Sudanese
Umfitit
Umfitit is a Sudanese fresh lamb offal dish prepared on slaughter day, finely chopped and mixed with onion, chili, lemon, and peanut paste. It is served immediately with kisra or warm flatbread so the sharp, nutty dressing clings to every small piece.
Watch it madeمطبخ ص sssafa Kitchen · 12:17
Ingredients
- Very fresh lamb liver, trimmed120 g
- Very fresh lamb lung, trimmed80 g
- Cleaned lamb tripe or stomach lining60 g
- Small red onion, finely chopped1
- Green chili, finely minced1
- Roasted peanut butter or finely pounded roasted peanuts2 tbsp
- Fresh lime juice2 tbsp
- Sesame oil1 tbsp
- Salt3/4 tsp
- Ground black pepper1/4 tsp
- Sudanese shatta or crushed dried red chili1/2 tsp
- Kisra or thin flatbread, to serve2 pieces
Method
- Keep the lamb offal very cold and use only same-day, well-cleaned, inspected offal, as Umfitit is traditionally served uncooked.
- Rinse the liver, lung, and tripe quickly under cold water, then pat completely dry with clean towels.
- Remove any tough membranes, tubes, or gristle, then chop the offal very finely with a sharp knife until the pieces are small and even.
- Put the chopped offal in a chilled bowl and add the onion, green chili, salt, black pepper, and shatta.
- In a small bowl, loosen the peanut butter with the lime juice and sesame oil to make a thick dressing.
- Pour the peanut dressing over the offal and mix thoroughly by hand or with a spoon until everything is lightly coated.
- Taste and adjust with a little more salt, lime, or chili, keeping the flavor sharp and fresh.
- Serve immediately on a plate with kisra or warm flatbread for scooping.
Common questions
Can I substitute the lamb offal in Umfitit with beef liver or other offal?
Yes, but the texture and flavor will change. Beef liver works best; beef heart can add chew, and tripe can stay the same. Avoid strongly flavored or frozen-thawed offal if you want the traditional fresh, clean taste.
How soon should I prepare Umfitit after buying the offal?
Use it the same day you buy it, ideally within a few hours. Keep it very cold until the moment you chop and season it. Because it is traditionally served uncooked, freshness is the main safety and flavor factor.
What are the most common mistakes when making Umfitit?
The biggest mistakes are using offal that isn’t very fresh, leaving it wet after rinsing, chopping too coarsely, and adding too much dressing. Also avoid letting it sit out; Umfitit should be mixed and served immediately.
Can Umfitit be stored in the fridge or made ahead?
It is not a good make-ahead dish. Once dressed, the offal softens and the flavor dulls quickly. If necessary, keep the chopped offal and the peanut-lime dressing separate and chilled, then mix just before serving.
What is the best way to serve Umfitit?
Serve it immediately on a chilled plate with kisra, thin flatbread, or warm flatbread for scooping. Add extra lime, chili, or sesame oil at the table if needed. Keep the portions small and finish while it is still very fresh.