Hello, hello Fam! It’s Monday! We made it by God’s grace. How are we doing today? Are we ready to tackle this week like Brock Lesnar entering the ring? I know we are! Alright, alright, alright! Now that everyone is here, let’s officially open today’s food meeting. Now family, allow me to introduce today’s superstar: Mama’s Chicken Heads & Atchar! Now before anyone starts saying, “Hhayi bo, what did I just read?” allow me to share the story behind this special recipe. At my house, we don’t eat chicken pieces. No, no. We eat what we call a Hardrock Chicken. You know that chicken that sees you coming and suddenly turns into an Olympic athlete? The one you must negotiate with, chase around the yard before dinner? Yes, that one exactly! Ekasi, these hardrock chickens are sold almost everywhere near the main roads. We love buying them because you get the whole package — the chicken, the head, the feet, the intestines, everything. Nothing goes to waste. Once the chicken is slaughtered, we clean all the parts nicely and pack them in the fridge for future meals. That’s how we save money ekasi. One chicken doesn’t just feed you once — it signs a long-term contract with the family! Now my mom had a system. Every month she would buy four hardrock chickens and slaughter them. On Sundays we would enjoy the actual chicken meat. Then during the week, we would eat the rest of the chicken parts we had stored away. And let me tell you something — my mom’s favourite part was always the chicken head. Yooh, when she cooked those chicken heads, the smell would travel faster than gossip in the township! You would hear one of our neighbours shouting over the stop nonsense: “Makhi, uphekeni lapho?” Which simply means: “Neighbour, what are you cooking over there?” The aroma would have everybody convinced a full chicken feast was happening. Kanti nix! It’s just the heads doing the most and representing the whole chicken proudly! Another thing about kasi life is that you will often find street vendors selling chicken heads and feet as snacks. People enjoy them just like that. So because my mom loved cooking chicken heads so much, I decided to name this recipe Mama’s Chicken Heads & Atchar. But let me confess something… The atchar part is my contribution. My mom didn’t put atchar in hers. That’s my little upgrade! I discovered that adding atchar to the stew gives it an extra kick and flavour. So yes, family, let’s call it a mother-and-child collaboration. Hahaha! But honestly, growing up ekasi teaches you many things. It teaches you how to survive, how to stretch a budget, and most importantly, how to make something delicious out of what you already have. That’s why I’m sharing this recipe with you today. It’s affordable, packed with flavour, uses simple ingredients, and most importantly, it gives you a little taste of authentic kasi life. And just so nobody panics, you don’t have to buy a hardrock chicken to make this recipe. Chicken heads, feet and intestines are available individually at many butcheries and shops. Now family, before my stomach starts filing complaints and demanding immediate attention, let me show you how to make this recipe your own. Enjoy it, have fun with it, and trust me… You will be thanking me later! Hahaha! How to make Mama’s Chicken Heads & Atchar Serves: 4 peopleBudget: 1 hardrock costs R150. (Chicken heads, feet and intestines’ prices vary from butcher to butcher.) Ingredients: 8-12 chicken heads, cleaned 1 large onion, chopped 2 tomatoes, chopped 2 tablespoons atchar 2 tablespoons cooking oil 1 teaspoon mild curry powder 1 teaspoon paprika 1 teaspoon salt ½ teaspoon black pepper ½ cup water Method: Prepare the chicken heads: Wash and clean the chicken heads thoroughly. Brown the onions: Heat the oil in a pot and fry the onions until soft. Add seasoning: Stir in the curry powder, paprika, salt and black pepper. Cook the tomatoes: Add the chopped tomatoes and cook until they soften into a light sauce. Simmer: Add the chicken heads and water. Cover and simmer for 35–40 minutes, stirring occasionally. Finish with atchar: Stir in the atchar during the last 5 minutes of cooking to add tangy flavour without overpowering the dish. Serve:Serve hot with:*Soft pap*Steamed rice*Fresh breadTips:*Clean the chicken heads well before cooking.*Simmer gently to keep the meat tender.*Add the atchar near the end of cooking to preserve its flavour and texture.*If you like more heat, choose a spicy atchar or add a little chilli.HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Eggs & Potato Cakes Post navigation Today’s Tasty Pick: Eggs & Potato Cakes
