April 18th, 2010 by omar , 1 CommentPrint This Post
I’ve been holding back on posting this recipe for a while. If you look at the ingredients in this one, I think the reason will become obvious. Nevertheless, this was one of my favorite foods growing up and is one of the most popular foods in Guyana.
Check out the details below…
Black Pudding & Sour
For Black Pudding
- 4 yards runners (Cleaned pig or cow intestines)
- 2 pts rice
- 1 coconut, grated
- 4 oz salt meat
- Eschallot (Scallion)
- Thyme, broad and fine leaf
- Married Man Pork (Guyanese basil, more potent than what’s found in the US)
- 1 tsp ground cinnamon
- 1 pint blood of cow
- Limes or lime juice
- About 2 doz bilimbis
- Red pepper, chopped
- ½ pt oil
To Prepare Black Pudding…
- Clean the runners with lime juice and salt until free from mucus.
- Cook the rice with the grated coconut and salted meat. Allow to cool when finished.
- Mix the rice with chopped herbs, spice, salt and sugar to taste.
- Strain the blood over this mixture and mix together until rice is evenly coated and free of lumps.
- Fill the runners using a funnel, making sure that there is no space left after filling.
- Tie the ends of the runners and boil gently for about 20 minutes. Prick with a skewer to test for “dampness”. When thoroughly cooked, the blood is congealed around the grains of rice.
- When quite finished, allow to cool and darken before brushing with oil. Serve with sour.
To Prepare Sour…
- Slice the bilimbis into rings.
- Simmer with oil and other ingredients until soft.