Jamaican Chicken Foot Soup

There’s nothing quite like a proper Jamaican Chicken Foot Soup! The chicken feet bring a rich flavour and body to the broth, while pumpkin, ground provisions, dumplings and fresh seasonings make this a hearty, comforting Jamaican classic.

Serves: 6–8
Cooking time: Approximately 1½–2 hours

Ingredients

Chicken

  • 1kg chicken feet, cleaned with nails removed
  • 2 litres water
  • 1 tbsp all-purpose seasoning
  • 1 tsp black pepper
  • 1 tsp salt, adjust to taste
  • 1 tbsp oilive oil , for browning

Vegetables

  • 200g pumpkin, peeled and cubed
  • 150g yellow yam, peeled and chopped
  • 100g sweet potato, peeled and chopped
  • 1 large carrot, sliced
  • ½ chocho, diced
  • 1 corn on the cob, cut into pieces (optional)

Fresh Seasoning

  • 4 spring onions, chopped
  • 4 sprigs fresh thyme
  • 4 garlic cloves, crushed
  • 8 pimento berries
  • 1 whole Scotch bonnet
  • 1 packet Jamaican chicken soup mix

Dumplings & Spinners

  • 150g plain flour
  • Pinch of salt
  • Approximately 120ml water, added gradually

Method

  1. Prepare the chicken feet: Make sure the chicken feet are properly cleaned and the nails have been removed. Season with all-purpose seasoning, black pepper, pimento berries, crushed garlic and a little salt. Mix well.
  2. Brown the chicken feet: Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the seasoned chicken feet and brown for 5–8 minutes, stirring occasionally to develop flavour.
  3. Build the broth: Pour in 2 litres of water, scraping the bottom of the pot to release all that flavour. Bring to a boil, then reduce the heat and simmer for 40–60 minutes, until the chicken feet begin to soften.
  4. Add the vegetables: Add the pumpkin, yellow yam, sweet potato, carrot, chocho and optional corn. Stir well and simmer for 15 minutes. Some of the pumpkin will soften into the broth, giving the soup its beautiful colour.
  5. Make the dumplings and spinners: In a bowl, combine the plain flour and salt. Gradually add water and knead until you have a firm, smooth dough. Shape some into small dumplings and roll the rest between your palms to make thin spinners.
  6. Season the soup: Add the dumplings, spinners, spring onions, fresh thyme, whole Scotch bonnet and Jamaican chicken soup mix. Stir gently.
  7. Simmer: Continue cooking for another 20–25 minutes, or until the chicken feet are tender, the ground provisions are cooked through and the dumplings are fully cooked. Add a little more water if the soup becomes too thick.
  8. Finish and serve: Taste and adjust the seasoning if needed. Remove the whole Scotch bonnet before serving for a milder soup. Serve hot and enjoy!

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