Recipe

Maasai-style Pork Feet with Black Beans

Savory Maasai Delight: Slow-cooked Pork Feet in Black Bean Stew

4.5 out of 5

Indulge in the rich flavors of Maasai cuisine with this traditional recipe for slow-cooked pork feet in a hearty black bean stew. Bursting with aromatic spices and tender meat, this dish is a true Maasai delicacy.

Stew› Patitas de puerco en frijol negro

Cuisine of the Americas› North American cuisine› Mexican cuisine

African cuisine› East African cuisine› Maasai cuisine

Preparation time

20 minutes

Cooking time

3 hours

Total time

3 hours and 20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

High-protein diet, Gluten-free diet, Dairy-free diet, Paleo diet, Low-carb diet

Allergens

N/A

Not suitable for

Vegan diet, Vegetarian diet, Kosher diet, Halal diet, Low-sodium diet

Ingredients

In this adaptation of the original Mexican dish, the flavors and ingredients have been modified to suit the Maasai cuisine. The traditional Mexican spices like cumin and chili powder have been replaced with Maasai spices such as coriander, turmeric, and ginger. Additionally, the black beans have been incorporated into the stew to create a thicker and heartier consistency, which is a characteristic of Maasai cuisine. We alse have the original recipe for Patitas de puerco en frijol negro, so you can check it out.

2 pounds (900g) pork feet 2 pounds (900g) pork feet
2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
1 large onion, finely chopped 1 large onion, finely chopped
4 cloves of garlic, minced 4 cloves of garlic, minced
2 tomatoes, diced 2 tomatoes, diced
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 tablespoon coriander powder 1 tablespoon coriander powder
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon ginger powder 1 teaspoon ginger powder
Salt, to taste Salt, to taste
Water, as needed Water, as needed

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 25g, 8g
Carbohydrates (total, sugars): 20g, 2g
Protein: 35g
Fiber: 8g
Salt: 1.5g

Preparation

1.
Rinse the soaked black beans and set aside.
2.
In a large pot, heat the vegetable oil over medium heat.
3.
Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4.
Add the diced tomatoes and cook until they soften.
5.
Stir in the coriander powder, turmeric powder, and ginger powder, and cook for another minute.
6.
Add the pork feet to the pot and brown them on all sides.
7.
Pour enough water into the pot to cover the pork feet.
8.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours or until the pork feet are tender.
9.
Add the soaked black beans to the pot and continue simmering for another hour or until the beans are cooked through and the stew has thickened.
10.
Season with salt to taste.
11.
Serve hot and enjoy!

Treat your ingredients with care...

Pork feet — Make sure to clean the pork feet thoroughly before cooking to remove any impurities and excess fat.

Tips & Tricks

For a spicier version, add a chopped chili pepper to the stew.
Serve the dish with a side of maize meal or ugali, a staple in Maasai cuisine.
If you prefer a thicker stew, mash some of the cooked black beans and stir them back into the pot.

Serving advice

Serve the Maasai-style Pork Feet with Black Beans hot, garnished with fresh cilantro leaves. Accompany it with a side of maize meal or ugali for a complete Maasai dining experience.

Presentation advice

Present the dish in a large serving bowl, allowing the tender pork feet to be the centerpiece. Surround it with the thick black bean stew, and sprinkle some chopped cilantro on top for a pop of color.