The best way to prepaire cow trotters, locally known as “mafupa” or “cow feet,” is to clean them thoroughly after buying. Once clean, they are chopped into manageable pieces and placed in a pot to boil. This is done slowly, often over a charcoal brazier, to allow the tough tendons and skin to soften and release their natural, rich flavor. As they boil, you can add a bit of salt, garlic, and onion to enhance the aroma. Zambian homes are known for their patience in preparing cow trotters because the longer they cook, the more flavorful and tender they become.

While the cow trotters are boiling, beans are soaked separately for a few hours or overnight to make them soft and reduce cooking time. The beans are then boiled in a separate pot until tender. Once both the trotters and beans are ready, the next step is to prepare the stew base. This is done by frying onions in cooking oil until golden brown, adding tomatoes, tomato paste, garlic, and spices such as curry powder, paprika, and Royco. Once the mixture thickens, both the boiled cow trotters and beans are combined into the stew, along with some of the broth from the boiling pots.

The mixture is left to simmer gently so that the flavors blend perfectly, forming a thick and tasty sauce that coats the beans and tender cow trotters. Some cooks add a small spoon of peanut butter to make the dish creamier and more flavorful — a common Zambian twist. When the dish is ready, it is served hot with Nshima, the staple meal found on almost every Zambian table. It can also be served with rice, cassava, or sweet potatoes, and is often enjoyed with sautéed vegetables such as rape, pumpkin leaves, or spinach.

In Zambia, cow trotters with beans are seen as a rich, traditional meal that brings people together. The dish is especially popular on weekends or during family gatherings because of the time it takes to prepare and the warmth it adds to the occasion. The gelatin from the trotters blends beautifully with the beans to create a thick, flavorful sauce that is both nourishing and satisfying. It’s a dish that speaks of patience, togetherness, and the authentic taste of Zambian home cooking.