Last week, we were in Tanzania where we talked about cooking Matooke with oxtail and I hope you enjoyed making that dish.
By Edith
Someone told me that in Honde Valley there are actually banana types that are very close to the plaintain types of East Africa and they promised to get some for me. I’m looking forward to receiving my Zimbabwean plaintain bunch.
This week, I thought we would come back home because we have so much traditional food to speak about. This being the month of Mbudzi (in Shona), I thought I could talk about goat meat, especially goat offals. I love goat offals so much that I even salivate just thinking about them.
For most people who have lived in rural areas, you’ll know how we cook this delicacy, by wrapping the intestines around the tripe to make what is now affectionately known as Zvinyenze.
Zvinyenze go down well with a nice portion of sadza rezviyo (finger millet pap) and mustard leaves.
So since this is indeed the month of Mbudzi and we are all in a festive mood, this week I hope you’ll try this recipe out and enjoy with your families. The trick to cooking offals, however, is to ensure that your offals are very clean. After washing them, soak them in water with salt and a dash of vinegar.
Zvinyenze
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Ingredients:
l300g goat tripe, cut and drained
l500g goat intestines, cut and drained
l2 large onions, quartered
l3 cloves garlic, crushed
l2 tomatoes, chopped
lChilli flakes
lCurry powder
lBlack pepper
lCoriander
lOlive oil
Method
Wrap the goat intestines around the pieces of goat tripe. In a large pot, heat two tablespoons of olive oil and lightly fry the crushed garlic.
Add the chilli flakes, black pepper curry powder and coriander. Add the offals and cook until the water has finished.
Add the onions, one litre water and salt to taste. Cover and reduce heat and cook for 2½ hour. Check for readiness. If not yet ready, add more water and cook until done.
When you can pierce the meat with a fork, you add the tomatoes and 100ml water to thicken the stew. Serve with sadza rezviyo and mustard leaf or any other vegetable of your choice.
