- 400g madora
- Shallots ( 1 stem)
- 1 1/2 tomatoes
- 1/2 onion (chopped)
- 2 cloves garlic
- 1/2 tsp ginger
- 4 tsp curry powder
- 1 tsp salt
- 1/2 ground black pepper
- Oil for frying
This is one of the many Zimbabwean traditional delicacies and a definite no-no for others. For those in the latter group it could be a fear factor (according to some of my friends) or perhaps just a matter of preference. Aurther did the first version which you can find here. Madora are pretty easy to cook as they don’t require much. As mentioned in the first version narrative, Madora are common in certain regions of Zimbabwe particularly those in the south and bordering Botswana and South Africa. An entire industry exists in Zimbabwe and bordering countries to process and bring this traditional delicacy to dinner tables across the vast southern African region.
- Soak madora in boiling water for 10 minutes. Get your other ingredients ready which are 1/2 tsp ginger, 4 tsp curry powder, 1 tsp salt, 1/2 ground black pepper and oil for frying. Drain your madora using a colander and rinse them. Heat oil in pan, add your garlic and ginger and swirl.
- Add madora and cook stirring occasionally for about 10 minutes. Add curry powder and stir. Add onions and stir until the onions are done (about 2 min)
- Add tomatoes and stir again until they are cooked (2 min). Finally add shallots and stir until everything is mixed and blended in (1 min).
- Your delicacy is ready and ready to serve with plain sadza.
Pictorial Detailed Instructions
This dish is tasty to those who appreciate and have a taste for this traditional food. It goes well with sadza, as mentioned. If you enjoy madora in crispy format them version 1 recipe is one to follow. Remember you can get ZimboKitchen recipes in your inbox even when unable to check-in on the site by signing-up for my newsletter here. Thanks for reading this recipe!