Let's Make It Our Number One Traditional Dish , Thanks for sharing your delicious recipes. Your Grandmother must know my mother and my grandmother. I shall be making some on Saturday for the family, hoping to find a nice Breadfruit . Lately the Breadfruit in Toronto are Pruny and looking Starve out ( Lol ). Have a wonderfully fantastic week my dear. God Bless
Pruny and starve out that is funny! We going to have to start a petition saying make pudding and souse a traditional dish in Bim. Our grandparents probably knew each other who knows Bim is a small island. Let me know how it comes out for you. I find it much faster in the Oven. Thanks for watching. Enjoy the rest of your day.
Hi Tina watched your cou cou ×2 shows l am from the old school so its with the stick over the hot stove.. but you yet a thumbs up for effort... l also like my cou cou as an island swimming in sauce..
Which cou cou did you watch the one on the stove or the microwave one? I also love my cou cou swimming in sauce, once the sauce is done so is the cou cou.
Tina I am so glad you made it with chicken because someone commented on my video just recently and said to me "It is blasphemous to make pudding and souse without pork" lolololol. Your pudding has a beautiful color, I think mine was a little dark for my likings, nice Sunday dinner; love your mixing bowl too. Enjoy and enjoy the remaining of your Sunday. Xo
The thing about recipes are you can play around with them and make them any way you like, people who don't like pork but enjoy the pudding and souse make it with chicken. some people are going to hate no matter what you do or say. When you put your coloring in, you have to be a little careful, you want to get that nice Carmel color because the color changes once it's cooked. I've had that bowl a long time, It was given to me years ago sometimes I use it as a salad bowl if I have company over. A few other people complemented me on today I may have to use it more. By the way I was drooling over your roti there look delicious. have a good the week
I agree....lol I love your videos you are so very cheerful. I laugh while following your videos...I'm making Pickled Breadfruit may do some Pudding & Souse (w/lamb) for the weekend. Thank you so much for sharing.
You’ve brought lots of memories as my great aunt use to do the same thing. When she stirred coucou she used a box to stand on. Those were good days. I also remember seaeggs which I havnt had in 50 years. Never seem to bdos at the right time.
When I’m cooking certain events come back to me and I enjoy talking about them, what is nice about that is, it helps people reconnect with their pass and helps younger people get a better understanding of their culture.
Thank you very much! I don't like buying chicken stock that has been sitting on a shelf in the supermarket for who knows how long. I always save my own in the freezer until I'm ready to use it. Thanks for watching.
Hi Tina, I enjoy watching your cooking videos. You clearly explain what you are doing, and updates anything that you may have changed off camera. The food processor method of the ingredients for the black pudding was faster. I am a Barbadian living in the USA for a long time. Growing up we didn’t have a steaming pot or the likes. My mom made black pudding in the frying pan. She turned it over and over in that frying pan until it was cooked... those crispy bits from the bottom was So delicious 😋. Keep doing what you do.🤗
I bet those crispy bits was good! I remember frying left over food in the pan remember! Everyone wanted the bun bun lol. Thank you Eulene, I try my best and I am just happy that people can relate to what I'm doing.
Awww Tina I’m hungry😀 please send me some😂The things is I always enjoy watching your cooking video👍Your food always looks so delicious and yummy. I love your apron. Thank you so much for sharing your recipe with us.
Thanks so much for watching, I am bless that a lot of people enjoy my cooking it gives me great pleasure. The apron my husband thought I should wear so he bought me a few of them, I'm still trying to figure out how I feel about wearing them. Thanks for watching, I truly enjoy watching your beautiful home decorations. Enjoy the rest of your week
That's wonderful! the recipe remains the same just add chicken instead of pork people use chicken feet back home I just can't do feet so I use a whole chicken instead and it was a pretty good change. After you try it let me know if you like the change. enjoy the rest of your day
Hi steam the pudding by putting it in a lighter container like stainless snd putting it in the pot , the dish u used was too thick/solid thsts why it took so long , glad to see u make souse with chicken , a great alternative
Hello, I watched the video earlier, and I am watching it again and prepping my souse for tomorrow I am using pork, nothing against chicken, but fantastic video as usually this will be my second try at making the dish. Yes you can do it with chicken, you can pickle anything you can do it with shrimp, seacat, chicken steppers, you name it. Lots of love Tina.
Hi Joyann, Sounds great! but chicken steppers and sea cat is out for me lol. That souse is going to be delicious hope you made enough to share with friends and family. Thanks for watching have a good evening.
@@Tinaraine Hello my dear friend, yes it came out lovely, and yes I made enough to share with friends and family, just waiting to hear the verdict now. My husband got all up in it, he likes making the pudding that's his baby, so hear him do
@@Tinaraine sorry not sure what happen there, but I was saying my husband likes doing the pudding, so hear him!! Babes what do I put in next. I say, are you not listening to Tina. I always as you know, have the video playing while I cook. Men!!! Have a great day hear you soon.
@@joyannwaterman6268 Lol! Your husband the chef, that is fantastic, so happy he was able to make it, now no worries you have someone willing to make it he will be a pro soon. Have a good weekend and be bless.
Hi LucyCan, Merry Christmas! Pigs blood, that was years ago, I don't believe anyone uses that anymore. Thank you for watching the channel. May your day be filled with love and laughter.
It's always fascinating trying dishes from other countries. We all cook very similar with a few difference. I like trying new dishes myself. Thank you, I am happy to know you like my channel, if you have not subscribe please don't forget to do so. Have a blessed evening.
Tina, I've done this dish before but usually put the pudding in the oven so I tried the steamed version today. A tip - I put the pudding in foil in the steamer and it cooked really quickly. You may line the foil with parchment paper or banana leaves.
Great tip! I will give that a try next time. This happens to be one of my favorite dishes I don't get to eat very often. Thank you so much for watching
Tina I’m one of those that my mom made it but I could not remember all the steps. That first recipe really helped me recall.i am a master now. Lol. Today I will be making my Corn meal pone and I have my raisins soaking for my rum raisin ice cream this week. You’re making me get fat.lol Much Love.
charmaine OMG I don’t mean to, you have to give some of it away, since I started this channel I’ve gained so much weight, if you look at my beginning tapes and now you’ll see the difference. That’s not good because the holidays are coming and I have a lot more recipes to make, I have to give as many of them away as I can. Let’s not get fat lol 😝
Hi Boom, there is nothing better than doing it yourself, you can adjust the recipe to your liking. I love pudding that's my favorite as well. I don't necessarily have to eat the meat of the souse but I like the liquid over my pudding. Thank you so much for watching, I'm glad you found my channel as well.
Hi Madonna, I think people who don't like pork should be able to enjoy pudding and souse with chicken instead of pork, also People make it with chicken foot so I thought I'll make it with other parts of the chicken. I hope you enjoy it.
You snook this one in, while I was busy editing and uploading, lol. Your making another one, wow, with chicken, girl I got a lot of wrap for that as well, lolololol. And yes, I was probably the first one to call you out on the national dish, lol.
Everything Paulette Well as you know people in Barbados use chicken foot, I can’t handle that so I thought I’ll do chicken instead, of course there’s nothing like the real thing but I enjoyed this one it was pretty good
I made black pudding & chicken souse a few weeks ago. It's a lot healthier without the pork although the pork is traditional used & delicious! Great video!
The pork will always be the tradition but sometimes a little change is good. I enjoyed my chicken souse it was good, I am still a pork girl but I wanted other people especially those who don't eat pork to see their can still enjoy pudding and souse only with chicken instead of pork. Thank you for watching, have a fantastic week.
THANK YOU!!! won't try it with chicken. ..none the less a great suggestion Put the chicken stock in some ice cube trays ...then store it as you would store your ice cubes in a zip lock...then when you need the stock you can drop a cube or two into your cooking ....saw that on another cooking show ... Cheers 💕
Morning Tina, time in UK is 06.00 am its Monday it's dark and I am tucked up in my bed. Well pudding and souse with chicken., different. Yes Tina is best to bake pudding much faster to cook steaming takes too long. I was one of the first to tell you that pudding and souse is not Barbados National Dish thanks for letting your fans know that. Pudding and chicken looks good but dont think I can eat chicken with it would rather just the breadfruit and cucumbers or the pork somehow it seems to taste better with pork. I'm not much of a pork eater but only when is black pudding and souse. I guess for people who dont eat pork, maybe you could have also told them they could omit the meat and have with the breadfruit and lots of cucumber pickle. Thanks for recipe and have a bless week and be safe. 😘💕🇬🇧🙏🏿UK
Hi Angel thank you, the pudding and souse with chicken is a little different but those who don't like pork will know there have other options. I should have mention the souse can be eaten with just the plain pickles , but I didn't think about it. I'm glad you enjoyed the video. 6 am and still relaxing in bed I'm guessing no work for you. Thanks for watching and have a good evening.
@@Tinaraine hi Tina, thanks for response and you are right, I am early retired 4 years now after 34 years of working , I was made redundant(lay off) from my job so I opted for early retirement but I am still young 58. I do some part time jobs as and when needed. So hence why I can watch your videos early hours in the morning. Don't have to get up early to go out to work. I love watching you and how much fun you have making your videos when you cooking. You teach really well and I learn a lot from you good bajan cooking .. Peace and love hun.😘💕🇬🇧
@@AngelA-cu9mg I think that's a good age to be retired, your kids are grown you have nothing to worry, it's now your time to enjoy life. I will be retiring soon myself and my options are to travel this beautiful world our God has provided.
@@Tinaraine Hi Tina, I have only one child a son of 33 and grandson 14 and granddaughter 18 months.I'm tucked in bed having a early night time 22.24 Ssturday night in UK. I am still away from home. Hope you are having a good Saturday with your grandson and family. Blessings and Peace💕😘🙏🏿🙏🏿
Hi Sonia it's a taco bowl was given to me years ago by a friend. I did not think of using an enamel bowl for steaming, I just could not figure out why it was taking so long. I know back in the island people steam their pudding, but I guess it depends on what you're steaming it in. Thanks for the tip.
Thank you Evadne, I prefer the pudding with just the liquid from the pickle on top and I'm fine. Thank you for watching, don't forget to subscribe if you haven't done so already.
Hi Rosalie, the seamed pudding is also my favorite, I eat meat but the pudding with lots of pickle and some breadfruit makes me happy. Hope you are having a beautiful day. Be bless
T just wanted to ask a few questions about the pickle- did u put pepper in it and did U seasoned the chicken as it had looked so or maybe it was a corn chicken, only because of the colour, I am glad u steamed the pudding, I enjoyed seeing the hot steam coming from it, when u spooned it out - I have to say that when I do steamed pudding I use the same format for cou cou with a wooden spoon in a low heat and constantly stirring ( I do exactly like u, grease the pot with butter - now regarding those bajans who say that pudding and souse is not a national dish of Barbados, they can’t be 100% bajans - anytime a country prepares a dish on a particular day for generations of years and still does, that is considered a cultural dish, so I were correct to call it a national dish- good luck and keep on cooking, in my eyes u are a national hero to our culture, especially the way u explain everything in detail that your dear grandma used to cook keep cooking I enjoy every moment of it
Hi Brenda thank you! I did put pepper in the souse and yes I seasoned the chicken ahead of time, I added only garlic and onions to the water when I was boiling the meat because it was already seasoned. We're going to have to start a petition in Barbados saying put pudding and souse right next to cou cou and flying fish as a national dish! do you think there will go for that?
Pudding and sauce is more popular than cou cou and flying fish, we don't even get flying fish now sis . So you not wrong in callingvit one of our netiobal dishes.
Hi Cherbliss, Great idea! Marjoram is not sold where I live, and butter I am sure would make the flavor even better. Thanks I will remember that next time
Tinaraine I have 4 fresh marjoram plants, I have just cut most of them to dry and jar as the winter is near and they all dry up so I have enough to make my seasoning - also I buy the dried bottle ones - if I was close by I would get them to u
@@brendaanjorin8222 i would love that, I have never seen marjoram plants here, are you in the US or Barbados?. Thanks for thinking of me. enjoy the rest of your evening.
Hi, Tinaraine I think the reason it took so long to steam I think the bowl should have been sitting in the pot of water instead of the steamer. Do like pudding and souse. Thanks for substituting chicken instead of pork. I'm like you do not like chicken feet
Hi Sheila I think you're right, I could not understand why it was taking so long, I put it in the oven and it was done in no time at all. I can substitute any part of the chicken but not the steppers. Thank you for watching
HI TINA HOW ARE U DID U HAD A GOOD TIME HOME I SHOULD HAD SEND U A TEXT TO U TO ASK THE LADY THAT MADE THE PONE IF SHE KNOW ABOUT THE COCONUT PONE. KEEP SWEET .
Pork is still the big thing when it come to souse, for those people who don't like pork, their have an option to still enjoy pudding and souse only with chicken instead. Thanks for watching, enjoy the rest of your evening.
Hi Janice, I did make the pudding with white sweet potatoes and I used chicken for the souse, I have another video up where I used pork. Some people use chicken foot, I chose not to use those.
I made chicken souse over the weekend it was lovely..Making black pudding and souse this time with trotters tomorrow with some sweet potato 😋
Let's Make It Our Number One Traditional Dish , Thanks for sharing your delicious recipes. Your Grandmother must know my mother and my grandmother. I shall be making some on Saturday for the family, hoping to find a nice Breadfruit . Lately the Breadfruit in Toronto are Pruny and looking Starve out ( Lol ). Have a wonderfully fantastic week my dear. God Bless
Pruny and starve out that is funny! We going to have to start a petition saying make pudding and souse a traditional dish in Bim. Our grandparents probably knew each other who knows Bim is a small island. Let me know how it comes out for you. I find it much faster in the Oven. Thanks for watching. Enjoy the rest of your day.
Hi Tina watched your cou cou ×2 shows l am from the old school so its with the stick over the hot stove.. but you yet a thumbs up for effort... l also like my cou cou as an island swimming in sauce..
Which cou cou did you watch the one on the stove or the microwave one? I also love my cou cou swimming in sauce, once the sauce is done so is the cou cou.
I agree. When you see the line at golden sands to buy pudding and souse and sweet bread you’ll definitely say it’s up there as bimsa National dish.
Well the good thing about me putting my recipes up is now people can try making their own.
Hi l bake a sweetbread following your recipe ..omy it was the best sweetbread i ever bake..i just love your baking and your food..lol
Thanks so much 😊
Tina I am so glad you made it with chicken because someone commented on my video just recently and said to me "It is blasphemous to make pudding and souse without pork" lolololol. Your pudding has a beautiful color, I think mine was a little dark for my likings, nice Sunday dinner; love your mixing bowl too. Enjoy and enjoy the remaining of your Sunday. Xo
The thing about recipes are you can play around with them and make them any way you like, people who don't like pork but enjoy the pudding and souse make it with chicken. some people are going to hate no matter what you do or say. When you put your coloring in, you have to be a little careful, you want to get that nice Carmel color because the color changes once it's cooked. I've had that bowl a long time, It was given to me years ago sometimes I use it as a salad bowl if I have company over. A few other people complemented me on today I may have to use it more. By the way I was drooling over your roti there look delicious. have a good the week
Who tell u that ? I’ve seen people eat it with cow souse and even chicken foot. Not everyone eat pork
I agree....lol I love your videos you are so very cheerful. I laugh while following your videos...I'm making Pickled Breadfruit may do some Pudding & Souse (w/lamb) for the weekend. Thank you so much for sharing.
Hi Faith, Wonderful! Wish I was there to share it with you. I appreciate you watching the videos and glad there give you a little laugh.
LOVE love love pudding and souse😋😋😋😋😋
Me too girl, I love it.
You’ve brought lots of memories as my great aunt use to do the same thing. When she stirred coucou she used a box to stand on. Those were good days. I also remember seaeggs which I havnt had in 50 years. Never seem to bdos at the right time.
When I’m cooking certain events come back to me and I enjoy talking about them, what is nice about that is, it helps people reconnect with their pass and helps younger people get a better understanding of their culture.
I love your cooking!!
Yay! Thank you! Loreen I appreciate you watching and loving my cooking, that makes me want to cook more.😀
Tinaraine, your dishes look delicious. I like how you save everything. I love Breadfruit. The Breadfruit looks good. TY👍🏽
Thank you very much! I don't like buying chicken stock that has been sitting on a shelf in the supermarket for who knows how long. I always save my own in the freezer until I'm ready to use it. Thanks for watching.
Another great video. Takes me right back home 🇧🇧. Thanks for this amazing content
Glad you enjoy it!
Hi Tina, I enjoy watching your cooking videos. You clearly explain what you are doing, and updates anything that you may have changed off camera. The food processor method of the ingredients for the black pudding was faster. I am a Barbadian living in the USA for a long time. Growing up we didn’t have a steaming pot or the likes. My mom made black pudding in the frying pan. She turned it over and over in that frying pan until it was cooked... those crispy bits from the bottom was So delicious 😋.
Keep doing what you do.🤗
I bet those crispy bits was good! I remember frying left over food in the pan remember! Everyone wanted the bun bun lol. Thank you Eulene, I try my best and I am just happy that people can relate to what I'm doing.
Awww Tina I’m hungry😀 please send me some😂The things is I always enjoy watching your cooking video👍Your food always looks so delicious and yummy. I love your apron.
Thank you so much for sharing your recipe with us.
Thanks so much for watching, I am bless that a lot of people enjoy my cooking it gives me great pleasure. The apron my husband thought I should wear so he bought me a few of them, I'm still trying to figure out how I feel about wearing them. Thanks for watching, I truly enjoy watching your beautiful home decorations. Enjoy the rest of your week
Thanks for the video. My husband is Muslim so he doesn’t eat pork. I was looking for a recipe with chicken. This is very helpful ❤️
Hi Jahmella, I am so glad you found this recipe, hope you enjoy
Salaams sister you can also use cow heel it comes out wonderful.
it used to be every saturday,but now several small shops sell it from thursday. nice video!
There sell it from Thursday wow! No for me its a Saturday thing. I look forward to eating it only on weekends lol
I didn’t know you could make souse with chicken. I will be trying it this way! I tried your other recipe with the pork and it was delicious
That's wonderful! the recipe remains the same just add chicken instead of pork people use chicken feet back home I just can't do feet so I use a whole chicken instead and it was a pretty good change. After you try it let me know if you like the change. enjoy the rest of your day
Hi steam the pudding by putting it in a lighter container like stainless snd putting it in the pot , the dish u used was too thick/solid thsts why it took so long , glad to see u make souse with chicken , a great alternative
Hello, I watched the video earlier, and I am watching it again and prepping my souse for tomorrow I am using pork, nothing against chicken, but fantastic video as usually this will be my second try at making the dish. Yes you can do it with chicken, you can pickle anything you can do it with shrimp, seacat, chicken steppers, you name it. Lots of love Tina.
Hi Joyann, Sounds great! but chicken steppers and sea cat is out for me lol. That souse is going to be delicious hope you made enough to share with friends and family. Thanks for watching have a good evening.
@@Tinaraine Hello my dear friend, yes it came out lovely, and yes I made enough to share with friends and family, just waiting to hear the verdict now. My husband got all up in it, he likes making the pudding that's his baby, so hear him do
@@Tinaraine sorry not sure what happen there, but I was saying my husband likes doing the pudding, so hear him!! Babes what do I put in next. I say, are you not listening to Tina. I always as you know, have the video playing while I cook. Men!!!
Have a great day hear you soon.
@@joyannwaterman6268 Lol! Your husband the chef, that is fantastic, so happy he was able to make it, now no worries you have someone willing to make it he will be a pro soon. Have a good weekend and be bless.
Love how you made the black pudding. I always thought it had to be made with pigs blood. I can enjoy black pudding again. Thanks!
Hi LucyCan, Merry Christmas! Pigs blood, that was years ago, I don't believe anyone uses that anymore. Thank you for watching the channel. May your day be filled with love and laughter.
Girl you're great I cook Coco in the microwave and it's great
Fantastic!! Glad you liked it.
Watching, lol, very interesting.
I have never seen those dishes before but I will love to try them. I love your channel
It's always fascinating trying dishes from other countries. We all cook very similar with a few difference. I like trying new dishes myself. Thank you, I am happy to know you like my channel, if you have not subscribe please don't forget to do so. Have a blessed evening.
Tina, I've done this dish before but usually put the pudding in the oven so I tried the steamed version today. A tip - I put the pudding in foil in the steamer and it cooked really quickly. You may line the foil with parchment paper or banana leaves.
Great tip! I will give that a try next time. This happens to be one of my favorite dishes I don't get to eat very often. Thank you so much for watching
Tina I’m one of those that my mom made it but I could not remember all the steps. That first recipe really helped me recall.i am a master now. Lol. Today I will be making my Corn meal pone and I have my raisins soaking for my rum raisin ice cream this week. You’re making me get fat.lol Much Love.
charmaine OMG I don’t mean to, you have to give some of it away, since I started this channel I’ve gained so much weight, if you look at my beginning tapes and now you’ll see the difference. That’s not good because the holidays are coming and I have a lot more recipes to make, I have to give as many of them away as I can. Let’s not get fat lol 😝
OH THANK GOD I FOUND YOUR CHANNEL. I LOVE PUDDING...NOT A BIG FAN OF SOUSE...BUT AFTER MOM'S PASSING IN 2021....GOTTA DO IT MYSELF.
Hi Boom, there is nothing better than doing it yourself, you can adjust the recipe to your liking. I love pudding that's my favorite as well. I don't necessarily have to eat the meat of the souse but I like the liquid over my pudding. Thank you so much for watching, I'm glad you found my channel as well.
Hi Tina, in all my life, this is the first time I am seeing souse made with chicken...wow! I can't wait to try it!
Hi Madonna, I think people who don't like pork should be able to enjoy pudding and souse with chicken instead of pork, also People make it with chicken foot so I thought I'll make it with other parts of the chicken. I hope you enjoy it.
Hi Tina is right alot of young people here don't eat pork so granny 's an mom's started using chicken but chicken foot is the bomb.
You snook this one in, while I was busy editing and uploading, lol. Your making another one, wow, with chicken, girl I got a lot of wrap for that as well, lolololol. And yes, I was probably the first one to call you out on the national dish, lol.
Everything Paulette Well as you know people in Barbados use chicken foot, I can’t handle that so I thought I’ll do chicken instead, of course there’s nothing like the real thing but I enjoyed this one it was pretty good
@@Tinaraine I cannot do the steppers either, well I have to tell you, I really did not miss the port, believe me.
I made black pudding & chicken souse a few weeks ago. It's a lot healthier without the pork although the pork is traditional used & delicious! Great video!
The pork will always be the tradition but sometimes a little change is good. I enjoyed my chicken souse it was good, I am still a pork girl but I wanted other people especially those who don't eat pork to see their can still enjoy pudding and souse only with chicken instead of pork. Thank you for watching, have a fantastic week.
@@Tinaraine iovedit
THANK YOU!!! won't try it with chicken. ..none the less a great suggestion
Put the chicken stock in some ice cube trays ...then store it as you would store your ice cubes in a zip lock...then when you need the stock you can drop a cube or two into your cooking ....saw that on another cooking show ...
Cheers 💕
Great tips, I will give it a try. Thanks for watching
Morning Tina, time in UK is 06.00 am its Monday it's dark and I am tucked up in my bed. Well pudding and souse with chicken., different. Yes Tina is best to bake pudding much faster to cook steaming takes too long. I was one of the first to tell you that pudding and souse is not Barbados National Dish thanks for letting your fans know that. Pudding and chicken looks good but dont think I can eat chicken with it would rather just the breadfruit and cucumbers or the pork somehow it seems to taste better with pork. I'm not much of a pork eater but only when is black pudding and souse. I guess for people who dont eat pork, maybe you could have also told them they could omit the meat and have with the breadfruit and lots of cucumber pickle. Thanks for recipe and have a bless week and be safe. 😘💕🇬🇧🙏🏿UK
Hi Angel thank you, the pudding and souse with chicken is a little different but those who don't like pork will know there have other options. I should have mention the souse can be eaten with just the plain pickles , but I didn't think about it. I'm glad you enjoyed the video. 6 am and still relaxing in bed I'm guessing no work for you. Thanks for watching and have a good evening.
@@Tinaraine hi Tina, thanks for response and you are right, I am early retired 4 years now after 34 years of working , I was made redundant(lay off) from my job so I opted for early retirement but I am still young 58. I do some part time jobs as and when needed. So hence why I can watch your videos early hours in the morning. Don't have to get up early to go out to work. I love watching you and how much fun you have making your videos when you cooking. You teach really well and I learn a lot from you good bajan cooking .. Peace and love hun.😘💕🇬🇧
@@AngelA-cu9mg I think that's a good age to be retired, your kids are grown you have nothing to worry, it's now your time to enjoy life. I will be retiring soon myself and my options are to travel this beautiful world our God has provided.
@@Tinaraine Hi Tina, I have only one child a son of 33 and grandson 14 and granddaughter 18 months.I'm tucked in bed having a early night time 22.24 Ssturday night in UK. I am still away from home. Hope you are having a good Saturday with your grandson and family. Blessings and Peace💕😘🙏🏿🙏🏿
@@AngelA-cu9mg Family is very important so enjoy every min you have with them. Rest peaceably
That's a beautiful breadfruit, what is the name of that black bowl? You may need an enamel bowl for steaming the pudding or a stainless steel bowl.
Hi Sonia it's a taco bowl was given to me years ago by a friend. I did not think of using an enamel bowl for steaming, I just could not figure out why it was taking so long. I know back in the island people steam their pudding, but I guess it depends on what you're steaming it in. Thanks for the tip.
Love it with chicken, since I don't eat pork. Nice video Baj...
Thank you Evadne, I prefer the pudding with just the liquid from the pickle on top and I'm fine. Thank you for watching, don't forget to subscribe if you haven't done so already.
Love souse all ways except steppers. Have you tried it with beef... just as nice... the peppers clear the sinuses..lol..
No I have not tried it with beef and steppers is a no no for me
Where did you get that Lovely Dark Bowl from, loving it . Certified Platter and Bowl Fanatic 🇧🇧🇨🇦🇧🇧🇨🇦🇧🇧
It was given to me a very long time ago. I sometimes use it as a salad bowl if I have company coming over.
Marlene Pollard: Me too was admiring that bowl and thinking the same thing.
I don't eat meat but I love steamed pudding and the breadfruit..
Hi Rosalie, the seamed pudding is also my favorite, I eat meat but the pudding with lots of pickle and some breadfruit makes me happy. Hope you are having a beautiful day. Be bless
Love the hair.
Thank you!
You are right it should be as it came from Africa with us
T just wanted to ask a few questions about the pickle- did u put pepper in it and did U seasoned the chicken as it had looked so or maybe it was a corn chicken, only because of the colour, I am glad u steamed the pudding, I enjoyed seeing the hot steam coming from it, when u spooned it out - I have to say that when I do steamed pudding I use the same format for cou cou with a wooden spoon in a low heat and constantly stirring ( I do exactly like u, grease the pot with butter - now regarding those bajans who say that pudding and souse is not a national dish of Barbados, they can’t be 100% bajans - anytime a country prepares a dish on a particular day for generations of years and still does, that is considered a cultural dish, so I were correct to call it a national dish- good luck and keep on cooking, in my eyes u are a national hero to our culture, especially the way u explain everything in detail that your dear grandma used to cook keep cooking I enjoy every moment of it
Hi Brenda thank you! I did put pepper in the souse and yes I seasoned the chicken ahead of time, I added only garlic and onions to the water when I was boiling the meat because it was already seasoned. We're going to have to start a petition in Barbados saying put pudding and souse right next to cou cou and flying fish as a national dish! do you think there will go for that?
T of course there will be plenty of bajans who would agree with us- go on u start the competition gal
Making pudding and souse thi weekend and will
Will use your recipe as a guide. Haven’t seen any content from you recently - hope alls well!
Hello Jacqueline, All is well, I am now on vacation from work so I shall be putting up more videos. up
@@Tinaraine Good to hear you! I saw your posting about your UK trip with Auntie - e joy safely! Looking forward to the new content.
Hi my Bajan lady you forget to put the water and black pepper in the description box 😊😊
Thank you for letting me know I will go ahead and add those.
Sweet potatoes !
Yes it's made with sweet potatoes. Happy Friday.
Pudding and sauce is more popular than cou cou and flying fish, we don't even get flying fish now sis . So you not wrong in callingvit one of our netiobal dishes.
Grate!
Hi Tom if I grated the potatoes, people would be eating nails and skin
I love pudding and souse. Cou cou and flying fish is not so popular in my opinion.
This recipe looks good but I would have added marjoram ,thyme and butter to my steam pudding
Hi Cherbliss, Great idea! Marjoram is not sold where I live, and butter I am sure would make the flavor even better. Thanks I will remember that next time
I'm going to try this for my kids because they won't eat the pork or chicken feet like I do
I don't blame you kids I'll eat the pork but definingly no chicken feet lol. Thanks for watching
Could you use a pressure cooker?
Yes a pressure cooker would be good if making pig feet
The dish looked thick
Also where can I find breadfruit in America? 😫
It all depends on where you live, but I find them in the Spanish supermarkets
Try C Town ,key foods or Shoprite
T forgot to say I put marjoram in my pudding
I have never see marjoram here before, but I know a lot of people cook with it
Tinaraine I have 4 fresh marjoram plants, I have just cut most of them to dry and jar as the winter is near and they all dry up so I have enough to make my seasoning - also I buy the dried bottle ones - if I was close by I would get them to u
@@brendaanjorin8222 i would love that, I have never seen marjoram plants here, are you in the US or Barbados?. Thanks for thinking of me. enjoy the rest of your evening.
Hi T I Iive in England
@@brendaanjorin8222 Too far for me to come and get that marjoram lol!
Hi, Tinaraine I think the reason it took so long to steam I think the bowl should have been sitting in the pot of water instead of the steamer. Do like pudding and souse. Thanks for substituting chicken instead of pork. I'm like you do not like chicken feet
Hi Sheila I think you're right, I could not understand why it was taking so long, I put it in the oven and it was done in no time at all. I can substitute any part of the chicken but not the steppers. Thank you for watching
HI TINA HOW ARE U DID U HAD A GOOD TIME HOME I SHOULD HAD SEND U A TEXT TO U TO ASK THE LADY THAT MADE THE PONE IF SHE KNOW ABOUT THE COCONUT PONE. KEEP SWEET .
Hi Jennifer, I will check into that for you, I don't know of coconut pone, usually cassava pone have coconut but I will find out. thanks for watching.
What happened to pork for souse. that is what our parents used for souse. This chicken going come in lately for people who do not wat port
Pork is still the big thing when it come to souse, for those people who don't like pork, their have an option to still enjoy pudding and souse only with chicken instead. Thanks for watching, enjoy the rest of your evening.
Chicken? Like traditionally it was chicken head and tongue? But I've seen a bread 'n two with cheese. LOL
Yh girl dont cross de line. Lol only one National dish. We eat it every weekend but we also like bbq pigtails. N nutten like ah good foot😂😂😂😂
It is best to make it with white sweet potatoes the bajan way. Not chicken.
Hi Janice, I did make the pudding with white sweet potatoes and I used chicken for the souse, I have another video up where I used pork. Some people use chicken foot, I chose not to use those.
Nuke the limes for 1 min in the microwave it gives more juice every time
That' s a new one for me I have to give it a try thank you
Very interesting
You call that chicken pickle not souse. Only when you use pork can you call it souse.
Stephen as long as it's pickle it is souse. What about chicken feet in pickle what do you call that! feet pickle😂
@@Tinaraine that is souse. Souse implies pork
Not souse unless it is pork. What you are doing is pickled chicken
Thank you Judy, You're right pickle chicken. I'm so glad you were able to watch.have a great evening