Entree: Zimbabwe – National Cuisine – Maguru (Slow-braised cow trotters stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Total 3 hrs 10 min

Ingredients

- 2 cow trotters, approx. 1.5 lb (680 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned chopped tomatoes
- 1–2 fresh red chilies, sliced (optional)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, adjust to taste
- 4 cups (960 ml) beef stock or water
- 2 tbsp (30 g) smooth peanut butter
- 2 tbsp (15 g) chopped fresh coriander or parsley for garnish
- Lemon or lime wedges for serving

Instructions

1. Rinse the trotters thoroughly, remove any hair, and trim excess fat. Place trotters in a large pot, cover with cold water, bring to a boil for 5 minutes, then drain and discard the scalding water to remove impurities.
2. Heat the vegetable oil in the same pot over medium-high heat. Brown the trotters on all sides, then remove and set aside.
3. Add the sliced onions to the pot and cook until soft and beginning to caramelize, about 8–10 minutes. Stir in the garlic and ginger and cook 1 minute more until fragrant.
4. Mix in the tomato paste and smoked paprika, cooking 2 minutes to deepen the flavor. Add the canned tomatoes and chilies, stir to combine.
5. Return the trotters to the pot and pour in the beef stock or water so the trotters are mostly submerged. Bring to a simmer, cover, and cook gently for 2 to 3 hours, or until the trotters are very tender and gelatinous.
6. Remove the trotters, let cool slightly, and shred the meat from the bones. Return the shredded meat to the pot. Stir in the peanut butter until incorporated and simmer uncovered 10–15 minutes to thicken the sauce. Adjust seasoning with salt and pepper.
7. Garnish with chopped coriander or parsley, squeeze a little lemon over each serving, and serve hot with sadza, maize meal, or rice.