Hi Ceicily, You are so welcome! Even though your mom is gone, the many beautiful memories she left behind will always go with you. Cooking Bajan food is something your mom may have passed on to you, sometimes we need a little refresher to bring everything back into perspective, I appreciate you watching thank you.
Hi Roger, How was your souse today? I know Cou Cou and flying fish is our national dish but I think black pudding and souse should be right up there with it lol.😄Thank you for watching
@@Tinaraine Hi Tina, the sous was delicious. I was a little surprised when I saw you add garlic. So I add some and it did add that extra flavor. I made hot potato salad to accompany the sous. .
@@rogermaloney8794 Yeahh! I am glad it came out great for you, what about the pudding, that's my favorite. Potato salad sounds like a good touch. Thanks for giving it a try and adding the garlic lol.
@@Tinaraine Hi Tina, my store didn't have West Indian sweet potatoes. It was quite a distance to go for the potatoes. Made Cou Cou today with stew chicken, avocado and pickle cucumber.
Love watching your videos cooking our wonderful Barbados cuisines. I am a Barbadian residing in Washington DC. I use your videos as a refresher course to make some of the dishes. I’m going to make this recipe tomorrow 7/30 .
Hi Diese, Awesome! Thank you! The main reason behind these videos is to give Bajans a feel of home by going down memory lane. These are foods we grew up on and is still loved by everyone. It did not matter if your parents made it or purchased it on Saturday, it is still one of your great childhood memories. Thank you for watching.
Lol Jennifer, I guess those old sayings are still in me, that's what my grandmother would say. I am glad it give you some memories, those old people were tough but their though us a lot of valuable lessons. Thank you for watching and have a blessed evening.
I always follow you and Everything Paulette and Im so happy to see bajans keeping up the traditions of Barbados keep the good works up and keep the videos coming
Very good. I was unsure how to do this but you made a way for me and the end result was absolutely fantastic. Thanks again. I will be using more of your recipes going forward. Once again, wonderful job.
Thanks for your clear instructions and demonstration of this recipe. I will be trying it soon. I think cou cou and flying fish is still officially considered the national dish of Barbados, but this is probably the biggest rival. Cheers from Reading, UK.
Kelly Your right it's cou cou and flying fish, but I think black pudding and souse should be right up there with it. Thank you so much for watching please let me know when you make it how it comes out. Be bless.
Hi Sandie, I am happy you will be using my recipes. people are realizing how easy these recipes are, for some it's just a reminder for others it's doing it for the first time. However it is for you I hope you enjoy. Thanks so much for watching and have a bless evening.
Tina cou cou is the national dish, yes pudding and souse should have been the national dish cause bajan love it real bad. I love it and do make too. When I go home I have to queue for it on Saturdays, yours look real good. You remind me of a family member I have in New York same height, looks and always look nice.💕🇬🇧
Yeah Cou Cou is the national dish but I say black pudding should be right up there with it. Thank you again for your kind words, if you try this pudding and souse let me know how it comes out. Thanks for watching.
I found you!!! I found you, i am so so so excited about this. It is only today that my husband bought some pork, he bought feet, ear tongue, and pork pieces, because I said to him I want to try doing pudding and souse, and yes I am Barbadian, and I love love it. I found your instructions clear and easy to follow, so tomorrow I will be doing my pudding and souse thanks to your vlog. Thank you so much.
Joyann thank you, I'm glad you found me too! I'm happy my instructions was clear and easy to follow please let me know how your pudding and souse turn out.
@@Tinaraine So, I did my pudding and souse yesterday, I followed your instructions and I did not do too bad at all. My husband helped me so it was not too much work, and I shared it with my mum and a friend of mine and they loved it. So I am happy about that. Thank you so much again.
I just came back from Barbados and I’ve been researching recipes for pudding and souse and I love your method. Simple concise and it looks divine. I’m going to try your method this weekend. It’s cold in the U.K. but I’m still going to make it. Thanks for sharing. All your videos are great and thank you again.
@@Tinaraine I tried both and it came out almost perfect. I didn’t allow the black pudding enough time to cook. Could you please do a demonstration on how to use pig casing when making black pudding? The taste is completely different to the steamed/baked method. Thank you for videos they are great.
@@Meechl Wonderful I’m so get it came out well for you. I would not mind trying casing for you but I have no idea where I would find that. I live in Florida and I’ve never seen that selling around here. Sorry 😐 Thanks for trying the recipes. Have a great evening
@@Tinaraine I got my hog casings/runners from eBay. I did my research and found a reputable butcher who answered all my questions before buying. I would contact a company that makes sausages. They are inexpensive and can be salted or kept in brine in the fridge and have a shelf life of up to a year.
Hi Sha! Now you and your husband can enjoy a little of his bajan culture by making some of my dishes . I know nothing can be as good as mom's but hopefully it comes close. Thanks for watching and have a bless day.
...one of the best pudding and souse I ever had was right here in Barbados in a shopping center call “sky mall”..Saturday’s only...out of this world good!
Very good. I thought the national dish was cou cou and fish. Lol. never mind pudding and souse is a Saturday competitor. It's a lot of work but you made it look simple and easy to follow.
@@omarijones1209 Yes I was told , lol but I think black pudding and souse should be right up there with cou cou and flying fish as one of the national dishes.
Now, this is a fantastic tutorial - so clear that I can follow along and make it. How many days can the souse last in the fridge and can i freeze it? I ask because I'm making just for me ❤ 🇯🇲 🇩🇲 🇬🇧
Hello Sandlie, Souse is something that's not very good once it goes into the refrigerator, it gels up and the taste is not the same. I say make enough that you can enjoy for the day. The pudding you can freeze and enjoy another time but the souse I say no.
Watching you make a favourite dish I like brought back childhood memories. Thank you. I've made the souse several times but stay away from making the black pudding as I couldn't get the blood. I am glad there is a substitute for it. I will be trying. 😃
Hi Juliette! People in Barbados I don't believe use pig's blood anymore, even if their did, you don't need it, a little bit of coloring does the job perfectly. let me know how yours comes out.Thanks for watching.
My grandma taught me young how to make all these amazing foods and your the first one to make it just like her by cutting everything small I know its delicious 😋😋😋
Hi Natasha thank you! When you make it you'll enjoy, everyone who tried it wrote me to say how well it came out. I have a fishcake recipe already up, scroll through the videos until you see it. Thank you for watching and enjoy.
You are a wonderful instructor. Video was clear and easy to follow. I have good memories of my grandmother and mother making this for us growing up. I hope to now make it for them as a surprise thanks to your video 😊
Ryana thank you! making this dish for them would a wonderful surprise. It really is not that hard to make so why buy it every Saturday if you know how to make it. Thanks for watching
Made P & S on Saturday using this recipe and it was absolutely delicious. This is something I would never have attempted before, but you made it look so easy so I decided to give it a try. Thank you so much.
Great job Cheryl! I'm glad you gave it a try, way to go now you can make it and impress some of your friends. I get so excited when people try my recipes and tell me it came out good for them. I just love it.
Hi Staci! I have fun making these difference dishes, when I hear from people like you letting me know what a good job I'm doing, that encouragement gives me the energy to just keep cooking. Thanks for watching and for your support.😀
@@Tinaraine it came out so good I'm taking orders for my family! I made some today, I usually put your video on to remind me of all the steps. Do you find that that not all the sweet potatoes are sweet? I had to add sugar to it today. Which potato is best? Thanks for the great video. I mekin pudding and souse flying now 😂
Patricia Thanks so much 😊 I't a good feeling when I hear people like yourself say the instructions were clear and understanding. then I know I'm doing something good. Thanks again.
I thought the pudding was difficult....but i follow you and it came out great....i was buying it all the time now i dont have to any more ..love your channel by the way my husband and i watch late at night.
Great 👍That's fantastic I'm so glad it came out great for you! Now you can make it for yourself and family when ever you want, I love that. These recipes has been around for a very long time and unfortunately a lot of people don't know how to make them, I'm surprise I know how to make a lot of them myself, I remember my grandmother racing me out of the kitchen when I was trying to watch what she was doing. I Thank you and your husband for watching. Be bless
Hello, I'm a Dominican who loves Bajan puddin 'n souse. We do souse pretty much the same way in Dominica but I love the puddin with it. Was wondering how long you kept it in the oven at 350°? Another recipe called for a very watery mixture and uncovered at 250°. So I'd love some advice before I attempt it. Thank you for your recipe. PS. Black pudding or "boudain" as we call it in Dominica is made with blood. What u make is sweet potato pudding.
Hi Simon, For my pudding it all depends on how much potatoes I'm using. I always check my pudding within 45 mins to see if the color has change, you can usually tell when the liquid dries out and the pudding turns a darker color it is time to take it out of the oven. I don't know if people still use blood in there pudding but that was a practice years ago.
Finally I don’t have to wait till I visit friends who I consider family in Christ Church and St Michael, I miss Bajan food sooo much. Thank you sooo much for showing what we need to buy and step by step directions, I’m a subscriber now
National dish of Barbados is actually Cou-Cou & Flying Fish, not pudding & souse! Nevertheless, a very common dish enjoyed by many! Thanks for sharing!
Hi Natalie, you're right I misspoke, but I still think pudding and souse should be right up there with cou cou and flying fish, its been around for so long and it is so good. lol. Thank you so much for watching. be bless.
Can I add sweet pepper to the pickle aslo and what is the substitute for all purpose seasoning? Thank you for your video, been searching for years now and I stumbled across yours.
Yes absolutely! You can change up the recipe anyway you like, If you add sweet peppers remember the're not going to be cooked, but if you like them that way go ahead and add them also the all purpose seasoning you don't need that, use what ever you have in your pantry that you season with. I'm glad you stumble across my video, don't forget to share the video that way your friends can see it also. Thank you so much for watching. Have a blessed weekend.
I tried it and it was fantastic, my family enjoyed it especially the pudding . I'm a Vincentian living in Barbados who always enjoyed Barbadian souse. Thanks so much for your video.
I did not put thyme in the souse, only the pudding and that was fresh, but you can use dry if that's all you have. the souse have lots of fresh Parsley
@@rhiannaa.s7029 I checked it, your right it does say thyme but that is for cooking the meat. when you are boiling your meat you want to seasoned it , so add some thyme, onions and seasoned salt. when you are pickling your souse you only add parsley, salt, lemons or limes and onions.
Thanks! Looks tasty. Two question? Are the sweet potato in North America the same as in Barbados? ... those in Barbados have a grey hue (colour). (2). If I want to stuff the potato mixture into casing, how do I prevent it from bursting in spite of puncturing casing during steaming? I use the bamboo steamer where the boiling water does not contact with pudding casing. Thanks for your recipe.
Hi Darlington! To find the same sweet potatoes as in Barbados you have to find a Caribbean store that sells it. I have a Spanish supermarket in my area where I buy my potatoes. When I was a little girl and my grandmother made steam pudding, she would always tell my sister and I not to talk because the pudding would break, now if this is true or not I have no idea but we would try to stay quiet lol. Just don't over fill the casing and hope for the best. Thank you so much for watching. Enjoy the rest of your evening.
Pudding and Souse have become the Traditional Saturday Bajan Meal available at a large variety of Restaurants, Vilage Shops, and House of Souse Homes In Bim. Most Bajans have their favorite places to dine. .. It is great Eating and Entertaining experience with Friends and Love ones Eating , Music , Karoke , Great Conversations at your favourite place of Liming with a Glass of Rum and Coke or your prefer choice of Drink . However Cou Cou remains or National dish with Pudding and Souse right behind. 🇧🇧🇧🇧🇧🇧🇧🇧🇧🇧
Cou Cou and flying fish is the national dish, a few people have reminded me of that but I say pudding and souse should be right up there with cou cou because it has been around for so long, it's a dish most bajans love to consume on weekends. I think that could be a good argument.
Mildred it would have to be your cucumbers because limes does not give a bitter taste. I'm sorry to hear that. You're going to have to give it another try.
Yuh making my Chops yearning for some Pudding and Souse, hopefully if we are able to travel to Bim in December I will be checking out my Favourites Souse Spots. Hard to get in Toronto so I do make my own very similar to yours , I have never tried lemons maybe next time. Trying to make some Cou Cou today , have only made it twice. I need all the Prays and Blessings today. 🇧🇧🇨🇦🇧🇧🇨🇦🇧🇧🇨🇦🇧🇧
Marlene, I know it's not something you will make very often, but when you get in the mood for some pudding and souse, you don't need to wait that long just make some for you and your family, I used the lemons because that's what I had but you can use either or. Your Cou Cou is going to come out just fine, remember to make the gravy first. Prays and Blessings goes out to you. Thanks for watching
@@Tinaraine ,. I do always have some Pudding Mixture in the freezer for when I am in the Crave for some and it's not often I get a Saturday off as the traditional elders prefer to have it on Saturday. Because of Covid I dare not visit them or entertain them .Thanks for sharing your recipes. Many Blessings . You are doing a wonderful job introducing our Bajan Cuisines to the World. 🇧🇧🇨🇦🇧🇧🇨🇦🇧🇧
Yaaaaay!!!!!!! you did it; it looks amazing my Friend; So much easier done in the oven right!! Wait a minute, I thought the national dish was Cou Cou and flying Fish, lol. I had my recipe for a while but was waiting to find a really good breadfruit; but I will be making mine with chicken; we do not do the port. You did a great job dear. Can you please save me a plate; enjoy it and thanks for sharing.
If its not one of the national dishes it should be, Girl it was real good and I am not saying that because I made it, it really was. There is a Spanish supermarket in my area so I am always able to find things like breadfruit, wish I could bring you one. Thank you again for watching.
Lol yes the national dish is cou cou and flying fish buttttttt pudding and souse is a very close second. It is eaten and loved by almost everyone. I cant wait to try the black pudding though. That's what I've been looking for. I'm now Vegan so I dont eat meat anymore.
The National dish is Cou-Cou and Flying Fish, our national delicacy is Black Pudding and Souse. But hey, it doesn’t make a difference what is dish or what is delicacy, they all belong to we and we love to cook and eat them. PROUD BAJAN
I guess you can really see that all islands cook their food different. I am Lucian and we still use blood in our black pudding, as do the Trini and the Dominicans.....
Hi Choco! Yep we all cook a little different by adding our own spin. I know in Barbados years ago people used the pigs blood because my grandmother did, but over the years I believe that practice stop.
Give it about 30 mins then check to see if the color has change to dark, if it has take a fork and check the inside, if it has also change color to dark its done.
Thank you for the recipe and your clear demonstration ☺👍. I have question as I've been looking fwd to making this (but with chicken instead)... is it 4 cups or 4 lbs of sweet potato? The written recipe has 4lbs but in the video was 4 cups/2lbs. Thanks in advance ☺.
Hi Sheena, Thank you so much for bringing those measurements to my attention, it was a written error on my part, the measurements are 4 cups and not 4 lbs, I've already went ahead and made the corrections. chicken sounds really good, I know a lot of people use chicken feet instead of pork, but I'm not a fan of the chicken feet. Thank you for watching and please share the video so others who's never made pudding and souse will get a chance to make some. Have a blessed weekend.
when i doing my pudding I normally buy the stuff that the butchers do their sausages with and it looks more like the pig belly and resembles the same thing we use to
Hi Janice it varies, I don't remember how long I kept it in there but what you have to do is check it about every half hour, the color is going to change from a light brown to a dark brown, the top will get dark but underneath will still be a light brown, insert a fork to see the color underneath, keep in oven until the entire thing turns dark brown. serve and enjoy.
Job well done. I can’t wait to try this on Saturday. I can tell you cook with love from your heart. *inserts bajan accent here* “Muh girl, I sorry I din live close to you, I wudda beg for a lil bowlful or sain. “ 😂 #SoProudToBeABajan #LookingForwardtoMoreVideos #keepThemComing 🇧🇧🇧🇧🇧🇧
Alicia! Thank you so very much! It's always a good feeling when you try to do something good and you get the love and encouragement from everyone especially your own people. I love the bajan accent when ever I come to Barbados it's music to my ears. I ain gun talk bajan to you caus you gun just laugh. I forget how to spell some of the words. lol lol 😂
Great video. When this is served is everything eaten cold? Or is the pudding heated and the souse and breadfruit eaten cold? I'm AA we eat pickled offal as a hot soup and it's also called souse. However, I from Miami abd grew up with many Carribean folks so I'm also familiar with souse as a cold pickled salad.
Erica it's eaten at room temperature, once the meat has cool it's added to the pickle, and left to absorb the flavors. The pudding when cool is added to the souse and everything is eaten at room temperature. Also Erica people from different islands make it different, I think only Barbadians make it this way, but i could be wrong.
Shane, sometimes you don't have to give yourself so much work, if you purchase a bottle of browning that saves you a step of having to make it from scratch. Thanks for watching and trying something new.
Making it this weekend. Thanks for sharing.
Yeahhh! let me know how it comes out
Very nicely done. Will try and make it. Thanks
Hi Betty Thank you so much for watching, you must let me know how yours come out.
Love watching it repices
Love this. Thanks so much. Been looking for this. My mom gone but u made this recipe not forgotten. Thanks again
Hi Ceicily, You are so welcome! Even though your mom is gone, the many beautiful memories she left behind will always go with you. Cooking Bajan food is something your mom may have passed on to you, sometimes we need a little refresher to bring everything back into perspective, I appreciate you watching thank you.
I enjoyed watching your video. Will be making some sous on Friday. Cou cou and flying fish is our national dish .
Hi Roger, How was your souse today? I know Cou Cou and flying fish is our national dish but I think black pudding and souse should be right up there with it lol.😄Thank you for watching
@@Tinaraine Hi Tina, the sous was delicious. I was a little surprised when I saw you add garlic. So I add some and it did add that extra flavor. I made hot potato salad to accompany the sous. .
@@rogermaloney8794 Yeahh! I am glad it came out great for you, what about the pudding, that's my favorite. Potato salad sounds like a good touch. Thanks for giving it a try and adding the garlic lol.
@@Tinaraine Hi Tina, my store didn't have West Indian sweet potatoes. It was quite a distance to go for the potatoes. Made Cou Cou today with stew chicken, avocado and pickle cucumber.
@@rogermaloney8794 That sounds delicious 😋 enjoy! Happy Sunday
Looks really good will make it today
Hello good morning to you Ms. Debbie! I love black pudding and souse, one of my favorite meals to enjoy on weekend, Hope you enjoy this one.
Thank you so much for recording and posting these recipes. This came out perfect! Much Love!
You are so welcome! I'm glad it came out perfect for you1 Thanks so much for watching and giving the recipe a try
Will try looking good
Thanks Hope you enjoy
Thank you so much bc my daughter what this for Saturday thank you
Alex, You are so welcome!
Love watching your videos cooking our wonderful Barbados cuisines. I am a Barbadian residing in Washington DC. I use your videos as a refresher course to make some of the dishes. I’m going to make this recipe tomorrow 7/30 .
Hi Diese, Awesome! Thank you! The main reason behind these videos is to give Bajans a feel of home by going down memory lane. These are foods we grew up on and is still loved by everyone. It did not matter if your parents made it or purchased it on Saturday, it is still one of your great childhood memories. Thank you for watching.
Love when you said leave to draw my late mother use to say that and grandma bought back memories!
Lol Jennifer, I guess those old sayings are still in me, that's what my grandmother would say. I am glad it give you some memories, those old people were tough but their though us a lot of valuable lessons. Thank you for watching and have a blessed evening.
Thank you!!!! First Class!!!! Pudding and Souse was a recipe that eluded me for years!!!!!
Wonderful! Now it don't have to elude you any more, you can make it anytime you're in the mood for some good pudding and souse. Please enjoy.
I always follow you and Everything Paulette and Im so happy to see bajans keeping up the traditions of Barbados keep the good works up and keep the videos coming
Randolph thank you I will
Very good. I was unsure how to do this but you made a way for me and the end result was absolutely fantastic. Thanks again. I will be using more of your recipes going forward. Once again, wonderful job.
Beatrice you are very welcome! Sometimes you just need something to jog your memory, I'm glad my recipe was able to do that.
Hi looks good well done
Thanks for watching, glad to know you like it.
Your step by step instructions were awesome. I tried it today and it came out fantastic.
Thank you Ingrid! That made my day
Excellent. Thank you 😊 💓
Hi Claudette! Glad you enjoyed it! Thank you so much for watching
Thanks for your clear instructions and demonstration of this recipe. I will be trying it soon. I think cou cou and flying fish is still officially considered the national dish of Barbados, but this is probably the biggest rival. Cheers from Reading, UK.
Kelly Your right it's cou cou and flying fish, but I think black pudding and souse should be right up there with it. Thank you so much for watching please let me know when you make it how it comes out. Be bless.
Right now- I’m going to the market!!❤️
Good job got to be tasty just leave the pickle longer perfect😊👍👍👍👍👍
Thanks You! great tip
Thank you so much! I’m a BAJAN living in FL, and was in one of my nostalgic moods today. I’ll be using your recipe in future. 😊💕
Hi Sandie, I am happy you will be using my recipes. people are realizing how easy these recipes are, for some it's just a reminder for others it's doing it for the first time. However it is for you I hope you enjoy. Thanks so much for watching and have a bless evening.
o my goodness look so delicious
Thank you 😋
Love it 😍😍😍
Kelly , Thank you! I wanted to make sure it was done the same way Bajan make it.
@@Tinaraine on point hun
Tina cou cou is the national dish, yes pudding and souse should have been the national dish cause bajan love it real bad. I love it and do make too. When I go home I have to queue for it on Saturdays, yours look real good. You remind me of a family member I have in New York same height, looks and always look nice.💕🇬🇧
Yeah Cou Cou is the national dish but I say black pudding should be right up there with it. Thank you again for your kind words, if you try this pudding and souse let me know how it comes out. Thanks for watching.
Lord mum you making my mouth water man😋😋😋😍😍😍
Thanks
I enjoy your video I hv found what I was looking for thanks you
Diana you are so welcome!
I found you!!! I found you, i am so so so excited about this. It is only today that my husband bought some pork, he bought feet, ear tongue, and pork pieces, because I said to him I want to try doing pudding and souse, and yes I am Barbadian, and I love love it. I found your instructions clear and easy to follow, so tomorrow I will be doing my pudding and souse thanks to your vlog. Thank you so much.
Joyann thank you, I'm glad you found me too! I'm happy my instructions was clear and easy to follow please let me know how your pudding and souse turn out.
@@Tinaraine So, I did my pudding and souse yesterday, I followed your instructions and I did not do too bad at all. My husband helped me so it was not too much work, and I shared it with my mum and a friend of mine and they loved it. So I am happy about that. Thank you so much again.
My favourite meal. Love it. Without the sweet potato. Looking nice
kayla t 23 without the sweet potato 🍠 that’s the best part lol 😆
I just came back from Barbados and I’ve been researching recipes for pudding and souse and I love your method. Simple concise and it looks divine. I’m going to try your method this weekend. It’s cold in the U.K. but I’m still going to make it. Thanks for sharing. All your videos are great and thank you again.
Awesome! Thank you! Hope it comes outs great for you. let me know how you like it. Barbados is always a great place to visit. have a great evening.
@@Tinaraine I tried both and it came out almost perfect. I didn’t allow the black pudding enough time to cook. Could you please do a demonstration on how to use pig casing when making black pudding? The taste is completely different to the steamed/baked method. Thank you for videos they are great.
@@Meechl Wonderful I’m so get it came out well for you. I would not mind trying casing for you but I have no idea where I would find that. I live in Florida and I’ve never seen that selling around here. Sorry 😐 Thanks for trying the recipes. Have a great evening
@@Tinaraine I got my hog casings/runners from eBay. I did my research and found a reputable butcher who answered all my questions before buying. I would contact a company that makes sausages. They are inexpensive and can be salted or kept in brine in the fridge and have a shelf life of up to a year.
@@Meechl sounds good, thanks for the information.
My goodness. Finally, a Bajan cooking channel. I am American, but my husband is Bajan and he’s always missing his mom’s food. I loveeee Bajan dishes.
Hi Sha! Now you and your husband can enjoy a little of his bajan culture by making some of my dishes . I know nothing can be as good as mom's but hopefully it comes close. Thanks for watching and have a bless day.
Oh my , I wish I could be there having black pudding and souse with you ! Delicious
Hi Young Lady I wish you were too. It was delicious. Try making yourself some you'll enjoy it.
I now known how to make one of my favorite dish I buy this every Saturday
Hendrick that is fantastic! You can now surprise your family by making a big dish and sharing it with them, they will love you forever 😊
My first attempt today and it came out lovely. Thank you so much ❤️
You are very welcome! I'm glad it came out well for for you!
...one of the best pudding and souse I ever had was right here in Barbados in a shopping center call “sky mall”..Saturday’s only...out of this world good!
Very good. I thought the national dish was cou cou and fish. Lol. never mind pudding and souse is a Saturday competitor.
It's a lot of work but you made it look simple and easy to follow.
LOL, if its not it should be! Thank you sis, I learn the correct way of making it from the best
Yes, Barbados' national dish is cou cou and flying fish.
@@omarijones1209 Yes I was told , lol but I think black pudding and souse should be right up there with cou cou and flying fish as one of the national dishes.
@@Tinaraine haha I agree.
yes cou cou aka duck food is the national dish of Barbados Pudding and souse is just a Satadie thing that everybody crave for
Now, this is a fantastic tutorial - so clear that I can follow along and make it.
How many days can the souse last in the fridge and can i freeze it?
I ask because I'm making just for me ❤ 🇯🇲 🇩🇲 🇬🇧
Hello Sandlie, Souse is something that's not very good once it goes into the refrigerator, it gels up and the taste is not the same. I say make enough that you can enjoy for the day. The pudding you can freeze and enjoy another time but the souse I say no.
Yes....girl you put ya foot in that. Thanks for the lesson. Now I will try it!! 💕💕💕
Lol! my daughter always says that to me every time I make something she likes. Thank you for watching and give it a try you may surprise yourself.
That was awesome..very thorough with simply instructions..True Bajan. keep up the good works👏🏾👏🏾👏🏾
Thank you BajanBrown Suga
Watching you make a favourite dish I like brought back childhood memories. Thank you. I've made the souse several times but stay away from making the black pudding as I couldn't get the blood. I am glad there is a substitute for it. I will be trying. 😃
Hi Juliette! People in Barbados I don't believe use pig's blood anymore, even if their did, you don't need it, a little bit of coloring does the job perfectly. let me know how yours comes out.Thanks for watching.
My grandma taught me young how to make all these amazing foods and your the first one to make it just like her by cutting everything small I know its delicious 😋😋😋
Hi Mikel, That is awesome! I'm glad I was able to give you that memory. You now have the recipes where you can make them anytime you like.
OMG MY MOUTH IS SPRINGING 🌊 IM MAKING THIS FOR THE NEW YEAR THANK YOU SO MUCH!!! 🎄🌲🌲🎄🍾🍾🍾 HAPPY HOLIDAYS
Hi Orchid, Thank you so much! I also wish you and your family a very merry christmas.
THANK YOU 💕
Very ‘noice’, thanks! You know it’s real Bajan when we hear ‘cucimber’ LOVE it, feel like I’m back home 🏡
Hi SaSter, thank you for watching! I'm glad you were able to enjoy the video, I have a few more bajan videos coming soon, so make sure to come back.
Mouth-watering
My favorite weekend food
Awesome instructions. I'm doing this next Saturday. I'd love to see you do a tutorial for fish cakes.
Hi Natasha thank you! When you make it you'll enjoy, everyone who tried it wrote me to say how well it came out. I have a fishcake recipe already up, scroll through the videos until you see it. Thank you for watching and enjoy.
Thank you so much for sharing your method and recipe .I'm far from home and want to make this ,I will surprise my family
That would be a nice surprise for your family, please let me know how it comes out. Thanks for watching.
Is this QC Andria with the datsun 120y
Hi I cook this on Saturday and my family love it Thank you
Alright! That's fantastic! I'm glad your family was able to enjoy it
You are a wonderful instructor. Video was clear and easy to follow. I have good memories of my grandmother and mother making this for us growing up. I hope to now make it for them as a surprise thanks to your video 😊
Ryana thank you! making this dish for them would a wonderful surprise. It really is not that hard to make so why buy it every Saturday if you know how to make it. Thanks for watching
Made P & S on Saturday using this recipe and it was absolutely delicious. This is something I would never have attempted before, but you made it look so easy so I decided to give it a try. Thank you so much.
Great job Cheryl! I'm glad you gave it a try, way to go now you can make it and impress some of your friends. I get so excited when people try my recipes and tell me it came out good for them. I just love it.
Thanks, I’ll taste the cucumber before use them next time, love you your video
Yasssss I’ve been waiting to learn how to make this!! Thank you!!!
Bianca you are very welcome, go ahead and give it a try, you'll find its not that hard to make.
I l the steam pudding good job
Thank you Jen!
Love your videos...watching you make your curry goat with rice and veg tonight...keep up the good work!:))
Hi Staci! I have fun making these difference dishes, when I hear from people like you letting me know what a good job I'm doing, that encouragement gives me the energy to just keep cooking. Thanks for watching and for your support.😀
Lol, let it draw, pickle and potato looks amazing!!!
You made this dish with a lot of joy and it shows. I don’t eat pork but I enjoyed watching.
Hi Neisha, Glad you enjoyed it and thanks for watching, make sure to check out the videos.
Good job 😊😉👌👌👌
Can’t wait to make this. Thank you!
Great Nicole! let me know how it comes out😁
Looks sweet enough! I'll definitely try. Thanks 😊
When you do, you must let me know how it came out.
@@Tinaraine it came out so good I'm taking orders for my family! I made some today, I usually put your video on to remind me of all the steps. Do you find that that not all the sweet potatoes are sweet? I had to add sugar to it today. Which potato is best? Thanks for the great video. I mekin pudding and souse flying now 😂
You are a very good teacher everything was clear and understood. It looks lovely and delicious ❤❤
Patricia Thanks so much 😊 I't a good feeling when I hear people like yourself say the instructions were clear and understanding. then I know I'm doing something good. Thanks again.
I thought the pudding was difficult....but i follow you and it came out great....i was buying it all the time now i dont have to any more ..love your channel by the way my husband and i watch late at night.
Great 👍That's fantastic I'm so glad it came out great for you! Now you can make it for yourself and family when ever you want, I love that. These recipes has been around for a very long time and unfortunately a lot of people don't know how to make them, I'm surprise I know how to make a lot of them myself, I remember my grandmother racing me out of the kitchen when I was trying to watch what she was doing. I Thank you and your husband for watching. Be bless
Thanks for explaining. Job well done. I will try it out.
Thank you sis!
Making it today
Hi Angela good morning! ☀️ How did your pudding and souse come out? That’s one of my favorite things to eat on Saturday
Hello, I'm a Dominican who loves Bajan puddin 'n souse. We do souse pretty much the same way in Dominica but I love the puddin with it. Was wondering how long you kept it in the oven at 350°? Another recipe called for a very watery mixture and uncovered at 250°. So I'd love some advice before I attempt it. Thank you for your recipe. PS. Black pudding or "boudain" as we call it in Dominica is made with blood. What u make is sweet potato pudding.
Your voice is clear and sweet. I want to listen this is important to capture my attention. Thank you
Awwww Eugene!!! Thank you so much, I am glad to have captured your attention.
Hi Simon, For my pudding it all depends on how much potatoes I'm using. I always check my pudding within 45 mins to see if the color has change, you can usually tell when the liquid dries out and the pudding turns a darker color it is time to take it out of the oven. I don't know if people still use blood in there pudding but that was a practice years ago.
@@Tinaraine thank you for the advice. I'll try it.
Also where you got breadfruit from.it look good.
There's a Spanish supermarket in my area I find all my west Indian goodies in there
Great video. Which cut of pork would you use besides the feet or ears? I like my souse with more meaty chunks. Cheers from London
Hi Harvey! it really does not matter, you can buy a piece of pork shoulder and cut it into small pieces. Thanks for watching
Well done sis
Thank you sis!
Finally I don’t have to wait till I visit friends who I consider family in Christ Church and St Michael, I miss Bajan food sooo much. Thank you sooo much for showing what we need to buy and step by step directions, I’m a subscriber now
Thank you Dawn! Its a pretty easy dish to make, follow the directions and you'll feel like your back home. 😎
This is my favorite bajan dish, you did a great job of showing us how to make it😉
Thank you so much Susanne! I appreciate you saying so.
I truly enjoyed your step-by-step clear instructions. I already have my ingredients except parsley will get it tomorrow and make it. Tired buying
Way to go Jacqueline! Make your own, you are going to be happy you did, make sure to make enough to share with family or friends.
Wow!!! I am watching!!!
National dish of Barbados is actually Cou-Cou & Flying Fish, not pudding & souse! Nevertheless, a very common dish enjoyed by many! Thanks for sharing!
Hi Natalie, you're right I misspoke, but I still think pudding and souse should be right up there with cou cou and flying fish, its been around for so long and it is so good. lol. Thank you so much for watching. be bless.
Can I add sweet pepper to the pickle aslo and what is the substitute for all purpose seasoning? Thank you for your video, been searching for years now and I stumbled across yours.
Yes absolutely! You can change up the recipe anyway you like, If you add sweet peppers remember the're not going to be cooked, but if you like them that way go ahead and add them also the all purpose seasoning you don't need that, use what ever you have in your pantry that you season with. I'm glad you stumble across my video, don't forget to share the video that way your friends can see it also. Thank you so much for watching. Have a blessed weekend.
I tried it and it was fantastic, my family enjoyed it especially the pudding . I'm a Vincentian living in Barbados who always enjoyed Barbadian souse. Thanks so much for your video.
I just want to double check, is it fresh or dry thyme for the souse?
I did not put thyme in the souse, only the pudding and that was fresh, but you can use dry if that's all you have. the souse have lots of fresh Parsley
Ooh amazing, thanks Tina! Can't wait to make this
@@Tinaraine just double checked it says thyme in the souse section in the description just if you wanted to change it 🧡🧡
@@rhiannaa.s7029 I checked it, your right it does say thyme but that is for cooking the meat. when you are boiling your meat you want to seasoned it , so add some thyme, onions and seasoned salt. when you are pickling your souse you only add parsley, salt, lemons or limes and onions.
@@Tinaraine amazing thank you, I made this today and it was lovely xx
Thanks! Looks tasty. Two question? Are the sweet potato in North America the same as in Barbados? ... those in Barbados have a grey hue (colour). (2). If I want to stuff the potato mixture into casing, how do I prevent it from bursting in spite of puncturing casing during steaming? I use the bamboo steamer where the boiling water does not contact with pudding casing. Thanks for your recipe.
Hi Darlington! To find the same sweet potatoes as in Barbados you have to find a Caribbean store that sells it. I have a Spanish supermarket in my area where I buy my potatoes. When I was a little girl and my grandmother made steam pudding, she would always tell my sister and I not to talk because the pudding would break, now if this is true or not I have no idea but we would try to stay quiet lol. Just don't over fill the casing and hope for the best. Thank you so much for watching. Enjoy the rest of your evening.
Pudding and Souse have become the Traditional Saturday Bajan Meal available at a large variety of Restaurants, Vilage Shops, and House of Souse Homes In Bim. Most Bajans have their favorite places to dine. .. It is great Eating and Entertaining experience with Friends and Love ones Eating , Music , Karoke , Great Conversations at your favourite place of Liming with a Glass of Rum and Coke or your prefer choice of Drink . However Cou Cou remains or National dish with Pudding and Souse right behind. 🇧🇧🇧🇧🇧🇧🇧🇧🇧🇧
Cou Cou and flying fish is the national dish, a few people have reminded me of that but I say pudding and souse should be right up there with cou cou because it has been around for so long, it's a dish most bajans love to consume on weekends. I think that could be a good argument.
Hi why my souse has a bitter taste sometimes, is it the limes,lemons or cucumbers, i use limes, could it be the cucumber that is bitter
Mildred it would have to be your cucumbers because limes does not give a bitter taste. I'm sorry to hear that. You're going to have to give it another try.
Yuh making my Chops yearning for some Pudding and Souse, hopefully if we are able to travel to Bim in December I will be checking out my Favourites Souse Spots. Hard to get in Toronto so I do make my own very similar to yours , I have never tried lemons maybe next time. Trying to make some Cou Cou today , have only made it twice. I need all the Prays and Blessings today. 🇧🇧🇨🇦🇧🇧🇨🇦🇧🇧🇨🇦🇧🇧
Marlene, I know it's not something you will make very often, but when you get in the mood for some pudding and souse, you don't need to wait that long just make some for you and your family, I used the lemons because that's what I had but you can use either or. Your Cou Cou is going to come out just fine, remember to make the gravy first. Prays and Blessings goes out to you. Thanks for watching
@@Tinaraine ,. I do always have some Pudding Mixture in the freezer for when I am in the Crave for some and it's not often I get a Saturday off as the traditional elders prefer to have it on Saturday. Because of Covid I dare not visit them or entertain them .Thanks for sharing your recipes. Many Blessings . You are doing a wonderful job introducing our Bajan Cuisines to the World. 🇧🇧🇨🇦🇧🇧🇨🇦🇧🇧
My mouth watering- bajan to the bone
Hi Angela, yes your girl is Bajan to the bone lol. Thanks for watching
Currently have the sweet potato pudding in the oven. Wish me look fellow amazing human beings. Thanks Tina!
Hi Damian! You must let me know how the pudding came out
@@Tinaraine it came out beautiful. I made two batches the same day. Another one I made yesterday😊.
I really enjoyed your cooking tutorial.
@@damianholder4016 Thank you! It makes me feel good to know I am explaining in a way that makes it easy for every one to understand.
@@damianholder4016 Tomorrow's video will be how to make moist flaky salmon for dinner
@@Tinaraine Yes you do! I have to find a breadfruit sometime to have it along with the pudding.
I finally have enough courage to try this...tired of having to pay for it...
Hi Andrew, did you try the pudding and souse? If you did how was it?
Hi, did you add water?
Hi Louella, if you mean did I add water to the souse, the answer is yes. Thanks for watching
This recipe is fantastic.
@@louellasween4495 Thank you!
Cou cou & fish. My dad was bajan.
Why he likes Cou Cou and fish?
Cause it’s the Bajan native dish and we grew to love it too!
Tried it today but with chicken breast ( not a pork eater) . It came out so so good. 🥳🥳
That's fantastic! I'm glad it came out good for you.
I was waiting for the breadfruit, whoop, whoop!!!
The Irish also make black pudding.
Do there use potatoes the way Bajans make it?
Yaaaaay!!!!!!! you did it; it looks amazing my Friend; So much easier done in the oven right!! Wait a minute, I thought the national dish was Cou Cou and flying Fish, lol. I had my recipe for a while but was waiting to find a really good breadfruit; but I will be making mine with chicken; we do not do the port. You did a great job dear. Can you please save me a plate; enjoy it and thanks for sharing.
If its not one of the national dishes it should be, Girl it was real good and I am not saying that because I made it, it really was. There is a Spanish supermarket in my area so I am always able to find things like breadfruit, wish I could bring you one. Thank you again for watching.
Lol yes the national dish is cou cou and flying fish buttttttt pudding and souse is a very close second. It is eaten and loved by almost everyone. I cant wait to try the black pudding though. That's what I've been looking for. I'm now Vegan so I dont eat meat anymore.
The National dish is Cou-Cou and Flying Fish, our national delicacy is Black Pudding and Souse. But hey, it doesn’t make a difference what is dish or what is delicacy, they all belong to we and we love to cook and eat them. PROUD BAJAN
My husband tried your pudding on Saturday but he used chicken feet instead of pork. It came out very good and it was tasty.
That's great! I cant do the chicken feet! I'll make some more at a later date using chicken but not feet lol.
I guess you can really see that all islands cook their food different. I am Lucian and we still use blood in our black pudding, as do the Trini and the Dominicans.....
Hi Choco! Yep we all cook a little different by adding our own spin. I know in Barbados years ago people used the pigs blood because my grandmother did, but over the years I believe that practice stop.
How long is the sweet potatoes placed in the oven for?
Give it about 30 mins then check to see if the color has change to dark, if it has take a fork and check the inside, if it has also change color to dark its done.
@@Tinaraine Thanks so much I do it weekly now thanks to you I even consider myself a pro at it now.
The national dish of Barbados is cou cou and flying fish.
Thank you, I don't know where she came from
Thank you Tina!
You are so welcome!
Thank you for the recipe and your clear demonstration ☺👍. I have question as I've been looking fwd to making this (but with chicken instead)... is it 4 cups or 4 lbs of sweet potato? The written recipe has 4lbs but in the video was 4 cups/2lbs. Thanks in advance ☺.
Hi Sheena, Thank you so much for bringing those measurements to my attention, it was a written error on my part, the measurements are 4 cups and not 4 lbs, I've already went ahead and made the corrections. chicken sounds really good, I know a lot of people use chicken feet instead of pork, but I'm not a fan of the chicken feet. Thank you for watching and please share the video so others who's never made pudding and souse will get a chance to make some. Have a blessed weekend.
when i doing my pudding I normally buy the stuff that the butchers do their sausages with and it looks more like the pig belly and resembles the same thing we use to
Hi Randolph I have to look into that.
Yes but I don’t recall you saying how long the pudding stayed in the oven
Hi Janice it varies, I don't remember how long I kept it in there but what you have to do is check it about every half hour, the color is going to change from a light brown to a dark brown, the top will get dark but underneath will still be a light brown, insert a fork to see the color underneath, keep in oven until the entire thing turns dark brown. serve and enjoy.
Thank you
I use the salted pigs tails also
Hi Patricia! Now you are putting me in the mood as early as it is lol. The salted pigtails just amp up the flavor
Thankuu😻😻😻.. My mom nor dad can make this😢
Well, you have to either show them the video or surprise them by making it for them
Tinaraine Definitely I will most definitely surprise them! Now we don’t have to catch flights and be limited to having some only on Saturdays😂😂🧡
Cou cou and flying fish is the national dish of Barbados. Black pudding and souse is a very popular dish but not the national dish. Nice video though.
Hi Lucia, I still say black pudding and souse should be right up there with cou cou and flying fish lol. Thank you for watching, Have a great evening.
Job well done. I can’t wait to try this on Saturday. I can tell you cook with love from your heart. *inserts bajan accent here* “Muh girl, I sorry I din live close to you, I wudda beg for a lil bowlful or sain. “ 😂 #SoProudToBeABajan #LookingForwardtoMoreVideos #keepThemComing 🇧🇧🇧🇧🇧🇧
Alicia! Thank you so very much! It's always a good feeling when you try to do something good and you get the love and encouragement from everyone especially your own people. I love the bajan accent when ever I come to Barbados it's music to my ears. I ain gun talk bajan to you caus you gun just laugh. I forget how to spell some of the words. lol lol 😂
Great job. I've been doing my own for years but use be your video to be sure I am not forgetting anything. You are awesome. Nice and clean.
@@cherylnicholls7842 Thank you so much for watching! I'm so glad the video was able to help. continue watching I have more bajan dishes coming soon.
Great video. When this is served is everything eaten cold? Or is the pudding heated and the souse and breadfruit eaten cold? I'm AA we eat pickled offal as a hot soup and it's also called souse. However, I from Miami abd grew up with many Carribean folks so I'm also familiar with souse as a cold pickled salad.
Erica it's eaten at room temperature, once the meat has cool it's added to the pickle, and left to absorb the flavors. The pudding when cool is added to the souse and everything is eaten at room temperature. Also Erica people from different islands make it different, I think only Barbadians make it this way, but i could be wrong.
you did Your a Lil Different normally I Cut Every Thing by hand and i burn my own sugar but it is still Good to do something different @Tinaranie
Shane, sometimes you don't have to give yourself so much work, if you purchase a bottle of browning that saves you a step of having to make it from scratch. Thanks for watching and trying something new.
you forgot to put some butter and a little oil to make it moist cause it would be dry
Hi Margueita, I thought I did, maybe I missed putting it in. You are right oil or butter makes it more moist. Thanks for watching.
Black pudding and souse is a Bajan favourite but it not the national dish.
Coucou and flying fish is the national dish of Barbados
Hi Kathleen thank you, I still think black pudding and souse should be right up there Cou Cou and flying fish. lol