Entree: Eswatini – Northern Culinary Region – Inhloko (Stewed and seasoned cow head meat traditionally served with a maize porridge or pap)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) cow head parts (cheeks, tongue, snout), bones in and cleaned
- 1 large onion, halved and sliced (about 8 oz / 225 g)
- 4 cloves garlic, crushed (about 0.4 oz / 11 g)
- 1-inch (2.5 cm) piece fresh ginger, sliced (about 0.4 oz / 11 g)
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) vegetable oil
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 ml) canned crushed tomatoes
- 1 tsp (5 g) curry powder (optional, traditional in some households)
- 1 tsp (5 g) paprika
- 1 tsp (5 g) sugar
- 2 tsp (10 g) beef bouillon powder or 2 cubes
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1–2 fresh chilies, sliced (optional)
- 4 cups (950 ml) water, plus more as needed for simmering
- Pap, mielie-meal, or stiff maize porridge for serving

Instructions

1. Rinse the cow head parts thoroughly and place in a large stockpot. Add sliced onion halves, garlic, ginger, bay leaves, vinegar and 4 cups (950 ml) water.
2. Bring to a boil, reduce heat to low, skimming any foam. Simmer gently, partially covered, 2 to 3 hours until the meat is very tender and comes away from the bone.
3. Remove the meat pieces to a plate and reserve 2 cups (475 ml) of the cooking liquid. When cool enough to handle, pick or cut the meat from the bones into bite-sized pieces, discarding excess bone and gristle.
4. In a heavy skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat. Add the sliced onion and cook until soft and golden, about 8 minutes. Add garlic, chopped tomatoes, curry powder (if using), paprika and sugar; cook 6–8 minutes until a thick sauce forms.
5. Add the picked head meat to the skillet, pour in 1–2 cups (240–475 ml) reserved cooking liquid to moisten, and stir to coat. Simmer uncovered 10–15 minutes so flavors combine and sauce reduces. Add sliced chilies if using.
6. Season with bouillon, salt and black pepper to taste. If sauce is too thin, simmer a few extra minutes; if too thick, add a splash of reserved liquid.
7. Serve hot alongside pap, mielie-meal, or samp, and traditional relishes such as cooked greens or tomato salad.