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
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
