Does anyone know the History of Pudding and Souse?
Pudding refers to Black Pudding (think British Blood Pudding).
In Barbados and some other parts of the Caribbean, pudding with blood is not made at all, rather, there is a steamed pudding made of spiced sweet potatoes and darkened with browning to give that signature dark look of a traditional blood pudding. This version of the pudding is served two ways - stuffed in a casing such as a sausage casing or it is served as is.
Blacking Pudding is an influence from the Colonial days.
Souse is a pickle. It is a pickle made of pig-trotters (pig's feet), pig's face, pig's ears pork shoulder (pork butt), chicken feet or cow's face. Along with the meat there is a slightly vinegary sauce that it spiced with minced hot peppers, loads of cucumbers, herbs, such as parsley, and it is seasoned with salt.
Recipe
- 2 lb pork shoulder cut into 1 inch pieces, or the traditional ear, snout and tongue cut into bite-size pieces.
- One large onion, diced
- Two cucumbers, grated
- Scotch bonnet pepper (or chilli of your choice), finely diced
- Juice of 3 limes
- Chopped fresh parsley
- 1 ½ lb grated sweet potato
- ½ tsp thyme
- ½ tsp marjoram
- 1 tsp chives, chopped
- Scotch bonnet pepper (or chilli of your choice), finely diced
- Pinch of sugar
- Pinch of salt
- 2 tsp oil
- 2 oz butter
- Coloring (optional)
Boil the pork in salted water, until tender.
Combine the cooked pork with the grated cucumber, onion, pepper, lime juice and parsley. Add salt to taste.
Refrigerate and serve cold with the pudding.
Diced sweet potato or pickled breadfruit is usually served on the side.
Combine the ingredients in a mixing bowl. Colouring (browning) gives the pudding a characteristic dark brown colour but can be omitted.
The pudding may be steamed in a bowl over a pot of boiling water, or baked in a greased baking dish, until an inserted skewer comes out clean.
Enjoy!
No comments:
Post a Comment