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.
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 garnish
- 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.
Rather try Mopane Worms ?
Featured image is CC