Ingredients
One kilogramme chicken feet (peeled, cleaned and trimmed off toe nails);
A quarter teaspoon of black pepper;
Two potatoes, peeled and diced;
One tablespoon vegetable oil;
One large onion;
Four cloves garlic;
Half teaspoon of thyme;
Half a teaspoon of chicken spice;
Two cups diced squash;
Salt (add and adjust accordingly);
One chilli pepper (uncut);
2 medium carrots, peeled and diced.
Recipe
Place the potatoes and squash in a bowl with water so that they do not discolour.
Heat the vegetable oil in a soup pot and light fry the garlic, onion, thyme and chicken spice.
When golden, add the chicken feet to the pot and fry in the oil to soak in the flavour.
Add about four to six cups of water and bring to boil on medium heat partly covered for 30 to 40 minutes.
Add the rest of the ingredients and boil for 30 minutes, making sure the water does not run out. The boiled chilli will provide some spicy flavour.
Season the soup to taste when the chicken feet are soft and the soup has thickened to your preference.
Serve hot!
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