Have you ever heard of Souse? or Pigfoot Souse, perhaps? 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.
Nevertheless, this is a dish worth trying especially if you're liming (hanging out) with some friends and you're having a drink or two. It will truly complement the occasion.
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
Here are the necessary ingredients for souse.
Clean the meat and soak it in some water and lime.
Season the meat with some green seasoning, garlic and onion.
Put meat to cook in boiling water.* Pressure cook for about ½ hour or until the meat has fallen off the bone.
Set aside and cool.
In a deep bowl, add the cooked pork and the sliced cucumbers.
Blend chadon beni and seasoning pepper to make green seasoning. Place meat in serving bowl. Pour cold water over meat to cover. Arrange slice onions, sweet chili peppers stripped, hot green pepper finely cut over meat.
Pour some more green seasoning over it.
Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving. Garnish with sprigs of fresh crisp watercress (optional).
Pigfoot souse served and ready to enjoy.
* This process could be used for any kind of meat to make souse. Some meats may not need to pressure cook just boiled. Well that's it for this post. In my next post look out for a wonderful, refreshing fruit drink.
- 1 lb meat pigs feet
- 2 cloves garlic
- 1 pimento pepper
- 1 bunch watercress optional
- Salt to taste optional
- 1- 2 cucumbers
- 1 green hot pepper
- 3 limes
- 1 medium sized onion sliced
- Cold water
- 10 leaves chadon beni
- Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.
- 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. Wash out the excess oil. Set aside and cool.
- Blend chadon beni and seasoning pepper to make green seasoning.
- Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.
- Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.
- Garnish with sprigs of fresh crisp watercress (optional).