Learn how to make some Trinidadian style homemade chicken foot souse. Boiled chicken feet served in a tangy, flavoursome broth.
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I'm not going to pretend that I am a huge fan of eating chicken feet. This recipe was highly requested so as I like to cater to the needs of my readers I decided to make it for them.
Souse is more of an Eastern Caribbean thing more than a Jamaican thing. Having family friends from other Caribbean islands including Trinidad and Guyana means I am exposed to cuisines that are different from what I grew up on.
In Jamaica chicken feet are often referred to as "steppers" and it is often served in soup.
However souse is a complete contrast to soup, in taste and its texture.
What is chicken foot souse?
In short, it is a popular dish that is served in Trinidad and Tobago and Guyana.
The chicken feet are thoroughly cleaned and then boiled until tender.
Then it is paired with a tangy, herbaceous, spicy broth consisting of water, chadon beni, chives, onion, lime, hot pepper, black pepper and pink salt.
Some people add additional ingredients, so the recipe can vary slightly but not by much.
This recipe was traditionally served at special occasions but over time this has changed, so its not uncommon to see souse being served, fresh, by vendors after an event or social gathering.
Ingredients you will need
- Chicken feet - You will need chicken feet, that are fresh and preferably not frozen.
- Water - For cleaning, boiling and forming part of the marinade.
- Lime - That zesty flavour for the marinade.
- Vinegar - For cleaning the chicken feet.
- Chadon beni - This herb is also known as culantro/spirit weed and gives that herbaceous flavour.
- Onion/garlic granules - For flavouring the chicken feet while they are being boiled.
- Onion/chives/cucumber - These vegetables form part of the marinade.
- Hot pepper - I like to use hot pepper for that extra spicy kick.
- Black pepper and pink salt - To enhance the taste.
The steps
- Start by cleaning the chicken feet, removing the tough bits and scraping away any debris and then discard.
- Place the chicken feet on a chopping board.
- Use a sharp knife to slice off the nails then discard and repeat.
- Place the chicken feet in a large bowl filled with 5 cups water and 1 cup of vinegar.
- Leave the bowl to sit for 30 minutes.
- Drain off the water and rinse (using a colander)
- Bring 8 cups of water to the boil along with the garlic/onion granules and pink salt in a large saucepan.
- Once the water has boiled, carefully add the chicken feet.
- Reduce to a simmer on medium heat for 25-30 minutes.
- Once the chicken feet are tender (test the readiness by using a slotted spoon and a fork to prick it, it should be soft), drain off the water and then allow to slightly cool down and set aside.
- Blend 2 ½ cups of water with 2-3 tablespoon of chadon beni then pour in a large bowl.
- Combine the onion, chives, cucumber, lime, the rest of the chopped chadon beni and scotch bonnet pepper then stir.
- Finally add the boiled chicken feet and stir so it combines with the marinade.
- Do a taste test and add black pepper and pink salt to taste.
- Cover the bowl with saran (cling film) and leave the flavours to meld in the refrigerator (wait atleast 2 hours before serving).
- Serve hot or cold.
Notes and tips
- Be sure to adjust the heat from the scotch bonnet peppers, the heat is in the membrane to one sliced scotch bonnet would make the souse very spicy.
- You can make the souse the day before as the flavours tend to increase with time.
- Chives are the Trinidadian name for scallion.
- If possible use fresh chicken feet to make your souse.
- Keep the souse refrigerated, preferably in an airtight container at all times, the lime and salt will help to preserve it for up to 4 days.
- Its normal for the souse to thicken up when it is refrigerated, you can remedy this by re-heating it on the stovetop in a saucepan.
- You may want to remove the cucumber from the souse if you plan to reheat it so the texture is maintained.
More recipes from Trindad and Tobago to try
- Trinidad Corn Soup
- Trinidad Cheese Paste (Vegan)
- Saltfish Buljol (Low Carb, Keto)
- Baigan Choka (Roasted Eggplant Dip)
- Trinidad Stew Chicken (Slow Cooker)
- Pholourie Recipe (Gluten Free)
- Dhal Puri Roti (Gluten Free)
- Trinidad Macaroni Pie (Vegan, Gluten Free)
- Baigan Choka (Roasted Eggplant Dip)
- Trinidad Coconut Bake (Gluten Free)
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Chicken Foot Souse
Ingredients
To Clean the chicken feet
- 1½ lb chicken feet (680g)
- 5 cups water (1.18lires)
- 1 cup vinegar (250ml)
To boil the chicken feet
- 8 cups water (189lires)
- 1 teaspoon pink salt
- 1 teaspoon garlic granules or use garlic powder
- 1 teaspoon onion granules or use onion powder
To make the souse marinade
- 2½ cups water (591ml)
- ⅓ cup chadon beni chopped
- ⅓ cup lime juice
- 1 cucumber sliced
- 1 chive sliced
- 1 medium onion chopped
- 1 scotch bonnet pepper sliced
- black pepper and pink salt to taste
Instructions
- Start by cleaning the chicken feet, removing the tough bits and scraping away any debris and then discard.
- Place the chicken feet on a chopping board.
- Use a sharp knife to slice off the nails then discard and repeat.
- Place the chicken feet in a large bowl filled with 5 cups water and 1 cup of vinegar.
- Leave the bowl to sit for 30 minutes.
- Drain off the water and rinse (using a colander).
- Bring 8 cups of water to the boil along with the garlic/onion granules and pink salt in a large saucepan.
- Once the water has boiled, carefully add the chicken feet.
- Reduce to a simmer on medium heat for 25-30 minutes.
- Once the chicken feet are tender (test the readiness by using a slotted spoon and a fork to prick it, it should be soft), drain off the water and then allow to slightly cool down and set aside.
- Blend 2 ½ cups of water with 2-3 tablespoon of chadon beni then pour in a large bowl.
- Combine the onion, chives, cucumber, lime, the rest of the chopped chadon beni and scotch bonnet pepper then stir.
- Finally add the boiled chicken feet and stir so it combines with the marinade.
- Do a taste test and add black pepper and pink salt to taste.
- Cover the bowl with saran (cling film) and leave the flavours to meld in the refrigerator (wait atleast 2 hours before serving).
- Serve hot or cold.
Video
Notes
- Be sure to adjust the heat from the scotch bonnet peppers, the heat is in the membrane to one sliced scotch bonnet would make the souse very spicy.
- You can make the souse the day before as the flavours tend to increase with time.
- Chives are the Trinidadian name for scallion.
- If possible use fresh chicken feet to make your souse.
- Keep the souse refrigerated, preferably in an airtight container at all times, the lime and salt will help to preserve it for up to 4 days.
- Its normal for the souse to thicken up when it is refrigerated, you can remedy this by re-heating it on the stovetop in a saucepan.
- You may want to remove the cucumber from the souse if you plan to reheat it so the texture is maintained.
Nutrition
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