Bowl of Beef Makongoro Soup
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Beef Makongoro Soup


Africa, Tanzania   -   Supu ya Makongoro
Makes:
Effort:
Sched:
DoAhead:  		 9 cups
***
5 hrs
Yes		 Originally a soup for the poor, this soup has become popular throughout Tanzania. Calf foot soups are considered hangover cures in much of the Western World, and it may be so regarded in Tanzania - the pattern recipe says it makes a good breakfast.

2
1
6
-----
3
2
1/3
1
1
2
2
1/2
5
1/2
1/2
#
#
c
---
oz
cl
in
#

T

T
c
t
T
Calf Foot (1)
Beef Shank (2)  
Water
-------
Onion
Garlic
Ginger
Potato (3)
Habanero (4)
Lime Juice
Kaffir Leaf (5)
Oil
Broth (6)
Pepper, black
Salt

Soups of this sort are a matter of taste, but I really like this one.

Do Ahead   -   (up to 3-1/2 hrs - 20 min work)
  1. Make your Broth and cook your Meats. Place Calf Foot and Beef Shank in a pot with 6 cups Water. Bring to a boil and skim off foam. Simmer until meats are all tender - see Method for special considerations. After reserving all the meats, strain the broth and defat it using your gravy separator. Cut the meats to soup size pieces.
Prep   -   (17 min)
  1. Quarter ONION lengthwise and slice crosswise about 1/8 inch.
  2. Crush GARLIC and chop fine. Slice GINGER very thin crosswise. Cut slices into threads and chop fine. Mix.
  3. Peel POTATOES and cut into 3/4 inch cubes. Hold in cold water until needed.
  4. Split HABANERO open lengthwise.
  5. Squeeze LIME JUICE.
Run   -   (50 min)
  1. In a heavy bottomed sauce pan or similar (3 quart), heat Oil. Stir in Onions and fry stirring until threatening to color.
  2. Stir in Garlic mix and Lime Leaf. Fry stirring for about 1 minute.
  3. Stir in 5 cups Broth. Bring to a boil and stir in Potatoes and Habanero. Simmer covered until Potatoes are tender, about 20 minutes. Pull out the Habanero if it's getting too sharp for you.
  4. Stir in Meats, Pepper and Salt to taste. Bring back to a boil and simmer for about 5 minutes. Adjust liquid if needed.
  5. Stir in Lime Juice and take off the heat.
  6. Serve hot (see Serving).
NOTES:

  1. Calf Foot:

      Weight is without skin or outer hoof, as sold in North America. If not already done, ask the meat man to saw it into sections about 1-1/2 inches long. For details see our Calf Foot page.

  2. Beef Shank:

      this should be a "center cut" piece with plenty of meat. For details see our Beef Shank page.

  3. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.

  4. Habanero Chili:

      Habanero / Scotch Bonnet Chilis from the Caribbean now dominate in East Africa. Just one gives this recipe definite sharpness. If you're from the Frozen North, you may want to pull it out early, but others may feel free to use two. For details see our African Chilis page.

  5. Kaffir Lime Leaves:

      These come 2 leaves to a stem, so this recipe needs 1 stem stem. For details See our Kaffir Lime page. If you don't have them, grate the zest of the limes before you squeeze them for lime juice.

  6. Broth:

      This is the broth made in the first step. Add water if needed to make 5 cups.

  7. Method:

      I'm pretty fussy about textures. When making the broth, I pull the Beef shank out when the meat part is tender. I strip off all the other stuff and return it to the pot. Soon after, I pull out each section of the foot and remove the outer layer while it is still somewhat firm. The rest goes back into the pot to simmer until the tendons are sufficiently tender. Most else will have dissolved by then. For general details for making and keeping stock / broth, see our Soup Stock / Broth - General Method page.

  8. Serving:

      This soup can stand on its own, but if I want rice with it I provide a bowl of steamed Jasmine rice which can be spooned into the soup as desired. It can also be served with Chapatis, which are popular in Tanzania.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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