Cow Foot Soup

This kind of dish is what I like to call a “man pot” and I loved when my mother would do them on Saturdays for my dad. If you have this dish under your belt then no one can say you can’t cook.
You will need:

Cow Foot
1 kg Cow Foot cut up
3 tablespoons Green Seasoning
1 teaspoon Salt
Water

Soup Base
3 tablespoons vegetable oil
2 cloves garlic minced
1 large onion, peeled & chopped
3 Pimento peppers minced
2 Sprigs chives chopped
6 large chadon beni leaves minced
2 tablespoons green seasoning
1 cup yellow split peas
3 Sprigs thyme or 1 large broad leaf thyme
2 medium carrots peeled & cut into bite sized pieces
3 large potatoes peeled & cut into bite-sized pieces
1 medium green banana peeled &cut into bite-sized pieces
1 cup pumpkin cut into bite-sized pieces
6 okras cut into bite sized pieces
Salt & black pepper to taste
Dumplings
1/4 cup all purpose flour
1/ 2 teaspoon baking powder
1/ 2 tsp Salt
Water

Method:
Split Peas – Prep night before.
Place the peas into a large bowl, fully submerge with water 4 inches above the peas, stir in half a teaspoon of baking soda and allow them to soak overnight. Wash and rinse at least three times thoroughly to remove the baking soda and any fermentation. Place the peas into the large stockpot or the pot you will be making your soup in, fully submerged in water at least 2 inches above the peas, mix half a teaspoon of baking soda and bring to a boil. Using a sieve or slotted spoon remove the foam that forms at the top of the water and discard. Once the foaming stops, add it to the soup base.

Cow Foot – Pre Cooking Pressure Cooker – Season the cow feet with the green seasoning and salt, then place them into the pressure cooker and add enough water until they are fully submerged. Lock the lid in place and allow it to cook for 30 minutes on medium to high heat or until the meat is tender and soft. Once the meat is cooked, set them aside until ready to add to the soup base. If you are cooking without a pressure cooker – Follow the instructions above then cover pot, bring to a boil, and cook for around 2 hours or until the meat is tender and soft.
Periodically check the water levels in the pot, adding if it get too low and stirring to make sure there is no burning to the bottom of the pot. Once the meat is cooked, continue to set aside until ready to add to the soup base.

Soup Base – Using a large stockpot or heavy-bottomed pot, place it on medium-high heat and add the oil. Once the oil is hot, add the garlic, onion, peppers, chives, chadon beni, and green seasoning, sauté for 5 minutes, stirring using a wooden spoon. Mix the split peas and the pre- cooked cow feet, cover, and cook for 15 minutes on medium heat. Mix in all the remaining ingredients, cover, and cook for 15 minutes. Make the dumplings by mixing the flour, baking powder and salt together in a bowl, then adding a little water until a dough ball forms. Once the dough ball has formed, knead it for 5 minutes or until smooth. If the dough is ready, when you press your finger into the dough, it should spring back like memory foam. Divide the dough ball into quarters, roll them into balls, take one ball at a time, make ropes, and cut them into bite-sized pieces about 1 inch long and a quarter-inch thick. After 15 minutes have passed, drop them into the pot and let cook uncovered for 10 minutes, stirring occasionally. Season with salt and black pepper to taste. Remove from the heat and let it cool for 5-10 minutes or serve right away and enjoy.

Tip: If you prefer your dumplings firmer then you can leave the baking powder out.