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Black pudding recipe (Guyanese style)

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    Limstella [2667391] Limstella
    • Limstella [2667391]
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    Thread created on 12:54:36 - 01/04/21 (3 years ago)
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    Last replied 23:42:54 - 08/05/21 (3 years ago)

    Ingredients
    4 yards runners
    Filling

    2 pts rice
    1 coconut, grated
    4 oz salt meat
    Eschallot
    Celery
    Thyme, broad and fine leaf
    Married Man Pork
    1 tsp ground cinnamon
    Salt
    Sugar
    1 pint blood of cow
    Limes or lime juice

    Preparation


    • 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.
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    Ninivah [1950421] Ninivah
    • Ninivah [1950421]
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    Posted on 23:42:54 - 08/05/21 (3 years ago)
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    Haven't had this since I was a child. Idk if anyone still makes it VI style but I remember ours being extremely spicy and it didn't have coconut in it.

    Also we call it blood pudding here.
    Last edited by Ninivah on 23:43:20 - 08/05/21 (3 years ago)

    Yes, I'm mental. 

    No, it's okay.

     

     

     

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