(CMR) It's Saturday and for some Caribbean nationals it is tradition to cook soup on a Saturday.
Today CMR is sharing with you an awesome recipe for a Jamaican style chickenfoot soup.
Look out for the feature every Saturday and if you tried out the recipe send us a pic.
Chicken Foot Soup
Here is what you'll need:
2 Liters water
2 lb. ground provision can include but not limited to, yellow yam, potatoes, coco, dasheen and turnips.
1 lb. chicken foot
Thyme
Escallion
1 onion
4 cloves of garlic
1 scotch bonnet pepper
1 lbs pumpkin
1 tbsp. salt
½ lb. carrots
½ lb. cho cho
½ lb. flour
Preparation:
Wash, cut, and remove nails from the chicken foot
Wash, cut and dice ground provision as well as pumpkin. For the pumpkin keep the skin on.
Use flour to knead dumplings and or spinners
Directions:
Step 1: Bring two liters of water to boil in a large pot.
Step 2: Season the pot; you can do this by adding escallion (does not have to be diced) and onions (should be diced fine), 1 scotch bonnet, garlic, thyme and salt.
Step 3: Add in the chicken foot.
Step 4: Add in the Pumpkin. Don't be afraid of allowing the pumpkin to overcook as this is what will give the soup it's colour instead of using a soup mix.
Step 5: Add in all the diced ground provisions.
Step 6: Cover pot and leave, stir occasionally until the chicken foot and all vegetables are cooked.
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