• 1.5 kg mazondo
  • 1/2 medium onion (chopped)
  • 3 medium tomatoes (chopped)
  • 3 tbsp tomato paste
  • 3 whole cloves garlic
  • 1 litre water
  • 50 ml soy sauce
  • 1 tsp salt
  • 1 tsp curry powder
  • 3 tbsp cooking oil
Mazondo are a traditional delicacy here in Zimbabwe, enjoyed by both men and women alike. I know most of us don’t want to have the “traditional” recipe of cooking them with just tomatoes and onions messed with.

But there’s nothing wrong with tweaking the recipe from time to time and adding a few things to heighten the flavour. Here’s one of those where I’ve added a few more ingredients to the mazondo for more enjoyment!!

Equipment

  • Large pot
  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Teaspoon
  • Tablespoon

Instructions

  1. Get your ingredients together. These include;1.5 kg mazondo
    1/2 medium onion (chopped)
    3 medium tomatoes (chopped)
    3 tbsp tomato paste
    3 whole cloves garlic
    1 litre water
    50 ml soy sauce
    1 tsp salt
    1 tsp curry powder
    3 tbsp cooking oil.
  2. Heat oil in pot. Add the mazondo and sear them for 5 min.
  3. Add water, garlic, salt and soy sauce. Bring to the boil then reduce heat to a gentle simmer.
  4. Simmer until cooked through (about 3 and a half hours). You can test this by pricking the meat with a fork or knife. It should easily go through.
  5. Add onions and curry powder. Allow them to cook for about 2 min. Add tomatoes and tomato puree. Stir gently and let this simmer for 5 min.
  6. Add 50-100 ml water and simmer again for another 5 min. Enjoy!

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