|500 g||chicken feet — cleaned|
|1||onion — halved and sliced|
|10 ml||chicken — spice|
|5-10 ml||chakalaka spice|
|1-2||red or green chillies, chopped|
|500||stock — chicken or beef|
|15 ml||vinegar — white garpe|
|500 ml||maize meal|
|375-500 ml||maize meal|
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
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.
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.