BAJAN BITTLE | WENDY BAYLEY | PUDDING AND SOUSE

Bajan Bittle - A Culinary Excursion PUDDING & SOUSE SOUSE 2 lb Pork Shoulder or Feet, Ears, Snout, and Tongue 1 large Onion, diced (optional) 2 Cucumbers, grated 1 Scotch Bonnet or other hot pepper, finely diced Juice of 3 limes Parsley, chopped, to taste Salt, to taste PUDDING 1 1/2 lb Sweet potato, grated 1 1/2 tsp marjoram 1/2 Thyme 1 tsp Chives, chopped pinch of Sugar pinch of Salt 2 tsp Oil 2 2oz butter Scotch Bonnet or other hot pepper, finely diced Browning (optional) Method 1. Boil the pork in salted water, until tender. Stran. 2. Chop cooked pork into 1" cubes. In a large bowl combine the pork with the cucumber, (onion), scotch bonnet, time juice, parsley and salt, to taste 3. Cover and refrigerate until chilled. 4. Combine all of the pudding ingredients in mixing bowl. 5. Steam until tender or bake in a greased baking dish until an inserted toothpick comes out clean. 6. Serve the souse cold with the pudding.

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