Entree: Zimbabwe – Northern Culinary Region – Mazondo (Stewed beef trotters in a rich spiced peanut and tomato gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs 15 min

Total 3 hrs 40 min

Ingredients

- 4 beef trotters, approx. 12 oz (340 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 cups (480 g) chopped tomatoes (fresh or canned)
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (125 g) smooth peanut butter (preferably unsweetened)
- 6 cups (1.4 L) beef stock or water
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1-2 small red chilies, chopped (optional)
- 2 tsp (10 g) salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) white vinegar
- 1 cup (30 g) chopped fresh coriander or parsley for garnish

Instructions

1. Clean the trotters thoroughly under cold water; optionally parboil for 10 minutes and discard that water to remove impurities. Rinse and set aside.
2. In a large heavy pot, heat the vegetable oil over medium heat. Add sliced onions and cook until soft and beginning to brown, about 8–10 minutes. Add garlic, ginger, bay leaves, paprika, and ground coriander; cook 1–2 minutes until fragrant.
3. Add the cleaned trotters to the pot and brown lightly on all sides, turning for 6–8 minutes.
4. Stir in tomato paste and chopped tomatoes, then pour in the beef stock to cover the trotters. Bring to a simmer, reduce heat to low, cover, and cook gently until the trotters are very tender and the collagen has broken down, about 2.5–3 hours. Check occasionally and add water if necessary.
5. When the trotters are tender, remove one or two pieces to a bowl, shred some meat and marrow from the bones, then return to the pot. Whisk the peanut butter with a ladle of hot cooking liquid until smooth, then stir into the stew to thicken and enrich the sauce.
6. Simmer uncovered 10–15 minutes to meld flavors and reduce to desired thickness. Season with salt, pepper, chopped chilies if using, and lemon juice or vinegar to balance richness.
7. Serve hot, garnished with chopped coriander or parsley, alongside sadza, maize meal, or rice.