|SOUSE- also known as pickled pork in some quarters.This dish when eaten with black pudding (cows intestines stuffed with a delicious sausage filling) is the traditional saturday afternoon fare for Barbadians.
- A young pigs head and 4 trotters or 3 lbs. meaty pork
- 4 large limes , squeezed
- Salt to taste
- 1 medium onion, chopped very fine
- 1 large cucumber, peeled and chopped fine
- 1 hot pepper, deseeded and chopped
- Wash and clean pork very well. Place in a large saucepan of boiling water and simmer until tender.
Remove the meat from the saucepan and plunge into cold water.When cool, remove and cut into bit sized pieces. Skin and cut the pig tongue into lengthway slices and cut trotters in half.
Put the pork into a bowl and make a brine with the lime juice, water and salt to taste. (About 2 cups of brine)
Mix this with the onion, cucumber and pepper, then pour over the meat.
Cover and chill in the refrigerator for several hours before serving.
Garnish with parsley.
COCONUT SUGAR CAKES- for those of us with a sweet tooth, this fits the bill. The joy of every Bajan kid !!
- ½ lb. grated coconut
- ¼ pt. water
- ¾ lb. sugar
- Place the sugar in a saucepan and add water. Simmer until the sugar melts. Then add the coconut.
Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look.
Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.