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Vegan Pudding and “Souse”

September 20, 2009

Pudding and Souse

Please desist from using this photo for commercial uses. Pleaserespect this blog and use it for personal and educational uses only.

With that said since my book is out I cannot email anyone the recipe and if you like Bajan food in general you can buy the book

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Now if you know that you are not an adventurous eater or very open minded about food outside your norm you should stop reading this post now. Seriously. This dish is something is represents  Barbados and it is something I honestly thought I would never taste again because  the original version is a pork plate and I knew that there was nothing that could mimic it. Pudding and Souse is a cold  plate usually eaten every Saturday afternoon or late morning by Barbadian people and sometimes washed down by burn out your intestines rum by some. It is spicy so imagine drinking rum with this? This dish has been resurging as a popular Saturday dish for  some Barbadian youth so at least this is one dish that would not fall by the wayside in the future.If anyone is from England something like this is made in England called Black Pudding but the seasoning blends and carbohydrate components are different. If you remember Barbados was a colony of England until 1966 so Black Pudding was brought from England. The black pudding in england carbohydrate base is oatmeal. The slave masters probably deemed it expensive to import oatmeal so I guess , do not quote me, so the slaves probably made their own version  with sweet potatoes with what they had and they really got it right. A few years back I saw some Chinese tourist in the city eating this dish  in an open air restaurant. I passed by and the look on their faces made me smile because I can imagine it is so out of the box for them but they really were enjoying it. I have been making this dish for many years but since I turned vegan I put it out of my head. I even had to call up my dad to refresh my memory. Many believed that Pudding and Souse is the national dish since it is consumed more than Cou Cou (kinda polenta and okra mixed). Pudding and souse is  made up of four components and I would explain each of them now.

 

The Pudding

The pudding is made with grated white Sweet Potatoes with sugar and spices including Scotch Bonnet peppers and a hint of clove. It is baked or steamed and it is the star of the dish. The pudding is the brown mass of goodness in the middle. This pudding is sometimes stuffed into casings( i am saving you the gore) and steamed and they look like sausages. Many omnivores in Barbados do not like the idea of their pudding in casings so many restaurants serve it out of the casing like I have in the dish. It is also time consuming to stuff this into casings so why bother?Are you still with me? The pudding taste like something you honestly never tasted before so I cannot even compare this to something else. The texture that is created by grating the sweet potatoes and then steaming it with the right balance of spices  makes pudding something you should not miss out when visiting Barbados. Most puddings are vegan as many Barbadians tend to use margarine instead of butter and the margarine made in Barbados is vegan thankfully.

Breadfruit

Remember breadfruit? This shows up again in this dish. I do not know why because the carb of the sweet potato pudding is there but many of these dishes are off balanced if you ask me (right bajangyal the slaves ate more carbs for more energy in the fields). The breadfruit however complements this dish as it soaks up the pickle and it just goes with the dish do not ask me how you have to try it for yourself. I have a pet peeve. Some Bajans and restaurants love sweet potatoes so much they serve sweet potato where the breadfruit is on the plate. Now tell me you have the pudding already made with sweet potato….hmm

 

The Souse ( pronounced like house with an S)

The souse is traditionally made with pig parts and I am not  going to expand. I found that the morning star fake chicken strips do not taste like chicken at all (unseasoned) and they are more porky so I boiled them in a special sauce with a bouquet garni to really get the flavour right. I also made some seitan that kinda resembled a chewy piece of protein. The protein here should have a boiled appearance and should not be seasoned too heavily as  you have to soak them in the last component, the pickle.

The Pickle

Is  the beautiful sauce you can see all over the dish. It is cucumber and onion based with some parsley and other ingredients. It is salty, acid and a slightly spicy from the Scotch Bonnets. Since the original dish is pork this pickle kinda cooks the pork all over again I guess. I did not deviate from the recipe because I wanted to keep things as authentic as possible.

 

When you put the dish together you have what we call pudding and souse  a mix of sweet, spicy, salty and acid. Are you still here?? My husband had this for the first time today and boy was he scared. I can understand with anything new and this is really  new to most people outside Barbados or outside the Caribbean.The good news is that he loved it and the concept. Finally I can re live Saturdays with Pudding and Souse cruelty free.

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15 Comments leave one →
  1. September 20, 2009 10:00 pm

    I’m always so open minded on foods. I must admit that I found this dish so appealing when I saw its photo on the top. And I’ve become so intrigued reading it what it contains. A unique recipe for me!

  2. Taymer permalink*
    September 20, 2009 11:53 pm

    I grew up eating this as spicy as it was and I always saw it as normal. I then took myself from out of the picture and really saw how unique this dish is. It is a hit and miss with this even if it is delicious the unfamiliar taste may have you doubting it or loving it.I will post this recipe soon

  3. September 21, 2009 2:37 am

    Whoa! I’m amazed by the detail you put into rendering this dish in a vegetarian/vegan form!!! Incredible! I’m an American, and I used to live in Brooklyn. I’m an adventurous eater, but still, occasionally I’d see sausages like this and think..uh, I”m never trying that, LOL! My husband is American born, but Bajan by heritage. I don’t think he’s ever had this dish, either. Now we can both try this dish, and perhaps share a bit of Bajan heritage with our kids. But frankly, I will have to screw up my courage to try this. It looks too authentic, LOL!

  4. September 21, 2009 5:13 am

    Really, you are SO amazing! What talent you have. The cooking, the writing, the photos, it is all just stunning. I would love to try this dish.

  5. bajangyal permalink
    September 21, 2009 5:35 am

    braxx braxx braxx!!!!! I salute you for this post:)and in reply to your query on the carb heaviness of the dish; you must remember that our dishes came from slavery therefore carbs were needed to provided loads of energy for the slaves. Secondly not only was oatmeal not widely available but it also would have been too expensive to feed thousands of slaves. History lesson aside now the dish looks authentic and I really hope your readers give it a try they will not be disappointed…especially Ms. CookingVeganwithSoul with her Bajan connection 🙂 you are in for an amazing surprise.

    Oh and I just remembered ‘souse’ is also made in some of the southern states of the USA. Not sure if it is like ours but I know for sure it is done.

  6. September 21, 2009 8:36 am

    Tayme…before you make the red rice, reprint my recipe…I had to make 2 corrections on it. Let me know how it comes out. Also I got my new camera and now I can make your recipe. I really wanted a good camera so I could get nice clear photographs, so your recipe will be the inaguration of my new camera. I’ll send you copies via email. Nice post…your food photos are always so good looking…have a good week.
    Millie

    http://nuestracena-vegancuisine.blogspot.com

  7. September 21, 2009 10:41 am

    this looks so interesting and delicious…but I thought Morning Star had milk and egg products in it? They do here in the states at least. Not to nitpick; we use Boca brand but i sooo agree that they are more porky than chickeny…I intend to try this pudding for sure. mmmm….

    • Taymer permalink*
      September 21, 2009 10:55 am

      Yes most morningstar produts have eggs and milk but not the mealstarters chicken or steak are 100 percent vegan it is written at the back of the package with the Vegan USA trademark.The morning star in the usa is the same morningstar i get here.

  8. September 21, 2009 11:31 am

    Well it looks good to me! You can definitely see the British influence, but with the Scotch Bonnet peppers I’d be surprised to see any brit eating it…

    Washing this plate down with a few cups of rum sounds like a quality way to spend a sunday afternoon to me…

    • Taymer permalink*
      September 21, 2009 11:58 am

      oh a lot of them love this and some even try it with the rum the more adventurous ones.I always thought brits could handle spicy more than Americans due to observing tourist when I was younger

  9. September 21, 2009 3:17 pm

    Congrats on your vegan take on one of our most popular dishes!

    • Taymer permalink*
      September 21, 2009 3:23 pm

      Thank you. I plan to veganize all of them

  10. Snshine permalink
    September 21, 2009 4:21 pm

    Taymer…just have to share with you how shocked I was when I first saw the dish…it looks like the real deal and I would love to have a taste test to see how close it is 2! You truly are an artist with food!

  11. Queen permalink
    September 24, 2009 1:00 am

    Tay, I remember vividly my grandparents making souse in a kettle in their yard when I was a child. My grandpa loved it but I liked it less after I saw how it was made 🙂 I can’t imagine what a vegan version would be like but then again I haven’t tasted souse in probably 20 years. You are amazing!

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  1. Barbados Week:Vegan Pudding and Souse « Vegan In The Sun

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