Over the years, making Black Pudding has passed from one generation to the other here in Guyana. Black Pudding is a type of blood pudding that has been around since humans have farmed and kept livestock to provide food. In other countries, it is known as blood sausage. Black Pudding requires an intimate knowledge of cooking and a certain mastery of employing all of one’s senses. The sale of Black Pudding in Guyana is a continuous, reliable source of income for many households. It is a micro-business that is built solidly on knowledge and with a few added ingredients that will suit your taste and keep you coming back for more. Another similar dish is White Pudding, made with coconut milk instead of blood.
A Guyanese Black Pudding Photo Source: http://www.guyanadining.com/black-pudding-recipe/
Where did Black Pudding come from?
Black pudding originated in the United Kingdom by the Romans who brought it along as they conquered the continent of Europe. However, some believe it was the Moors of North Africa who consequently followed the Romans into Europe, thus introducing them to the delights of the blood dish, the ingredients of which were so readily available to them.
Interesting Tip
- Black pudding became popular in France, where it is known as Boudin Noir.
How Black Pudding is made in Guyana?
Like the white pudding, the predominant ingredient is the rice; It then consists of your basil and thyme. Once you have finished cooking the rice, allow it to cool at room temperature. Moisten the rice with the cow blood and add the herbs and vegetables. The mixture is then stuffed into sausage casings and steamed.
Interesting Tip
- Black pudding is a good source of protein; it is low in carbohydrates and high in zinc and iron. It has been described as a superfood because of these nutritional qualities, although many recipes are also very high in saturated fat and salt.
- Christianitydoes not allow the consumption of black pudding due to the fact that it is made of blood. This is because the New Testament sets eating blood food on par with adultery.
Black Pudding – Guyanese Style
Ingredients
- 4 pints rice
- 2 coconut, grated
- 8 oz salted meat
- 2 stalk eschalot
- 2 sprigs celery
- sprigs of thyme, broad/fine leaf
- married man poke
- 2 tsp ground cinnamon
- 2 pints blood of cow
- Limes or lime juice
- salt
- sugar
Methods
- You have to clean the runners with lime some lime juice and salt until it is free from slime.
- Next, you cook the rice with the grated coconut and salted meat, once that is completed, you will for ten minutes.
- You then mix the rice with chopped herbs, spice, salt, and sugar.
- Strain the blood over this mixture and blend together until the rice is equally glazed and free of chunks.
- Fill the runners using a funnel or tube. Make sure no space is left.
- Tie both ends of the runners and boil it for about 25 minutes.
Black Pudding in Guyana
Many in Guyana enjoy eating Black Pudding with some nice mango or cucumber sour. Now that you know the amount of work that goes into making Black Pudding, we will surely enjoy our next serving. It is not just the ingredients we are paying for but also the amount of labour that goes into making it. So the next time you pass on the corner and see Black Pudding selling, do ensure to stop and get some with a nice sour and experience a Guyanese Black Pudding while contributing to the micro-business.
- https://recipes.fandom.com/wiki/Guyanese_Black_Pudding
- http://www.reallancashireblackpuddings.co.uk/about-us/history-of-the-black-pudding/
- https://en.wikipedia.org/wiki/Black_pudding
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