Southern Africa · Soup
Mabhonzo emombe (Clear Beef Bone Broth with Tomatoes)
A slow-simmered, gelatinous Zimbabwean beef bone broth clarified with ripe tomatoes, fresh ginger, and spring onions.
The story
Prepared throughout highveld townships and rural homesteads during the brisk winter months of June and July, Mabhonzo emombe is celebrated as a fortifying elixir and a prelude to hearty sadza meals. Rather than roasting the bones to yield a heavy dark stock, Zimbabwean homestyle technique calls for an initial rolling parboil and rinse, producing a remarkably clean, golden broth that highlights the pure marrow essence. The addition of fresh field tomatoes late in the simmer lends just enough mild acidity to slice through the dense gelatin and rich rendered bone marrow.
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