Jamaican Chicken Foot Soup

Ingredients

• 1 kg (2.2 lbs) chicken feet 1 kg (2.2 lbs) chicken feet
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 sprigs of thyme 2 sprigs of thyme
• 1 Scotch bonnet pepper, whole 1 Scotch bonnet pepper, whole
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 yam, peeled and diced 1 yam, peeled and diced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 4 cups (940ml) water 4 cups (940ml) water
• Salt and pepper to taste Salt and pepper to taste
• Dumplings: Dumplings:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water (as needed) Water (as needed)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken feet to the pot and cook until they are lightly browned on all sides.
3. 3.
   Pour in the chicken broth and water, and add the thyme sprigs and whole Scotch bonnet pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
4. 4.
   While the soup is simmering, prepare the dumplings. In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and mix until a soft dough forms. Divide the dough into small pieces and shape them into dumplings.
5. 5.
   After the soup has simmered for 1 hour, add the diced carrots, potatoes, and yam. Season with salt and pepper to taste. Continue simmering for an additional 30 minutes or until the vegetables are tender.
6. 6.
   Drop the dumplings into the soup and cook for another 10-15 minutes until they are cooked through.
7. 7.
   Remove the Scotch bonnet pepper and thyme sprigs from the soup before serving.
8. 8.
   Serve the Jamaican Chicken Foot Soup hot and enjoy the flavors of Jamaica!

Treat your ingredients with care...

• Chicken feet — Make sure to clean the chicken feet thoroughly before using them in the soup. Remove any excess skin or nails and wash them with cold water.
• Scotch bonnet pepper — Handle with caution as it is a very spicy pepper. If you prefer a milder soup, you can remove the seeds and membranes before adding it to the pot.

Tips & Tricks

• For a richer flavor, you can add a small piece of smoked ham or bacon to the soup while it simmers.
• If you can't find chicken feet, you can substitute with chicken wings or drumsticks for a similar gelatinous texture.
• Adjust the spiciness of the soup by adding more or less Scotch bonnet pepper according to your preference.
• Serve the soup with a side of Jamaican festival bread or cornbread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Jamaican Chicken Foot Soup in deep bowls, allowing the flavors to meld together. Garnish with fresh thyme leaves for an added touch of freshness. Serve with a side of Jamaican festival bread or cornbread for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the chicken feet, vegetables, and dumplings in an appealing manner in the bowl. Drizzle a small amount of olive oil on top and sprinkle some chopped fresh parsley for a pop of color.