Method:

• 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.