Makwanda or tincondza (chicken feet) with sour vhuswa (pap)



Ingredients 12
Servings 6
Time 30 mins

Ingredients

  • 45
    ml
    oil
  • 500
    g
    chicken feet, cleaned (see right)
  • 1
    onion, halved and sliced
  • 10
    ml
    chicken spice
  • 5-10
    ml
    chakalaka spice
  • 1-2
    red or green chillies, chopped
  • 500
    chicken or beef stock
  • pinch of salt (optional)
  • 1
    l
    water
  • 15
    ml
    white grape vinegar
  • 500
    ml
    mealie meal
  • 375-500
    ml
    mealie meal
 

Method

45 mins
 

1 Makwanda/tincondza Heat the oil in a large frying pan over medium heat and fry the chicken feet for 3 minutes. Add the onion and fry for another 2 minutes. Season with the spices and stir in the red or green chillies.

2 Pour the dissolved stock over and stir. Reduce the heat and simmer for 10-15 minutes or until the chicken feet are cooked. Add more water if necessary then season with a little salt if needed.

3 Vhuswa In a medium-size saucepan, bring the water to the boil then add the vinegar. Add the first quantity of mealie meal a little at a time, whisking vigorously with a lufheto (woodenhandled wire whisk), using both hands to prevent lumps from forming.

4 Reduce the heat and simmer for about 10 minutes or until it resembles soft porridge. Add the rest of the mealie meal (a little at a time), stirring and beating with the lufheto (or use a wooden spoon if you prefer) until well mixed. Simmer for about 10 minutes or until cooked.

5 Transfer the vhuswa to a dish, leave to cool until set then cut into slices as you would bread, and serve with makwanda/ tincondza.

 

 

 

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