehuru and chilli. Storage Keep frozen at -18°C until ready to cook. Defrost in the fridge, cook within 24 hours of thawing. Reach a minimum internal temperature of 75°C before serving. Frequently askedIs this meat halal?Yes — this product is halal-certified. The certification is displayed on the pack.How do I defrost it safely?Move from freezer to fridge the night before you plan to cook. Never thaw at room temperature. Cook within 24 hours of defrosting.What's the best African dish for this cut?Soak and rinse well before cooking to mellow the flavour, then use in a peppered stir-fry or assorted offal stew.IngredientsBeef Kidney.Nutrition Facts (per 100g/ml)Typical values (as consumed): Energy: 540 kJ / 129 kcal, Fat: 4g (of which Saturates: 1.3g), Carbohydrate: 0g (of which Sugars: 0g), Protein: 21g, Salt: 0.2g.High in protein. Naturally gluten-free and dairy-free.
