🧂 Ingredients
- 2 lbs Cow's foot(cleaned and cut into 1-inch pieces)
- 6 cups Water
- 1 large Onion(chopped)
- 4 cloves Garlic(crushed)
- 2 large Carrots(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 1 lb Coco yams (or malanga/taro root)(peeled and cubed)
- 1 medium Bell pepper(chopped)
- 2 medium Tomatoes(chopped)
- 2 tbsp Tomato paste
- 1 tsp Thyme(dried)
- 1 tsp Paprika
- 1 tsp Black pepper
- 1 tsp Salt(or to taste)
- 1 whole Scotch bonnet pepper(optional, for heat)
- 2 tbsp Oil(for sautéing)
👨🍳 Instructions
- 1
Season the cow foot pieces with salt and pepper. Let marinate for at least 30 minutes.
💡 Tip: For deeper flavor, marinate for a few hours or overnight. - 2
Heat oil in a large pot over medium heat. Add the seasoned cow foot and brown on all sides. Remove cow foot and set aside.
- 3
Add chopped onion and crushed garlic to the same pot. Sauté until onions are translucent.
- 4
Stir in tomato paste, thyme, paprika, and black pepper. Cook for 1 minute until fragrant.
- 5
Return the browned cow foot to the pot. Add diced carrots, potatoes, coco yams, chopped bell pepper, and chopped tomatoes. Add water and the optional scotch bonnet pepper.
💡 Tip: Ensure water covers all ingredients; add more if needed. - 6
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 2 to 3 hours, or until the cow foot is very tender.
💡 Tip: Check periodically and stir to prevent sticking. Remove scotch bonnet pepper before serving if desired. - 7
Adjust salt and pepper to taste before serving.
💡 Tip: Serve hot, often with white rice.
💡 Pro Tips
- ✓For a richer flavor, some recipes suggest adding beef consommé or chicken bouillon.
- ✓Okra can be added during the last 30 minutes of cooking for added texture.
- ✓This soup is often enjoyed with a dash of Marie Sharp's Habanero Pepper Sauce for extra heat.
🔄 Variations
- Add tripe along with the cow foot for an even heartier soup.
- Include other root vegetables like yams or sweet potatoes.