Guyanese black & white pudding/blood pudding | recipe

pig's blood

🥗Healthier: chicken stock

💰Cheaper: beef broth

Chicken stock offers a lighter option while maintaining moisture.

pork fat

🥗Healthier: lean turkey

💰Cheaper: chicken skin

Lean turkey reduces fat content without sacrificing flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with more availability.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white wine

Lemon juice adds acidity with a fresh flavor.

Welcome to the channel and introduce the dish: black and white pudding.

Show the main ingredients: long grain white rice, beef blood, coconut milk, beef casings, and various seasonings.

Blend the seasonings (basil, green onions, thyme, garlic, hot chili peppers) in a blender until chunky, adding a little water to assist blending.

In a preheated pot, add oil and fry 1 cup of the seasoning blend for 2-3 minutes.

Wash the rice thoroughly to remove excess starch, then add it to the pot with the fried seasoning.

Add all remaining seasonings to the rice and fry for another 5 minutes.

Add coconut milk and a tad bit of water to the rice mixture, mix well, and cook on low heat until all liquid evaporates, about 20 minutes.

Allow the rice to cool slightly after cooking; it may appear sticky due to the coconut milk.

Separate the rice for black and white pudding; add more seasoning and coconut milk to the white pudding rice to prevent it from drying out during the second cooking.

Use a sausage stuffer to fill the beef casings with the rice mixture, leaving some space at the end to prevent bursting during cooking.

Tie the ends of the casings securely to ensure the filling stays inside during cooking.

Preheat a pot of water on medium heat and place the stuffed pudding into the water, ensuring it's submerged.

Boil the pudding for 20 minutes, then remove and dry with a paper towel.

Brush oil over both sides of the pudding and allow it to cool before starting on the black pudding.

For the black pudding, mix the rice with the seasoning and 1 cup of beef blood, then fill the casings as done with the white pudding.

Boil the black pudding in the same manner for 20 minutes, then dry and oil as before.

Show the final product, emphasizing the green color of the rice indicating it is well seasoned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary