Have you ever heard of Souse? Souse is a way we Trinis pickle meat or trimmings, usually pig’s feet, cow tongue, chicken feet etc., by marinating it in water, seasoned with onions, cucumbers, pepper, salt and other seasonings. the process is simple and doesn’t take long to prepare. The marinating is also short, as compared to overnight marinating that some recipes require.
This is one of our favorite “liming” foods that’s popular at bazaars, harvests, football competitions, family day celebration, parties, and fetes (even the all inclusive fetes) , in fact anywhere there is a lime, look out for souse, you just can’t miss it. This favorite appetizer and crowd favourite always sells out. Lovers of this dish, including myself, could never get enough of it. Probably it is the marinated cucumbers, lime juice, hot pepper and Chadon Beni that give it that unique flavour or possibly, I hear that when drinking, the salt from the souse “cuts” the alcohol and you take longer to get intoxicated.
1 lb meat ( pigs feet)
2 cloves garlic
1 pimento pepper
1 bunch watercress (optional)
Salt to taste
1- 2 cucumbers
1 green hot pepper
1 medium sized onion sliced
10 leaves chadon beni
Pressure cook for about ½ hour or until the meat has fallen off the bone.
Remove from the pressure cooker and place in a bowl.
Pour some more green seasoning over it.