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My loving nephew means well, is Souse is almost perfect, but his pudding I give a D-.
It is good to see him cooking and bring these delicacies over to his Great uncle, but even him knows his Pudding needs help.
10 years ago we attendee's his wedding in Bim, every week day he brought me Black Pudding and Sous, sixty of us were staying at Almonds in the Gap.
He love his pudding and sous, but his grandmother in St. Joseph did all his cooking, watching and ironing.
He joined me here in 2001, I have had fun watching him grow.
I cannot continue to eat his souse and throw the pudding away, help is needed.

Man, everybody make their black pudding differently. In Guyana, we believe that the local spices "fine leaf thyme, married man pork, soldier parsley, etc" are what make the difference in the stuffing. Also, get the right "runners", and don't overcook the whole thing to the point where the rice stuffing becomes too soft. Use long grain white rice (the short grain rice becomes soft too quickly).

Again, the biggest difference always seems to be in the seasoning.

Wait, Bajans can make black pudding?

In reply to Norm
The post is to Bajans.
My nephew moved to bim at 2 months, joined me in Calgary went he was 21 years.
He and I knows nothing about Guyanese food.
He brought me Pudding and Souse last Saturday, and took home Young Curry goat with Pigeon peas and Rice, he was smiling because the rice had salted pigtails.
Did I say he is from St Josephs.
I made Ackee and Saltfish this evening, it is his lunch tomorrow.
I knows nothing about Guyana foods, my Guyanese mates left Guyana, some went to England, and moved here, with non Guyanese wives or girlfriends.
They are all historians.
I believe I can cook coucou as good or better than any bajan, I say that because of my mother, when she was living here, she wanted me to cook it for her.

In reply to openning

So, you calling on Bajans to help with black pudding? You think you looking for a replacement for Paint? Schuups!!!

In reply to Norm
Norm, I've never been to a Guyanese home or a Guyanese restaurant, there are none in Calgary.
So dont come on this thread and tell me about any foods from Guyana.
I just need a Bajan who knows about black pudding.

In reply to Norm
Give me your recipe, so I can share it with him.

In reply to openning

I will forgive the little things and offer this. That cinnamon stuff is a bit new to me, but I suspect it will indeed add a good flavor to the black pudding. The most important thing: don't overcook the rice and get it soft and smooshy. Use long grain white rice to minimize the chances of that happening.

BTW, the British have their own black pudding, which tends to be not particularly tasty. Again, the seasoning makes the difference. So, order the "married man pork" from Toronto (or the link provided) if you cannot get it in Calgary. You won't be throwing out that black pudding with married man pork in it.

In reply to Norm
My wife is from Antigua, I've never heard of rice in Black Pudding until I was in Antigua with her.
The conditions was not appealing to me, so I decline not to try the rice version.
We had lunch in a restaurant that had blood sausage, I tried it, but that version was not what I expected.
I've friends that own restaurants and make sausages, some are good with flavour, others are not.
I know what a bajan Black Pudding should tase like, his is not up to that standard, he is aware of it.

In reply to openning

Bajan Black Pudding

Grated Sweet Potato
A little bit of brown sugar
Thyme
Burnt Sugar Coloring
Finely Chopped Onion
Finely Chopped Hot Pepper
Finely Chopped Chives,Shallots or Scallions
Little bit of butter for moisture

Mix together well and stuff intestines to make sausage. Don't stuff the skins too full, about half way or 3/4 is good, since they will expand when cooked. Tie off the ends with kitchen cord and coil sausage at the bottom of pot. Cook in plain water till done.

In reply to RedDuppy
Thanks bro, will give it to him.

In reply to openning

And I never heard of black pudding without rice!

I kinda figured bajans made black pudding differently, because I have never heard of bajan black pudding in Guyanese circles. That can only mean one thing - the bajan version is very different from the Guyanese version.

Grated sweet potato in black pudding? Darn!!!

First of all Pudding and Souse is the Saturday national dish of Culpepper Island.

Second of all Redduppy's recipie is missing some cloves.

Wunnuh bajans can't even steal properly.

In reply to Norm

Rice in black pudding?
What you making pig belly pelau?

In reply to culpepperboy

You can say that.

Guyana gat some sweet potato bigger than the whole damn Bahbados ... How you gun put that in black pudding?

Schuups!!!!

In reply to Norm

You sure you aren't confusing black and blood?

Grated sweet potato is the pudding in pudding and souse

In reply to nick2020

A Guyanese confused? Never!!!!

Look, if all you don't have rice to put in all you black pudding, just say so. We gun understand. After all, all you island lil lil ..., even for a dottie! We gun send some rice for all you.

In reply to Norm

I eat blood pudding and black pudding but I have never seen "pudding" in pudding and souse with rice. I did a google search and I have not seen a single recipe with the latter having rice.

Food is serious business Norm. You need to get your puddings right!

In reply to nick2020

Did you look here?

The stuff you see in the black pudding is called RICE. Google that.

In reply to Norm

That is rice pudding

In reply to culpepperboy

Hahahaha! Now, that I can accept!

BTW, Guyanese love to put rice in everything. Even Guyanese dogs love rice!!!

You all Bajans need to get it right! Never heard of sweet potato in black pudding.
Even the Irish use blood of a pig and some form of grain, barely or oats.
Obviously in Guyana rice is bountiful so that is substituted for barley or oats!

In reply to StumpCam

Bajans could never get anything right. Them even think Paint is a batsman!

In reply to Norm

That is blood pudding (without the blood)

In reply to Norm

Next you gine tell me wunnuh does put rice in cou cou

In reply to culpepperboy I been eating black pudding fuh over 50 years and never taste clove in none dat I eat.

In reply to RedDuppy

Then you neva eat good pudding. Forget Lemon Arbor and Souse Factor, Culpeppa got good souse.

In reply to RedDuppy

Norm never eat black pudding with sweet potatoes so two of wunnuh in de same boat.

In reply to culpepperboy
Antiguans makes it with rice
I also tried the French version of Blood Pudding at a restaurant there also, completely different from the real stuff.

In reply to openning

The "real stuff"? From Bim?

Oh skunt!!!

In reply to Norm

Dat is why Bim got so many from mudland

In reply to nick2020

Without de mudlanders, all you gun dead over there!

No wonder all you have so many fat good-for-nothing lawyers!!!

In reply to Norm

In reply to culpepperboy

In reply to Norm
I found what I was looking for, a real Bajan recipe, made with Sweet Potato.
Link Text

In reply to openning You did notice not a mention of cloves eh.

In reply to RedDuppy

All them Bajans men, none of them ever attempted to make it.
Thanks to you and google, I got a recipe.
nick2020, sit at the table when he is at home, like he is in a restaurant, and must be serve first.
The generation is so so different.

This is a funny thread

Black pudding is a British dish. It is an English breakfast staple along with baked beans, egg, and bacon/ham

Given how Bajans more British than the British, you would think they would know how to make black pudding. Oh well......

Guyana is the only place I know of that puts rice in black pudding. I guess they had to do something with the rice they have there.

You fry up your black pudding with onion and tomato and serve it with hot hops bread.

Asking Bajans for a black pudding recipe is like asking Kenyans for ice hockey lessons.

In reply to RedDuppy

You is one hardears boy!!

What you think inside of that bajan seasoning?

In reply to imusic

Norm does put rice in macaroni pie!

In reply to openning

Dat woman in dat video ain't know what she doing. Cayenne pepper?

Scotch bonnet man!!

In reply to culpepperboy
She is adding more heat for you youngsters, that like shots.

In reply to openning

Drop 2 scotch bonnet pepper seeds in there and you gine see heat.

In reply to culpepperboy

So no Cayenne pepper or clove?
I have them both in my green seasoning, so my nephew will get to taste pudding close to the Bajan version.
I've attempted making Souse, the pickle was never to my liking, his I enjoy.

In reply to openning

Cayenne no
Clove yes.

What you put in your pickle?
Cucumber onion parsley green sweet peppers scotch bonnet lime juice and a pinch of salt

In reply to culpepperboy
I cannot remember pudding any sweet peppers in, the original seasonings, onions, green onion, parsley, thyme, plenty fresh lime juice, marjoram, scotch bonnet pepper, to name a few of the seasoning.
Pelon who know his stuff, got me to buy the smaller limes, there have more juice.
The couple of times I made it, something was not right, it was not as bold as ones I taste but there.
Bro, I am baking a Ham for the second time in my life, a 9lbs shank porting picnic ham, for a price of $17.00.
That recipe will be Brown Sugar, Dijon mustard, Pine apple juice, ground clove.

In reply to openning

Am glad. I learned something from this thread - that "black pudding" is very different across the Caribbean. I will have to try the Bajan black pudding sometime.

Black pudding is considered finger food in Guyana, best taken in the mid afternoon ("tea"). It is definitely not associated with breakfast, or even the British!

When Mohammed Ali visited Guyana, he was given Guyanese black pudding (made from cow parts), Guyanese black cake and something else Guyanese that was "black something" (I can't remember now). He loved them all, and was amazed by the fact that Guyanese called so many things that they loved "black ---------".

Ali said, "I have visited most of the countries in the world, but Guyana is the only place that I know of, where people readily call the things they love "black".

In reply to Norm
Pudding and Souse is a Saturday staple in bim, on Saturdays.

In reply to culpepperboy

She also dont know he difference between steaming and baking.

In reply to openning

In Guyana too. The souse is made mainly from pig or cow face, marinated for a few days.

I don't know where the "rice in black pudding" practice came from, but I won't be surprised if the black pudding "Saturday staple" was introduced by the large influx of Bajans into Guyana in the first half of the 20th century.

In reply to Norm

Maybe rice is small sweet potatoes.

In reply to Norm
My wife is Antiguan, I heard about rice in the pudding from her..
I also was in Antigua I refuse to taste it, because of where it was made and the flies.
I tried it in Bermuda, that Bajan knew nothing about Pudding and Souse.
I am still looking forward to tasting Pepperpot

In reply to culpepperboy

In reply to openning

Pepperpot is a special treat in this world. You look at that black and monotonous soup-like liquid and tell yourself that that has to be as bland as it looks. When the flavor immediately hits you, however, you cannot stop eating it!

Get it warm ("fresh" does not apply to pepperpot) and made out of beef. A few extremely stupid individuals actually try to make it using chicken. The original pepperpot chefs (the Amerindians) added fish to it, but I have never had pepperpot fish. Pork pepperpot is good too, but pork or pork fat might not suit everyone.

The pepperpot has no vegetables, except pepper. So, it is not a diet food. The casareep used to make it seems to have medicinal properties, however. It preserves meat for decades.

One pot of pepperpot in a native settlement in Guyana was said to have been active continuously for over a hundred years. The natives kept adding casareep and meet, and boiled the mix only to cook the freshly added meat. No heating was required otherwise. The longer it lasts, the better it gets!

Try that Guyanese black pudding too. You might find that it is better than you thought.

In reply to Norm

Once I was having lunch in bim and was not feeling well, we were at a buffet, I had a cup of tea with honey and lemon, my cousin knowing that if I ate or not, I will still have to pay the buffet price, he and my brother fished pigtails from the Pepperpot.
I was so embarrass, I've been working in the industry for most of my working life, understanding the cost and customers not getting what their paid for.
The next time I visited that restaurant, the buffet format was changed.
I enjoy Banana salad, it is from one of the Windward Islands
T&T and Jamaica delicacies are my favourite, as long as I am not close to anything jerk, too spicy for my taste.
I love peering foods with wine, you cannot do it to spicy foods.
BTW, I've a big beef with curry.

In reply to openning

My (Guyanese) wife is an outstanding cook, among other things, and I hardly ever feel the urge to go to restaurants. These days, a fine culinary experience is always satisfying, but in my younger days, quantity seemed more important.

I have seen street corner food vendors in Guyana produce masterpieces. Anytime you see customers waiting and gathering, you could bet that particular vendor is making good food. Wash it down with good fruit or cane juice or mauby!

There are a few fine restaurants around, where the owner and cooks love their work and culture. They tend to produce good food. Most are just in it for the money tho.

Yeah, curry and wine can be a bad combination. You need to wash that down with fresh coconut water - not wine, or rum.

In reply to Norm

Testing of cook's knowledge and preparation, ingredients are in Boxes, that are name Black Box.

Can you imagine giving someone a box with a few ingredients, and they have to prepare three courses including a dessert for four people?
I've to be the taster for many of these, I've always enjoyed peering wines with dishes.
New Years day was the time, I introduced a number of drinks to my 18 years old family

In reply to openning

So try curry chicken then


I know peeps that swear the best curry is a curry shrimp with potato and coconut rice. That IS delicious for real.

In reply to imusic

Bro, I spent about 4 years with a younger version of Martha Stewart, she is a Trini,I learn most of my Caribbean style cooking from her.
Because her cooking is so good, she is a critic, the only dish she would not cook, is Callaloo and crab, her mom always cooked it for us.
Her Ackee and Salt fish, any curry dishes better than any I've taste,
I have a problem with curry, jerk, seasoning and spices in certain dishes.
Shrimps need a little lemon,, thats all.
I love a good Curry goat, chicken roti is the other curry dish I enjoy.

In reply to imusic

That sounds like it will be a treat!

I have seen all kinds of very good curry - from wedding house "long water" curry to dry curry sprimps in the villages. Really good stuff, like all food cooked with care, joy and love.

With some rice, of course!!!

In reply to Norm

Fuh real Norm!

Looks like our boy openning get some “sweat rice”

In reply to imusic

The man must have his "sweat potato", ah tell you!

This was one funny discussion, but good-natured. You can learn something everyday, in the right company. I would have never believed that black pudding was different right here in the Caribbean, had it not been for this thread.

I wish we would all stop fighting over stupid things and appreciate our collective cultural heritage. There is plenty more for us to learn about ourselves.

In reply to imusic
Bro, if you come to Calgary, dont ask me about any Caribbean restaurants.
We just dont have any, that you would want to take wifey to, for dinner.
You was fortunate to live in TO, and now in BC, where you can get fresh fish, Calgary is Beef country.
Bro that Trini woman is a good cook, she is comfortable cooking any dish.
Imusic I jus put up three Xmas trees, my sister in law bugged me for the last 4-days, that to put the trees up.
The theme on the trees is from young Martha, every presentation has to be clean looking, you will never see any one her table setting, Christmas lights, with a variety of colours.

In reply to Norm

For real. That’s why we in the appropriately named “Rum Shop”

In reply to openning

I respect the Christmas tree thing. We have one which is enough for us. BC doesn’t exactly have good Caribbean food.

Toronto is the Mecca for that. Every kind you can imagine. Before the pandemic, the amount of Roti shop it had was impressive.

Jerk and patty are still the most popular and well known for non Caribbean people but Roti and doubles are gaining in popularity.

Plenty Guyanese owned and operated restaurants in TO as well

In reply to imusic

Bro if my sister in law did not bugged me, I would not had put any tree up, we have no one this year, so why do I need a tree.
My daughter took me to a Jamaican restaurant call Irie Junk in TO, the food was super, it was strange to see so many Mexicans working there.
Llyod's Patties and Bulla cake, was a Sunday staple for my three children and my nephew, after Roller skating on Sundays.
That was our Caribbean flavours.
I remember in the 70's my sister sending me to buy some Yams and potatoes for her, from a Jamaican guy basement.
Only in Calgary.

In reply to openning

Wait you still look fuh recipe?

In reply to nick2020
Some of us men, want to be able to cook, wash and clean house.

In reply to openning

But is Tek 100 posts to get a black pudding recipe?

Only bout hay