African chicken feet curry


For 3 people

• 1 litre water
• 1kg chicken feet
• 1/2 cup oil
• tsp salt
• tsp mixed spice
• 2 onions finely chopped
• 1 red pepper finely chopped
• tsp flour (optional)

1. Boil chicken feet for one hour.
2. Fry all other ingredients except flout in oil until the onions are soft (not brown).
3. Pour in chicken and sauce to pan and cook on a low heat (you can add flour to thicken if needed).
4. Serve with pap, samp, steamed dumplings or spinach.

 Courtesy Florence Chareka, chef at TSA restaurant in Randburg, near Johannesburg, South Africa.


3 thoughts on “African chicken feet curry

  1. Pingback: When in Bradford… | Royal Greenwich Curry Club

    1. Molefe

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