Tag Archives: tamarind

Revamped Seaweed, Spinach and Nigerian Trotter Stew – Nose to Tail Fortnight Day 3

2 May

We were meant to have testicles today, but I mis read the delivery date and they are in fact coming tomorrow. The funniest part of this was me waking up on one of very few lie-in days at 7am waiting nervously for a bang on the door and the balls to arrive. Didn’t happen. Too eager.

So what to have today? Despite being on holiday, the day turned quite full. Errands and lunch out and SNOOKER. We walked through the market, but didn’t have time to do any offal inspection. Luckily there was some of our Nigerian Trotter Stew left over from yesterday. One thing to note is that feet really do have gelatine in them. The sauce had turned to a jelly. That was odd looking, but something good to remember.

So night, to revamp them!

I started with the sauce, I wanted to have depth, rather than punch, so added quarter tsp tamarind paste, half tsp ground ginger, quarter teaspoon of ground nutmeg. Stirred in and set it to simmer for ten minutes while my seaweed rehydrated.

Yes. I bloody love seaweed. It’s taken me a while to start having it at home, but now I am devoted. There are several reasons – one is that it keeps in its packet it the cupboard for ages, another is that its amazing for you health-wise, a third is that it is really easy to prepare (just soak in cold water for ten mins and its ready). I have some Clearspring, but there’s lots of others. I then added the rest of a bag of spinach (about 200g). And did a little simmer for five minutes. DONE!

It’s pretty delicious! If you want the original recipe have a look at my previous post! I’m sorry I didn’t deliver testicles like I promised, but I hope you’ll be with in me in thinking that eating the leftovers and re-vamping them is all part of the sustainable eating I’m trying to promote.

One thing I would be tempted to do in the future, would be to buy a load of trotters, make a load of the basic sauce and then have portions ready to be vamped up!

As an update, here’s where we are on the carcass: