Bajan Pudding and Souse
Souse comes in many forms, depending on where in the Caribbean you go. This Barbadian classic Pudding and Souse recipe pairs souse, in this case pickled pork, with a savory pudding made from steamed sweet potato and spices. If you want a truly authentic experience, use pigs feet, ears, snout, and tongue instead of the shoulder. This is a dish best served cold.
FOR THE SOUSE
- 2 lb pork shoulder or feet, ears, snout, and tongue, chopped into 1” cubes
- 1 large onion, diced
- 2 cucumbers, grated
- 1 scotch bonnet or other hot pepper, finely diced
- Juice of 3 limes
- Parsley, chopped, to taste
- Salt, to taste
FOR THE PUDDING
- 1 ½ lb sweet potato, grated
- ½ tsp thyme
- ½ tsp marjoram
- 1 tsp chives, chopped
- Scotch bonnet or other hot pepper, finely diced
- Pinch of sugar
- Pinch of salt
- 2 tsp oil
- 2 oz butter
- Browning, optional
- Boil the pork in salted water, until tender. Strain.
- In a large bowl combine the cooked pork with the cucumber, onion, scotch bonnet, lime juice, parsley, and salt, to taste.
- Cover and refrigerate until chilled.
- Combine all of the pudding ingredients in a mixing bowl.
- Steam until tender or bake in a greased baking dish until an inserted toothpick comes out clean.
- Serve the souse cold with the pudding.
Adapted from Barbados.org