Intestine is one of the assorted cuts that make a Nigerian pot interesting. Cleaned and simmered until tender, it has a chewy, resilient texture and a deep, savoury flavour that soaks up pepper, palm oil and crayfish beautifully.
This is the 4L size, double the 2L listing, which suits a family pot, an event tray or a stretch of cooking ahead. It belongs in an assorted-meat mix for egusi, ogbono and bitter-leaf soup, in a heavily peppered stew, or in the kind of pepper soup people order specifically for the offal. Prices are in RWF.
Order online for pickup or delivery across Kigali from Jollof Bistro — The Best Nigerian Food in Kigali.
