the island and in the architecture of its many historic buildings, but it is also evident in the various culinary styles of the island and our favourite foods and dishes. One such favourite food is Pudding & Souse. Usually sold across the island on Saturdays, this extremely popular Barbadian pork dish, is served with steam pudding, a sweet pudding made from sweet potato and herbs. The souse is prepared with prime pork meat and also inclides other parts of the pig, such as trotters, ears, tails & ears all pickled in cucumber, onion and lime. The eating of these additional parts of the pig can be traced back to colonial days, when slave-masters kept the leaner cuts of pork for themselves. The slaves used the remaining parts as the base for the dish we love so much today .
Lean Pork Souse & Sweet Potato Pudding (Serves 6 – 8 ) sousE 6 lbs of pork stewing meat cut into 1 inch chunks 1 Tbsp Salt 2 Tsp Minced Garic 1 Thinly sliced Onion 1 Chopped Hot pepper 1 Cup freshly squeezed lime juice 3 cups water 2 Large cucumbers , peeled and diced 1/2 Tsp Black Pepper 1 Tsp Salt Place pork into pot, cover with water and add 1Tbsp Salt. Cook on a medium heat for 30 minutes or until the meat is tender. Remove the meat from the pot and place in a non - metallic bowl. Mix together all
of the remaining ingredients and add to the pork meat, cover and refrigerate for a minimum of 6 hours. Serve at Room Temperature. sWEET PoTATo PuDDinG 3 lbs Sweet potatoes peeled & Grated 2 Tsp Salt 1 Tsp ground cloves Onions 3 Tbsp 3 Tbsp margarine 2 Tbsp Bajan Seasoning 3 Tbsp brown sugar 2 Tbsp gravy browning 1 Tbsp hot pepper sauce Combine all of the ingredients in a bowl and mix well. Grease a casserole dish and the dish with foil and bake for 30-45 minutes at 350 °F. Serve with souse. CARIBBEAN DREAMS | 59