Mélange Travel & Lifestyle Magazine October 2018 | Page 336

Blood Pudding
a Christmas Delicacy
In Guadeloupe, Blood Pudding (Boudin Rouge Antillais ) is a delicacy associated with the Christmas
season. Made from pig’s blood, spices, bread and in some cases, a bit of rum, these ingredients are cooked
together then pushed into thoroughly cleaned pig’s intestines, then boiled gently for about 3 hours.
Making blood pudding is a tedious, messy job, but the end justifies the means as it is incredibly tasty!
Friends and family usually get together after the Catholic midnight mass on Christmas Eve to enjoy the
island’s traditional meal which includes Black Pudding, Shrubb (a local rum cocktail), Pâté, Christmas
Ham, Peas, Pork Ragout (a pork stew with local vegetables), accompanied by champagne.
Photo Credit: Marit & Toomas Hinnosaa