1kg pig trotters, cut into small pieces
4 potatoes, diced
2 carrots, diced
1 cup of boiled chickpeas
1 cup tomato sauce
1 celery stalk, diced
Leaves from the celery stalk
2 tomatoes, cut into eights
1 bell pepper, diced
2 garlic cloves, crushed
1 sprig of thyme
1 sprig fresh or 1 teaspoon dry oregano
2 tablespoons oil
1 lime
Salt and Pepper

Add lime juice to trotters. Heat oil over medium heat in a pan and brown trotters. Remove from heat. Put meat into a deep pot and add 6 cups of water. Add celery leaves, thyme and oregano. Add teaspoon of salt and pinch of pepper. Boil until trotters are tender and meat falls from the bones. Add water when necessary to keep trotters covered. Remove trotters from pot and reserve liquid. Cool down. Return pan to stove and heat over low heat. Add garlic and onions and cook until onions become transparent. Add celery stalk, tomatoes, bell pepper, trotters, tomato sauce and mix well. Skim fat of liquid in which trotters boiled and add to pan ingredients.

Season with salt and pepper to taste. Serve with white rice and avocado slices.