Directions

Prep Time: 20 minutes

Cooking time: 1hr

Serves: 4

For the Chicken Livers

1. Rinse chicken feet thoroughly before dropping them in to a pot of rapidly boiling water for approximately 1 minute.
2. Drain and cool slightly before peeling off the skin.
3. Remove the nails by cutting each claw at the first joint.
4. In a medium sized pot, add the chopped onion and green pepper and lightly brown before adding the chicken feet and browning them too.
5. 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 :

1. In a medium sized pan, add the carrots, butter and sugar and slowly reduce until most of the moisture has evaporated.
2. Add the cinnamon and lemon juice/Vinegar and cook for a further 5 – 8 minutes until the carrots are sufficiently glazed.
3. Season to taste.

 For the Putu:

1. Bring water and salt to the boil in a deep, heavy-bottomed pot.
2. Gradually add the maize meal to the boiling water stirring vigorously.
3. 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.
4. Remove lid and stir well with a large kitchen fork, crumbling the pap in to finer pieced.
5. Replace lid and steam at the lowest heat for 40 – 50 minutes.
6. Fluff with a fork or wooden spoon a few times during cooking.
7. 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.
8. Add Sweetcorn and warm through before serving.

 For the Sheba:

1. Lightly brown the onion in butter or oil.
2. Add remaining ingredients and cook over a low heat, uncovered, for about 20 to 25 minutes until the sauce thickens

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Recipe & Photo Credit: @Apriena (on Instagram)