Isijabane and Pork Trotters
“Growing up this was a staple in our home. My mom used to cook this for us, so it always reminds me of our childhood. Sometimes she would spinach that she would have dried from the sun. We grew up not having much, but my mom would always improvise and use what we had at home to make this famous dish in the Zulu culture.” – Cooking with Zanele
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INGREDIENTS
For the Isijabane (Spinach pap)
- 500g Baby Spinach
- 1Litre Water
- 1 Cups Maize Meal
- 5ml Salt
For the Pork Trotters
- 1kg Pork Trotters
- 1 Medium Onion
- 1 x Tin of Canned Tomatoes
- 15ml Curry Powder
- 15ml Cumin
- 1 Litre Vegetable Stock
- Salt and Pepper
METHOD
To make the spinach:
In a Le Creuset casserole, boil water and add the spinach. Add maize meal (pap) and salt, and using a whisk, mix together until thickened. Reduce the heat and stirring occasionally until the pap is stiff and cooked through.
To make the pork trotters:
In a Le Creuset casserole, bring the pork trotters to a boil with vegetable stock on medium heat, cooking for an hour until the water is reduced.
In the same casserole, add onion, curry powder and cumin. Mix together and stir frequently.
Add tomatoes, and let it simmer for 10 minutes. Add salt and pepper for seasoning and serve.
Image and recipe by Cooking with Zanele
