Nane Flor (Pig's Feet Stew) is a traditional Ghanaian recipe for a classic stew of pre-cooked pig's trotters finished in a spicy broth that's reduced down to a thick sauce. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Pig's Feet Stew (Nane Flor).
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This is a classic Ghanaian stew made with pig's trotters, that is the local equivalent to the stews of other West African countries made from goat or sheep legs. The recipe calls for pre-cooked pig trotters, which are commonly available everywhere. Elsewhere, buy pig's trotters from your butcher, soak them in a medium brine over night then drain them, bind them (so they do not disintegrate), place in a large pan with some vegetables, black pepper, Ashanti pepper and a couple of bayleaves, bring to a simmer and cook for about 3 hours or until tender. Drain the pig trotters and reserve the stock (this is excellent and you should freeze any that's left over).
Ingredients:
6 cooked pig's trotters (see above)
250ml reserved cooking stock
1/2 tsp freshly-grated nutmeg
1 green bell pepper, chopped
1/2 tsp ground ginger
2 whole Scotch bonnet chillies, stalks removed
2 ripe tomatoes, blanched, peeled and crushed
1/2 tsp meat tenderizer (traditionally wood ash high in potash is used)
2 tbsp fresh lemon juice
1/2 tsp sea salt
2 garlic cloves, crushed
1/2 tsp ground black pepper
1/4 tsp ground Ashanti pepper
1 bayleaf
Method:
Prick the pig's trotters with a fork then remove the bindings. Place in a saucepan with the reserved stock and the nutmeg, bell pepper, ginger, tomatoes, meat tenderizer, whole chillies and lemon juice. Bring to a simmer, cover and cook for 30 minutes.
At this time, add all the remaining ingredients and continue cooking, uncovered, until the gravy is almost dry (about 15 minutes).
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