Pap & Pork Trotters

Prep Time: 20 minutes
Cook Time: 3–4 hours
Total Time: 3 hours 20 minutes to 4 hours 20 minutes
Servings: 6

Ingredients

For the Pork Trotters

• 4 pork trotters, cleaned and split
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger (optional)
• 2 tomatoes, chopped
• 2 tablespoons tomato paste
• 2 cups (480 ml) beef or chicken stock
• 2 teaspoons paprika
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce (optional)
• 2 tablespoons chopped fresh parsley

For the Pap

• 2 cups (360 g) maize meal (cornmeal)
• 5 cups (1.2 L) water
• 1 teaspoon salt
• 1 tablespoon butter (optional)

Instructions

Cook the Pork Trotters

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds.
3. Add the pork trotters and brown them lightly for 5–7 minutes.
4. Stir in the tomatoes, tomato paste, paprika, curry powder, thyme, bay leaves, salt, pepper, and Worcestershire sauce.
5. Pour in the stock and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 3–4 hours, stirring occasionally, until the trotters are tender and the meat is falling off the bone. Add more stock or water if needed during cooking.
7. Sprinkle with fresh parsley before serving.

Prepare the Pap

1. Bring the water and salt to a boil in a large saucepan.
2. Gradually sprinkle in the maize meal while stirring continuously to prevent lumps.
3. Reduce the heat to low, cover, and cook for 25–30 minutes, stirring every 5–10 minutes until thick, smooth, and cooked through.
4. Stir in the butter, if using.

Serving Suggestions

• Chakalaka
• Steamed spinach or cabbage
• Tomato and onion relish
• Gravy
• Fresh chili sauce

Tips

• For deeper flavor, cook the pork trotters a day ahead—the taste improves overnight.
• A pressure cooker can reduce the cooking time to about 45–60 minutes.
• Add carrots or potatoes during the last 30 minutes for a heartier meal.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.