Ingredients:
4 calf's feet
2 onions, chopped
2 garlic cloves, chopped
6 cloves
1 tsp paprika
8 carrots, sliced into rounds
4 aubergines (eggplants), cut into bite-sized pieces
6 leeks, chopped
1 slice of squash, peeled and chopped
4 hot chillies
Method:
Scrape any hairs from the calf feet. Split them in two and place in a pan of cold water with the spices, onions and garlic. Bring to a boil and skim off any fat from the surface. Season with salt and continue simmering gently for 2 hours, or until the feet are very tender.
After this time add the vegetables and cook for about 20 minutes more, or until the vegetables are tender. Add the chillies and cook for 5 minutes more, or until softened.
Turn the stew into a serving dish and serve accompanied by fufu.
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