Entree: Zimbabwe – National Cuisine – Mazondo (Braised cow trotters stewed until gelatinous in a savory tomato-onion and peanut sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 25 min

Ingredients

- 4 cow trotters, approx. 3 lb (1.4 kg) total
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, sliced — about 10 oz (280 g)
- 4 cloves garlic, minced — about 1 oz (30 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 cups (480 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (125 g) smooth peanut butter (or 1/2 cup ground roasted peanuts)
- 4 cups (1.0 L) beef or water-based stock
- 1–2 Scotch bonnet or red chilies, whole or sliced (optional)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or white vinegar
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Rinse the cow trotters well and trim any excess skin or hair. Place trotters in a large pot, cover with cold water, bring to a boil, then boil 10 minutes to remove impurities; drain and rinse.
2. In the same large pot or a heavy Dutch oven, heat the vegetable oil over medium heat. Add trotters and brown lightly on all sides, 6–8 minutes, then remove and set aside.
3. Add sliced onions to the pot and sauté until soft and golden, about 8–10 minutes. Add garlic and grated ginger and cook 1–2 minutes until fragrant.
4. Stir in crushed tomatoes and tomato paste, cook 3–4 minutes to deepen the flavors. Add smoked paprika, bay leaves, and whole or sliced chilies if using.
5. Return trotters to the pot and pour in the stock so trotters are mostly covered. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 2 to 3 hours, turning occasionally, until trotters are very tender and gelatinous.
6. In a bowl, thin the peanut butter with 1/2 cup (120 ml) hot cooking liquid from the pot until smooth, then stir the peanut mixture back into the stew. Simmer uncovered 15–20 minutes to meld flavors and thicken the sauce.
7. Season with salt, pepper, and lemon juice or vinegar to brighten. Remove bay leaves and chilies if left whole.
8. Serve mazondo hot, garnished with chopped parsley alongside sadza, boiled maize meal, or crusty bread to soak up the sauce.