African Cooking, like all cuisine, is a combination of flavours brought in by settlers and travellers from all over the world – And which ingredients were available.
One man’s kitchen is another man’s kennel – Said nobody but me, ever.
African cooking Brawn has many versions, This is Piet’s.
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Brawn is a high protein food that was very popular during the war years because it was affordable. It remained a firm favourite for many people long after their circumstances improved.
There are many different ways to make and season brawn, Ernie shares his friend Piet’s recipe.
2 pork hocks and 1 trotter = about 2kg
1 tsp salt
1 tsp peppercorns
2 large onions
Optional curry powder
1 tspn (heaped) bouquet garni
Put all the ingredients in the pressure cooker ’til boils loose 2 – 3 hours.
Bring to boil again
Pour into bread tins and allow to set overnight.
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Circle the Changes
An alternative recipe from Salisbury in the 1970s suggests some additional details and possible tweaks.
1 pig hock and 2 trotters + 1lb check steak to make up the meat
2 tablespoons of vinegar
Add 2 bay leaves to the garni
- Scrape pigs feet well – remove ALL hairs
Non- Pressure Cooker
- Put pork meat into a saucepan with cold water – bring to boil, pour off all water (add (optional beef.)
- Cover all with cold water – bring to boil and (sure they mean add) all other ingredients and simmer gently for 4 hours.
- Remove meats and chop finely or mince – removing any fat. (keep the stock)
- Return stock to boil and reduce to about 1/2 pint.
- Put the meat into a bread tin and cover with stock
- Leave to set in the fridge.
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