There are many ways to celebrate Heritage Day. Start with the Backyard Kasi Braai
I call them maotwana and my Xhosa friends call them “amanqina enkukhu”. In Jozi they are call them “walkie talkies” or “runaways”. I can still remeber like yesterday where I come from we grew up having them as a snack, especially in high school…one of my classmates used to sell them for 50c each. In the townships you find them everywhere, including the street vendors and taxi rank.
My girlfiend call it a bad habit but it does’nt bother me when icrush the bones. There’s just something about them…or maybe the bone crushing is therapeutic? Mmmmmm…I don’t know…you just have to try them yourself.
I once read somwhere that Chicken feet are high in protein, low in kilojoules .One thing i like about maotwana is that you won’t make your hands go deep into your pockets. The downside though is that they are quite sticky. You need to wash the hands afterwards, I mean wash not wipe.
Recipe
Serves: 4
± 500g chicken feet and / or heads
250ml (1cup) boiling water
5ml (1tsp) medium curry powder
2.5ml (½ tsp) tumeric
5ml (1tsp) black pepper
5ml (1tsp) salt
30ml 2Tbsp) olive oil
Method:
Immerse the heads and feet in a bowl of hot water and soak for about 2 minutes.
Pluck feathers from heads and remove the beak and nails.Remove scales from the feet and remove nails, if any.Transfer the cleaned feet and heads into a saucepan.
Add water, curry powder, black pepper, salt and stir.
Put on heat until cooked, stirring occasionally.
Remove broth, if any is left.
Add olive /cooking oil and sauté for about 3 minutes.
Serve as snack or with pap.
