How To Cook Usu

Usu is a traditional dish made from cow heels, known for its rich, gelatinous texture and deep flavour. It is especially popular in East Africa, where it is cooked slowly until the meat becomes soft and the broth thickens naturally. Usu makes a hearty stew that pairs well with ugali, rice, chapati, or matoke. The key to cooking it well is cleaning the cow heels properly, boiling them long enough to soften, and seasoning the broth so it becomes flavourful and satisfying. Although the process takes time, the method is simple and the results are worth the wait.

1. Clean and Prepare the Usu
   Start by rinsing the cow heels thoroughly under cold water. Some pieces may have excess fat or small debris, so inspect them carefully. Many people like to soak them briefly in warm water with a little vinegar or lemon juice to help remove any smell, then rinse again. Place the cow heels in a large pot and add enough water to cover them fully.
2. Boil the Cow Heels Until Tender
   Bring the pot to a boil, then reduce the heat to a steady simmer. Usu requires a long cooking time to become soft, usually two to three hours depending on the size of the pieces. Add salt, garlic, ginger, onions, and bay leaves to flavour the broth as it cooks. Keep checking the water level and add more hot water as needed. The usu is ready when the meat becomes tender and starts pulling away from the bone.
3. Build a Flavourful Base for the Stew
   Once the usu is tender, heat oil in a separate pan and sauté chopped onions until golden. Add garlic, ginger, and tomatoes, then cook until the tomatoes break down into a thick sauce. Season with curry powder, paprika, black pepper, or pilau masala depending on your preferred flavour profile. This sautéed base deepens the overall taste of the usu stew.
4. Combine the Usu with the Sauce
   Pour the sautéed mixture into the pot with the cow heels and stir well. Let everything simmer together so the flavours blend. You can add carrots, green peppers, or potatoes if you want a heartier stew. Allow the mixture to continue cooking until the broth thickens slightly and becomes rich from the gelatin released by the cow heels.
5. Adjust the Seasoning and Serve
   Taste the stew and adjust the seasoning with salt, pepper, or more spices. A sprinkle of fresh coriander adds brightness at the end. Serve the usu hot with ugali, rice, chapati, or mashed potatoes.

Also Read: How To Cook Goat Meat