Samp & Chicken Feet Stew (with Iwisa)

Ingredients:

• 25 cups Iwisa No.1 Samp, approx. 4,7kg
• 5 kg cleaned chicken feet
• 10 onions, chopped
• 10 tomatoes, chopped
• 10 tsp curry powder
• 10 tbsp flour, optional to thicken
• Salt to taste, start with 10 tsp and adjust
• Pepper to taste, start with 5 tsp and adjust
• Paprika to taste, start with 5 tsp and adjust
• Oil for frying, about 10-20 tbsp, depending on pot size; use as neededa

Method

1. Prepare the samp: In one or more large pots, add the 25 cups of samp and cover with plenty of water (about 2-3 times the volume). Bring to a boil, then reduce to a simmer and cook until soft (about 1-2 hours, stirring occasionally and adding water if needed). If pre-soaking overnight, this step will be faster. Drain if excess water remains but keep it moist.

2. Prepare the chicken feet: Clean the 5 kg chicken feet thoroughly (remove any nails or outer skin if not already done). In separate large pots, add the feet and cover with water. Bring to a boil, then simmer until soft (about 1-1.5 hours). Skim off any foam that rises. Drain once tender, reserving some cooking liquid if you want to thin the stew later.

3. Make the base: In additional large pots or Dutch ovens, heat the oil over medium heat (divide evenly). Fry the 10 chopped onions until softened and translucent (about 5-8 minutes). Add the 10 chopped tomatoes and cook until they break down into a sauce (another 5-10 minutes).

4. Season: Stir in the 10 tsp curry powder, salt, pepper, and paprika to taste. If using, mix the 10 tbsp flour with a little water to make a slurry and add it here to thicken the mixture.

5. Combine and simmer: Add the boiled chicken feet to the pots with the onion-tomato base. Stir well, adding a bit of reserved chicken cooking liquid if needed for consistency. Simmer on low heat for 20-30 minutes until everything is well combined, the feet are tender, and the flavours meld.

6.Serve: Portion the hot samp into bowls and top with the chicken feet stew. Enjoy!

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