Back in the day chicken heads and feet (Amanqina) were of almost daily consumption but as I grew older I lost touch. I remember in Primary and middle school we would eat amanqina and funny enough I enjoyed the chicken head more, especially the eyes. Lol.
Last week I saw a post a friend had of Amanqina and I immediately wanted to make amanqina. I called Nkoli (the friend) down in Cape Town, I asked her how she made her chicken feet. Well, she told me she cleans puts them in the pot to boil with onions until they’re well cooked.
So I took it upon myself to learn to make amanqina, and this is how I made them:
I went to PicknPay to buy a “learn-on” pack. Got home boiled water, peeled off extra skin by putting the feet in boiling water… until I was satisfied.
Thereafter I washed the chicken feet put them on a pot with water.
When the pot was boiling I threw onions, later my favourite colourful peppers (Red, Yellow and Green), garlic and ginger.
Allowed them to boil, poured Rajah Medium curry powder with pink salt… Remember to be generous with you curry powder, the colour it brings is the crux of amanqina.
I again allowed the pot to boil for a few more minutes before I put chopped parsley…
…and more curry powder, leave it to boil again.
And this is what you get.
And this.
You can use your chicken feet as relish with rice, pap or with bread.
Or utilise as a starter or just finger food.(See those beautiful colours).
I ate mines as a snack.
End result!
Until next week, happy eating!
Zeeba (c)
@Zolanimasombuka