Mazondo

What we know so far

Mazondo are cow's feet, singed, scraped, dehooved and chopped, then boiled for three hours or more until the hide and tendon turn soft and gelatinous. The old way is water and salt and nothing else, the flavour coming from the bones; the town way finishes them in a tomato and onion gravy with garlic, a little curry powder and soy sauce. They are a men's beer-hall delicacy and a home treat, eaten with sadza (often the brown wheat sadza reGorosi) and leafy greens, and better still reheated the next day.

The draft was written from 2 published sources and holds 5 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