Boil the chicken feet in water for 30 minutes and rinse. Return to the stove and cook until tender.

In a pan heat oil add sliced onion, half sliced garlic and stir until transparent. Add spices, sea salt and continue to stir. Add grated tomatoes and cook for 5 minutes on low heat.

Once the chicken feet are well cooked add them into the tomato, do not drain the chicken feet water add it to the cooking tomato as well, about a cup of that water. Add round sliced carrots. Cover the pan and simmer for 10 to 15 minutes. When almost done at the remaining cubed garlic.

Peel the pumpkin and cut into cubes. Boil in water until soft, making sure the water has completely evaporated and the pumpkin is almost dry. Mash until smooth and allow to cool.

Beat eggs, add baking powder and cinnamon. Add the mixture to the cooled pumpkin and mix well. Put in a microwave safe dish and microwave on high for 2-3 minutes.

Slice the bread, put in a bowl and top with chicken feet stew. Serve warm and enjoy.