Cut the kidneys in half. Then place in a bowl.

Now marinade with 3 garlic cloves, white wine, chilli's, lemon juice, black pepper and some salt. Cover and leave in fridge for 24 hours.

Next fry the onions and remaining garlic in the olive oil and butter over a medium to low heat.

Remove the kidneys from the sauce and add to the saucepan. Reserve the marinade to add to the pan later.

Fry the kidneys for 4-5 minutes, stirring regularly but gently, so not to burn the kidneys.

Add in the rest of the ingredients, and leftover marinade.

Reduce the heat and simmer for 25-35 minutes with the lid on or until the sauce has thickened.

Taste the sauce, add more salt and pepper to your taste. Serve with rice.