Chicken Foot Souse

4 standard portions

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Ingredients

• 1½ lb chicken feet ((680g))
• 5 cups water ((1.18lires))
• 1 cup vinegar ((250ml))
• 8 cups water ((189lires))
• 1 tsp pink salt
• 1 tsp garlic granules (or use garlic powder)
• 1 tsp onion granules (or use onion powder)
• 2½ cups water ((591ml))
• ⅓ cup chadon beni (chopped)
• ⅓ cup lime juice
• 1 cucumber (sliced)
• 1 chive (sliced)
• 1 medium onion (chopped)
• 1 scotch bonnet pepper (sliced)
• black pepper and pink salt (to taste)

Method

1. Start by cleaning the chicken feet, removing the tough bits and scraping away any debris and then discard.
2. Place the chicken feet on a chopping board.
3. Use a sharp knife to slice off the nails then discard and repeat.
4. Place the chicken feet in a large bowl filled with 5 cups water and 1 cup of vinegar.
5. Leave the bowl to sit for 30 minutes.
6. Drain off the water and rinse (using a colander).
7. Bring 8 cups of water to the boil along with the garlic/onion granules and pink salt in a large saucepan.
8. Once the water has boiled, carefully add the chicken feet.
9. Reduce to a simmer on medium heat for 25-30 minutes.
10. Once the chicken feet are tender (test the readiness by using a slotted spoon and a fork to prick it, it should be soft), drain off the water and then allow to slightly cool down and set aside.
11. Blend 2 ½ cups of water with 2-3 tbsp of chadon beni then pour in a large bowl.
12. Combine the onion, chives, cucumber, lime, the rest of the chopped chadon beni and scotch bonnet pepper then stir.
13. Finally add the boiled chicken feet and stir so it combines with the marinade.
14. Do a taste test and add black pepper and pink salt to taste.
15. Cover the bowl with saran (cling film) and leave the flavours to meld in the refrigerator (wait atleast 2 hours before serving).
16. Serve hot or cold.