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Jamaican Chicken Foot Soup
Jamaican Chicken Foot Soup
Jamaican Chicken Foot Soup is a traditional and flavorful dish from the beautiful island of Jamaica. It's a hearty soup made with chicken feet, along with various vegetables and spices. The chicken feet are simmered in a flavorful broth until they become tender and succulent, creating a unique texture and taste. Typically, it's seasoned with herbs like thyme, allspice, and scotch bonnet peppers, which give it that distinct Jamaican flavor.
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Ingredients
- 3 cups all purpose flour
- 1 medium Caribbean pumpkin Cut in halves. One half remove skin and cut in cubes. Other half cut in quarters with skin on
- 2 pounds chicken feet descaled and denailed. Check at local meat shop.
- 2 cloves garlic crushed
- 6 medium carrots cut half into cubes. Cut other half into blocks.
- 2 whole corns cut into lnto halves
- 4 medium potatoes cut into halves
- 2 pods Scotch bonnet pepper 1 green, 1 ripe
- 1 sprig thyme
- 2 packs Grace® Cock Soup Mix
- 1 medium turnip check local Caribbean whole food stores. Diced
- 2 medium sweet potatoes cut into blocks
- 1 stalk scallion
- 4 whole allspice
- 1 cho cho (chayote squash), peel and cut into cubes.
- 1 stalk celery cut into half
Instructions
Prepare vegetables:
- Wash and prepare vegetables. Separate cut turnips.
Prepare chicken feet:
- Wash and clean thoroughly chicken feet removing any obvious scales. Use a kitchen scissors to remove nails.
Prepare dumplings:
- To make the dumplings: combine together flour 1/2 cup water, pouring slowly, mixing and kneading until flour has a doughy consistency. If sticky, add more flour until doughy.
- Pull up a small chunk of flour about 1/4 handful and make in a ball. Knead dough inwards with fingers then indent the middle so that it looks like a doughnutSet aside.
Start stock pot:
- Add gallon of water to a large stock pot and bring to a boil.
- Add turnips and chicken foot. Cook for about 1 hour or until chicken feet are tender. Add dumplings to pot and cook for 10 minutes.
- Add yam, corn, potatoes, sweet potatoes, cho cho (hayote squash) and blocks of pumpkin quarters with skin on. Cook for 10 minutes.
- Add chopped pumpkin, chopped carrots, carrot blocks and cook for another 10 minutes.
- Removed blocks of pumpkin with the skin on. Use a spoon and scoop out the pumpkin pulp and add back to pot.
- Add Grace® Cock Soup Mix (2 packs), garlic, allspice, Scotch bonnet pepper, thyme, celery and scallion. Reduce heat and simmer for 10 minutes or until vegetables are cooked.
- Serve hot. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
When scotch bonnet pepper is added take care not to rupture since it is very hot.
Nutrition
Calories: 1011kcal (51%)Carbohydrates: 135g (45%)Protein: 50g (100%)Fat: 31g (48%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 148mg (49%)Sodium: 233mg (10%)Potassium: 2824mg (81%)Fiber: 16g (67%)Sugar: 18g (20%)Vitamin A: 27438IU (549%)Vitamin C: 95mg (115%)Calcium: 346mg (35%)Iron: 10mg (56%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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