BAJAN SUN
Bajan Sun Magazine
MAY 2014
Black Pudding & Souse
a Dish of Ingenious
Necessity!!!
While the slave
owners kept the
prime cuts of the
hog, the shoulder
chops, loin chops,
spare ribs, bacon
and ham for themselves. The slaves, the
blacks, were given specific parts, carved
from their butchered pig, the head, feet,
tail and the intestines.
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Slaves wondered how best to make a
dish that blends various parts of their
master’s sow. The pig’s head cut it in
two parts, ears, tails and sow’s trotters
were put in an iron pot with water and
salt. When finished cooking it was set
aside for the meat to cool, the cooled
meat was then cut in slices off the bones
into a bowl of pickle, which was made of
salt water, lime juice, cucumber, few red
peppers diced and garnished with
parsley. Souse now in pickle marinates
coolly.
Black pudding, English name for boudin
noir, pig’s blood captured in bowl with
vinegar. Grate sweet potatoes into a
bowl, add thyme, sweet marjoram, bajan
sugar with mixed shallots, and dash of
clove powder and blend bloody
ingredients to make a mixture. This is
then stuffed into the pigs intestines used
for the pudding, like rolls of sausage.
These are then placed into a boiling pot
of water.
Sheer necessity created room for
ingenuity, Slaves made unwanted pig
parts into real soul food.
Once a dish for the lowly slave, today
the rich and poor all eat, Black Pudding
and Souse...
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