Incredible Blood (black) Pudding Sandwich
Here’s another take on one of my childhood favorites! Black Pudding (say puddin) is refried with onions and pepper to make a delicious sandwich with traditional Hops Bread.
Photo by Chris De La RosaYou’ll Need…
1 1/2 tablespoon veg oil
1 medium onion (sliced)
1/2 teaspoon black pepper
1/2 scotch bonnet pepper (sliced)
1 lb black pudding
1 medium tomato (sliced)
2 scallions (chopped)
Notes. You can make this spicy with scotch bonnet pepper (or any pepper you enjoy), depending on your tolerance for heat. I recommend following along with the video below, as much more about the recipe is discussed there. If you’re making this dish gluten-free, be sure to go through the full list of ingredients to ensure they meet your gluten-free dietary requirements.
Photo by Chris De La RosaIn a saucepan, heat the oil on a medium flame. Add the onion and Scotch Bonnet pepper. Turn the heat down to low and cook for 3-4 minutes.
Photo by Chris De La RosaAdd the black pepper as it cooks.
Photo by Chris De La RosaSlice the Blood Pudding into 3/4 – 1 inch pieces.
Photo by Chris De La RosaAdd the pieces to the saucepan, stir well, and cook for 2 minutes before adding the tomato pieces.
Photo by Chris De La RosaPlace the lid on the pan and allow the steam/heat to work.
Photo by Chris De La RosaAt this point, all you’re doing is heating the pieces of Blood Pudding and softening the tomato pieces. Add the scallions and cook for another 2-3 minutes, uncovered.
Photo by Chris De La RosaI try my best not to cook with a lot of salt, but as you turn off the stove, you may want to add a pinch of salt to compensate for the onion and tomato we added. The Black Blood Pudding would have already been seasoned with salt when originally made.
Photo by Chris De La RosaMake a sandwich, serve as a topping for crackers, or do as Mom did for us when we didn’t have fresh rolls: serve as a side to Sada Roti.
Source: caribbeanpot.com