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Guyanese Black Pudding

The Quirky Foodster Team

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Ingredients

  • 1L (4 cups) fresh pig's blood
  • 300g (1 1/2 cups) rice, parboiled and cooled
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 wiri wiri pepper, minced (optional)
  • 10g (2 tsp) ground black pepper
  • 5g (1 tsp) fresh thyme, chopped
  • 5g (1 tsp) salt
  • 2m (6.5 ft) cleaned pig intestine casing

Method

  1. Combine pig's blood, cooked rice, onion, garlic, pepper, black pepper, thyme and salt thoroughly in a large bowl.
  2. Using a funnel or sausage stuffer, carefully fill the cleaned intestine casing with the mixture, leaving a little room for expansion. Tie off into sausage-length links with kitchen string.
  3. Prick the sausages a few times with a needle to prevent bursting.
  4. Bring a large pot of water to a gentle simmer (not a rolling boil) and cook the sausages for 30-40 minutes until firm.
  5. Remove and cool slightly before slicing and serving, traditionally with a dash of pepper sauce and vinegar.

Introduction: Guyanese black pudding is a spiced blood sausage made by stuffing seasoned rice and pig's blood into cleaned intestine casing, then boiling.

Cultural Background: Guyanese black pudding is a spiced blood sausage made by stuffing seasoned rice and pig's blood into cleaned intestine casing, then boiling. A beloved street and weekend snack with African and colonial culinary roots, it's traditionally eaten with a splash of pepper sauce and vinegar.

Tips: Simmer gently rather than boiling hard, or the casings may burst. Have all ingredients well chilled before mixing to keep the blood from coagulating prematurely.

Variations: Add finely chopped celery or shado beni for extra herbal flavour. Slice and lightly pan-fry the boiled black pudding for a crisped exterior.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat by gently pan-frying slices for 2-3 minutes per side, or steaming briefly.

Nutrition: Approx. 310 kcal, 14g protein, 22g carbohydrate, 18g fat per serving (2 slices).

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