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Let's Cook - Pig's trotters (Mang'ina)

 
 
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Pig’s trotters can be described in so many different names. Others call them pig’s feet…legs…pork hooves or Mang'ina a nkhumba in our native language, Chichewa.

 

Pig’s trotters can be cooked in a variety of ways, but in all cases, they require slow cooking until the meat falls off the bone. Because trotters fall into the offal category and contain very little meat, they are often viewed as a budget food. Travel through countries such as France or Spain, however, and their thick collagen texture and ability to absorb flavor make them a frequent signature dish in gourmet restaurants and the chosen base for stock. In Malawi we also enjoy mang’ina and homes / drinking places are some of the places people really enjoy eating them.

 

I am one of the people that enjoy preparing, cooking and eating mang’ina. If you have never tasted them please do and am sure if cooked right you will be craving for more time and again.  I have my own way of how I prepare them and let me take you in steps on how I do it.

 

As stated earlier on, it is best to slow cook this meat so all the flavors in the feet can be released. This recipe is very simple and requires very few ingredients. I used my old charcoal burner (Mbaula) to cook them. My mbaula has seen some years and the handles are even falling off, Lol.

 

 

Ingredients:

 

  • 2 pig's trotters cut up in round chunks
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 3 medium tomatoes, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon salt
  • 2 tablespoons vinegar
  • 2 teaspoons Knorr Brown Onion Soup (optional)

 

Instructions:

 

  • If they are not prepared well by the butcher, wash up your pig's trotters very thoroughly. Remove any unsightly hair.

 

  • Place chunks of the trotters in a pot, add the salt and 125ml (half cup) of water and cook until all the water cooks through.

 

 

The clean trotters and my old Mbaula ready to cook

 

  • Stir fry the meat in the oil left over from the water cooked off. Add the onions, garlic and green pepper to the meat; stir fry till onions are tender. Add the chopped tomatoes together with the vinegar and let it cook for some 5 minutes or till tomatoes are mushy. The vinegar helps remove the offal aroma when cooking.

NOTE: No added oil is needed as the pork produces enough already for frying it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • Stir the meat in the pot and if you like, you can add the Knorr Brown Onion Soup to help thicken your stew. Add the teaspoons of the soup powder to a cup of water and add to the meat.

Cover and let it simmer for 15-20 minutes.

 

Then Ready to be served

 

 

I love my pig trotters with Nsima and some green vegetables. Nsima is the staple food in Malawi and it is made from maize flour and water (recipes coming soon).

 

For the vegetables I prepared some Bonongwe - these are indigenous leafy vegetables that grow in many areas especially during the rainy season. I washed up the leaves and chopped them.

 

Boiled some water (not too much) in a pot then added some salt and the vegetables. After some 3-5 minutes add some chopped tomatoes and let it cook for some 5 minutes then remove it from the heat. You don't want to overcook it and do not cover the pot when cooking - I find that the vegetable lose the tenderness and color. I love them green and tender :)


I absolutely enjoyed my meal and I loved preparing it. Served it and enjoyed the meal with the family.

 

A big thank you to Naomi Hyacintha Phoya. She has her own blog, please do support her.

 

http://hyacinthanaomi.blogspot.com/

 

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