Kossam Afra

Background

Kossam Afra is a hot-plate style East African preparation that celebrates seared offal, especially cuts like lamb liver, lamb heart, and lamb kidney. Traditionally cooked on a blazing griddle, it’s quick, smoky, and deeply savory. The technique emphasizes high heat, rapid tossing, and balance—tanginess from lemon and white vinegar, warmth from berbere, and aromatics such as onion, garlic, and ginger. Served with flatbread and a scatter of fresh cilantro, it’s street-food energy brought to the home kitchen.

Ingredients

• 300 g lamb liver, trimmed and cut into bite-size strips
• 200 g lamb heart, trimmed and sliced thin
• 200 g lamb kidney, cored and sliced thin
• 80 g diced lamb fat (optional but traditional)
• 1 large onion, thinly sliced
• 2 fresh green chili, sliced
• 1 medium tomato, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons berbere, divided
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1¼ teaspoons salt, plus more to taste
• 3 tablespoons melted niter kibbeh
• Juice of 1 lemon, plus wedges to serve
• 1 tablespoon white vinegar
• Handful of chopped cilantro, for garnish
• Warm flatbread, to serve

Preparation

1. Trim and cut the lamb liver, lamb heart, and lamb kidney into small, even pieces so they sear quickly without overcooking.
2. In a bowl, combine the garlic, ginger, 1 tablespoon of berbere, the cumin, half the black pepper, and the salt. Stir in the melted niter kibbeh, the juice of the lemon, and the white vinegar to make a bright, spicy marinade.
3. Toss the lamb liver, lamb heart, and lamb kidney in the marinade and let stand for 20–30 minutes while you prep the vegetables.
4. Slice the onion and green chili, chop the tomato, and roughly chop the cilantro.

Cooking

1. Set a heavy skillet or griddle over high heat. Add the diced lamb fat and 1 tablespoon of the niter kibbeh. Render until the lamb fat crisps slightly, about 2–3 minutes, then push to the side of the pan to keep some crisp bits for garnish.
2. Add the marinated lamb heart and lamb kidney to the hot surface in a single layer. Sear, tossing occasionally, until browned on the edges, about 4–5 minutes.
3. Add the lamb liver and cook just until lightly browned but still tender, about 1–2 minutes.
4. Add the sliced onion, green chili, and chopped tomato. Toss over high heat until the onion softens slightly, about 1–2 minutes. Stir in the remaining 1 tablespoon berbere and another tablespoon of niter kibbeh if the pan looks dry.
5. Season to taste with a pinch more salt and black pepper, then finish with a squeeze of lemon. Remove from the heat and let rest for 2 minutes to relax the meat.

Serving and Enjoying

Heap the sizzling Kossam Afra onto warm flatbread, scatter with the crisped bits of lamb fat, and shower with fresh cilantro. Offer extra wedges of lemon and a pinch of berbere at the table. Eat by tearing pieces of flatbread and scooping up the juicy mix of lamb liver, lamb heart, lamb kidney, softened onion, spicy green chili, and tangy tomato.

Notes and Variations

• Heat level: Add more berbere or extra green chili for a fierier plate; balance with extra lemon if needed.
• Fat management: If you skip lamb fat, use a little more niter kibbeh to keep everything glossy.
• Final seasoning: Adjust salt and black pepper at the end—high heat can mute seasoning.