World Cuisines

Pudding and Souse

Barbados

The Saturday ritual: pudding and souse — steamed sweet-potato pudding (dark, spiced) with pickled pork souse (boiled pork in a lime-onion-cucumber pickle) — Barbados's Saturday lunch religion.

What it is

The Saturday ritual: pudding and souse — steamed sweet-potato pudding (dark, spiced) with pickled pork souse (boiled pork in a lime-onion-cucumber pickle) — Barbados's Saturday lunch religion. Ingredients: pudding: sweet potatoes, sugar, spices, coconut, butter, browning; souse: pork (ears, feet, lean), lime, onions, cucumbers, parsley, scotch bonnet, salt. Recipe: 1) Grate and season the pudding; steam until dark and firm. 2) Boil the pork; slice. 3) Pickle in lime juice with onions, cucumber and pepper. 4) Serve pudding warm, souse cold and sharp. Serve: Saturdays, everywhere, with breadfruit when in season. Flavor: sweet pudding against sour-fire souse. History: pudding and souse is plantation-era ingenuity (offal and roots) become national treasure. See also: Cou-Cou and Flying Fish, Macaroni Pie (Bajan).

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