How to make chicken foot souse

Boiled chicken foot in water seasoned with salt, pepper, chives, onions, sliced cucumbers, and chadon beni. This chicken foot souse will make your taste buds tingle with delight as you eat the chicken foot and savor the taste of the seasoned water.

When I first had the random urge to eat some souse a few weeks back, I was a bit apprehensive about turning it into a post. It’s one of those dishes that people can easily love or just the same give you this weird face for eating it. You know, those dishes you really love but someone, somewhere else thinks you’re mad for eating them. This is one of those dishes.

But it’s not just popular in Trinidad and Tobago but across the Caribbean.

It’s a humble dish that you will dive into with vigor and drink that water down till the cup is empty. I don’t eat it often, but when I do, I enjoy it so much.

I am also a great fan of making chicken foot soup.

So here is my step-by-step recipe, which was a favorite made by my Dad, for making chicken foot souse.

What is Caribbean style souse

Souse is a tangy, spiced broth packed with vibrant flavors from chives, hot peppers, onions, cucumbers, and chadon beni (culantro). This flavorful brine is used to marinate various meats, allowing them to soak up the seasonings for a bold, refreshing taste.

Traditionally, souse was served on special occasions like Christmas or Christenings, but over time, it became a popular street food, especially at events and gatherings where vendors sold it fresh.

There are different types of souse recipes. Here’s a breakdown of souse meat types:

• Chicken Foot Souse – A gelatinous, flavor-packed favorite.
• Cow heel souse – Rich and hearty with a deep, meaty texture.
• Pig foot souse – A fatty, collagen-rich option.
• Beef souse – a more robust beefy variation.
• Green fig souse – A vegetarian-friendly version with no meat.

For me, the best part of souse is the brine itself. There’s nothing like dipping a piece of fresh bread into the flavorful liquid and savoring every bite.

In the Caribbean, souse is often enjoyed after a night of partying. Alongside street food staples like corn soup, roast corn, doubles, and boiled corn, it’s a go-to recovery meal. Some even say that the salt and spice levels help curb the effects of alcohol and get you ready for the next event!

How to make chicken foot souse

Ingredients

To make this flavorful Caribbean souse, we use a mix of fresh aromatics, citrus, and seasonings that give the dish its signature bold taste. Instead of listing everything outright, let’s break it down into key groups:

The Main Ingredient:

• Chicken Feet – The star of the dish, known for its gelatinous texture. The feet are cleaned, boiled until tender, and then soaked in the seasoned brine to absorb all the flavors.

Aromatics & Fresh Herbs:

• Onion (Large) – Adds a mild sharpness that balances the brine.
• Chadon Beni (Culantro) or Cilantro – Brings an authentic Caribbean flavor with its bold, earthy notes.
• Chives – Adds a mild, onion-like freshness.
• Garlic Cloves – Enhances the overall depth of flavor.
• Bell Pepper (Chopped) – Contributes a subtle sweetness and crunch.
• Pimento Pepper (Optional) – A mild Caribbean pepper that enhances the souse with a touch of smokiness.

The Tangy Brine:

• Lime Juice – Helps to cut through the richness and adds brightness.
• White Vinegar – Gives the souse its signature tang while acting as a natural preservative.
• Water – Forms the base of the brine, infusing all the seasonings into the dish.

The Heat Factor:

• Hot Peppers (Scotch Bonnet or Habanero) – Controls the spice level. Remove seeds for a milder heat, or keep them in for a fiery kick. You can also float a whole pepper in the brine for a slow, infused heat.
• Pepper Sauce – Adds another layer of heat and acidity.

Crunch & Texture:

• Cucumber (Large) – Sliced thinly for a refreshing crunch that balances the acidity and spice.

Seasoning:

• Salt – Enhances all the flavors, bringing everything together.

Instructions

The process for making souse remains the same regardless of the type of meat you use. For chicken feet, here’s the best way to prep and bring out the flavors.

Step 1: Clean the Chicken Feet

1. Start by thoroughly scrubbing the chicken feet to remove any debris.
2. Use a knife or kitchen shears to trim off the nails at the tip of the toes. Once cleaned, make a few slices in the fatty area with your knife.
3. Place the feet in a bowl of water with vinegar and about a tablespoon of pepper sauce. Let them soak for at least 30 minutes—this helps cut any rawness and enhances flavor.

Step 2: Boil the Chicken Feet

1. After soaking, discard the liquid and rinse the feet well.
2. Place them in a pot, cover with fresh water, and add about a teaspoon of salt.
3. Boil for 30 minutes or until the chicken feet are tender. If using a pressure cooker, this can be done in less time.
4. Once cooked, drain the feet and set them aside to cool. You can also run cold water over them in a colander to speed up the cooling process.

Step 3: Prepare the Flavor Base

While the chicken feet are boiling, prep the rest of your ingredients:

1. Thinly slice the cucumbers and onions.
2. Chop the chadon beni, chives, and bell peppers.

Step 4: Assemble the Souse

1. In a large bowl, combine the cooked chicken feet, cucumbers, onions, chadon beni, lime juice, chives, and water.
2. Stir everything together and let it sit for at least 30 minutes (or longer) to allow the flavors to meld.

Step 5: Final Adjustments & Serving

1. Taste and adjust seasoning with salt and black pepper as needed.
2. Just before serving, mix in the chopped bell peppers for a pop of color and crunch.

Enjoy your flavor-packed Caribbean Chicken Foot Souse with a side of bread for dipping!

Storage

How to Store Chicken Foot Souse

For the best results:

• Use an airtight container.
• Separate the ingredients: Remove as much of the cucumbers, onions, and peppers as possible and store them separately from the liquid and chicken feet.
• Keep the brine and meat in different containers. This helps with reheating and prevents the vegetables from becoming soggy.

Reheating

Since souse thickens in the fridge, you’ll need to gently warm it up to bring it back to liquid form.

Best method: Stovetop

• Place the souse in a large pot over low heat.
• Let it simmer gently until it turns back into a liquid.
• Once it reaches room temperature, mix it back with the stored cucumbers, onions, and peppers before serving.

Alternative method: Let it sit

• Remove it from the fridge and leave it at room temperature until it naturally liquefies. (This takes a while, so stovetop reheating is faster.)

Tips

• Use a non-reactive bowl. My dad always recommended using a glass or ceramic dish to let the souse sit. Avoid plastic, as it can sometimes alter the taste.
• Use fresh chicken feet. Avoid any that are blackening or stale—the fresher, the better.
• Wash thoroughly. A pepper and vinegar wash helps remove that raw chicken scent. You can also use lime or lemon juice to clean the feet before cooking.
• Serve garnishes separately. Instead of mixing cucumbers and bell peppers into the souse, serve them on the side so guests can add their preferred amount. This also helps with storage and reheating.
• Speed things up with a pressure cooker. If you want to save time, pressure cook the chicken feet instead of boiling them on the stove.
• Let guests adjust the spice level. Keep extra hot sauce or sliced hot peppers on the side so everyone can adjust the heat to their liking.

More Trini Street Foods to Try

If you love souse, here are some other Caribbean street food favorites:

• Pineapple Chow
• Pholourie
• Geera chicken neck

Frequently Asked Questions

Final thoughts

I’ve shared my best tips and tricks to help you make the perfect Chicken Foot Souse—without the mistakes I made early on!

If you tried this recipe and enjoyed it, please leave a rating. Your feedback helps me and others looking to try it!

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