Image © Noel Cunningham
“Hated by many because of the name, but if it’s properly prepared, this dish is one thay you will love. My grand mother is a lover of ‘everything cow’ except for the hair and the rope. She was the one who introduced me to cow foot and I must add that she was a good cook and a believer in low and slow cooking.” – Chef Noel Cunningham, Cuisine by Noel
- 2 lb cow foot chopped and cleaned
- 6 peg garlic crushed
- 1 small onion chopped or sliced
- 2 stalks scallion
- 2 sprigs thyme
- 1 small scotch bonnet pepper de-seeded
- 2 Tbsp. meat browning
- Salt to taste
- 2 tsp. black pepper
- 8 seeds pimento crushed
- 2 tsp. corn starch mixed with water
- 3 tsp. oil
- 2 medium potatoes peeled and diced
- 1 large carrot peeled and chopped
Wash cow foot with vinegar, put to drain then add all ingredients to it except the scallion,thyme, scotch bonnet pepper, potato and carrots. Use your hand to rub seasonings over meat. Leave to marinate for 2 hours or overnight.
Put a medium pot on fire and add the cooking oil to it, add the cow foot and stir then add water to cover the meat. Allow to boil until tender and meat is falling off the bone. Add more water when needed.
Add potatoes, carrots, scotch bonnet pepper, thyme and scallion to pot cover and let simmer for an additional 15 to 20 minutes.
Add ketchup along with the corn starch mixture and adjust seasonings, if needed. Lower flames and allow the flavours to marry. Serve over a bed of rice.