Mabhonzo eNyama

Name: Mabhonzo eNyama
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Zimbabwean
Ingredients: 1.5 kg meaty beef bones; 2 large onions, quartered; 3 tomatoes, chopped; 3 potatoes, peeled and quartered; 2 carrots, chunked; 4 cloves garlic, crushed; 1 tbsp vegetable oil; 1 tsp curry powder; Salt and pepper; 6 cups water

Mabhonzo eNyama (mah-BOHN-zoh eh-NYAH-mah)

Beef Bone Stew

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 405 kcal

Meaty beef bones slow-simmered with vegetables in a rich broth until the marrow is soft and the meat falls off the bone, a hearty family meal.

Nutrition & Info

Protein 30.0g

Carbs 15.0g

Fat 25.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot ladle cutting board knife

Presentation Guide

Vessel: deep communal bowl

Garnishes: fresh parsley

Accompaniments: sadza, steamed greens

Ingredients

1.5 kg meaty beef bones
2 large onions, quartered
3 tomatoes, chopped
3 potatoes, peeled and quartered
2 carrots, chunked
4 cloves garlic, crushed
1 tbsp vegetable oil
1 tsp curry powder
Salt and pepper
6 cups water

Instructions

1
Rinse beef bones under cold water. Heat oil in a large pot and brown bones on all sides for eight minutes.
2
Add onions and garlic, cooking for four minutes until fragrant and beginning to color.
3
Add tomatoes and curry powder, stirring for three minutes until tomatoes soften and coat the bones.
4
Pour in six cups of water, bring to a boil, then reduce heat to a gentle simmer.
5
Cover and cook for one and a half hours, then add potatoes and carrots for the final thirty minutes.
6
Season with salt and pepper. The marrow should be soft enough to scoop out. Serve with sadza.

💡

Did You Know?

Children in Zimbabwe often compete for the privilege of scooping the rich bone marrow, considered the best part of the dish.

Chef's Notes

Equipment Tips

large heavy pot
ladle
cutting board
knife

Garnishing

fresh parsley

Accompaniments

sadza, steamed greens

The Story Behind Mabhonzo eNyama

Mabhonzo reflects the economical approach to cooking that characterized traditional Zimbabwean households, where beef bones were far more affordable than prime cuts. The slow-cooking method extracted every bit of nutrition and flavor from the bones, creating a rich, collagen-laden broth. The dish became associated with weekend family meals when mothers had time for the long cooking process, and the aroma of simmering bones on Saturday mornings remains a nostalgic memory for many Zimbabweans.

🕐 Traditionally enjoyed weekend family meals 📜 Origins: Traditional Zimbabwean

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