You need to boil with 2 bay leaves, 3 cinnamon leaves, ginger, 6 cloves and hot pepper Try it and let me know

Girl you're going to be so big, bigger than you ever dreamed--you've got it all. Better prepare yourself for major success. Continue moving forward.

I love that pressure cooker 😍

Just made your recipe on a miserable, rainy Lodon afternoon. The sun is now shining in my kitchen 😀. Thanks

Nice love to see young people like myself in the kitchen.... Keep it up my dear

would love to try Trini food..looks sooo tasty and healthy..I'm Bahamian we tend to only put onion and potatoes, certain spices/seasonings in our souses not all those herbs(we keep it simple but tasty)...but I'm willing to try Trini-style!!

Enjoying this episode of the show it look 👀 so good I have to say we as Caribbean people have similar cooking style just different name for our dish the host was on point thanks 🇧🇿👍

You are following in the footsteps of Sylvia Hunt just cute with it. You are preserving the the food culture, the language, the trini personality. You are a gem and one day your name is going to up there with Sylvia and Naparima Cookbook.

You seem such a beautiful soul and an absolute joy to watch in the kitchen. Your recipe will take my souse to a whole new level. Thanks.

Looks delicious thanks for sharing one of your amazing recipes

Pickled souse is intriguing.however southern african American is more stew like served hot.maybe morelike Jamaican manish water.but again intriguing.

IVE NEVER SEEN SOUSE MADE THAT WAY

I used chicken thighs, because they're the most tender part of the chicken, imo. My mom used vinegar , which surprised me it tasted like lemon. So, I Continued the tradition. She's from St.Kitts. Great job! You have a very sweet and pleasant personality.

in America they call this "HEAD CHEESE" - It's made a lot in the South, possibly originally by slaves, when the Masters threw them all the scraps, things they would not eat. But my Mom used to make this from the recipes of LITHUANIA (they have many recipes in common from the nearby countries like Russia, Poland, Ukrania, Estonia, Latvia) - These climates like Lithuania & Mongolia, indeed, also use all the animal's body. Many kinds of body parts produce gelatin, in fact, when I boil my chicken for the cats it makes gelatin. They use pig's heads a lot, especially in France, perhaps this is where the term "head cheese" came from. Fish make gelatin also, called aspic. Even those bones they put in the 'garbage' they should throw into the woods or near the house. I'm sure some animals will be able to eat them. In cold areas you have desperate animals. Where I live upstate NY, it's as cold as this--or used to be before global warming. Thirty years ago we had 8 days a year of 32-34 below. But now, it's much warmer, never gets below 16 below & that only a couple days a year.

I love to watch u cook u prepare so well I like how u cover your head most cooks who do video don't cover there head good job

I like conch souce with fresh bread. Soo good

Wonderful tutorial and so easy to follow. Thank you for the details. Well done Renee.

Great job.. Thank you for sharing

Beautiful on the inside and outside. I enjoy your passion for cooking.

I enjoyed this video. A friend of mine made pork skin souse. WOW! It was great. But I love my traditional souse. I like to rinse the pig's feet, give them an initial boiling with salt and vinegar, then thoroughly wash and scrub the feet while they are still tough to get out all the scum and impurities that surface. Then I boil them to softness and do my ting because I like to prepare it warm so the flavours could come together nicely. I must try presoaking in lime and boiling it with the seasoning though.

She's beautiful =)

I love Trinidadian people

Beautiful dish, I usually use cow foot, love that pressure cooker.

Our souse is made differently🇱🇨 butt niceee

Hey Renee,love the way you cook and the way you make those dishes look so delicious one thing though I would love to know where you bought your pressure cooker lol

But why not use the stock from the pigs foot in the souse that has all the flavour and will make it amazing

Wow ,,,, guys ,,, the pepppers 😳 😂 awesome job!

Love it😊🇱🇨l shred some of the cucumber too.

Oh my god this girl is beautiful!!! Best souse recipe ah see so far!

I love your energy

I’m from st Lucia I use to make souse and sell at church for extra money. I have been living in the States for a long time: so I forgot how to make souse. I’ll try this style.

I just love this woman

Thanks great video

Looks delicious 😋 🇬🇧. How long does it keep in the fridge?

Great job Rene!

Hi Renee , just love this souse recipe. Very Trini indeed. I like the both pig foot and chicken foot. Can you cook a barbeque chicken or buffalo wings with potatoe wedge from scratch. It's my guilty pleasures , lol. HUUUUGE FAN.

Souse is actually enjoyed all over the world from eastern and western Europe to everywhere German immigrants settled in the USA all the way to Viet Nam where the love a good souse bahn mi. Yummy

I love the souse you make its like my mums

Hi dear love your cooking show oh I meant to say also I love you, but you throw away the best part and taste of the souse most Trini's does that the old way pig foot - chicken foot - cow heel any souse, what you should try is wash your meat as usual put to boil pinch of salt no seasoning let boil for about 4-5 whistles then throw away that water and excess oil from the meat then rinse the meat season boil again, then when ready to make your souse use that same water all the taste is in that water together with all the other ingredients, try it my customers can't get enough I'm not talking west Indians only.

I realize that everyone has their own recipes but I'd swear that the version that my grandmother made when I was little included vinegar but none of the souse recipes that I see on KZfaq include that. All the other ingredients were the same. Has anyone else heard of including vinegar?

Thank you for this beautiful recipe. I honestly thought souse was served hot 😳😳

What kind of pressure cooker is that???... i love it.

I love that pressure cooker can you tell me where u bought it ...I would like to get me one 😁...

So after taKing the pig feet from the pressure cooker & washing it out do many times did that wash out the seasonings that it was boiled with?

I have some pig foot in my deep freezer. Think I'm making this tomorrow.

You're such a BEAUTIFUL *BLACK QUEEN* . EXCELLENT RECIPE!!!!

Thank you so much for making this video, I have been looking for a video of this recipe I will try to prepare it Greetings from Mexico !!!

I have been waiting on this recipe. Yesssssss

Hi. If I want to leave it overnight, do I put it in the refrigerator.?

Ive had it that way before. It was good. Can you use souse meat only?? Nice video

Very talented

So is this style of souse eaten cold? Or can it be warmed up in the microwave? I’ve had the hot kind made completely in the stove but want to give this a try

Awesome recipe, looks divine! My aunt uses a mandolin to slice the cucumbers 🥒 thin instead of a knife 🔪 a lot easier

Wow love your channel I’m seeing you for the first time , amazing job 👍👍

hmmm thank you very nice I am loving your channel keep it up

I don't get it...why give 4 washes after cooking the pig feet? to remove the tasty seasonings from it?

Thx ur stuff looks great. 🥰👍🏼

Your video is the second video where I see yellow lemons being used, yet you say limes. Do you call lemon limes in the Caribbean?

There are great questions in the comments. Can you please reply to some of them?

I love this

For the pork souce you didn't clean it first, you must boil the pork first with vinegar and salt for about 20 to 30 minutes so that dirty scum will float off of it, then you rinse it off and you repeat that step, After that second boil with salt and vinegar water you wash it off, then add your seasoning I add fresh lemon, I juice the lemon and I might add real lemon juice let it cook and get ready to Bonappetite

Very nice I always look at your video's keep up the good work.

I've worked for a lot of chefs and not one of them was so easy on the eyes.

Lovely I'm about to make chicken foot souse now

Yes Pressure cooker I love working with them 1 third the time for cooking

That’s totally different from the souse that I grew up on but I may try it

Thanks for sharing I can’t wait to try it subscribed and shared👏🏾👏🏾👏🏾👏🏾

This new to me. Interesting.

Chef Thank You

What if u don't have a pressure cooker. How long do u cook for

Please dont throw away d best nutritional stock....gimmme ole school

I add vinegar and sugar to my lot of lime juice but basically I make mine's pretty much the same way and I do use the broth that I brought a pig feet and I made some today about to tear it up

Love your videos

I notice you did not add vinegar, like a touch of that in the water. I am Guyanese. I will try your recipe Great work.

That's the strangest souse I've ever seen

Awesomeness!

Can i pressure cook without seasoning and then add what you added after? I ask because tou wash it four times doesnt that remove the seasoning you put at first?

What water u u use hot or cold water❤❤

How can I get a pressure pot like that?

Neva heard the word cousaymay. I use the garlic to season only. I like the onion dho.

I like that pressure cooker.

We make souse with gelatin.

Good job.

Excellent! Shared 👍🌟😋

Look baby girl god bless you always

I thought you have add vinegar. Can I also add vinegar?

Rene can you please do a chow mein recipe?

Now I feeling for souse🤤

Vegan but enjoyed your effort 100

I love this recipe 😀 where did you buy the pressure cooker?

Is the chef calling parsley, celery? I see leaves not celery.

2:11 you saving so much seasoning in the bowl for later or something? put it in the pot.

oh I almost forgot where to get a pressure cooker like that ???

Let's see your version of cornsoup, paymee, and ochro and rice.

can u freeze souse

Hey i am looking foward for a shout out.. love the recipe ... i am dianne sieudath

What a great accent! Not a bad video either...

Love that dish but with chicken foot lol

Should you be using the liquid the pigs feet cooked in that will be even great flavour.

Thanks alot sweedy.u really preddy no lie.stay sweet😘😘