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.
You’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.
In 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.
Add the black pepper as it cooks.
Slice the Blood Pudding into 3/4 – 1 inch pieces.
Add the pieces to the saucepan, stir well, and cook for 2 minutes before adding the tomato pieces.
Place the lid on the pan and allow the steam/heat to work.
At 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.
I 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 The Black Blood Pudding would have already been seasoned with salt when originally made.
Make 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.
