South African
Walkie Talkies
A township favourite made with chicken feet and heads simmered until sticky and tender in a spiced tomato-onion gravy. It is best eaten with hot pap, using your fingers to enjoy every bit of the rich, savoury sauce.
Watch it madeRainbow SA · 25:04
Ingredients
- Chicken feet500g
- Chicken heads4
- White vinegar2 tbsp
- Coarse salt1 tbsp
- Sunflower oil2 tbsp
- Onion, finely chopped1 medium
- Garlic, crushed2 cloves
- Fresh ginger, grated1 tsp
- Medium curry powder1 tbsp
- Chicken spice1 tsp
- Smoked paprika1 tsp
- Tomato paste1 tbsp
- Tomato, grated or finely chopped1 large
- Chicken stock cube1
- Bay leaf1
- Water2 cups
- Black pepper1/2 tsp
- Fresh coriander, chopped1 tbsp
Method
- Singe the chicken feet and heads briefly over a gas flame or hot coals to remove any fine hairs or feather bits.
- Pour boiling water over the chicken feet, leave for 2 minutes, then peel off any yellow outer skin and trim off the claws.
- Rub the feet and heads with the coarse salt and vinegar, rinse very well under cold running water, and drain.
- Place the cleaned feet and heads in a pot, cover with fresh water, bring to a boil, and simmer for 10 minutes.
- Drain and rinse the chicken pieces to remove scum, then set them aside.
- Heat the sunflower oil in a heavy pot over medium heat and fry the onion until soft and lightly golden.
- Add the garlic, ginger, curry powder, chicken spice, paprika, and tomato paste, then stir for 1 minute until fragrant.
- Add the grated tomato and cook for 5 minutes until it thickens and the oil starts to separate.
- Return the chicken feet and heads to the pot and stir until well coated in the spice mixture.
- Add the stock cube, bay leaf, black pepper, and 2 cups water, then bring to a gentle boil.
- Cover and simmer for 45 to 55 minutes, stirring now and then, until the feet are very tender and the sauce is glossy and slightly sticky.
- Uncover for the last 5 minutes if the gravy is too thin, then taste and adjust the seasoning.
- Scatter over the chopped coriander and serve hot with pap or steamed bread.
Common questions
Can I substitute chicken feet or heads in Walkie Talkies, and what should I use instead?
If you can’t find feet or heads, use chicken wings, drumettes, or necks for a similar gelatinous, rich texture. They won’t give the same traditional result, but they’ll work with the spiced tomato sauce and cook in about the same time.
How long does Walkie Talkies take to cook from start to finish?
Allow about 15–20 minutes for cleaning and prep, 10 minutes for the initial simmer, and 35–50 minutes for the sauce-and-stew stage, depending on tenderness. Total time is usually around 1 to 1.5 hours.
What are the most common mistakes when making Walkie Talkies?
The biggest mistakes are not cleaning the feet and heads well enough, skipping the simmer-and-rinse step, and cooking the spice base too briefly. Also avoid adding too much water later; the sauce should stay thick, glossy, and cling to the chicken.
How should I store and reheat leftovers of Walkie Talkies?
Cool quickly, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove with a splash of water if needed. It also freezes well for up to 2 months, though the texture softens a little.
What’s the best way to serve Walkie Talkies?
Serve hot with pap, steamed bread, dumplings, rice, or soft white bread to scoop up the sauce. A squeeze of lemon or a side of chakalaka can brighten the rich, spicy flavor.