Emancotsho — Print Recipe — The Culinary Codex

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.

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.