Description
Heart is lean, dense and dark, with almost no fat to hide behind. People who have only had it overcooked remember it as chewy. Cooked right, it is closer to a good steak in texture than to offal.
Trim the fat, membrane and any tubes. Slice it about half a centimetre thick. Fry hot and fast, two minutes a side and no more, or thread it on skewers for mishkaki. It also takes well to a quick wet fry with onions and black pepper, which is how most Kenyan kitchens serve it. It is one of the richest sources of iron and B12 you can put on a plate, which is why it turns up in so many clinic-adjacent conversations.
One kilo feeds four as a main with a side. Use it within two days, and if you freeze it, thaw it slowly in the fridge rather than on the counter.
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