Traditional Barbadian Pudding and Souse Recipe
1. The Souse (The Pickle)
It is best to start with the souse, as the pork needs time to marinate and soak up the lime and pepper.
Ingredients:
- 2 lbs Pork (a mix of shoulder, belly, and if you’re feeling authentic, trotters or ears)
- 2 Large cucumbers (peeled and grated or finely diced)
- 1 Large onion (thinly sliced)
- 1/2 cup Fresh lime juice
- 1 Scotch Bonnet pepper (finely minced—seeds removed for less heat)
- 1/4 cup Fresh parsley (chopped)
- Salt to taste
Instructions:
- Boil the Pork: Place pork in a large pot of salted water. Boil until tender (about 45–60 minutes depending on the cut).
- Cool and Cut: Drain the meat and rinse with cold water to remove excess fat. Cut into bite-sized chunks.
- The Pickle: In a large bowl, combine the lime juice, sliced onions, minced pepper, and salt. Add enough warm water to create a shallow “brine.”
- Combine: Fold in the cooked pork and the grated cucumber. Let it sit at room temperature for at least 30 minutes to marinate. Garnish with parsley before serving.
2. The Pudding (The Sweet Potato)
The “black” color in traditional pudding comes from the browning or molasses, while “white” pudding omits it.
Ingredients:
- 2 lbs Sweet potatoes (peeled and finely grated)
- 1/2 cup Sugar (brown preferred)
- 1/4 cup Molasses or browning (for color)
- 2 tbsp Butter (melted)
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Thyme (freshly minced)
- 1/2 tsp Clove or Nutmeg
- Optional: 1/2 cup flour (to help it set)
Instructions:
- Mix: In a large mixing bowl, combine the grated sweet potatoes with sugar, molasses, butter, herbs, and spices. Mix thoroughly until it reaches a thick, paste-like consistency.
- Steam: * The Modern Way: Grease a heat-proof bowl or individual ramekins. Pour the mixture in and cover tightly with foil. Place the bowl in a large pot with 2 inches of boiling water.
- Duration: Cover the pot and steam for about 1 hour. The pudding is done when a knife inserted comes out clean and the texture is firm.
- Serve: Allow it to cool slightly, then slice into thick rounds.
Serving Suggestion
Place a few slices of the warm, spiced Pudding on a plate and ladle a generous portion of the cold, zesty Souse right next to it. The contrast in temperature and flavor is what makes it a Saturday masterpiece!
Tip: If you like it extra spicy, serve with a side of Bajan Pepper Sauce—but be careful, a little goes a long way!