This Jamaican Cow Foot Soup Recipe is hearty and delicious!

Jamaican Cow Foot Soup is one of those dishes that takes you straight to Jamaica with just one spoonful.

It’s hearty, nourishing, and full of vibrant flavors that will warm your body and soul. Cow foot in soup may seem unusual to some, but it’s loved by many Jamaicans.

Whether you’re well-versed in Jamaican cuisine or simply looking to explore new flavors, this cow foot soup recipe will leave an impression.

If you’ve never tried it before, now is the perfect time to enjoy this deeply satisfying and comforting soup.

What is Cow Foot?

Cow foot, as the name suggests, refers to the feet or heel of a cow. It may sound unusual to some, but it’s cherished in many cultures.

When simmered for a long time, cow foot breaks down, creating a jelly-like, thick texture that adds a delicious flavor to soups and stews.

What is Jamaican Cow Foot Soup?

Jamaican Cow Foot Soup is a traditional dish made by slow-cooking cow foot with a variety of vegetables, herbs, and spices to create a rich, flavorful broth.

This one-pot dish is both nourishing and deeply satisfying. It typically includes hearty ingredients like yellow yam, chocho (chayote), pumpkin, and dumplings, making it a complete meal.

The flavors are enhanced with seasonings such as thyme, Scotch bonnet pepper, and pimento (allspice), which give it that signature Jamaican taste. The long cooking process (or pressure-cooked for a quicker cooking time) allows the cow foot to become tender, creating a thick, silky broth that’s highly comforting.

In many Jamaican homes, soup is traditionally made on Saturdays as part of the weekly Saturday Soup tradition, and Cow Foot Soup is one of the options.

Why You Will Love This Jamaican Cow Foot Soup Recipe

There are several reasons why you’ll love this Jamaican Cow Foot Soup recipe:

1. Rich in flavor: The cow foot creates a deeply savory, jelly-like soup that has a luscious, rich texture.

2. Hearty and satisfying: Packed with vegetables like yellow yam, pumpkin, and chocho, this soup is a complete meal that will leave you full and satisfied.

3. Perfect for cold weather or rainy days: Like many traditional soups, Jamaican Cow Foot Soup is a great comfort food, ideal for warming you up on cold or rainy days.

4. Nutrient-dense: With a combination of slow-cooked cow foot, fresh vegetables, and dumplings, this soup is nutritious.

5. Traditional taste of Jamaica: If you love authentic Jamaican food, this soup will not disappoint. The combination of Scotch bonnet pepper, pimento, and thyme gives it that delicious island flavor.

Ingredients List

To make a flavorful and authentic Jamaican Cow Foot Soup, you’ll need the following ingredients:

Cow foot (cow heel)
Fresh pumpkin
Yellow yam
Chocho (chayote)
Corn
Carrots
Green bananas
Irish potato
Garlic
Onion
Scotch bonnet pepper
Sprigs fresh thyme
Pimento (allspice) berries
Scallions
Beef flavor noodle soup mix (optional)
Cups water
Salt
Lime:
Dumplings (Spinners):
- Flour
- Water
- Salt

Essential Kitchen Tools

Large Stockpot: For slow cooking the cow foot (or a Pressure cooker for quicker cooking)
Sharp Knife: To chop your vegetables and cow foot into appropriate sizes
Cutting Board: A sturdy surface for prepping ingredients.
Ladle: For stirring and serving the soup.

How to Make Jamaican Cow Foot Soup

To make Jamaican Cow Foot Soup, begin by preparing the cow foot and vegetables. Simmer the cow foot in a pot with spices and water, then add ground provisions like yam, pumpkin, and green bananas, along with dumplings (spinners).

The soup is seasoned with fresh thyme, pimento, and a whole Scotch bonnet pepper for a bit of heat. Be careful not to break the pepper unless you prefer more spice. Simmer everything slowly until it’s tender, creating a rich, flavorful soup.

Finally, adjust the seasoning to taste and serve the soup warm, packed with nourishing, comforting ingredients that bring the flavors of Jamaica right to your table.

🍴✨ You can view the step-by-step instructions and the full recipe below.

What to Serve It With

Jamaican Cow Foot Soup is hearty and filling on its own, but you can serve it alongside:

Bread: Jamaican bread or regular bread works perfectly with this soup.
White Rice: You may enjoy a scoop of rice to make the meal even more filling.

Jamaican Cow Foot Soup Recipe: FAQs

1. Can I make Jamaican Cow Foot Soup without dumplings?
Yes, you can make Jamaican Cow Foot Soup without dumplings, but in traditional Jamaican households, dumplings (spinners) are commonly used. However, leaving them out will still result in a flavorful soup.

2. Which Soup Mix should I use?
Grace Beef Soup Mix is a popular option in Jamaica. It adds extra flavor and a rich color to the soup. However, other brands can be used.

3. Are all the Ground Provisions Necessary?
No, you don’t need to use all the ground provisions listed. In Jamaica, people often use what’s available. You can customize the soup by omitting certain ground provisions (like bananas or Irish potatoes) based on availability or preference, while still enjoying a delicious soup.

5. Is Jamaican Cow Foot soup spicy?
The Scotch bonnet pepper adds a little heat, but since it’s added whole, the spice level remains mild. If you don’t like spicy food, dont use the pepper.

6. Can I make this Jamaican Cow Foot Soup spicier?
Yes, if you want the Jamaican cow foot soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.

7. Is Cow Foot Easy to Find?
Cow foot can usually be found at Caribbean or specialty butcher shops. You may also find it in the frozen section of your local grocery store, depending on where you live.

8. How Long Does it Take to Cook Cow Foot?
Cow foot needs to be slow-cooked for 2-3 hours to become tender and gelatinous. A pressure cooker can reduce the cooking time to about half an hour.

9. Is Cow foot Soup and Cow Heel Soup the Same?
Yes, cow foot soup and cow heel soup refer to the same soup. The terms “cow foot” and “cow heel” are often used interchangeably, depending on the region or preference. Both names describe the use of the cow’s feet in the soup, which adds a rich, gelatinous texture to the broth when slow-cooked or pressure-cooked.

Jamaican Cow Foot Soup Recipe

Recipe by easyjamaicanrecipes.comCourse: SoupsCuisine: Jamaican

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

330

kcal

Enjoy this authentic Jamaican Cow Foot Soup recipe and bring the warmth and delicious flavors of Jamaica straight to your dining table.

Ingredients

2 lbs cow foot (cow heel), cleaned and chopped into pieces
½ lb fresh pumpkin, peeled and chopped
1 medium yellow yam, peeled and chopped
1 medium chocho (chayote), peeled and diced
1 corn, cut into 2-inch pieces
2 medium carrots, sliced
2 green bananas, peeled and chopped into 1 to 2-inch pieces
1 medium Irish potato, peeled and diced
3 cloves garlic, minced
1 medium onion, chopped
1 Scotch bonnet pepper (whole, for flavor)
4 sprigs fresh thyme
1 teaspoon pimento (allspice) berries
2 scallions, chopped
1 packet beef flavor noodle soup mix (optional)
8 cups water
Salt to taste
Lime: 1, juiced, to wash the cow foot
For the Dumplings (Spinners):
1 cup flour
Water (to form dough)
Pinch of salt

Instructions

Prepare the Cow Foot:
Cut the cow foot into small chunks. Wash the cow foot in a mixture of water and lime juice. Drain all excess water from the cow foot, and pat it dry with a kitchen towel if necessary.
Prepare the Vegetables:
Peel and chop the pumpkin, yellow yam, chocho, carrots and Irish potato.
Slice the corn into 2-inch pieces and chop the onion, garlic, and scallion.
Peel the bananas by cutting off both ends with a paring knife, then make a shallow slit along the length of the skin. Use your fingers to remove the peel then chop into 1-2 inch pieces.
Prepare The Dumplings:
Combine flour, water, and a pinch of salt until the dough is firm, then roll them into thin, long pieces (spinners).
Start Cooking the Cow Foot:
Heat about 2 tablespoons of oil in the large soup pot until hot on medium heat.
Add the pimento (allspice), chopped onion, scallion, garlic, thyme, and salt and and sauté for about 1-2 minutes. Then add the the chopped cow foot.
Cover the ingredients with boiling water until over the cow foot and let it cook for about 2 hours on high heat or half an hour if using a pressure cooker.
Keep an eye on the pot to prevent burning or the water from drying out. Gradually add hot water if necessary to avoid sticking.
As the soup simmers, you’ll notice foam gathering at the top. Skim it off and discard.
Add Vegetables and Dumplings:
After 2 hours or half an hour if using a pressure cooker, add the chopped pumpkin, carrots, chocho, yellow yam, green bananas, potatoes, corn, and the dumplings (spinners) into the pot.
Pour in enough boiling water to cover all the ingredients. Make sure the vegetables and cow foot are covered with water.
Stir everything together gently.
Add the Soup Mix and Scotch Bonnet Pepper
Stir in 1 packet of the Cow Foot Soup Noodle Mix for extra flavor and color.
Add the whole Scotch bonnet pepper without cutting it, as this will add a mild heat to the soup without overpowering it.
Be sure not to break the pepper to avoid making the soup too spicy.
Simmer and Cook:
Cover the pot and reduce the heat to a low simmer.
Let the soup cook for 30-45 minutes, stirring occasionally to prevent sticking.
Be careful not to burst the Scotch bonnet pepper while stirring.
Once the soup begins to bubble and the ingredients start to soften, reduce the heat further and allow the flavors to meld.
Keep an eye on the pot to prevent burning or the water from drying out. Gradually add teaspoons of hot water if needed to avoid sticking and to maintain the right consistency.
To avoid overcooking the vegetables, check them gradually as the soup simmers. The vegetables should be soft but not overcooked.
Taste and Adjust:
Once the cow foot is fully cooked, the vegetables are tender (a fork should easily sink all the way through), and the soup has taken on a rich color, taste the soup to see if more salt is needed.
You may remove the Scotch bonnet pepper at this point to prevent the soup from becoming too spicy.
Serve:
Serve the soup warm, with all the vegetables, ground provisions, dumplings, and cow foot in each bowl.

Notes

If you want the Jamaican cow foot soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.
You don’t need to use all the ground provisions listed. You can customize the soup by omitting certain ground provisions (like bananas or Irish potatoes) based on availability or preference, while still enjoying a delicious soup.

If you enjoyed this Jamaican Cow Foot Soup Recipe, please take a moment to scroll down and leave a comment and review!