Emancotsho

Name: Emancotsho
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Eswatini
Ingredients: 1kg chicken feet, cleaned and nails removed; 3 tomatoes, chopped; 1 onion, diced; 2 tbsp vegetable oil; 1 tbsp curry powder; 1 tsp chili flakes; 2 cloves garlic, minced; Salt and pepper; 2 cups water

Emancotsho (eh-mahn-KOHT-shoh)

Chicken Feet Stew

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 228 kcal

Chicken feet cleaned and slow-cooked in a spicy tomato sauce until gelatinous and tender, a popular and affordable delicacy in Eswatini street food culture.

Nutrition & Info

Protein 18.0g

Carbs 12.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

pot sharp knife tongs

Presentation Guide

Vessel: deep plate

Garnishes: chopped chili

Accompaniments: sishwala, bread roll

Ingredients

1kg chicken feet, cleaned and nails removed
3 tomatoes, chopped
1 onion, diced
2 tbsp vegetable oil
1 tbsp curry powder
1 tsp chili flakes
2 cloves garlic, minced
Salt and pepper
2 cups water

Instructions

1
Clean chicken feet thoroughly by blanching in boiling water for five minutes. Drain, peel off the yellow skin, and trim nails.
2
Heat oil in a pot and sauté onion and garlic until golden. Add curry powder and chili flakes, stirring for one minute.
3
Add tomatoes and cook until they collapse into a thick sauce, about five minutes of stirring.
4
Add cleaned chicken feet and water. Bring to a boil, then reduce heat and simmer covered for forty minutes.
5
The stew is ready when the chicken feet are very soft and gelatinous, and the sauce has thickened into a rich, spicy gravy.

💡

Did You Know?

Chicken feet are nicknamed "walkie talkies" in southern African slang, along with chicken heads, and are considered a delicacy rather than a leftover.

Chef's Notes

Equipment Tips

pot
sharp knife
tongs

Garnishing

chopped chili

Accompaniments

sishwala, bread roll

The Story Behind Emancotsho

Emancotsho exemplifies the Swazi approach of wasting nothing, transforming an ingredient that many cultures discard into a beloved dish. Chicken feet are rich in collagen and gelatin, and slow cooking renders them into a silky, flavorful delicacy. The dish became prominent as urbanization brought street food culture to Swazi towns, with vendors near bus ranks and markets selling steaming plates of chicken feet stew to workers and students seeking affordable, satisfying meals.

🕐 Traditionally enjoyed lunch or street food snack 📜 Origins: Modern Swazi street food

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