Barbadian Souse

Submitted by Kinga

"A delicious and very traditional dish prepared in various ways throughout the Caribbean and even Scotland. This however, is our way - the general Barbados/Bajan method. A MUST TRY!!"

 

• Ready In: 2hrs
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄2 lb breadfruit (ripe)
• 1 1⁄2 lbs pork loin
• 1 lb pig head, and pig's foot
• 3 ounces fresh parsley
• 1 ounce broad leafed thyme
• 5 medium sized cucumbers
• 2 medium sized onions
• 3 medium sized scotch bonnet peppers
• 2 large limes
• black pepper
• salt

directions

1. Bring large pot of water to boil.
2. Add salt to taste, pinch of black pepper, thyme, and pork (inspect parts of pig feet and pig head - shave hair if any).
3. Cover and boil for 45 mins or until pork is tender and well cooked. Drain, cover and let cool.
4. Dice pork parts into bite sized or slightly bigger pieces, leaving pig feet whole.
5. Cut skin off breadfruit. Slice into half inch pieces. Bring separate pot of water to boil, add pinch of salt and breadfruit. Cook until tender. Drain water and let cool.

6. Prepare "Pickle" - The base of this dish :

7. "Stripe" cucumbers and dice them into small pieces.
8. Dice onions into small pieces.
9. Chop parsley fine.
10. Chop scotch bonnet peppers fine.
11. Squeeze juice from limes. Be sure to strain into a container to avoid seeds and pith.
12. Combine all "pickle" ingredients along with lime juice. Add salt to taste. Mix ingredients well for a minute making sure salt and lime juice are properly combined with ingredients. Add your pork and pig parts to the "pickle" and mix well. Let entire mixture sit (covered) in a cool place for 30-45 minutes.
13. Serve in bowls or deep plates with breadfruit on the side. (If breadfruit is hard to come by in your area, you can substitute with fresh sweet potato or add some avocado) Please note dish is very spicy due to the scotch bonnet but you can decrease the amount of peppers you add. Enjoy and have a nice glass of Mount Gay rum and coke with it :-).