by Bob Huyu
Zimbabwe with Maguru stew as among the best loved traditional dishes, it is a country surrounded by Mozambique, Botswana, Zambia and South Africa. Shona people as one of the largest tribes found in the country prefer this meal, though if prepared by boiling only. This is to mean, Maguru stew hold it’s origin from the traditional ways of eating.
Although it may seem to be somehow out of line, Maguru stew prepared with ingredients may taste much better than just boil it. The following are the steps to guide through over the Maguru cuisine taste from Zimbabwe. Welcome.
Prepare the followings
- 1/2 kg of tripe
- 2 onions
- 1 big carrot
- Tomato paste
- Curry powder
- Fresh garlic
- Wash well the tripe with warm water, be sure it is clean.
- Put over table and cut into small pieces as you want.
- Put direct into pan, add salt and boil for 30 minutes. (some leave it overnight or for 6 hours with low heat)
- After, chop onions and carrots on top of the tripe pieces, add garlic and oil.
- Start to fry them for 3 minutes.
- Add tomato paste of about 3 teaspoons, keep stir, add water for soup, boil for 5 minutes, keep an eye on pot so that they won’t burn.
- Add curry powder and keep boil for 2 minutes more.
Our Maguru is ready for meal, take it with rice or bread, it tastes much better when pepper is added for taste.