Bajan Pudding and Souse

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Bajan Pudding and Souse

Postby bimjim » Sun Feb 28, 2016 8:01 pm

Bajan 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. Pudding in some other islands (Antigua, Guyana) is made with rice and is quite spicy.

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.

The Recipes

The Souse

2 lb pork shoulder cut into 1 inch pieces,
    AND/OR the traditional ear, snout and tongue cut into bite-size strips or pieces.
    AND/OR any number of the traditional trotters cut in half lenghwise
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 (not the yellow American Yam) or pickled breadfruit is usually served on the side.

The 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. Adding dark colouring makes it "black pussing", omitting the colour makes it "white pudding".

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.

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