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

PHOTO: DRUM Archives
PHOTO: DRUM Archives
Prep Time: 30 mins
Servings: 6
Cooking Time: 45 mins
  • 500 - chicken or beef stock
  • 10 ml - chicken spice
  • 45 ml - oil
  • 500 g - chicken feet, cleaned (see right)
  • 1-2 - red or green chillies, chopped
  • 5-10 ml - chakalaka spice
  • 15ml - white grape vinegar
  • 1 l - water
  • 1 - onion, halved and sliced
  • 500 ml - mealie meal
  • - pinch of salt (optional)
  • 375-500 ml - mealie 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 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.