Dou-louf en Daube (Cow's Feet Stew) is a traditional Chadian recipe for a classic stew of cow's feet in an onion, chilli and garlic base with carrots, aubergines (eggplants), leeks and pumpkin. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Cow's Feet Stew (Dou-louf en Daube).
Wash the cow feet, place in a pan, cover with water and boil for about 40 minutes, or until tender enough to be split in half lengthways.
Place the calf feet in a clean pot, cover with water and add the spices. Bring to a boil and skim the surface of the liquid. Season to taste with salt, reduce to a low simmer and cover the pot.
Continue cooking for 2 hours, skimming the surface of the liquid every 15 minutes. At the end of this time add the vegetables. Continue cooking for 10 minutes then add the chillies.
Cook for 15 minutes more, or until the vegetables are tender. Turn the stew into a serving dish and serve hot.
On feast and celebration days a chicken is often added to the pot along with the feet.
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