Caribbean Chicken Foot Souse

As a child growing up, I used to beg my mother all the time to make souse for us.  The taste of meat marinating in lime juice and Chadon beni, salt, pepper and other vegetables was a delight to have.  Today, in my adult life, I still make the effort to eat souse at least once bi-weekly.  My colleagues and I go to the savannah Friday nights to take part in this delicious treat. 

We, the Caribbean people always find delicious ways and recipes on how to cook animals, birds included. Souse is traditionally made with pig foot, ears and snouts when I was growing up on the islands.  Souse is also made with cow foot, which is also a delicious treat.  Chicken feet are also another option for souse and is used, especially by people who don’t eat pork. Souse is basically a spicy pickle, served cool (some islands serve souse warm) with green seasonings and lime juice, hot peppers are also added for a bit of zing.

There are many different variations for chicken foot souse if you are to look at recipes from the different Caribbean islands.  I found this recipe on www.caribbeanpot.com that I thought was vey good especially if you are a beginner.  You can also modify recipe to your liking and taste but feel free to try it out and post your thoughts and comments below.  Happy sousing! 

Chicken Foot Souse

You’ll Need…
1 lb chicken feet (cleaned and trimmed)
1 scotch bonnet pepper
2 cloves garlic
water for boiling the chicken feet
3-5 cups of water for the souse
2 tablespoon Chadon beni (or cilantro)
1 scallion
1/2 large onion sliced thin
juice of 1 lime
lemon slices
1/4 teaspoon salt
pinch black pepper
1 medium cucumber

Notes: It is always a good idea to wear gloves or wash your hands immediately with soap water after handling any type of hot peppers. If you don’t want the pepper too hot, do not use the seeds.  Remember to look over the ingredients if doing it gluten free to ensure they meet with your gluten free dietary needs.

If chicken is not cleaned, trim the chicken feet and toe nails.  Wash properly and place in a deep pot with water. Bring to a boil, add the salt and let them cook on a rolling boil until tender (about 40 minutes). If you see any sort of residue on the surface of the water, skim off and discard.

As they cook, you can use this time to prep the other ingredients. Thinly slice the onion, scotch bonnet pepper, Chadon beni, cucumber, lemon, scallion and finely dice (or crush) the garlic.

Drain and rinse the cooked chicken feet, then place then in a deep bowl.

Top with the sliced ingredients, go in with the black pepper, water and lime juice and mix well.

For best results mix well, cover and let it chill in the fridge for a couple hours. All the flavors will start working to combine for a spectacular dish – served as you would soup.

You also have the option to place the garlic, scotch bonnet pepper and Chadon beni in a food processor with a little water and blend until smooth.