Amanqina eNkomo
Tips
This delectable dish shouldn't be rushed: cow heels need long, slow cooking to achieve perfect fall-off-the bone tenderness, while still holding their shape. The cooking time will depend on the size of the heels, so give them a little longer if they are not very tender at the end of three hours.
There are many variations of Amanqina in South Africa, with recipes often passed down through generations of cooks. In our recipe, we’ve kept things simple, combining cow heels with Knorrox beef stock cubes and cayenne pepper for extra depth of flavour.
Feeds
6People
Preparation time
190Min.
intermediate
Ingredients
- ungrouped
- 1 kg cow heels
- 1.5 litre water
- 2 Knorrox beef stock cubes
- 1 medium onion (chopped)
- 1 ripe tomato (peeled & grated)
- 5 ml (1 tsp) Robertsons cayenne pepper
Preparation method
- ungrouped
- Wash amanqina / cow heels. Pour the water into the pot, add the washed cow heels, Knorrox cubes, onions, tomato and Robertson’s Cayenne pepper. Bring to the boil.
- Put the lid on the pot and cook at a simmer, over a low heat, for about 3 hours, or until well cooked.
- Serve with pap and vegetables of your choice.
Nutrition
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