Chicken feet, known as Kwanda in many South African communities, are more than just a snack — they’re a symbol of culture, resourcefulness, and flavor-packed simplicity. Often enjoyed as a street food or in township homes, chicken feet are affordable, protein-rich, and absolutely delicious when prepared right.
What Are Chicken Feet (Kwanda)?
In South Africa, kwanda refers to the feet of an animal, often cow, goat — and very commonly, chicken. While some may find the idea unfamiliar, chicken feet are a cherished township delicacy, especially in urban areas like Soweto, Alexandra, and Khayelitsha.
They are braised, boiled, or grilled with spices until tender, then eaten by hand — bone, skin, and all (though bones are discarded).
Ingredients: What You’ll Need
- 10–12 chicken feet (cleaned and peeled)
- 1 onion, chopped
- 1 tsp garlic (minced)
- 1 tsp ginger (optional)
- 2 tbsp cooking oil
- 1 tsp curry powder
- 1 tsp paprika
- Salt and pepper to taste
- 1–2 cups water or chicken broth
- 1 chili (optional, for heat)
- 1 tbsp tomato paste (optional)
How to Cook Chicken Feet (South African Style)
Step 1: Clean the Feet Thoroughly
Peel off any remaining yellow skin and clip off the nails using kitchen shears. Rinse well in cold water.
Step 2: Parboil (Optional)
Boil the feet for 10–15 minutes to soften and remove impurities. Drain and set aside.
Step 3: Sauté Your Aromatics
In a pot, heat oil. Add chopped onion, garlic, and ginger. Cook until soft.
Step 4: Add Chicken Feet & Spices
Add the cleaned chicken feet, curry powder, paprika, salt, and pepper. Stir to coat.
Step 5: Simmer Slowly
Add water or broth. Cover and simmer on low for 45–60 minutes until tender and flavorful. Stir occasionally.
Step 6: Reduce & Serve
Allow the sauce to reduce slightly for a rich, sticky texture. Garnish with chopped parsley or green onion if desired.
How to Eat Chicken Feet (the Local Way)
- Eaten by hand, often with pap (maize porridge) or on their own as a snack
- Perfect as a side dish, street snack, or even part of a main meal
- Typically served hot, with a spicy kick!
Cultural Context & Popularity
Chicken feet are loved across South Africa, especially in:
- Townships & informal settlements
- Street food markets and taxi ranks
- Low-income and rural communities, where waste is minimal and flavor is king
They’re affordable, rich in collagen, and surprisingly nutritious — often shared among friends and family as a communal meal.
Cooking Tips for the Best Kwanda
- Clip the nails – it improves texture and appearance
- Don’t rush the simmer – low and slow makes them tender
- Add chili if you love heat — it’s how many locals enjoy them
- Leftovers? Refrigerate and reheat — they’re even better the next day
Storage
- Refrigerate: Up to 3 days in a sealed container
- Freeze: Store for up to 2 months
- Reheat: In a pot over low heat or microwave until hot
Final Thoughts
South African Chicken Feet (Kwanda) are more than just a budget-friendly dish — they’re a symbol of culture, creativity, and community. Whether you’re revisiting childhood flavors or trying something new, this dish offers an unforgettable taste of South African tradition.
Also Read https://tangyfood.co.za/flavorful-chicken-stir-fry/