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

Drum
6 servings Prep: 30 mins, Cooking: 45 mins By Hope Malau
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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 garpe
500 ml maize meal
375-500 ml maize meal
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Method:

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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