Hearty Beef Heart with Okra & Leafy Greens

Preparation

Cut the beef heart into cubes and place it in a deep bowl.

Remove the shrimp shells or leave them on. I prefer the shell on because it gives me some work to do while eating.

Sprinkle salt as desired. I used a generous amount of Himalayan salt, along with Celtic sea salt.

Add the powdered ginger, turmeric, cayenne pepper, and black pepper to the meat. Stir well so the meat is evenly coated.

Cut the lemon in half. Squeeze the juice of one half into the bowl, then cut the lemon rind into pieces and add it to the mixture.

Cut the key limes in half. Squeeze the juice into the bowl and add the rinds as well.

Mix everything thoroughly. Cover and marinate in the refrigerator or on the kitchen counter. I placed mine in the refrigerator for about 40 minutes.

Slice the onion and chop the garlic.

After marinating, add the tallow and ghee to a stainless steel or other safe cooking pot. Allow the fats to melt and heat gently. I started at level 4 on a stove range of 0 to 8.

When the pot is heated, add the sliced onion. Once the onion begins to sizzle, add the marinated meat.

Stir the meat, fat, and onion together, then leave it to cook undisturbed.

Check after about 15 minutes. If water is needed, add a small amount and reduce the heat to level 2. Then add the shrimp and kelp.

Allow the mixture to cook slowly for about 10 more minutes, depending on your preferred meat texture and softness.

In the meantime, slice the okra and thinly slice the leafy greens. Mix the greens together in a bowl.

When the meat reaches your preferred texture, add clean water only if needed for your desired consistency. I did not add extra water because the liquid from the lemon juice and meat was enough. I sometimes prefer my vegetable plates drier, but still moist.

Add the okra first. Reduce the heat to level 1 and allow it to cook for 3 to 5 minutes.

Then add the mixed leafy greens and gently fold them into the pot with the meat, shrimp, and okra.

Allow everything to cook for another 3 to 5 minutes, more or less depending on how soft you want the vegetables. Stir often so the greens do not burn.

Serve as a complete meal. Finish with fresh garlic and a drizzle of fresh lemon juice.

Serving Options

This can be served on its own or with:

• Eba, made from fermented cassava
• Unripe plantain, boiled or prepared as fufu
• Boiled yam
• Sweet potatoes
• Agidi, made from fermented corn
• Wild rice or native rice, such as Ofada rice

Note

This recipe is flexible and intuitive. Adjust the liquid, cooking time, spice level, and final texture according to your body, your taste, and the kind of meal you need that day.