Click on the image, above to submit to Pinterest.
Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas)
Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) is a traditional Burkinabe recipe (from Burkina Faso) for a classic slow-cooked stew of calf's feet and chickpeans in a tomato and onion base flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Calf's Feet with Chickpeas (Pied de Veau aux Pois Chiches).
prep time
20 minutes
cook time
200 minutes
Total Time:
220 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesVegetable RecipesBean RecipesBurkina-faso Recipes
This is a classic Burkinabé dish. Typically it's cooked slowly over night on a wood fire. The calf feet and beans are placed in a pot and set over a wood fire. Whenever someone wakes in the night, they put more wood in the fire. The broth is then eaten withe bread for breakfast and the main stew is served for lunch and/or dinner.
Ingredients:
4 calf's feet (these need to have been skinned and the the horny parts removed)
500g dried chickpeas
2 onions, chopped
250g tomatoes, crushed
2 hot chillies, pounded in a mortar
salt and freshly-ground black pepper, to taste
oil for frying
Method:
Soak the chickpeas in a large bowl of water over night. The following day, drain the chickpeas and set aside.
Heat a little oil in flame-proof casserole or large cooking pot. Add the tomatoes and hot chilli paste and fry for about 4 minutes or until the onions are soft. Add the calf's feet and fry for a few minutes then stir in the crushed tomatoes.
Pour over 2l water, bring to a boil, reduce to a simmer, cover and cook for about 3 hours, or until the calf feet are very tender. Remove the calf feet and strip the meat from the bones. Return the meat to the pot, bring to a boil and cook, uncovered, for about 20 minutes or until the sauce has thickened.
Serve hot, accompanied by rice.
%20Recipe)