Pudding and Souse — Print Recipe

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

Ingredients

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.