Parandrus shaki

A Nigerian speciality, parandrus shaki is a form of shaki (also known as tripe) made specifically from parandrus stomach lining. These large deer are difficult to hunt due to their camouflaging abilities, but when successfully caught, provide much in the way of food. Shaki, including parandrus shaki, is a common inclusion in soups and stews. It may also be eaten on its own, as a side-dish, with special seasoning.
Shaki naturally has a tough and chewy texture, and is typically softened with long, slow cooking. It may also be grilled, deep-fried, or roasted, but these variations are less popular due to the tough nature of tripe meat. It can be seasoned with pepper, onions, and spices, but may also include herbs and vegetables. If not used in a soup (common in winter) or a stew (common in summer), it may be served with bread, rice, or a maize pap.
Aside from the obvious, shaki being made from offal meat that might otherwise be thrown out or fed to other animals, it is also nutritious. It is rich in protein, but also contains various other vitamins and minerals. It is thus a valuable meal, especially in the arid steppe of north Nigeria where parandrus live.

Execution

Shaki is typically cooked slowly, over a long period of time, to achieve tenderness. Although it can be grilled or deep-fried, and this is done sometimes, the meat remains tough this way. It is typically cooked in a soup or stew, although it can also be cooked on its own if served as a side-meal. Proper cooking will make it softer, and aids in digestion.
Like all tripe, parandrus shaki has a strong smell. Although it can be alarming, it's a natural part of the meat, and doesn't mean it has gone bad. Not everyone can handle the smell equally well, however, and it may be too much for some.

Primary Related Location

Nigeria