How to make Souse | How to make pudding and souse bajan style | how to make pigtail souse

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is often more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can replace lime for acidity, and vinegar is a cost-effective alternative.

Add pigtail to the pan and cover with water.

Pressure cook the pigtail until tender and falling off the bone.

Prepare the ingredients: slice red onion, peel and slice cucumber, chop coriander.

Crush garlic and scotch bonnet into a paste using a mortar and pestle.

Strain the cooked pigtail and cool it in cold water.

Peel the pigtail, separating the bones from the skin and fat, keeping the skin and removing excess fat.

In a bowl, combine sliced onion, cucumber, chopped coriander, crushed garlic and scotch bonnet, and shredded pork.

Season the mixture with salt and black pepper.

Add the juice of two limes and pineapple vinegar to the bowl, mixing well.

Add water to create a brine for pickling the ingredients overnight.

Prepare the pudding by peeling and grating sweet potato.

In a bowl, combine grated sweet potato, chopped onions, marjoram, garlic, thyme, chopped scotch bonnet, sugar, black pepper, and salt.

Mix in butter and oil, then cover with flour.

Steam the mixture in a heatproof bowl over boiling water for 45 minutes to an hour until soft.

Once cooked, cool the pudding before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens