Name: Jamaican Chicken Foot Soup
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
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)

Jamaican Chicken Foot Soup

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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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Prep Time 30

Cook Time 1 25

Total Time 1 55

Servings: 6 servings

Course: Dinner, Lunch, Main Course

Cuisine: Caribbean, Jamaican

Calories: 1011

Ingredients Method Nutrition Notes

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

Method

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 doughnut
Set 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!

Nutrition

Calories: 1011kcalCarbohydrates: 135gProtein: 50gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 148mgSodium: 233mgPotassium: 2824mgFiber: 16gSugar: 18gVitamin A: 27438IUVitamin C: 95mgCalcium: 346mgIron: 10mg

Notes

When scotch bonnet pepper is added take care not to rupture since it is very hot.

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Jamaican Chicken Foot Soup