Mazondo (Stewed Cow Hooves)

Zimbabwe

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

Ingredients

Base Ingredients

• 4 cow hooves, cleaned and cut into pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 large tomatoes, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 bay leaves
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 6 cups (1.5 liters) water
• Fresh cilantro or parsley, chopped (for garnish)

Preparation

Prepare the Cow Hooves:

Clean the cow hooves thoroughly and cut them into manageable pieces.
In a large pot, bring water to a boil. Add the cow hooves and boil for about 10 minutes to remove any impurities.
Drain and rinse the cow hooves under cold water.

Sauté the Vegetables:

In the same pot, heat the vegetable oil over medium heat.
Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the chopped tomatoes and cook until they are soft and well combined with the onions and garlic.

Cook the Mazondo:

Add the cow hooves back into the pot with the sautéed vegetables.
Stir in the ground paprika, ground turmeric, ground cumin, ground coriander, bay leaves, salt, and black pepper.
Pour in the water and bring to a boil.
Reduce the heat to low, cover, and simmer for about 3-4 hours, or until the cow hooves are tender and the flavors have melded together. Check occasionally and add more water if necessary to keep the hooves covered.

Serve:

Remove the bay leaves before serving.
Garnish with chopped fresh cilantro or parsley.
Serve the mazondo hot with sadza (Zimbabwean cornmeal porridge) or rice.
Enjoy your meal!