Cow foot soup – slowly simmered with spices, yam – fatty, gelatinous, spicy and truly a delight.
Cow foot soup is not everyone’s dish; however, those who take pleasure eating cow foot would delight in this Caribbean version. It is the perfect time to make this dish because it is comforting during these cold winter months.
I know most Westerner’s cringe at the idea of consuming cow feet or the feet of any animal. However, in many parts of the world – Africa, Caribbean, South America and Asia the feet are part of a meal and are consumed as protein (meat) or use to flavor soups, stews or any dish that is in need of flavor.
Here, I made a one-pot meal that is sure to please even those with discerning palate – even you! Yes you.
I see you thumbing your nose at these. Be careful, I am Mama Bear. I might just get out of this screen and get you. Okay, just kidding. I am a lover not a fighter.
Fatty, gelatinous, spicy and oozing with marrow, you know you want to try it. Come on. Give it it a go – I promise it won’t bite!
Cow foot soup can be prepared in many different ways, it all depends on your country of origin and the spices you have on hand. In this recipe, I used basic ingredients like smoked paprika, garlic, onions, pepper, cayenne, thyme and green onions. You can use some ethnic ingredients with this one. To make it a complete meal, I added yams, Caribbean yellow yams, or Ghana yams would work or sub with plantains, cassava or potatoes.
You may just throw everything together except for the yams and let it cook for about 2 hours or more or to activate the flavors, sauté onions, spices and then add cow foot. You can use your slow cooker for this – it takes about 6-8 hours slowly cooked
Enjoy!
Cow Foot Soup
Ingredients
- 3 –3 1/2 pounds cow foot
- 1 pound yam or plantain
- 1 large onion diced
- ½ cup diced celery
- 2-3 green onion chopped
- 3 thyme sprigs
- 1 teaspoon white pepper
- 1 tablespoon smoked paprika
- 1 tablespoon minced garlic
- ½ -1 teaspoon cayenne pepper
- 8-12 ounce carrot sliced
- 1 tablespoon chopped parsley
- 1 scotch bonnet pepper optional
- Salt and pepper to taste
Instructions
- Heat a large heavy bottom sauce pan with about 2 tablespoon s oil then add onions, celery and sauté for about a minute or two
- Add all the spices paprika, garlic, cayenne pepper, thyme, bouillon and salt to taste. Stir for another minute, throw in the cow foot, continue stirring for about 2 minutes add a little bit of water if needed.
- Gently add about 8 -10 cups of water to the pot, bring to a boil and simmer for about 2 -3 hours.
- About 20 minutes before it is ready add yam ,carrot and green onion– cook until yam is tender. Adjust seasonings and thickness of soup.
- Serve warm
Nutrition Information:
Wylean says
I was cooking the the cow foot 2 am this morning in the slow cooker i like beef and chicken bouillon to mines corn and carrots and potatoes and butter beans my husband Joe love it.
Immaculate Bites says
Thank you, Wylean! 🙂
Ethan says
The journey that brought me here was long and complicate, but now that I’m here please allow me to assure you that this is divine. I made it almost as indicated, one pierced scotch bonnet and fingerling potatoes as the starch, also used a bit more spices. Spicy. Exotic. Unctuous…not oily but soft and rich. A shining example of how food we throw away can be absolutely delicious.
Immaculate Bites says
Yay! Thank you, Ethan! And I’m happy that you enjoyed this 🙂
sarita Panting says
I love cowfoot soup I really think you for the recipe from the heart ❤ thanks you have a bless day .
ImmaculateBites says
Thanks . Much love !
Gertie says
How should we treat the Scotch Bonnet pepper? Chop, remove the seeds? And when should we add it, early in the cooking? (I’m a midwesterner who was raised on the blandest food on earth… and grew up to embrace organ meats and all things spicy!)
ImmaculateBites says
Hello! If it is your first time using scotch Bonnet pepper you should leave it whole . Gage how much heat you can tolerate and adjust by piercing or mashing the pepper to release more heat and adjust according.
TEAMHer says
Oh my goodness. This was so delicious that even my picky husband told me not to eat his cow foot soup. He wanted it all.
ImmaculateBites says
Lol. Am so thrilled to hear this.
Danny Sambouya says
What do we do with the celery and green onion?? It seems to be missing from the recipe.
ImmaculateBites says
Recipe has been updated. It is together with onions and the green onion is thrown in with yams.
Maria says
This recipe looks delicious! Thanks for sharing.
Question though — is the plantain green or ripe one?
ImmaculateBites says
Hi Maria! It tastes delicious too :). Green plantain or half-ripe plantain will work for this recipe.
Jazmine says
Do I cook the plantain on the side or in the stew? Mine is currently cooking and it smells delicious!
ImmaculateBites says
It’s a matter of preference . They both work out just fine.
Kim says
My husband is Egyptian.. and they have it slow cooked about 3 hours on the stove top.. I however, have not acquired a taste for cow feet.. I cook it about 3 times a month for him.. I do enjoy a good oxtail thou. Thanks for the recipe.
Joanna says
Love your recipes. My friend from nigeria introduced me to african and Caribbean cuisine. I love it since, hot and spicy. Im gonna definitely make cow foot spicy soup.
Danny says
Great recipe. I’m looking for a great oxtail recipe next
Lisa says
While in the market I saw cow feet and said I’m going to make something I never made cow foot soup I found your recipe and started it the slow cooker last night I’m excited!
imma africanbites says
Hope it turned out well for you, Lisa! Thanks for dropping by.
Natie says
Here in South Florida we have a lot of Jamaican restaurants that serve cow feet with white large beans. Delicious. I got hooked on it and make it in my pressure cooker. 30 min for the feet and than I add beans or vegetables, yucca and/or yams. Another 20 to 30 minutes. Sometimes I add beef because my friends look for meat.
Di says
I live in Florida and we have various Caribbean restaurants that serve this dish sometimes. I made this for my husband today and it was delicious. I also stewed it with broad beans me and carrots
Imma says
That sounds great. Thank you for taking the time to tell me how much you enjoyed, it makes my day!
Juanita says
Thanks for this i needed the timings on how long should I pressure the cow heel…:)
Charles Davis says
When in Belize, Orange County I had the privilege to experience Cow Foot Soup. I would love to prepare this dish for my Grandaughter. Her meals are most restricted from many ingredients. She is allergic to potatoes but we substitute yams in many ways like potatoes. I find that the taste and texture is most similar. I’m glad she is adventurous with many new dishes.
I’m so glad to find this recipe.
Thanks Charlie
ImmaculateBites says
Hi Charles, Yes they are, I do it all the time too!When am experimenting with different flavors or when I run out of potatoes .Hope your Granddaughter enjoys this as much as I do. Thanks for taking time out to share your thoughts with me. Happy Cooking!!!
Chantel says
Can I cook this soup with pigs feet?
ImmaculateBites says
Yes, you can :).
Ayeisha Morrison says
Well hi Charles, I am a native Belizean . A secret to our soup is the infamous season “Ricardo.” If you ever return to Belize make sure you bring some back with you, it is the key. Also, something we add to our soup is yuka also known as cassava , a good addition !
Mike Young says
I assume from the photo that the cow foot has to be cut into chunks, so I had my butcher do that with his saw.
Also, not sure where the boullion came in, but I will simmer in 4 cups beef broth and four cups water.
ImmaculateBites says
The bouillon comes in when simmering the the cow foot. It’s optional.
Joe Inn says
Is the oil from the bouillon any good? Can it be scooped out to make the dish less harmful in terms of fat?