Recipe Index

Ingredients

• 28¼ oz beef trotters, cleaned, singed and cut into pieces (ask the butcher to cut them)
• Water, for boiling, plus more as needed
• 4 garlic cloves, minced
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 1/4 cup vegetable oil
• 1 chicken stock cube
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 medium tomato, chopped
• 1 1/2 tablespoons tomato paste
• 3 fresh chillies, sliced (optional)
• 1 tablespoon grated fresh ginger (optional)
• Salt, to taste

Method

1. Rinse the trotters well. Put them in a large pot, cover with water, bring to a boil and boil for 10 minutes. Drain, rinse the trotters and the pot, and return the trotters to the pot with fresh water to cover.
2. Add half the garlic, the stock cube and a teaspoon of salt. Bring back to a boil, then cover and simmer on low for 4 hours, topping up with water as needed, until the trotters are very tender and gelatinous.
3. Heat the oil in a separate large pan over medium heat. Fry the onion and green pepper for 6 to 8 minutes until soft.
4. Add the remaining garlic, the ginger if using, tomato and tomato paste and cook for 5 minutes, stirring, until the tomato breaks down.
5. Stir in the paprika, black pepper, garlic powder and chillies if using and cook for 1 minute.
6. Tip the cooked trotters into the sauce with enough of their cooking liquid to make a rich, soupy stew, about 2 to 3 cups.
7. Simmer together for 30 to 45 minutes until the sauce thickens slightly and coats the trotters. Season to taste and serve hot with nshima or rice.

Prep: 30 min · Cook: 6 h · Total: 6 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data