Chicken Foot Souse

by Jefferson Munroe

Jefferson’s perfect picnic fare


  • 1 lb. chicken feet
  • 3 lemons
  • 4 cloves garlic
  • 1 large onion, sliced into rounds
  • 1 cucumber
  • 1 bunch cilantro
  • 2 pimento peppers
  • 1 hot pepper (scotch bonnet or habañero)
  • 1/4 cup salt
Chicken Foot Souse

Sybil Teles

Chicken foot souse: a spicy conversation starter.

Wash the feet and with a sharp paring knife trim the feet of toes and any dirt that has been impacted into the feet. Cut one lemon in half and rub them all over with the lemon halves, paying special attention to any openings in the skin. Place the feet in a pan with the garlic and cover with water. Add the salt and bring the feet up to a simmer for two hours or until tender. Once tender, drain and wash in fresh, cold water 3 times. Chop the cilantro and pimento peppers and puree in a food processor. Place feet, onion, and cucumbers in a bowl and pour 1 cup water, juice from remaining lemons, cilantro mixture, and chopped up pieces of hot pepper over feet. Mix well and allow to marinade for 3 hours. Best eaten with your hands, this makes perfect (and exciting!) picnic fare.