Name: Makwanda or tincondza (chicken feet) with sour vhuswa (pap)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 45 ml oil; 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; salt; 1 l water; 15 ml vinegar white grape; 500 ml maize meal; 375-500 ml maize meal separate from the above measurement

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Ingredients (12)

45 ml	oil
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
	salt
1 l	water
15 ml	vinegar — white grape
500 ml	maize meal
375-500 ml	maize meal — separate from the above measurement

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Method:

1 For the 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 For the 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.