Cheese recipes
40 minutes
Lasagne sloppy joes

1. Heat a large saucepan or wok and add the oil. Fry the chicken feet until golden brown. Add the onion and carrot and fry over a medium heat until the onion has softened and is starting to caramelise.
2. Stir in the garlic and ginger. Fry for 2 minutes, then add the curry leaves, chilli, garam masala, curry powder and paprika. Stir well and fry until the curry is fragrant. Stir in the tomato paste and add the chicken stock.
3. Simmer for 25–30 minutes or until the chicken feet are tender and the meat begins to pull away from the bones and the sauce has thickened. Adjust the seasoning. Serve with rice, pap or steamed bread.
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Photographs: Jan Ras
Food assistant: Dani Smith