Piet’s Brawn Recipe

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

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.

Ingredients

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

500ml water

Method

Put all the ingredients in the pressure cooker ’til boils loose 2 – 3 hours.

Remove bones

Bring to boil again

Pour into bread tins and allow to set overnight.

Brawn

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Circle the Changes

An alternative recipe from Salisbury in the 1970s suggests some additional details and possible tweaks.

Ingredients

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

Tip

Scrape pigs feet well – remove ALL hairs

Method

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

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