Pig foot souse

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Chicken feet souse

Pig foot souse , also known as trotter souse , less often with a different main ingredient, chicken feet souse , is a soup dish from Trinidadian cuisine that is traditionally eaten as breakfast on Sundays.

preparation

For the preparation, tenderly boiled pork feet are put in a sauce made of water, lime juice, sugar, salt, pepper, chopped chillies and garlic and mixed with chopped cucumbers and onions. The soup has to steep in the refrigerator for a while and is then served cold. Common side dishes are bread or black pudding, a blood sausage originally made with pig's blood, now often made from pork liver.

Alternative ingredients are possible instead of the pig's feet. Chicken feet are common, and the dish is called chicken feet souse. Occasionally mussel meat or green bananas are also used, which is unusual for foreigners and seldom used because of its long cooking time, cow skin is the main ingredient. Possible additional ingredients are leek, long coriander ( shadon beni ), bay leaves and parsley. In Guyana , other inferior parts of pork such as ears or muzzle are also used, and vinegar is added to the brew.

Sunday dish

The hearty, cold soup is becoming less important as a traditional Sunday dish, but is still valued in Trinidad as a hangover breakfast and as a light, but spicy soup at celebrations; "Souse" means "drunkard" in colloquial English. The dish itself has its origins in French cuisine and came to the island as a result of a surge of migration in the 18th century, as part of the Cedula de populacion , an edict of the Spanish minister José de Gálvez y Gallardo , the increased settlement of French from 1783 Citizens on the Spanish island of Trinidad until 1797 was allowed, thereby enabling a significant increase in population and a rapidly increasing economic output of the island. Today's dosage form was influenced by Creole cuisine. Inferior cuts of meat are of great importance in the Trinidadian cuisine in recipes that go back to the cuisine of the African-born slaves. After slaughtering, they were given the unpopular parts of the animals for self-sufficiency.

Web links

Individual evidence

  1. ^ The Multi-Cultural Cuisine of Trinidad & Tobago. Naparima Girls' High School Cookbook . 2nd Edition. Naparima Girls' High School, San Fernando 2002, ISBN 976-8173-65-3 , pp. 18 .
  2. ^ John Mendes: Côté ci Côté là . Legacy Edition. Caribbean Print Technologies, Port of Spain 2014, ISBN 978-976-8193-66-7 , pp. 176 .
  3. ↑ Souse It Up. Retrieved May 19, 2016 . In: Trinidad Guardian. February 2, 2013.
  4. ^ Carnegie School of Home Economics: What's Cooking in Guyana . Macmillan Caribbean, Oxford 2004, ISBN 1-4050-1313-3 , pp. 137 .
  5. ↑ SimplyTriniCooking.com: Pigfoot Souse. Retrieved May 19, 2016 .
  6. ↑ Dave DeWitt, Mary Jane Wilan: Callaloo, Calypso & Carnival. The Cuisines of Trinidad & Tobago . Crossing Press, Freedom 1993, ISBN 0-89594-639-4 , pp. 23 .
  7. ↑ Dave DeWitt, Mary Jane Wilan: Callaloo, Calypso & Carnival. The Cuisines of Trinidad & Tobago . S. 60 .
  8. ^ Ramin Ganeshram: Sweet Hands. Island Cooking from Trinidad & Tobago . Hippocrene Books, New York 2012, ISBN 978-0-7818-1125-5 , pp. 49 .