In our ancestral home of Trinidad & Tobago, and other parts of the Caribbean, this dark and lovely treat is traditionally served around the Christmas holidays. Its primary contents, though, make it especially ideal for Halloween…
Black pudding, as you can see, is not really pudding at all… at least not in the form that most of us know pudding to embody. It is, indeed, a sausage – a tubular tangle of special herbs, spices, rice (sometimes), potatoes (other times), and, um, blood packaged neatly in, err, intestines.
Yeah, it’s an acquired taste, one that I must admit never caught on with me. I’m in the minority, though, as just about anywhere you go in the Caribbean (and much of the world) you can find black pudding in some form, under some name on many a menu.
In Puerto Rico and the rest of Latin America, it’s called morcilla. In Martinique and other French islands, it’s boudin antillais. In the Dutch Caribbean, you might see it listed as bloedwurst, carrying forward the same name used back in the Netherlands.
Black pudding is the name you’ll see and hear throughout much of the English-speaking Caribbean, though I can remember my parents also referring to it as blood pudding from time-to-time.
The version pictured above was made in the traditional Trini style, employing the blood and intestines of a pig, though you might find cow or goat on your travels.
The manner in which black pudding is consumed also varies across the region.
In Trinidad, the popular accompaniment is hops bread. In Guyana, you won’t see too many people enjoying black pudding without a savory pickle known simply as a sour. In Barbados, it’s often served with souse for a double-dose of exotic eats!
So, should you try black pudding next time you’re in the Caribbean? It’s hard for me to say yes, but if you like to take your taste buds to exotic extremes on your travels, there hardly a better way to go… especially if you have a little Soucouyant in you…