There are many variations of Amanqina in South Africa, with recipes often passed down through generations of cooks. In our recipe, we’ve kept things simple, combining cow heels with Knorrox beef stock cubes and cayenne pepper for extra depth of flavour.
- 1 kg cow heels
- 1.5 litre water
- 2 Knorrox beef stock cubes
- 1 medium onion (chopped)
- 1 ripe tomato (peeled & grated)
- 5 ml (1 tsp) Robertsons cayenne pepper
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