• 2 kg mazondo (beef trotters)
  • 1 litre beef stock
  • 1/2 medium onion (chopped)
  • 3 medium tomatoes (chopped)
  • 3 tbsp tomato paste
  • 3 cloves garlic (chopped)
  • 1 tsp ginger (chopped)
  • 1 tsp soy sauce
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp curry powder
Mazondo (Beef trotters) are amongst one of the favourite dishes for most Zimbabwean men and some women too.  It’s best to slow cook them on your stove if you’re not cooking them pamoto (using firewood).  The way to prepare them is pretty straight forward, much like pork trotters, maguru (tripe) or even beef stew which are prepared in more or less the same way here in Zimbabwe.

Quick Instructions

NB: Wash your mazondo (trotters) thoroughly under running warm water before you start cooking them.

  1. Prepare your beef stock. Learn how to do so here. Get a large pot ready. Put your washed mazondo (2 kg) in the pot and pour your beef stock (1 litre) into the same pot.
  2. Partially close the pot and bring the trotters to the boil. As soon as the trotters start boiling, reduce heat to the lowest part on your stove, close  and simmer for 5 hrs 15 minutes or until they are well done. When they are done, add salt (1 tsp). At this point you will realise that there is no need to add cooking oil as mazondo already contain some oil which will be released during the cooking process.
  3. Add garlic (3 cloves , chopped) and ginger (1 tsp chopped) and stir for about 30 seconds. Add onions (1/2 medium, chopped), ground black pepper (1 tsp) and curry powder (1 tsp). Give a quick stir and allow the onions to get cooked (2 minutes). Add tomatoes ( 3 medium, chopped), tomato paste (2 tbsp) and stir.
  4. Close the pot and simmer for 5 minutes, giving time for the tomatoes and paste to get cooked. Add soy sauce (1 tsp), close pot and allow to simmer for another 5 minutes so that all the flavours will marry to give you one delicious mazondo stew 🙂 And that’s it, serve with Sadza nemuriwo (pap and leafy green vegetables).


Pictorial Detailed Instructions

Step 1

Prepare your beef stock (a). Learn how to do so here. Get a large pot ready (b). Put your washed mazondo in the pot (c) and pour your beef stock into the same pot (d).

 

Step 2

Partially close the pot and bring the trotters to the boil (a). As soon as the trotters start boiling, reduce heat to the lowest part on your stove (b), close and simmer for 5 hrs 15 minutes or until they are well done (c). When they are done, add salt (d). At this point you will realise that there is no need to add cooking oil as mazondo already contain some oil which will be released during the cooking process.

 

Step 3

Add garlic and ginger (a) and stir for about 30 seconds. Add onions, ground black pepper and curry powder (b). Give a quick stir and allow the onions to get cooked (2 minutes). Add tomatoes, tomato paste (c) and stir (d).

 

Step 4

Close the pot and simmer for 5 minutes (a), giving time for the tomatoes and paste to get cooked. Add soy sauce (b), close pot and allow to simmer for another 5 minutes (c) so that all the flavours will marry to give you one delicious mazondo stew 🙂 And that’s it, serve with sadza nemuriwo (pap and leafy green vegetables) (d).

 

Mazondo (beef trotters) with Sadza

Mazondo (beef trotters) with Sadza nemuriwo

 

There you have your truly Zimbabwean traditional dish. I have presented the trotters here served with Sadza, soup and green veggies to demonstrate just how it is done in Zimbabwe. This very plate you see here was enjoyed by a loved one in my home who has a great taste for this dish and who shall also remain nameless 🙂  They enjoyed it so much,  I must add. Join me on my on-going voyage with Zimbabwean recipes by signing-up to ZimboKitchen Today a fantastic mailing list that I faithfully use to communicate fresh recipes whenever I publish them here. You can sign-up here and ensure you confirm your subscription in your mail box to start receiving the recipes. Thanks and by all means please fell welcome to leave me your comment below.

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