👨‍🍳 Instructions

1. 1

   Place the cleaned cow tongue in a large pot. Cover with enough water to fully submerge it. Add 1 tsp salt, the quartered onion, crushed garlic, thyme sprigs, and bay leaves.

   💡 Tip: Ensure the tongue is completely covered with water.
2. 2

   Bring the water to a boil over medium-high heat, then reduce to low, cover, and simmer for 2 to 3 hours, or until the tongue is very tender. Skim off any impurities that rise to the surface during cooking.

   ⏱️ 2-3 hours
3. 3

   Carefully remove the tongue from the pot and let it cool slightly. Reserve the cooking liquid.

   💡 Tip: The tongue should be tender enough to easily peel.
4. 4

   Once cooled enough to handle, peel off the thick outer skin of the tongue. Discard the skin.

   💡 Tip: If the skin is difficult to remove, return the tongue to the hot liquid for a few minutes.
5. 5

   Cut the peeled tongue into bite-sized cubes.

6. 6

   In the same pot (or a clean one), heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
7. 7

   Add the chopped tomatoes and curry powder. Cook for another 5 minutes until the tomatoes start to break down.

   ⏱️ 5 minutes
8. 8

   Return the cubed tongue to the pot. Pour in about 2 cups of the reserved cooking liquid (or enough to create a stew consistency). Add black pepper.

9. 9

   Bring the stew to a simmer, then reduce heat, cover, and cook for another 30 minutes to allow the flavors to meld.

   ⏱️ 30 minutes
10. 10

    Taste and adjust seasoning with salt and pepper if needed. Serve hot.

    💡 Tip: This stew is excellent served with sadza or rice.