Bottom Bay beach Barbados

Black Pudding and Souse Recipe

Barbados pudding and souse


The term necessity is the mother of invention sums up the story behind the Barbados Black Pudding and Souse recipe. Pudding and souse as it is popularly known dates back to the era of slavery. According to Barbados folklore the colonial masters would give the slaves the scraps from the pig... These scraps included the feet, the ears and the intestines.


Eager to take part in the delicious meat the slaves took these unwanted parts of the pig and created a delicacy that is enjoyed to this day. In fact it is so popular that every weekend thousands of Barbadians as well as visitors to the island can be found standing in a queue waiting to get their share of this unique Bajan fare.

Barbados black pudding and souse


Here is a recipe for Barbados Black Pudding and Souse...

  • Intestines of a pig
  • Half limejuice and half water
  • 2lbs. sweet potato
  • Thyme
  • Red pepper
  • Sweet marjoram
  • 4tbs. margarine
  • Salt to taste


Cooking Directions


Thoroughly clean the intestine (turning skins inside out) with soap and water and then with salt water. Then soak in salt water and lime solution for an hour. Grate sweet potatoes in a bowl and add thyme, red pepper, sweet marjoram, margarine, salt to taste, sugar, minced shallots and a dash of clove powder. 
 
Add water to these ingredients to make mixture of a loose consistency. Fill the skins (do not pack tightly) with mixture, tie at each end and cook slowly on a rack over boiling water until potato is cooked and skins are firm. Before serving, cut in lengths and fry in oil.


Souse Recipe

  • 1 tbsp. sugar
  • 2 minced shallotts
  • dash of clove powder
  • 1 pig’s head
  • 1 & 1/2 cups water
  • ½ tsp. salt
  • ½ cup lime juice
  • 1 onion, chipped
  • 2 cucumbers, chipped
  • Red peppers, sliced
  • parsley


Cooking Directions

Divide a pigs head into two parts, remove the brain, and boil the head in salted water until the flesh begins to leave the bones. Plunge it into cool salted water immediately to make the flesh crisp, and allow it to cool.
 
Then cut off the meat in slices and drop it into a large bowl of pickle made from salt water, lime juice, chipped cucumber, a few red peppers sliced. Let it sit for several hours. Garnish with parsley.



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Learn How to Cook Black pudding and souse and More...

Barbados traditional recipes

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