15 ml (1 Tbsp) crushed garlic (or 2 cloves, minced)
5 ml (1 tsp) peri-peri spice (optional, for extra heat)
15 ml (1 Tbsp) curry powder (mild or hot, to preference)
1 can KOO Mild and Spicy Chakalaka
250 ml (1 cup) chicken stock (made from cube/powder, or carton)
Salt and freshly ground black pepper, to taste
Sauté: In a large pot or saucepan over medium heat, add the cooking oil. Add the chopped onion, green pepper, and crushed garlic. Sauté for 5 minutes until the vegetables soften.
Toast Spices: Stir in the curry powder and peri-peri spice. Cook for 1 minute, stirring constantly. Add a splash of stock if the spices start to stick to the bottom of the pot.
Brown Maotwana: Add the cleaned maotwana (chicken feet) to the pot. Stir well to coat the feet thoroughly in the onion and spice mixture. Cook for 3-5 minutes.
Simmer and Cook: Add the entire can of KOO Mild and Spicy Chakalaka and pour in the chicken stock. Season lightly with salt and pepper (as stock and chakalaka are already seasoned).
Tenderise: Bring the pot to a simmer. Reduce the heat to low, cover, and cook for 30-40 minutes. Stir occasionally. The maotwana should be tender, and the sauce should have thickened naturally from the gelatine in the feet.
Serve: Serve piping hot with pap (maize porridge) or dombolo (steam bread).
