HOW TO MAKE JAMAICAN CHICKEN FOOT SOUP

In a pot, add 4 cloves of garlic and 6 sprigs of thyme.

Prepare the pumpkin by cutting it open and removing the stringy insides, then peel and chop it into small cubes.

Place the chopped pumpkin into a bowl to wash it.

Peel the corn and chop it into pieces, placing it in another bowl.

Peel the potatoes and chop them into pieces, placing them in a bowl to wash.

Peel the sweet potato and chop it into pieces, adding it to the bowl with the potatoes.

Peel the cocoa and chop it into pieces, ensuring not to mash it; add it to the bowl with the other vegetables.

Squeeze a little lemon on the chopped cocoa to prevent browning, then wash it off.

Dice the cho cho, removing the skin and any imperfections, and add it to the bowl with the other vegetables.

Slice the carrot and add it to the bowl with the other chopped vegetables.

Chop the green onion and add it to the bowl with the other vegetables.

In a separate bowl, prepare the dumpling dough using whole wheat flour and water.

Roll the dumpling dough into small balls or shapes.

After 20-25 minutes of boiling water, add the chopped vegetables into the pot.

Prepare the chicken feet by cutting off the toes and cleaning them thoroughly, then wash them with vinegar.

Add the cleaned chicken feet and a piece of chicken breast to a pot of boiling water to pre-cook before adding to the soup.

Remove excess fat from the chicken breast before adding it to the soup pot.

Equipment Needed

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