The Sunday Mail
HAPPY Easter to you. What a better way to enjoy the long weekend by indulging in cow head meat!
This can be cooked on a stove or over an open fire. Cooking the head may appear to be a daunting task at first, but with the right techniques and a sense of adventure, it can be a truly rewarding culinary experience.
Here, we will guide you through the process of cooking a cow head and share a mouth-watering recipe to elevate your culinary skills.
Cow head meat is worth eating because it is rich in minerals and vitamins.
Additionally, it is a good source of collagen and is good for brain function.
Ingredients
Cow head meat;
Two tablespoons of oil of your choice;
Three tablespoons of BBQ spice;
One big onion;
One big tomato;
Robot peppers (red, green and yellow);
One tablespoon brown onion soup (optional);
One to three chillies (or to taste);
Mixed vegetables (optional);
Salt to taste
Directions
- Start by cleaning the meat thoroughly. Remove any hair using a sharp knife or any other method at your disposal. Ensure that the meat is free from any dirt or debris.
- After cleaning the meat, put it in a pot.
- Add a cup of water and boil, bearing in mind that the residual water from the washing will come in handy.
- Blend the tomatoes, onion, robot peppers and chillies, and add to the boiling meat.
- Cook for 45 minutes on medium heat.
Turn the heat to low and keep on cooking for a further hour-and-a-half.
- In the last 10 minutes of cooking, add the brown onion soup and mixed veggies, and simmer.
The meat is best served with sadza.