GUYANA BLACK PUDDING

by Rowena
(BVI)

Guyana has a rich tradition of making Black Pudding. Guyanese Black Pudding is made with rice cooked with water or sometimes coconut milk and it is highly seasoned with loads of fresh basil and thyme.

It has a signature aroma of the herbs. Once cooked, the seasoned rice is moistened with pig's blood, stuffed into sausage casings and steamed.

The Black Pudding is served with a mango chutney called a sour. The sour is made with a combination of green and half green mangoes.

Black Pudding is made and sold exclusively on weekends. This is so because it is on the weekend that the domestic animals are slaughtered for the big market days at the weekend.

INGREDIENTS
4 Yards runners (cow or pig offal)
Lime juice

Filling
2pt rice
1 grated coconut
4oz salted meat
4 tbsp chopped eschalot
2 tbsp chopped celery
6-8 tbsp chopped thyme (broad and fine leaf)
4 tbsp chopped basil (Better known in Guyana as MARRIED MAN PORK)
1 tbsp ground cinnamon
2 tbsp sugar
1 pt blood(cow)

Relish
about 4 green mangoes
1/2 onion chopped
1 red pepper
salt

METHOD
1 Clean runners with lime and salt until free from mucous.
2 Cook rice with grated coconut and salt meat.
3 Remove from heat and allow to cool.
4 Mix with chopped herbs, spice, sugar and salt to taste.
5 Strain blood over this mixture and mix together until rice is evenly coated with blood and free from lumps.
6 Fill runners using a funnel,and make quite sure that there is no space left after filling.
7 Tie ends and boil gently for about 20 minutes.Prick with s skewer to test dampness.When thoroughly cooked blood is no longer fluid but congeals around rice grains.
8 When quite finished , allow to cool and darken before brushing with oil.
9 Make relish.Slice mangoes and simmer with other ingredients until soft.
10 Serve black pudding sliced with the relish.
Makes 36 slices.