Mazondo: Finger-licking good

COW feet stew or mazondo is a popular dish in the Asian, African and Caribbean circles.

It requires a long time to cook in order to extract the flavour and soften the tendons, cartilage and skin surrounding the bone. Traditionally in Zimbabwe, cow feet were regarded as food for men only as they were considered an aphrodisiac when mixed with wit certain medicines that b boost sexuality.

In

Ingredients

◆ Two kilo kilogrammes cow fe feet;

◆ Two tablespoons vegetable oil; ◆ One onion, diced; ◆ Half red bell pepper, chopped; ◆ One teaspoon s paprika; ◆ One teaspoon teas smoked paprika; paprik ◆ Five roma tomat tomatoes, pureed;

Instructions

Wash and dry the cow feet completely.

In a heavy pot, heat the oil on medium heat and brown the cow feet all over. Remove them from the pot and set aside. In the same pot, add the onion and red bell peppers and sauté for a couple of minutes.

Add the paprika and smoked paprika. Reduce heat to low and cook the spices for about a minute. Add the tomatoes and bouillon cubes. Increase heat and cook until the cubes break apart and dissolve in the tomatoes.

Add the cow feet and water. Bring to a boil.

Reduce heat to low and let slow cook for four hours. Check on the stew every hour or so just to make sure it is not burning or sticking to the bottom of the pot.

Also taste for seasoning. Bouillon cubes contain a lot of sodium, so no need to add any salt.

Add the carrots after about three-and-a-half hours.

After about four hours, the stew should be ready.

Serve with sadza or plain rice with your favourite vegetables. — thevimbayidiaries.com