Greetings from Panama. I just discover that banjan food has a deep influence in our recipes, we make souse or "saus" only with pork trotters. We also prepare fish cake "torrejitas de bacalao", sorrel o "saril". During the construction of the panama canal and the railroad, we receive a lot of workers from Barbados. Thanks Barbados for such tasty legacy. ❤
Ahhhh! Yes a lot of workers from Barbados went to Panama to work on the canal, some never return home. My grandparents were among those working on the canal and did not return home until years later. The deep influence is understood, where ever we go, you can rest assure our recipes are going with us, All the way from Africa.😊
Hi Erin, girl 2008 is way to long to have had one of your Barbados favorite Saturday dishes. You need to get all those ingredients and make some, then write me and let me know how it comes out, its a must. 😛
Hi Corine, thank you so much! Now you have to try making this for yourself one Saturday, Its ok to buy it every once in a while but it's also good to know how to make it yourself. Give it a try then write me and let me know how it comes out.
Hi Tinaraine when I was growing In B’dos in the late 50’s and 60’s. There was a lady down by us that uses to make Floates and sell with fish cakes. I was trying to find a recipe for it but to no avail. Do up know how to make them? I would like to learn. Keep the recipes coming 21:48
Floates I believe is just a bake that has baking powder. I have a couple bake recipes up, with and without baking powder. Take a look and let me know if that's what you're talking about.
Hi Janice, I dont have a special browning, sometimes I use Grace or Royal Montego, there both work fine for me and yes I use the same browning in my black cake. I am so glad you were able to watch. Let me know if you give the recipe a try and how you like it.
Hi Maureen, Its hard to say, this depends on how much you're making. I know when its done because it changes color. Notice the potatoes are white but as it starts to cook from the bottom, you'll notice it it gets a darker color. The over all bake time should be about an hour.
@@Tinaraine i was asking you the question, not stating anything. In the video you said something about that’s what people did in the old days (use blood for black pudding) so you showed your recipe which I thought you said was the new way people make pudding. I was asking a genuine question.
@@jujutrini8412 I'm so sorry, I didn't understand the question now I do. Years ago when making the pudding, people used the casing of the stomach along with the pigs blood which give the pudding that dark color. Today some people may still use the casing that's what the pudding is stuffed into. As for the blood I dont believe anyone uses the pig's blood anymore. A browning is used which gives the pudding the same dark color. Hope I've answered your question.
@@jujutrini8412 Hello, I read your question wrong, my apologies. Years ago it was a custom in the Island to use the casing of the pig's stomach to stuff the pudding. While making the pudding, people used some of the pig's blood which gave it a dark color. Over the years people have evolved, today I believe some people still use the casing for the pudding but instead of using the pig's blood, people use browning which is burnt sugar. When you saw me using the browning in the video that's what I was saying people use instead. Hope this answered your question.
Greetings from Panama. I just discover that banjan food has a deep influence in our recipes, we make souse or "saus" only with pork trotters. We also prepare fish cake "torrejitas de bacalao", sorrel o "saril". During the construction of the panama canal and the railroad, we receive a lot of workers from Barbados.
Thanks Barbados for such tasty legacy. ❤
Ahhhh! Yes a lot of workers from Barbados went to Panama to work on the canal, some never return home. My grandparents were among those working on the canal and did not return home until years later. The deep influence is understood, where ever we go, you can rest assure our recipes are going with us, All the way from Africa.😊
Perfect...definitely gonna make this. My grandfather was Bajan from St.James. My grandma use to make it. Delicious!!!
Hope you enjoy
Love it❤
That looks sweet enough! I taught myself to make it watching your other video.
That is awesome! I'm glad you were able to make it. Its a great tasting dish, takes a little time but it's worth it.
Yeah Tina let your pickle sit and draw !!😂😂 Thanks for sharing!! I always enjoy your videos!!
Hi Cecily, Yes my grandmother would always say it has to sit and draw for a little while before we can dig in. lol. Hope you had a fantastic day.
It's a popular in Barbados on Saturday's particularly with pork 🇧🇧 🇧🇧
Wish I could get up and go to the Souse Factory in the morning. Unfortunately I'm in sunny London UK. I'll try your recipe soon. Thanks
When you do let me know how you like it.
I could taste that video just by watching, wunna making people so hungry early morning much love auntie great video thank you 🫂
🤗Glad you were able to enjoy the video. Thanks for watching.
Thank you for your teaching, I will try it.❤
Please do! Takes a lot of time but well worth it.
Thank you Tina! Looks really good ❤ Enjoy!
Thank you so much!
Looks good 👍🏾👍🏾👍🏾👍🏾
Hi FLO, Thanks 👍
Great recipe full of history 🤎
Thank you so much my friend. Have a great evening
Great job Tina. thanks❤
Thank you so much 🤗
Looks delicious great job beautiful
Hi Anita, Thanks so much
yummy food !!
Looks delish 😋 Thanks for sharing🌺
Thanks for visiting
Hi Tina delicious delicious can't say I'm coming for mine too far lol take care stay blessed ❤️
Hi Sonia, i love a good black pudding and souse, the pudding is my favorite part. Hope you had a bless day
Wow tinaraine looks delicious I haven't ate black pudding and souse
Since I visited bim in 2008
Hi Erin, girl 2008 is way to long to have had one of your Barbados favorite Saturday dishes. You need to get all those ingredients and make some, then write me and let me know how it comes out, its a must. 😛
Hey Tina. Thanks for the tutorial. I’m one who buys it on Saturdays. If you make it I can definitely try it. You are my inspiration 21:48
Hi Corine, thank you so much! Now you have to try making this for yourself one Saturday, Its ok to buy it every once in a while but it's also good to know how to make it yourself. Give it a try then write me and let me know how it comes out.
Well everything I tried that u made came out very good so I don't doubt this would too. Will let u know
Great job
Hi Paulette, thank you so much!
Thanks for sharing
Hi Mark how are you! Thanks for watching.
Doing ok thanks
@@markeversley6025 Wonderful, have a great evening.
NICE
Thank you so much!
Hi Tinaraine when I was growing In B’dos in the late 50’s and 60’s. There was a lady down by us that uses to make Floates and sell with fish cakes. I was trying to find a recipe for it but to no avail. Do up know how to make them? I would like to learn. Keep the recipes coming 21:48
Floates I believe is just a bake that has baking powder. I have a couple bake recipes up, with and without baking powder. Take a look and let me know if that's what you're talking about.
What brand of browning do you use? Do you the same one for your black cake at Christmas?
Hi Janice, I dont have a special browning, sometimes I use Grace or Royal Montego, there both work fine for me and yes I use the same browning in my black cake. I am so glad you were able to watch. Let me know if you give the recipe a try and how you like it.
Thank you for this recipe Tina 😘. One question: how long should I bake the pudding?
Hi Maureen, Its hard to say, this depends on how much you're making. I know when its done because it changes color. Notice the potatoes are white but as it starts to cook from the bottom, you'll notice it it gets a darker color. The over all bake time should be about an hour.
👌👌👌👌👌👌👌
Hi Mark how are you? Thanks for watching
I use limes not lemons
People in Barbados don’t eat traditional black pudding anymore?
I'm confuse, what do you mean people dont eat traditional black pudding anymore?
@@Tinaraine i was asking you the question, not stating anything. In the video you said something about that’s what people did in the old days (use blood for black pudding) so you showed your recipe which I thought you said was the new way people make pudding. I was asking a genuine question.
@@jujutrini8412 I'm so sorry, I didn't understand the question now I do. Years ago when making the pudding, people used the casing of the stomach along with the pigs blood which give the pudding that dark color. Today some people may still use the casing that's what the pudding is stuffed into. As for the blood I dont believe anyone uses the pig's blood anymore. A browning is used which gives the pudding the same dark color. Hope I've answered your question.
@@jujutrini8412 Hello, I read your question wrong, my apologies. Years ago it was a custom in the Island to use the casing of the pig's stomach to stuff the pudding. While making the pudding, people used some of the pig's blood which gave it a dark color. Over the years people have evolved, today I believe some people still use the casing for the pudding but instead of using the pig's blood, people use browning which is burnt sugar. When you saw me using the browning in the video that's what I was saying people use instead. Hope this answered your question.
Sometimes people use pig tail too
I have not had it with pigtails, but I'm sure that would be just as good,
Sorry you're not in UK
I was there last year, had a really great time.
looks greeat
Hi jonny, thank you so much.
@@Tinaraine iwould love to have you on myyotubechannelto do a baking episode ifyour interested
@@jonnywatts8623 Awwww! Thank you so much for inviting me, I cant at the moment but maybe sometime in the future.
@@Tinaraine ok let me know then i set it up
Don't like barbados pudding 😅😅😅
OK your loss😂
To each their own