Calf foot with chickpeas.
I love that recipe, it's just too delicious!
It's a recipe from Burkina Fasso, that my friend Rita prepares! In Marocco, that recipe slightly differs and is known under "Hargma's" name.
I have been told that the feet are prepared for the days after feast!
They put the pan on the fire at night. When someone wakes up during the night, he puts wood back on the fire to keep the cooking go up to the next morning. You can start eat the juice for breakfast with some bread. The rest will be served at lunch time.