Glazed Carrots Ingredients
2 Cups Harvestime Diced Carrots
½ Teaspoon Ground Cinnamon
50ml Lemon Juice or White Vinegar
1 Cup Harvestime Sweet Corn
2 ½ Cups Water
1 Teaspoon Salt
2 ½ Cups Maize Meal
2 Onions, finely chopped
1 Teaspoon Garlic Flakes
4 Large, Ripe Tomatoes, finely chopped
1 Green Pepper, finely diced
¼ Teaspoon Sugar
Salt and Black Pepper
Chicken Livers Ingredients
1 Green Pepper
1 Chicken Stock Cubes
1 Teaspoon Chicken Spice
1 Teaspoon Mild and Spicy Curry Powder
2 Cups Water
Prep Time: 20 minutes
Cooking time: 1hr
For the Chicken Livers
- Rinse chicken feet thoroughly before dropping them in to a pot of rapidly boiling water for approximately 1 minute.
- Drain and cool slightly before peeling off the skin.
- Remove the nails by cutting each claw at the first joint.
- In a medium sized pot, add the chopped onion and green pepper and lightly brown before adding the chicken feet and browning them too.
- Add all remaining ingredients and cook for 15 to 20 minutes until the chicken feet are soft and tender and the sauce has slightly reduced.
For the Carrots :
- In a medium sized pan, add the carrots, butter and sugar and slowly reduce until most of the moisture has evaporated.
- Add the cinnamon and lemon juice/Vinegar and cook for a further 5 – 8 minutes until the carrots are sufficiently glazed.
- Season to taste.
For the Putu:
- Bring water and salt to the boil in a deep, heavy-bottomed pot.
- Gradually add the maize meal to the boiling water stirring vigorously.
- The mix will be quite dry, but break up any large lumps before putting the lid on and cook on a low heat for 8 minutes.
- Remove lid and stir well with a large kitchen fork, crumbling the pap in to finer pieced.
- Replace lid and steam at the lowest heat for 40 – 50 minutes.
- Fluff with a fork or wooden spoon a few times during cooking.
- To determine if the putu is cooked. Taste a spoonful and press it against the palate. If it is still hard and crunchy, add more water and cook further. If it is soft and fluffy, the putu is cooked.
- Add Sweetcorn and warm through before serving.
For the Sheba:
- Lightly brown the onion in butter or oil.
- Add remaining ingredients and cook over a low heat, uncovered, for about 20 to 25 minutes until the sauce thickens
Recipe & Photo Credit: @Apriena (on Instagram)