On the 24th September South Africa will celebrate Heritage Day, this is a chance for us to recognise and commemorate the cultural wealth of our Rainbow Nation. With this in mind we have decided to showcase a fabulously traditional delicacy: chicken feet…
Nutrients on the move
Chicken feet are enjoyed by many different cultures within our country. These strange looking morsels taste exactly like, well… chicken, but it is the unusual texture that takes a bit of getting used to. However, these tootsies are packed with protein and calcium which makes them a brilliant deterrent for arthritis.
However, the main health benefit of chicken feet comes from the high levels of collagen they contain. Collagen not only helps with a clearer complexion and a more youthful looking skin, but it is literally the glue which holds our bodies together. Collagen also has huge benefits for our heart, our athletic performance and improving our blood supply by strengthening the vessels.
Making Feet Taste Good
Patience, one of our talented chefs at Saseka Tented Camp, has shared her favourite way of preparing these fowl trotters.
“I decided to cook chicken feet as my Heritage Day dish. Growing up in a rural village we used to eat chicken feet in many of our traditional dishes. My grand parents loved them cooked in the old fashioned way, just with tomatoes. I have decided to try two new and experimental dishes, firstly I made some Curried, Coconut Chicken Feet, and then I also made Sticky Chicken Feet. The final products are delicious and I promise you will not be disappointed if you try either of these options”
Curried Coconut Chicken Feet
- 2 Chicken feet per person
- 2 tsp oil for frying
- 1/2 white onion, chopped
* 1 tsp grated ginger
- 1 tsp crushed garlic
* 1 tsp tumeric
* 1 tsp paprika
* two bay leaves
- two cardamom pods
* 2 tbs vegetable stock powder
* one can coconut milk
Boil the chicken feet in a litre of water, until soft. Remove from heat, strain and set aside.
Heat the oil in a pot on the stove
Add the onion, ginger and garlic, fry for a minute.
Add all the spices including cardamom and bay leaves.
Keep stirring on a low heat, add vegetable stock powder
Add Coconut milk and chicken feet, bring to the boil
Stir for 5 minutes and remove from heat
Serve with any starch of your choice or with salad.
Sticky Chicken feet
- 2 chicken feet per person
- 5 ml crushed garlic
- 5 ml paprika
- 5 ml turmeric
- 5 ml mixed herbs
- 125 ml tomato ketchup
- 50 ml Worcestershire sauce
- 100 ml olive oil
- 100 ml sweet chilli sauce
- 125 ml water
- 10ml Chicken stock powder
- pinch of salt and pepper
Put the Chicken feet in to a pot with 1litre water
Allow to boil until soft, but not cooked. Remove from the heat and let them cool down.
In another bowl mix together all the ingredients to create a marinade.
Put the chicken feet in a baking tray and pour over the marinade mixture.
Bake in the oven at 180 C until they are sticky, about 30 minutes
Remove from the oven and leave to cool. You can eat these with pap or even just as a snack.
We realise chicken feet may not be everyone’s cup of tea, so to speak. However, with their many anti-aging and health benefits they are fast becoming popular across the globe and for many different nations, from Korea to Jamaica. So, if you feel you are ready to brave the feet of a fowl then at least we have provided you with two tasty recipes.
Happy Heritage Day, with love from Saseka –