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After exploring Barbados and many aspects of the island over the previous several days, I knew there was one thing I needed to finally dive into: black pudding and souse. This is one of the national dishes of Barbados, and I’m about to show you why!
My buddy Craig took me to meet his mother Brenda, who would be showing me all the steps to making this national favorite! This sausage dish consists of pork, vegetables, chilies, and much more, comes with a number of delicious sides!
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Back in the day, slaves made the sauce, or souse, with blood. They don’t use it anymore. But in the black pudding, they use pig head, sweet potatoes, onions, marjoram, and thyme. They also use chilies, cucumbers, onions, limes, parsley, and more for the souse!
She’d bought a whole pig head at the market, which they slice down the middle. It still contained the tongue, brains, and ears, all of which I loved. We also had the maw, or stomach; trotters (feet); and intestines.
She showed me how you clean the intestines and are ready to stuff them. She then salted the head, cut off the ears, and squeezed lime juice over the head to further tenderize it. Then, she added the ears and pig feet back into the container and added some vinegar. She’d let it marinate overnight and add peppers to it.
I took a small bite of chili pepper, but it was way too hot! Then, she started working on finely dicing the onions, cucumbers, chilies, and parsley, which is for the souse. She also added lime juice. I tried a bit. It reminded me of a spicy tabbouleh! It had my mouth burning!
Then, she started peeling and grating the sweet potato. Then, she ground the onions, shallots, potatoes, marjoram, and thyme in a machine.
The mixture was very tasty! This was a small sample of what we’d use to stuff the intestines tomorrow! Then, she added salt, sugar, and pepper. The aroma was unreal!
Then, she adds a browning syrup in place of blood to make the mixture dark. Next, we mixed the peppers, cucumbers, onions, and parsley in a food processor for the souse. I tasted it; it was fantastic!
The next day, we returned to finish everything! I started with some fresh coconut water, and then Brenda cleaned the pork, including the meat and the stomach. She layered it inside the pressure cooker and added cinnamon, cloves, chilies, salt, and bay leaves. Then, she added bundles of thyme and marjoram.
She put the trotters and head pieces into another pressure cooker with more spices. It already smelled so good! It would take 30-40 minutes in the pressure cooker. She’d add the cooked pork to a container of salted lime water.
The pork broth had a nice cinnamon flavor. The meat was all falling off the bone! She added the broth to the mixture from yesterday, which she then added to the browned souse mix from yesterday.
She baked some in a casserole dish as a loaf. Then, she tied one end of the intestine, put the other end around a funnel spout, and added the un-browned souse. Then she tied the ends together and boiled it. Then she repeated the process with the browned souse for the black pudding!
She juiced a lime and added it and parsley to the pickle mixture, which was amazing. She adds it to the breadfruit, and cu the cooked pork to the pickle mix. She removes the fat and the outer layer of the tongue and adds the pickle. Then, after 6 hours of prep and cooking, it was time to eat!
The white pudding was so flavorful. I loved the potato and spice filling. The steam pudding had a sweetness from the cinnamon and cloves. I loved the lime juice throughout, and the breadfruit blew me away!
The black pudding also had a similar sweetness. And the actual pork was tender and juicy. Then, we finished with coconut water and mauby! It was all phenomenal!

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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 93 countries to experience and document unique cultures on my KZfaq channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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