Jamaican Chicken Foot Soup (Chicken foot soup)
Overview
Chicken foot soup is a thick, hearty Jamaican soup made with chicken feet. The feet are cleaned and simmered until they give the broth a rich, silky body, then pumpkin is added and cooked until it breaks down and turns the soup golden. Yellow yam, potatoes, carrots, cho cho and green bananas follow with small hand-rolled flour dumplings called spinners. Thyme, pimento, garlic, spring onion and a whole scotch bonnet pepper give it the typical Jamaican flavour. Many cooks also add a packet of cock soup mix. It is sold in cups at roadside stalls and served at home on Saturdays.
History
In Jamaica Saturday is traditionally soup day, and chicken foot soup, beef soup and red pea soup are the most popular choices. Using chicken feet is a thrifty tradition dating back to plantation times, when cheap cuts were made into nourishing meals. The soup is also believed to be good for the joints and for recovering from colds.
Main ingredients
Chicken feet, yellow yam and pumpkin, spinners (flour dumplings), carrot and cho cho, scotch bonnet, thyme and pimento. The soup is built on chicken and pumpkin broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Tripe and offal soups · Pumpkin and squash soups · More soups from Jamaica
Recipe
Method
- 130 min
Boil the chicken feet in 2.5 l water for 30 minutes.
- 2
Add the pumpkin and cook until it breaks down.
- 3
Add the yam, potatoes, carrot, cho cho and seasonings.
- 4
Knead the flour with water, roll into thin spinners and add them.
- 520 min
Simmer for 20 minutes, remove the pepper and serve.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
