- 1kg knuckle bones
- 3medium tomatoes
- 1/2 small onion
- 1 clove garlic
- 1 1/2 tsp salt
- 1 tbsp tomato soup powder + 30 ml water
Knuckle bones are one of our traditional Zimbabwean dishes. They are best served with sadza. “You nailed it” was the compliment that came through from those who ate this dish when I prepared it. The trick I’d say is in making sure that they are cooked through but not over cooked. Try and strike the balance and don’t keep adding water during the cooking process. That, to a great extent, can affect the taste of your knuckle bones.
Equipment You Will Need
- a pot
- chopping board
- Chop your tomatoes (3 medium) and onion (1/2 small).
- Wash your knuckle bones (1 kg). Add water, enough to just cover the bones. Add salt (1 1/2 tsp) and garlic (1 clove)er pot and bring it to the boil.
- As soon as it boils, reduce heat and bring the pot to a gentle simmer. Simmer until the meat and cartilage on the bones is tender. (about 5 hours)
- When the water is just about finished and the bones are done, add the chopped onion and tomato.
- Cover pot again and let this simmer for about 10 minutes, so the onions and tomatoes may be well cooked.
- Stir in soup powder ‘paste’ ( 1 tbsp tomato soup powder + 30 ml water) simmer for a further 5 minutes and your knuckle bones are ready to be served!
Pictorial Detailed Instructions
As pictured above, this is how we normally have our knuckle bones- with sadza and some rape (kale) veggies. So in case you were wondering how to prepare knuckle bones, this will most certainly be a great place to start. Let me know how it goes when you try it out.