Mazondo — Print Recipe — The Culinary Codex

Slow-cooked cow heel pieces simmered until gelatinous and tender in a seasoned tomato and onion broth, prized for its rich collagen texture.

Ingredients

1 Rinse cow heel pieces thoroughly under cold water, then place in a large pot and cover with water.
2 Bring to a boil and cook for ten minutes. Drain and rinse to remove any impurities from the surface.
3 In the same pot, heat oil and sauté onions and garlic until golden, about six minutes.
4 Add tomatoes, curry powder, salt, and pepper, cooking until tomatoes break down into a sauce.
5 Return cow heel to the pot, add six cups water, bring to a boil, then reduce to a low simmer.
6 Cover and cook for three to four hours until the meat is completely tender and falling off the bone. Serve with sadza.

Did You Know?

Mazondo is considered a delicacy in Zimbabwe, and the gelatinous texture is highly prized rather than avoided.