It’s the 3rd of November which means we have 27 days until we celebrate 52 years of independence. Everyday I will be posting something Bajan related. Today’s feature is dubbed “Souse Saturdays”. Every Saturday after doing housework many Bajans head out to get their Bajan Pudding & Souse. How many of you know how this recipe originated? Well during slavery the white plantation owners would slaughter the pigs and feast on meatiest parts while tossing the belly, feet, ears & snout of the pig to the slaves. They left their scraps not aware of how resilient and creative black people are. Our ancestors took those scraps filled the intestines of the pig with seasoned sweet potato and called it pudding. They used cucumber, Parsley & pepper to “pickle” the snout, foot & ears and called it souse! Voila! PUDDING & SOUSE!! Nowadays we pickle pigtails, chicken feet, chicken wings & even gizzards!! Now tell me part wunna does get souse from pon uh Saturdee!! #thechasefiles 🤣😍🇧🇧 #BajanFood #bajan2dbone #celebratingallthingsbajan #puddingNsouse #pickledfoos #bajanmemories #goodoledays #countdowntoindependence #pickledbreadfruit #pickledgizzards #pickledfowlfoot #pickledtails #pigfoot #pigbelly #52yearsofindependence #barbados #historyofpuddingNsouse #everymomentisateachingmoment #lifeinbarbados #barbadianfood https://www.instagram.com/p/BpuKH3UAb6-/?utm_source=ig_tumblr_share&igshid=15hkaqg0l2kxd
