It can look a little strange, that is chicken foot souse. I hate chicken foot with a passion. You could put it in soup or in stew; the very sight of these things makes me feel sick. But put it in a souse and add a little pepper, onions and chadon beni and all qualms about chicken foot disappears. Like pigfoot souse, chicken foot souse is another "liming food" we Trinis love to eat and I have to stress on the "love to eat".
Chicken Foot Souse Recipe
Wherever there is a lime or a football match or a fete look out for chicken foot souse. The vendors could be seen with their souse in a large "pigtail bucket"* stirring with a "pot spoon"** to get at the chicken feet that may have sunk to the bottom of the bucket, while they "organize" a cup for a customer or two.
Yes! a cup of chicken foot souse. This delicious souse is sold in styrotex cups, just like geera pork or geera chicken, and could go for about $5.00 depending on the size of the cup. I'm not sure where this idea came from with serving of these finger foods in the cups, but it seems to me that it is more common sense to serve it this way. Could you imagine in a football match your team scores a goal and you jump for joy with a plate of souse? All I could say is that it will be raining chicken foot on the pavilion.... So you see the practicality of using a cup: plus it is easier to dispose of easy; clean up.
A Few Point
A few points to note when you're making this recipe:
1. Try to get fresh meat. I find the frozen ones at the supermarket, from experience, tend to taste a little stale so get the meat fresh as much as possible.
2. Use lots of lime or lemon to wash the meat, especially if you don't like the fresh scent but note that if you're using lemon you may have to use more.
3. Do not put the souse in the refrigerator. It will thicken and the meat will get tough to eat. This goes for all souse. We once made pig foot souse and put in the fridge and when it was time to eat everything was one coagulated mess.
Well! I think I've said a bit on this souse to get you started and help you avoid some of my mistakes, so here's chicken foot souse.
CHICKEN FOOT SOUSE
1 lb chicken foot
4 cloves garlic
1 large onion
20 leaves chadon beni
salt to taste
2 pimento peppers
1 hot pepper
Cut up the onion, chadon beni and pimento and set aside.
Wash and cut the chicken foot, removing the toenails. Use 1 lemon to wash. Add salt and two cloves of garlic. Boil the chicken foot until tender.
Pour out the water when done and wash the feet again with water.
Do this about three times.
In the mean time puree the chadon beni and pimento in a blender.
Add the sliced onions and cucumber to the chicken feet.
Add a little water and the pureed chadon beni...
and juice of the remaining two lemons. Cut up a scotch bonnet hot pepper
Mix the ingredients and allow to marinate for about three hours. Adjust salt according to taste.
**A large spoon used when cooking.
Chicken Foot Souse
- 1 lb chicken foot
- 3 lemons or limes
- 4 cloves garlic
- 1 large onion sliced
- 20 leaves chadon beni
- 1 cucumber sliced
- salt to taste about ¼ tsp.
- 2 pimento peppers
- 1 hot pepper
- Wash and cut the chicken foot, removing the toenails. Use 1 lemon to wash. Add salt and two cloves of garlic. Boil the chicken foot until tender. Pour out the water when done and wash the feet again with water. Do this about three times.
- Add the sliced onions and cucumber to the boiled chicken feet. Add a little water, the pureed chadon beni and lemon juice of the remaining two lemons. Cut up a scotch bonnet hot pepper.
- Mix the ingredients and allow to marinate for about three hours. Adjust salt according to taste.