Pieds de zébu et haricots blancse (Zebu Feet with White Beans)

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Pieds de zébu et haricots blancse (Zebu Feet with White Beans)

Pieds de zébu et haricots blancs (Zebu Feet with White Beans) is a traditional Malagasy recipe for a classic local curry of cow feet finished with white beans in a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Zebu Feet with White Beans (Pieds de zébu et haricots blancs).

prep time

20 minutes

cook time

360 minutes

Total Time:

380 minutes

Serves:

4–6

Rating:

Tags : Curry Spice Recipes Beef Recipes Bean Recipes Madagascar Recipes

Dishes made from cow feet are found throughout Africa. This recipe uses the feet of zeebu cattle (African cattle derived from Asian cows Bos indicus). The feet are sold skinned and with the hooves removed. Ask your butcher to split them lengthways and then cut them in 5cm lengths. This dish ends up as a cow foot curry.

Ingredients:

2 Zebu feet, prepared as described above
3cm piece of Ginger, peeled and minced
6 large tomatoes, chopped
2 onions, chopped
2 shallots, peeled and sliced thinly
4 tbsp Oil, for frying
1 tbsp Malagasy curry powder
2 tsp dried thyme
1 hot chilli, finely chopped
400g tin of White beans or flageolet beans, drained

Method:

Place the cow foot pieces in a large pan, cover with plenty of water then bring to a boil. Reduce to a simmer, cover and cook for about 6 hours to soften (top up the water from the kettle as needed).

When the zebu feet are almost ready, prepare a curried tomato sauce.

Place a deep pan or wok over medium heat. Add the oil and use to fry the onion and shallot for about 5 minutes, until softened. Now stir in the ginger and garlic then scatter over the thyme, hot chilli and curry powder. Stir to combine then add in the tomatoes. Bring to a simmer, cover and cook for about 10 minutes or until the tomatoes have broken down to a sauce.

Drain the cow feet (you can reserve the stock). Return the cow feet to the pan and pour over the tomato sauce. Add enough of the reserved stock to bring the sauce level with the top of the meat.

Bring to a simmer, cover the pan and cook for 60 minutes. At this point stir in the beans and cook for a further 20 minutes, until heated through.

Serve hot, accompanied by rice or boiled cassava.