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Mazondo (Slow-Stewed Beef Trotters)

Name: Mazondo (Slow-Stewed Beef Trotters)
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 6 servings
Cuisine: Zimbabwe
Ingredients: 1500 g beef trotters (cow heels), cleaned, singed, and chopped into 5cm cross-sections; 2000 ml water (for braising, plus extra for initial blanch); 200 g brown onions, finely diced; 25 g fresh garlic, finely minced; 20 g fresh ginger, peeled and finely grated; 250 g ripe red tomatoes, peeled and finely chopped; 25 g tomato paste; 15 g mild curry powder (medium aromatic blend); 2 piece dried bay leaves; 10 g fine sea salt; 3 g freshly cracked black pepper; 1 piece fresh African bird's eye chili, pierced whole; 30 ml vegetable oil

Collagen-rich beef trotters simmered for hours with aromatics until fall-apart tender in a thick, naturally gelatinous, savoury gravy.

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The story

Throughout Zimbabwean high-density suburbs (kumakomboni) and roadside weekend braai spots, mazondo is legendary both as hearty celebration food and as a revitalising hangover remedy after night gatherings. Prepared with unhurried patience over slow firewood braziers, the tough feet break down completely into rich gelatin that coats the mouth. A key technical secret of traditional cooks is the gentle initial parboil and skim, which strips away harsh tallow flavours before the slow aromatic braise begins.

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