Mulokoni recipe
ROAST the feet over a direct low flame to remove the fur. Ensure you do not burn the hooves.
Chef Herbert Mulumba of African Traditional Foods gives a mulokony recipe.
Ingredients
Whole piece(700g) hoof
Two cloves of crushed garlic
Two pieces of leek (chopped)
One big onion (chopped)
Four to five medium size Irish potatoes cut in halves
Two medium size carrots (chopped)
One teaspoon of black pepper
A pinch of salt
Method
ROAST the feet over a direct low flame to remove the fur. Ensure you do not burn the hooves.
Gently scrape the remaining fur and parts that may have burnt. Cut the hoof into pieces of a reasonable size.
Soak in water for about 30 minutes. Drain and place in a saucepan. Add water and salt and boil for about an hour.
Add the garlic, leek, carrot, onion and leave to simmer on slightly low fire until the soup reduces. Add the Irish and simmer until Irish is cooked but not mashed. Add black pepper and serve.
Ingredients
Whole piece(700g) hoof
Two cloves of crushed garlic
Two pieces of leek (chopped)
One big onion (chopped)
Four to five medium size Irish potatoes cut in halves
Two medium size carrots (chopped)
One teaspoon of black pepper
A pinch of salt
Method
ROAST the feet over a direct low flame to remove the fur. Ensure you do not burn the hooves.
Gently scrape the remaining fur and parts that may have burnt. Cut the hoof into pieces of a reasonable size.
Soak in water for about 30 minutes. Drain and place in a saucepan. Add water and salt and boil for about an hour.
Add the garlic, leek, carrot, onion and leave to simmer on slightly low fire until the soup reduces. Add the Irish and simmer until Irish is cooked but not mashed. Add black pepper and serve.