#WinterABC2020 Day 3: Of My Favourite Local Meal!

Nostalgia creeps

Fire burns

Knives carve

Furry hairs burn

Tough as rubber

But a sharp axe would fix

Boil till tender, 

Add some flavour

Pepper and paprika

Meal is ready

A traditional delicacy.

The flavour comes from the bones. Of my favourite traditional food, mazondo (cow feet). They require a lot of patience, precision and time. I don't know how far true it is but the woman wasn't allowed to eat them. I don't know whether it was hiding behind, it increases manliness, or they just wanted to enjoy the good stuff alone! Another case the Tl would label "men are trash". Food for thought! 

Anyway, everyone meets the most delicious delicacy from Zimbabwe. Yeah, they actually taste nice than they sound. Here is a recipe from Nyengetry:

Mazondo (Cow Feet) Recipe Ingredients 2 kg mazondo (ox trotters) 2 tablespoons oil 1/2 medium onion (chopped) 4 medium tomatoes (grated) 3 cloves garlic (chopped) 1 tsp ginger (grated) 1 tsp salt or to taste 1 tsp ground black pepper 1 tsp curry powder, I used Rajah 1-litre water Instructions 1. Get a large pot ready. Put your washed mazondo (2 kg) in the pot and put oil. Close the pot until the water from cleaning mazondo is finished. Fry until golden brown. 2. Add garlic (3 cloves, chopped) and ginger (1 tsp grated) and stir for about 30 seconds. Add onions (1/2 medium, chopped), ground black pepper (1 tsp) and curry powder (1 tsp) and salt to taste. Give a quick stir and allow the onions to get cooked (2 minutes). Add tomatoes ( 4 medium, grated), and stir. Cover the mazondo with water. The 1 litre of water is not added all at once, let's say 300ml at a time. Leave some and add as they cook, mixing each time you add water. 3. Partially close the pot and bring the trotters to the boil. As soon as the trotters start boiling, reduce heat, low to medium heat, close and simmer for about 3 hours or until they are well done. The sauce will be thick and rich.  By Nyengetry