When Chicken Foot Souse started to get popular in Trinidad and Tobago, seeing this chicken feet in its original color being served to me, was very unattractive. But someone convinced me that Chicken Foot Souse was really good and I eventually gave it a try. It is not bad at all. Now you don’t have to convince me to have a cup of Chicken Foot Souse. I really like my chicken feet stewed but I have now grown accustomed to Chicken Foot Souse.
1 sliced onion
3 grated garlic cloves
1 hot pepper
4 leaves shadon beni
Juice of half a lemon
At the end of each ‘finger’ of a chicken foot, there is a nails. These nails have to be cut off. This is done with a sharp knife or a pair of scissors (my personal preference).
After all the feet has been cleaned, place them in a bowl of water and squeeze half of lime into the bowl. Allow the chicken feet to soak in the lime water for about 10 minutes. This is to eliminate the freshness from the chicken feet.
Put the chicken feet in pot of water, add a bit of salt. Put the pot with the chicken feet on the stove and allow the chicken feet to cook and soften – for about thirty minutes. You can also pressurize them as well. I like my chicken feet to almost fall apart in my mouth.
When the chicken feet is nice and tender, throw out the water, rinse them out with some fresh water and place them in a large bowl. Add about two cups of water to the bowl.
Slice the cucumber (you can leave the skin on if preferred) and add to the bowl with the chicken feet when they are cool. Finely chop the shadon beni, cut a few slices of the hot pepper. Add these ingredients along with the other ingredients to the bowl of chicken feet. Use a large spoon to mix everything together. Taste.