Chakalaka braised chicken feet and dombolo

Prep time
Cook time

The addition of chakalaka creates a moreish sauce, perfect for scooping up with freshly made dombolo.


  • 2 Tbsp (30ml) oil
  • 1 onion, sliced
  • 1 Tbsp (15ml) curry powder
  • 1 kg Goldi Chicken Feet
  • 2 cups (500ml) water
  • 1 tsp (5ml) salt
  • 1 can (400g) chakalaka
  • 1 lemon, juiced
For the dombolo:
  • 5 cups (625g) white bread flour
  • 1 tsp (5ml) salt
  • 1 Tbsp (15ml) sugar
  • 1 x 10g pack instant dry yeast
  • 1 ½ cups (375ml) lukewarm water (body temperature)
  • ¼ cup (60ml) oil


  • Saute the onions for 3 minutes, then add the curry powder and fry for a minute more.
  • Add chicken feet, water and salt and simmer for about 30 minutes until the liquid is almost cooked out.
  • Add the chakalaka and all the sauce from the can,  and cook for 10 minutes.
  • Prepare the dombolo: Mix dry ingredients.
  • Make a well in the centre of the flour and mix; add lukewarm water and oil.
  • Slowly incorporate the water by mixing the flour into the liquid.
  • Once combined, turn out to a floured surface and knead for 10 minutes.
  • The dough should be smooth.
  • Place dough in a greased bowl, cover and set aside in a warm spot until doubled in size, about 30 minutes.
  • Knead again and place into a greased metal bowl.
  • Pour water into a saucepan to come up to one-third, and bring to a boil.
  • Immerse the dish with the dough into the saucepan, cover and cook for 60 minutes on a gentle simmer. Replenish water if needed. Serve chakalaka chicken feet with dombolo.