Description:
A beloved delicacy across Southern Africa, mazondo (cow feet) are slow-cooked until tender in a rich broth with onions, tomatoes, and spices. The gelatin-rich meat creates a thick, hearty gravy that pairs beautifully with pap, rice, or sadza.
Ingredients (Serves 6):
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1.5 – 2 kg cow feet (mazondo), cleaned and cut into pieces
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2 tbsp sunflower or canola oil
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2 large onions, chopped
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3 cloves garlic, minced
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2 medium tomatoes, grated or chopped
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2 tbsp tomato paste
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2 bay leaves
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1 tsp curry powder
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1 tsp paprika
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1 tsp dried thyme
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1 tsp salt (adjust to taste)
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1 tsp black pepper
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3–4 cups water or beef stock
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1 chili (optional, for heat)
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Fresh coriander or parsley (for garnish)
Tools Needed:
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Large pot or pressure cooker
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Wooden spoon
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Sharp knife & chopping board
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Measuring spoons/cups
Process:
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Prepare the Feet: Rinse the cow feet thoroughly. If using a butcher, request them pre-cleaned and chopped.
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Brown the Meat: Heat oil in the pot, add mazondo pieces, and sear lightly to develop flavour. Remove and set aside.
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Sauté Base Vegetables: Add onions and garlic to the pot, cook until golden. Stir in tomatoes, tomato paste, curry powder, paprika, thyme, and bay leaves. Let simmer for 5 minutes.
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Cook the Stew: Return cow feet to the pot. Pour in water/stock until just covered. Add chili if desired.
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Pot method: Simmer on low heat for 4–5 hours until meat is tender and gelatin softens into the gravy.
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Pressure cooker method: Cook under pressure for about 1.5–2 hours.
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Finish & Serve: Once tender, season to taste and garnish with parsley or coriander.
Serving Suggestions:
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Pap or sadza for a traditional touch
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Steamed rice or samp
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Collard greens or spinach as a side
Storage Info:
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Refrigerator: Store in airtight containers for up to 3 days. The stew often tastes better the next day.
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Freezer: Freeze for up to 2 months. Thaw overnight and reheat slowly.
