Mokoto is a traditional Beninese recipe for a classic dish of pork tripe and pig's trotters cooked in a palm oil and tomato base with onions, chilli powder and garlic. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Mokoto.
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Ingredients:
400g pork tripe
2 pig's trotters
250ml red palm oil
10 tomatoes, chopped
3 onions, chopped
1 tsp hot chillies, finely chopped
6 garlic cloves, finely chopped
1 bouquet garni
salt and freshly-ground black pepper, to taste
Method:
Thoroughly wash the tripe and pig's trotters. Bring a pan of water to a boil, add the tripe and trotters and boil for about 40 minutes, or until just becoming tender.
Add the palm oil to a flame-proof casserole and use to fry the pig's trotters until browned. Cut the tripe into pieces and add to the pan with the tomatoes, onions, garlic, chillies, bouquet garni, salt, black pepper and 500ml water.
Bring to a simmer, cover with a tight-fitting lid and cook gently for about 3 hours, or until the pig's trotters are falling apart. Serve hot, accompanied by fufu.
