eKaya Foods

The eKaya Foods brand collaborate with local compliant farmers to produce and supply organic raw produce that are grown free from fertilizers, pesticides, growth hormones and antibiotics.


The niche market in which we are a supplier is within the traditional South African culinary delicacies such as;


  • Hard Body Chicken (Cornish, Culls and Zulu Hens)
  • Cow and Sheep Head
  • Cow and Sheep Feet (Trotters)
  • Cows and Sheep Stomach (Tripe)

Hard Body Chickens

Hard Body Chickens also known as Umleqwa to most South Africans, means it’s a ‘running chicken’; is flavourful, finger licking and bone-crushing good…

There’s quite a number of English names given to this chicken i.e. traditional free-range chicken, homegrown chicken, indigenous chicken, chicken raised at home and the running chicken. 

Umleqwa is not like your typical retail chicken that cooks in 20 minutes.  The meat is tough, the skin is thick and totally different as a result you boil it for 45 minutes to one hour.

One thing about indigenous food cooking is that less is more.  Umleqwa is a typical example of a dish, not just any dish but a tasty dish that only requires minimal seasoning such as salt.

Typical Hard Body Chicken Recipe


1 whole hard-body chicken, cut into portions

1 litre (4 cups) water

2 cubes chicken stock

1 large onion, sliced

1 large green pepper, chopped

salt and pepper to taste

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Storage & Preparation:

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Cooking Method:

Place chicken portions in a large heavy based saucepan.

Add water and bring to a boil.

Add chicken stock cubes, lower heat, cover and simmer gently for 2 hours.

Replenish water whenever necessary.

Add onions and green peppers, continue to cook for a further 1 hour until chicken is soft and falls off the bones.

Serve with umfino (pap cooked and mixed with spinach, cabbage, potatoes and butter).

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