Chicken foot souse is a popular dish in Trinidad and Tobago, often enjoyed during social gatherings or sporting events. It is typically made by boiling chicken feet in a flavorful broth of lime juice, onions, garlic, and spices, then served cold with a sprinkle of fresh herbs. While some may be hesitant to try this unique dish, it is a beloved part of Trinbagonian cuisine and a must-try for visitors to the islands.
The process of making chicken foot souse is not for the faint of heart, as it involves cleaning and preparing the chicken feet before simmering them for several hours. However, the end result is a tender and flavorful dish that is perfect for hot summer days or as a refreshing appetizer. Whether enjoyed at a roadside stall or in the comfort of your own home, chicken foot souse is a true taste of Trinidadian culture and cuisine.
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3hours hrs
Course: Appetizers
Cuisine: Caribbean
Ingredients
- 1 lb chicken foot
- 3 lemons or limes
- 4 cloves garlic
- 1 large onion sliced
- 20 leaves chadon beni
- 1 cucumber sliced
- salt to taste about 1/4 tsp.
- 2 pimento peppers
- 1 hot pepper
Instructions
- Wash and cut the chicken foot, removing the toenails. Use 1 lemon to wash. Add salt and two cloves of garlic. Boil the chicken foot until tender. Pour out the water when done and wash the feet again with water. Do this about three times.
- In the mean time, puree the chadon beni and pimento in a blender.
- Add the sliced onions and cucumber to the boiled chicken feet. Add a little water, the pureed chadon beni and lemon juice of the remaining two lemons. Cut up a scotch bonnet hot pepper.
- Mix the ingredients and allow to marinate for about three hours. Adjust salt according to taste.
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Recipe © Simply Trini Cooking. All rights reserved
Chicken Foot Souse
Ingredients
- 1 lb chicken foot
- 3 lemons or limes
- 4 cloves garlic
- 1 large onion sliced
- 20 leaves chadon beni
- 1 cucumber sliced
- salt to taste about 1/4 tsp.
- 2 pimento peppers
- 1 hot pepper
Instructions
- Wash and cut the chicken foot, removing the toenails. Use 1 lemon to wash. Add salt and two cloves of garlic. Boil the chicken foot until tender. Pour out the water when done and wash the feet again with water. Do this about three times.
- In the mean time, puree the chadon beni and pimento in a blender.
- Add the sliced onions and cucumber to the boiled chicken feet. Add a little water, the pureed chadon beni and lemon juice of the remaining two lemons. Cut up a scotch bonnet hot pepper.
- Mix the ingredients and allow to marinate for about three hours. Adjust salt according to taste.
