Ingredients
- 1.5 kg pig trotters, cut and cleaned well
- 2 onions, sliced
- 4 garlic cloves
- 3 cm ginger
- 2 tomatoes, crushed, optional
- 2 tbsp oil
- 1 bouquet garni (celery, bay, thyme)
- 1–2 chilies to taste
- 1 stock cube
- Salt and pepper
- Water
Method
- 01 Blanch the trotters 10 minutes in boiling water, drain and rinse.
- 02 Return to a clean pot, cover with fresh water, add salt, bouquet and cube. Bring to a boil.
- 03 Skim, then simmer 1 h 30 to 2 h until the meat nearly leaves the bone.
- 04 In a pan, sweat onions, garlic and ginger in oil. Add tomatoes if using.
- 05 Stir into the pot with the trotters, add chili and cook 20–30 minutes more.
- 06 Adjust seasoning. Serve very hot with bread, plantain or fufu.
Video tutorial
Makoso — pieds de porc congolais
Video · letsCOOKwithELLE · Watch on YouTube
Makoso (pig trotters) is a patient feast dish: long-simmered, often spicy, served in a fragrant broth. Some tables treat it like pepper soup; others like it thicker with tomato.
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