Hi Everyone,
I love feet, that is, chicken feet, pig’s feet and cowheel. Some of you may know them as steppers, trotters, and cow foot.
Why do I love them? Oh, let me count the ways.
First is the soft gelatinous texture that results from the very low, slow cooking. The long cooking breaks down the tissues, muscles, and tendons and renders them so soft that they slip, slide and slither across your tongue. Chewing becomes a game you play with the food in your mouth as you try to bite down on the pieces of “meat”. The cheapest of cuts become the most delectable of foods.
There is really no meat per se with chicken feet, pig’s feet or cowheel; these cuts are made up of bone, cartilage and tendon. When cooked, it is the cartilage and tendon that becomes the “meat” that we lovers of feet enjoy so much. The bones release their marrow and collagen and it is in these substances that we find the most abundant protein of the animals.
Many of our Caribbean dishes are steeped in history, class and culture. Souse,