Pudding and Souse
The dish
Pudding and Souse is a traditional Saturday lunch for many Bajans. The souse is essentially pickled pork and the "pudding" is steamed sweet potato.
Traditionally souse was made using the pig trotters (feet), ear, snout and tongue. Today, many people prefer to use lean pork meat instead. The pudding is traditionally served in a casing of pig intestines (similar to sausages) but this is optional.
Every Bajan has their favourite dining spot to enjoy this delicacy, or has a "pudding and souse lady" from whom they order on a weekly basis. One of our favourite spots is the Village Bar at Lemon Arbour.
Recipe
Souse- 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
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.
Pudding- 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)
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!
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