|6-8||pork trotters — cut into slices|
|salt and black pepper — to taste|
|60 ml||cooking oil|
|5 ml||ground cumin|
|5 ml||ground coriander|
|3||onions — finely chopped|
|2||garlic cloves — finely chopped|
|4||large tomatoes — chopped|
|2||tin chopped tomatoes|
|2||bay leaves — optional|
|1 tin||butter beans|
Season the trotter slices with salt and pepper. In a pot with a tight-fitting lid, fry the trotters in the oil until they start to change colour. Add the cumin and coriander while the trotter slices are frying. Remove the trotter pieces from the pot and keep aside.
Add the onion and garlic to the oil in the pot and fry until the onion is soft. Add the fresh and tinned tomatoes, chutney, sugar and bay leaves. Place the pork trotter slices back into the pot. Add enough hot water to just cover the trotter pieces.
With the lid on, simmer the trotters over low heat for at least 90 minutes. Stir occasionally and top up with hot water when needed.
Add the potatoes and drained liquid from the butter beans and simmer with the lid on until the potatoes are soft. Add the butter beans and simmer 10 minutes. Check seasoning and add more salt, pepper and a pinch of sugar if necessary.
Tip: Use a potato masher to smash some of the potato pieces if a thicker gravy is required.
Serve with stywe pap, steamed bread or soft bread rolls.