Plat principal
Pork Trotter Broth
A rich Cameroonian broth of pig's feet simmered with tomatoes, onions, herbs and spices, finished with potatoes for a complete one-pot meal.
Prep30 min
Cooking2 h 10
Total2 h 40
Servings6
DifficultyHard
Calories560 kcal
Preparation
2 h 40- Once the pig's feet are well cut and washed, soak them for 5 minutes in hot salted water.
- Then place the meat in a pot and start preparing the spices for the broth.
- Preferably peel the tomatoes before cutting them; to peel them more easily, soak them in hot water for 2 minutes as well, or chill them for an hour before peeling.
- Grate the garlic and nutmeg too, chop the celery and chives, and slice the onions and bell peppers into rounds.
- Once the spices are ready, pour them into the pot containing the pig's feet, add a good amount of water, then the salt, bay leaves, meat stock and white pepper.
- Place the pot on the heat and let it boil for 1 hour 30 minutes, then check whether the meat has become tender.
- Before adding oil, check how much fat the meat has released, so as not to add too much.
- Then add the oil, along with the chillies and the peeled potatoes cut in half.
- Let it boil for another 30 minutes, then serve without any other side dish since you already have the meat, potatoes and vegetables in this recipe.
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