Ingredients

1 Tbsp (15 ml) Cooking oil
1 diced Onion
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
½ tsp (2,5 ml) Paprika
1 tsp (5 ml) Curry powder
500 g Chicken gizzards
500 g Chicken feet
1½ cups (375 ml) Water
500 g Chicken intestines
1 Chicken stock cube

Method

Heat the oil in a pot over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the Seven Colours Grill Seasoning™, paprika and curry powder.
Add the gizzards and chicken feet, mixing well to coat with the spices.
Pour in ½ cup (125 ml) water. Cover and cook until the water has evaporated.
Add the intestines and cook until the meat has browned.
Pour in the remaining water and crumble in the chicken stock cube. Stir, then simmer until the sauce has thickened and everything is cooked through.
Serve warm with pap.