Maguru

What we know so far

Maguru is beef tripe, and maguru nematumbu is tripe with the intestines (matumbu), the dish every Zimbabwean remembers from a village slaughter and buys from the butchery in town. The tripe is washed hard in warm water, trimmed of fat, and simmered for hours (overnight on the lowest heat, in one cook's method) until tender, then finished in a simple gravy of onion, tomato, garlic, ginger and a little curry powder or soup powder. It is eaten with sadza and greens, and a bowl of it is a treat rather than a poverty dish.

The draft was written from 2 published sources and holds 8 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting