Mozondo is a traditional African dish that translate to ‘cow leg or cow feet’ which is popular in Zimbabwe and enjoyed by all age groups.
It is a time-sensitive dish, as it involves boiling the cow heels for several hours. The heels are brought to a slow boil. Then, salt, black pepper, and garlic are added. Finally, chopped onion and tomato are added to create a rich and delicious stew. As this dish takes time, and a lot of electricity, most families cook it over an open flame. Traditionally, it is served with Sadza and collard greens. Below is how to prepare Mazondo
Ingredients
- 1.5 kg mazondo (cow heels)
- 1 medium onion
- 2 large tomatoes
- 1 tablespoon of tomato paste
- 1 tablespoon of black pepper
- 1/4 tsp curry powder
- 1 1/2 tablespoon of Salt
Procedure
- Wash the cow heel thoroughly, then put the cleaned beef heels in a pot. Add enough water to just cover them.
- Season with 1 tablespoon salt. Bring the cow heel to boil then reduce heat to a very gentle simmer.
- Cook for about 3 hrs or until the mazondo are lovely and tender but still hold their shape. Drain any excess fat that may have come out from the beef heels during cooking, leaving about 2 tablespoon of stock.
- Add the chopped onion, curry powder, tomatoes, and tomato paste and black pepper to the pot together with 100 ml of water (if there is no water left in the pot).
- Add 1/2 tablespoon of salt and allow to simmer until the tomatoes and onions are cooked and the soup is not runny. If you find your soup is runny, mix 1 tablespoon of flour with water to make a paste then pour into the pot.
- Stir well and allow to simmer for another 5 mins.
- Taste for seasoning and adjust accordingly.
