🐖🍠 Indulge in juicy, slow-cooked pork hocks (mazondo) with tender sweet potato in a bold, flavor-packed stew inspired by Zimbabwean cuisine and Southern soul food traditions. In this recipe, I bring that tradition into the stew pot by giving the hocks a deep, flavorful sear to lock in richness, then braising them low and slow with garlic, chili, tomatoes, shishanyama spice, Royco Usavi mix, and other aromatics for over two hours.
What sets this dish apart is the addition of sweet potato, an unexpected twist. While sweet potatoes (mbambaira) in Zimbabwe are usually boiled or roasted as a snack or side, here they shine as a key component in the stew. They add not just an earthy sweetness, but also natural starch that gently thickens the sauce, creating a velvety, comforting texture. The result? A melt-in-your-mouth, deeply satisfying dish that’s perfect for Sunday dinner or whenever you’re craving something hearty, soulful, and unforgettable.
📝⬇️ FULL RECIPE:
https://www.dontmissmyplate.com/how-to-cook/2025/8/19/stewed-pork-hocks-and-sweet-potato-mazondo
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