Caribbean Recipes – Pudding And Souse

News Americas, NEW YORK, NY, Fri. Fri. Feb. 7, 2020: In Barbados, Pudding and Souse is a traditional Saturday lunch. The souse is essentially pickled pork and the “pudding” is steamed sweet potato. Here’s how you make it.

INGREDIENTS

Souse

2 lbs. 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 chili of your choice), finely diced

Juice of 3 limes

Chopped fresh parsley

Pudding

1 ½ lb grated sweet potato

½ tsp thyme

½ tsp marjoram

1 tsp chives, chopped

Scotch bonnet pepper (or chili of your choice), finely diced

Pinch of sugar

Pinch of salt

2 tsp oil

2 oz butter

Browning

METHOD

Souse

Clean and wash the pork.

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.

Pudding

Combine the ingredients in a mixing bowl.

Browning gives the pudding a characteristic dark brown color 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.

Bon Appetite