Trinidad Chicken Foot Souse is another comfort food that came to the island with the European colonial migrants. This pickled dish was a tasty way to preserve meats before refrigeration and a way to utilize all parts of the animal. These less muscular parts of animals such as the feet, ears and snout are known as Offal. Originally, these parts of the animal were affordable sources of meat but now they have become a delicacy and an adventurous culinary experience when traveling to different countries. Another interesting fact is that some of these parts of the animal are rich in nutrients like collagen which has been marketed as a natural anti ageing supplement. Regardless of this, we in the Caribbean know that Souse is a finger licking dish few can resist with it's savory textural experience unlike anything else.
- Thoroughly wash the chicken feet and remove the toe nails.
- Place a pot of water on high heat with 1 tablespoon of salt and bring to a boil.
- Once the water is boiling, place the chicken feet in the pot cover and cook until tender should be 20-40 minutes.
- When the chicken is fork tender, remove it from the heat and rinse with cool water 3-4 times.
- After the chicken is washed and cool to the touch, place into a dish or bowl with a cover for marinating.
- Add the lime juice, sliced onion, garlic, green onion, chadon beni, grated cucumber and seasoning peppers to the dish and toss to coat the chicken feet.
- Once the ingredients are thoroughly mixed, add enough water to submerge the chicken.
- Season with salt and black pepper to taste and allow to marinate for a minimum of 4 hours or overnight for more depth of flavor.
- Serve in bowls with fresh bread or crackers.