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.
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 🇧🇿👍
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!!
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.
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.
Jocquas Walker stop talk shit. How is this close to J'can Manish water,you see that have any green fig, carrots, dumplings(spinners) goat head or goat belly, ect. Stop play idiot.
paris grant wowwwww... Is it really necessary to deliver your point in such a nasty way?!?! Maybe that's a Jamaican dish he/she had similar to the Southern American way as opposed to the traditional Jamaican manish water. A lot of you TH-camrs seem to think that the way YOU were raised on certain recipes is WRITTEN IN STONE. Recipes don't belong to just one nationality. You either make it the traditional way or make it your own. Either way DOES NOT make it WRONG. Do your research before criticizing others. A lot of these recipes derived from the mother land (AFRICA) & was later altered and tweeked to one's own taste from the Caribbean islands to southern African American cuisine. Learn how to convey your message without the name-calling and being so asinine...🤦🏾♀️🤦🏾♀️🤷🏾♀️
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.
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.
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
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’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.
maxy dany me too 🇱🇨 we make it differently though. We cook all the seasoning in with the souse and grate the cucumbers in after. I’ve never had it the way it’s done in the video.
@@tamaraash6602 hey fellow Lucian 👋🏽 That’s exactly how I ended up making it. I just couldn’t bring myself to throw away the perfectly seasoned broth. It was delicious.
maxy dany exactly!!! And it thickens up a bit when all cooked together and infused with all those delicious seasonings which adds to the yummyness. I’m always craving it at night but no where in the north seems to sell it after like 2pm lol. Guess I’m gonna have to make my own!
@@tamaraash6602 make your own, it was super easy. I washed the meat really good then I let it simmer for a few hours on low heat while I went out Christmas shopping ( I don’t recommend leaving the house with the stove on.) HOWEVER the meat was so tender and juicy. I live in CA if I don’t make it myself I will never eat it.
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.
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
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 TH-cam include that. All the other ingredients were the same. Has anyone else heard of including vinegar?
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
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?
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
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.
Facts
I love that pressure cooker 😍
Best invention of of the 19th century for kitchen
Yes me too
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
Thank you :)
You need to boil with 2 bay leaves, 3 cinnamon leaves, ginger, 6 cloves and hot pepper Try it and let me know
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.
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 🇧🇿👍
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!!
Looks delicious thanks for sharing one of your amazing recipes
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.
Are you an ass, it’s PIG foot souse what’s with the chicken thigh
Interesting
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.
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.
Beautiful on the inside and outside. I enjoy your passion for cooking.
Wonderful tutorial and so easy to follow. Thank you for the details. Well done Renee.
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
Great job.. Thank you for sharing
Pickled souse is intriguing.however southern african American is more stew like served hot.maybe morelike Jamaican manish water.but again intriguing.
No doubt they are all related. Thanks for watching!
Jocquas Walker stop talk shit. How is this close to J'can Manish water,you see that have any green fig, carrots, dumplings(spinners) goat head or goat belly, ect. Stop play idiot.
paris grant wowwwww... Is it really necessary to deliver your point in such a nasty way?!?! Maybe that's a Jamaican dish he/she had similar to the Southern American way as opposed to the traditional Jamaican manish water. A lot of you TH-camrs seem to think that the way YOU were raised on certain recipes is WRITTEN IN STONE. Recipes don't belong to just one nationality. You either make it the traditional way or make it your own. Either way DOES NOT make it WRONG. Do your research before criticizing others. A lot of these recipes derived from the mother land (AFRICA) & was later altered and tweeked to one's own taste from the Caribbean islands to southern African American cuisine. Learn how to convey your message without the name-calling and being so asinine...🤦🏾♀️🤦🏾♀️🤷🏾♀️
Yes same I’m making it that way I was intrigued watching
I like conch souce with fresh bread. Soo good
Love it😊🇱🇨l shred some of the cucumber too.
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 !!!
Looks delicious 😋 🇬🇧. How long does it keep in the fridge?
Wow love your channel I’m seeing you for the first time , amazing job 👍👍
She's beautiful =)
Loved her cooking, must agree with you Aaron cute too. I miss her cooking and hope to see her again
Oh my god this girl is beautiful!!! Best souse recipe ah see so far!
Very talented
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.
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 your energy
Wow ,,,, guys ,,, the pepppers 😳 😂 awesome job!
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
Beautiful dish, I usually use cow foot, love that pressure cooker.
Our souse is made differently🇱🇨 butt niceee
Man what! This video surprised me. But I'd definitely try it!
Thanks great video
Thanks for sharing I can’t wait to try it subscribed and shared👏🏾👏🏾👏🏾👏🏾
Thank you!
What water u u use hot or cold water❤❤
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
Very nice I always look at your video's keep up the good work.
Thx ur stuff looks great. 🥰👍🏼
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.
maxy dany me too 🇱🇨 we make it differently though. We cook all the seasoning in with the souse and grate the cucumbers in after. I’ve never had it the way it’s done in the video.
@@tamaraash6602 hey fellow Lucian 👋🏽 That’s exactly how I ended up making it. I just couldn’t bring myself to throw away the perfectly seasoned broth. It was delicious.
maxy dany exactly!!! And it thickens up a bit when all cooked together and infused with all those delicious seasonings which adds to the yummyness. I’m always craving it at night but no where in the north seems to sell it after like 2pm lol. Guess I’m gonna have to make my own!
@@tamaraash6602 make your own, it was super easy. I washed the meat really good then I let it simmer for a few hours on low heat while I went out Christmas shopping ( I don’t recommend leaving the house with the stove on.) HOWEVER the meat was so tender and juicy. I live in CA if I don’t make it myself I will never eat it.
What kind of pressure cooker is that???... i love it.
IVE NEVER SEEN SOUSE MADE THAT WAY
Soup?looks good.
Same
Yeah, I thought it was a gelatinous meat
I just love this woman
Great job Rene!
I have been waiting on this recipe. Yesssssss
hmmm thank you very nice
I am loving your channel
keep it up
I love this
But why not use the stock from the pigs foot in the souse that has all the flavour and will make it amazing
Tony big...great minds think alike
Ive had it that way before. It was good. Can you use souse meat only?? Nice video
Excellent! Shared 👍🌟😋
Awesome recipe, looks divine! My aunt uses a mandolin to slice the cucumbers 🥒 thin instead of a knife 🔪 a lot easier
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 was thinking the same thing. Throwing away the flavour is crazy.
I love the souse you make its like my mums
I love that pressure cooker can you tell me where u bought it ...I would like to get me one 😁...
BERGNER is the manufacturer of the pressure cooker.
Thank u
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?
Thank you for this beautiful recipe. I honestly thought souse was served hot 😳😳
Chef Thank You
Hi. If I want to leave it overnight, do I put it in the refrigerator.?
What if u don't have a pressure cooker. How long do u cook for
There are great questions in the comments. Can you please reply to some of them?
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
It's typically eaten cold/room temperature
Awesomeness!
I love Trinidadian people
How can I get a pressure pot like that?
You're such a BEAUTIFUL *BLACK QUEEN* . EXCELLENT RECIPE!!!!
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.
Lovely I'm about to make chicken foot souse now
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 TH-cam include that. All the other ingredients were the same. Has anyone else heard of including vinegar?
I am from Panama, we use lime and vinager, but not much chadon beni or not at all
The rest of ingredients are fine. Yes it depends on local customs😀
Love your videos
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
I don't get it...why give 4 washes after cooking the pig feet? to remove the tasty seasonings from it?
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?
Yes u can
Yea i boil the pig feet then wash it an add the other stuff with vinger
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?
This new to me. Interesting.
I have some pig foot in my deep freezer. Think I'm making this tomorrow.
Good job.
Neva heard the word cousaymay. I use the garlic to season only. I like the onion dho.
It Trinidad creole or the path for slave freedom partwar
That's the strangest souse I've ever seen
This is exactly how my family made souse growing up!
I thought you have add vinegar. Can I also add vinegar?
Don’t be silly, you can add chocolate and butter if that’s what you like.
Shaboyj J make it your own. You can add whatever your heart desires. There's no LAW to making souse. Do what pleases YOU.
The lime is doing the same job as vinegar
In Miami everyone adds vinegar during the holidays.we be drinking Hennessy and eating pig sauce.
Very close to Lithuanian Koselina , which is left to cool and gel and eaten cold. Looks great!
Yes
Pressure cooker
I love working with them
1 third the time for cooking
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
I've worked for a lot of chefs and not one of them was so easy on the eyes.
Please dont throw away d best nutritional stock....gimmme ole school
We make souse with gelatin.
can u freeze souse
Yes
That’s totally different from the souse that I grew up on but I may try it
I like that pressure cooker.
Now I feeling for souse🤤
Right? Said at least 100 times….😂😊
I love this recipe 😀 where did you buy the pressure cooker?
marsha thomas I agree
marsha thomas you can get at Walmart.com or AMAZON.com
I got mine from Imusa.com
oh I almost forgot
where to get a pressure cooker like that ???
2:11 you saving so much seasoning in the bowl for later or something? put it in the pot.
Look baby girl god bless you always
Rene can you please do a chow mein recipe?
Keeping this in mind !!
Let's see your version of cornsoup, paymee, and ochro and rice.
Hey i am looking foward for a shout out.. love the recipe ... i am dianne sieudath
You go sista 👍👍👍
Thanks alot sweedy.u really preddy no lie.stay sweet😘😘
What a great accent! Not a bad video either...
Is the chef calling parsley, celery? I see leaves not celery.
Love that dish but with chicken foot lol