Traditional Jamaican Chicken Foot Soup - Taste the Islands
Author: Katie Hidden
Description: Chicken foot soup contains chicken feet, carrots, dumplings, yam, and many other Jamaican ingredients. Seasoned with scotch bonnet peppers.
Date: 2017-05-14T00:36:07+00:00

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# Jamaican Chicken Foot Soup

Posted by Katie Hidden On May 13, 2017 0 Comment

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Chicken Foot Soup (Courtesy @monie_skin_care | Instagram)

Chicken Foot Soup is a traditional Jamaican dish that is thick with ground provisions and often served at special events. Kids are often afraid of the appearance of it, but adults tend to love the very flavorful feet, which absorb the seasonings and spices during cooking. The soup contains chicken feet, carrots, dumplings, yam, and many other Jamaican ingredients and is seasoned with scotch bonnet pepper, thyme, and garlic.

### INGREDIENTS

- 1/2 lb chicken feet
- 1 liter chicken Stock, or 1 liter of water mixed with 1 packet of Jamaican Cock Soup Mix
- 4 cloves garlic, crushed
- 1 cup flour
- Pinch + 1/2 tsp salt
- 1/2 onion, diced
- 1 sprig thyme, chopped
- 1 scallion, chopped
- 1 scotch bonnet pepper, whole
- 3 carrots, chopped
- 6 okra pods, chopped
- 1/2 tsp black pepper
- Chopped potato, green banana, pumpkin, and/or yam, optional

### INSTRUCTIONS

1. Chop the nails off of the chicken feet, cut each foot in half, and wash well. Soak the feet in water for five minutes.
2. Bring the stock or water to a simmer. If using cock soup mix, add it at the end with the scotch bonnet, salt, and pepper.
3. Add the garlic and simmer for 5 minutes. Increase the heat to a boil.
4. Add the chicken feet and boil for 10 minutes.
5. Mix the flour and a pinch of salt with water until it has a medium dough consistency. Pinch off a small amount of the dough and roll it in your hands to form a “spinner”. Add the spinner to the pot and repeat until you’ve used all of the dough.
6. Add the scallion, onion, thyme, okra, carrots, and optionally the potato, green banana, pumpkin, and/or yam. Stir the pot and continue to boil for 5 minutes.
7. Add the scotch bonnet pepper, salt, and black pepper. Cover and continue to cook, stirring occassionally, until all of the vegetables are tender.
8. Serve hot. Goes well with bread.

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