Learn to make the best Pudding and Souse in Barbados with our recipe. Barbados’ longest traditional Saturday lunch for many Bajans.
Bajan Pudding and souse is made with different parts of a pig, it’s the best meal you can get in Barbados on weekends. The souse is essentially pickled pork and the pudding is steamed sweet potato with chunks of breadfruit.
Caribbean black pudding (steamed sweet potato) is the name I like to give to this meal because all my friends from different islands in the Caribbean eat it.
I can also make Bajan chicken foot souse, the souse meat can be whatever meat you choose for your recipe.
Bajan Black Pudding
- Grated Sweet Potato 3lbs
- A little bit of brown sugar or browning
- Burnt Sugar Coloring
- Finely Chopped Onion; 2 LG
- Finely Chopped Hot Pepper ;3 scotch bonnet
- Finely Chopped Chives; 1/4 cup
- A little bit of butter for moisture; 1/4 lb
- Pig Ears or Pig Feet or Pig Tail or Pig Snout or a variety of any
- Piece of Pork chopped fine
- Grated Cucumber
- Lime Juice
- Salt to taste
- Finely Chopped Hot Pepper
- Finely Chopped Onion
- Shredded Parsley Leaf (not alot mainly for garnish)
Bajan Black Pudding
Mix together well and stuff intestines to make sausage. Don’t stuff the skins too full, about halfway or 3/4 is good since they will expand when cooked. Tie off the ends with kitchen cord and coil sausage at the bottom of a pot. Cook in plain water till done.
Boil Pig Ears and pork in plain water until done, (you do not have to season the water since you will be pickling the pig), making sure to skim away the scum while cooking. Drain water and rinse well. Cool and refrigerate. Must be cold when you put them in the pickle.
Mix all other ingredients together in a bowl. Slice Pig Ears into ribbons. All pieces should be around bite size. Add Pig Ears and Pork to the bowl, cover and refrigerate overnight. This must be refrigerated for a few hours before you can eat it.
These two recipes are served together as Puddin’ n Souse remember use ingredients according to how much your cooking
Recipe Submitted by Good Old Bajan Cooking Group.
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