Pudding and Souse

Name: Pudding and Souse
Prep time: 40 min
Cook time: 105 min
Total time: 145 min
Yield: 6 servings
Cuisine: Barbadian
Ingredients: 1kg sweet potatoes, grated; 1 onion, finely diced; 2 stalks chive, chopped; 1 tsp marjoram; 1 Scotch bonnet pepper, minced; Salt and pepper; 1kg chicken pieces, bone-in; Juice of 6 limes; 1 large cucumber, sliced; 1 onion, sliced into rings; 2 Scotch bonnet peppers, sliced; 1 bunch fresh parsley; Salt to taste; Cold water

Pudding an Souse (PUD-ding an SOWSE)

Steamed Sweet Potato Pudding with Pickled Chicken

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 464 kcal

A traditional Saturday dish pairing seasoned steamed sweet potato pudding with pickled chicken feet and meat in a tangy lime and cucumber brine.

Nutrition & Info

Protein 28.0g

Carbs 52.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

steamer large pot cheesecloth or banana leaves

Presentation Guide

Vessel: divided plate

Garnishes: parsley, cucumber slices, lime wedges

Accompaniments: hot pepper sauce

Ingredients

1kg sweet potatoes, grated
1 onion, finely diced
2 stalks chive, chopped
1 tsp marjoram
1 Scotch bonnet pepper, minced
Salt and pepper
1kg chicken pieces, bone-in
Juice of 6 limes
1 large cucumber, sliced
1 onion, sliced into rings
2 Scotch bonnet peppers, sliced
1 bunch fresh parsley
Salt to taste
Cold water

Instructions

1
Grate sweet potatoes and mix with diced onion, chive, marjoram, Scotch bonnet, salt, and pepper to make the pudding mixture.
2
Pack mixture into a greased bowl or wrap in banana leaves. Steam for one hour until firm and cooked through.
3
Boil chicken pieces in salted water until tender, about forty-five minutes. Drain and let cool slightly.
4
Make the souse by combining lime juice, cold water, sliced cucumber, onion rings, sliced Scotch bonnet, and parsley.
5
Add the warm chicken to the souse liquid and refrigerate for at least one hour to let flavors meld.
6
Slice the steamed pudding and serve alongside the cold pickled chicken souse.

💡

Did You Know?

Saturday is pudding and souse day in Barbados, and every neighborhood has a home cook known for their version.

Chef's Notes

Equipment Tips

steamer
large pot
cheesecloth or banana leaves

Garnishing

parsley, cucumber slices, lime wedges

Accompaniments

hot pepper sauce

The Story Behind Pudding and Souse

Pudding and souse is perhaps the most distinctly Barbadian dish, a Saturday tradition that dates back to plantation days when workers used every part of the animal. The sweet potato pudding represents African culinary ingenuity, while the souse technique of pickling meat in citrus brine reflects both European preservation methods and Caribbean flavor. This dish is so deeply embedded in Bajan culture that Saturday is simply known as pudding and souse day.

🕐 Traditionally enjoyed saturday lunch tradition 📜 Origins: Plantation-era Barbados

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