Every Saturday in Barbados, you will see signs displayed island-wide advertising freshly made Pudding & Souse. It is not to everyone’s taste as it is made from various parts of a pig, but those who try it, love it.
Please find details below on how to make this much loved Barbadian dish.
You will need:
- Two large mixing bowls
- Two large saucepans
- Grater
- Pork – any part that you like, Bajans use the head, tails, and feet!
- Sweet potato
- Limes
- Sweet peppers
- 2 Onions
- Scotch bonnet red peppers
- Salt
- Parsley
- Thyme
- Cucumber
- Chives
- Oil
- Sugar
- Butter
Directions:
- Whatever part of the pig you have decided to use, you need to clean it and boil it in saltwater as described above.
- To make the pudding, you grate the sweet potato into a mixing bowl, add a pinch of sugar and salt, add 2 oz of butter, 2 tsp of oil, chop the chives and thyme and add to the bowl.
- Grate two onions and add half to the bowl; save the other half for the pickle. Now set this bowl aside to absorb the flavor while you prepare the pickle.
- To make the pickle, you need to grate the cucumber and sweet peppers.
- Now chop up the parsley. Then taking great care, usually wearing rubber gloves, slice up half a scotch bonnet pepper into tiny pieces. Wash your hands immediately, and do not touch your eyes; scotch bonnet peppers can burn the skin.
- Now add your remaining onion to the bowl and then squeeze lime juice and salt into your mixing bowl with the cucumber, sweet peppers, scotch bonnet peppers, and parsley.
- By now, your pork should be cooked, so drain off the saltwater and now sprinkle it with lime juice.
- Now go back to your pudding mixture, put it in a greaseproof oven dish, and bake in the oven until cooked.
- Then serve with the pork and souse.
