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Supu ya kongoro
Cow trotter soup
Supu ya kongoro: Dar es Salaam cow trotter soup simmered for hours, sharpened with lime and chilli
Before the daladalas are full, soup sellers in Dar es Salaam's Kariakoo and Manzese are already ladling supu ya kongoro from huge pots that have been bubbling since before dawn, served with chapati or a hot mandazi and a squeeze of lime. Hours of simmering turn cow trotters (kongoro) into a broth that is peppery, garlicky and so full of gelatine that it sets firm in the fridge, with soft, sticky meat and skin to pick from the bones. Many people swear by it after a long night or when they feel run down. Ask the butcher for cleaned cow trotters split into pieces; scrubbing and long simmering are what make the soup taste clean, and the commonest mistake is not cooking them long enough, leaving the skin rubbery. Chef's tip: let the finished soup sit for 10 minutes and skim off the fat that rises, then add lime and chilli at the table.
- Total time
- 240 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 4 ⅜ lb cleaned cow trottersfrom a butcher, split into 5 cm pieces
- 2 onionschopped
- 8 cloves garliccrushed
- 2 tbsp fresh gingergrated
- 2 ½ tsp salt
- 1 ½ tsp ground black pepper
- 1 tsp ground cumin
- 1 ripe tomatochopped
- 1 handful fresh corianderchopped
- 3 limescut into wedges
- 2 fresh chillies or chilli saucechopped, to serve
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Method
0/7 doneStep 1: Scrub 4 ⅜ lb cleaned cow trotters under running water with a stiff brush, scraping off any remaining hairs with a knife and paying attention to the cleft of the hoof. Rinse well.
Step 2: Put the trotters in a very large pot, cover with cold water and bring to a rolling boil over a high heat. Boil for 10 minutes, then drain, rinse the pieces and wash the pot.
15 minStep 3: Return the trotters with 2 onions, 8 cloves garlic, 2 tbsp fresh ginger, 1 ⅞ tsp salt, 1 ½ tsp ground black pepper and 1 tsp ground cumin and 4 litres of fresh water. Bring to the boil and skim off any foam.
10 minStep 4: Lower the heat, half-cover and simmer very gently for 3 hours, topping up with boiling water to keep the pieces covered, until the skin and tendons are soft and sticky and the meat pulls easily off the bone. (In a pressure cooker, about 1 hour at full pressure.)
180 minStep 5: Add 1 ripe tomato and simmer for 10 more minutes, until it has melted into the broth. Taste and add the rest of ⅝ tsp salt; the soup should be well seasoned and peppery.
10 minStep 6: Turn off the heat, let the pot settle for 10 minutes and skim off the fat that rises to the top.
10 minStep 7: Ladle the soup and trotter pieces into bowls, scatter with 1 handful fresh coriander and serve with 3 limes and 2 fresh chillies or chilli sauce at the table, with chapati on the side.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 36 g
- Carbs
- 4 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does supu ya kongoro take?
- About 240 minutes in total: 20 minutes to prepare and 220 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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