Mazondo

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Mazondo

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Ingredients

1.2 kg mazondo (cow heels)
1 1/2 tsp Salt
Water
1 medium onion finely chopped
2 large tomatoes chopped
1 tsp tomato paste
1/4 tsp curry powder
  • Medium

Ingredients

Directions

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How to Make Mazondo:

  1. Put the cleaned beef heels in a pot. Add enough water to just cover them. Season with 1 tsp salt. Bring to the boil then reduce heat to a very gentle simmer.
  2. Allow to cook for about 3 hrs or until the mazondo are lovely and tender but still hold their shape. Drain any excess fat that may have come out from the beef heels during cooking, leaving about 2 tbsp.
  3. Add the chopped onion, curry powder, tomatoes, and tomato paste to the pot together with 100 ml of water (if there is no water left in the pot).
  4. Add 1/2 tsp salt and allow to simmer until the tomatoes and onions are cooked and the soup is not runny. If you find your soup is runny, mix 1 tsp of flour with water to make a paste then pour into the pot.
  5. Stir well and allow to simmer for another 5 mins.
  6. Taste for seasoning and adjust accordingly. Enjoy!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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