Black Pudding

Source: Manjé Kwéyòl: Food culture in Saint Lucia

 

Ingredients

 

1 ¼ quart fresh pig’s blood

3 medium onions

Chopped celery, parsley, thyme

2 small intestines

1 tbsp salt

½ tsp cayenne pepper

 

 

Method:

 

1. With a stick turn and wash intestines with lime and vinegar to remove all possible contents.

2. Turn to original position and tie one end with banana leaf string.

3. Drain blood into a pan and add all ingredients.

4. Mix thoroughly and pour into intestines.

5. Pour and tie at intervals along the length of the intestines and the other end of the intestines.

6. Boil in salt water.

7. When cooked slice and eat for breakfast or as an in-between meal snack.

 

Note: Both the small and large intestines could to used.  It depends on the size of the pudding.