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.
You will need:
2 large mixing bowls
2 large saucepans
Pork – any part that you like, Bajans use the head, tails and feet!
Scotch bonnet red peppers
Whatever part of the pig you have decided to use, as described above, you need to clean it and boil it in salt water. To make the pudding you grate the sweet potato in to a mixing bowl, add a pinch of sugar and salt, then add 2 oz of butter, 2 tsp of oil, chop the chives and thyme and add to the bowl.
Grate 2 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 in to very small pieces. Wash your hands immediately and do not touch your eyes, scotch bonnet peppers can really burn the skin.
Now add your remaining onion to the bowl and then squeeze lime juice and salt to your mixing bowl with the cucumber, sweet peppers, scotch bonnet peppers and parsley.
By now your pork should be cooked, so drain off the salt water and now sprinkle with lime juice. Now go back to your pudding mixture and put it is a grease proof oven dish and bake in the oven until cooked.
Then serve pudding and souse in a plate and enjoy!