Online Reporter
AS we celebrate Father’s day on Sunday, June 15, here is a recipe that will go straight to a man’s heart. You can prepare it for both your father or husband.
Mazondo (cow heels), are one of the favourite meals among us Zimbabweans, both men and women alike, though I think mostly men!
It is mostly served with sadza, be it white, mapfunde, zviyo or gorosi.
While there is debate around the best recipe for mazondo, I believe experimenting with new ideas is always worthwhile.
We will be keeping this one nice and simple though.
So go ahead and give this a go, I am pretty sure you will lick the bones dry afterwards!
Get this:
Large pot
Wooden spoon
Chopping board
Sharp knife
If you are preparing them from scratch, you will need to take extremely sharp knives.
Place the cow heels over the fire, then let the flames burn the furry hairs.
Remove them from the fire and scrap the burnt hairs off, cleaning properly, leaving the clean rough and tough skin.
Wash the cattle heels in clean water removing the smoke around them from the fire.
You can get them cut in a butchery or use a sharp axe to chop them into pieces.
Ingredients:
1kg cow heel chopped and cleaned
1 tbsp cooking oil
1 cup chopped tomatoes
1 large white onion chopped
150-200g fresh beans
Chillies to taste
Salt to season
Method:
Wash the cow heel in clean water removing the smoke around them from the fire.
That is if you have prepared them over the fire
1. In a large pot, place the cow heel, and pour about 4litres of water then add salt.
2. Place pot on medium heat and cook for 2-3hours until the cow heel is soft on touching and the skin is slightly separating from the bone then place aside.
3. Boil fresh beans and set aside.
4. In a small pan.
Place the tablespoon of oil and fry the onions, once the onions are soft, add the tomatoes and chillies and cook until it has turned into a thick sauce.
5. Pour the sauce and boiled beans in the cow heel and mix well, return to cooker and cook for a further 30 minutes to an hour.
Once cooked, the cow heel skin should be almost falling off the bone and the gravy should be thick. – Online.
