Guyana White Pudding is a traditional Guyanese recipe for a classic sausage made from a blend of cooked rice, herbs, sugar and coconut milk which is boiled to cook. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Guyana White Pudding.
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Though black pudding (image, left) is typically made with pig's blood there are cow's blood and even goat blood variations, depending on the particular family recipe. The coconut is optional and sometimes it's replaced by white sweet potatoes, cassava or cocoyam. A version without the blood, known as 'white pudding' is also prepared. Though it's often believed in Guyana that black pudding arose from a blend of native and African in origins, it's almost certainly British in origin, with rice substituted for oats as the binding agent. Broad leaf thyme (Thymus pulegioides is a species of thyme that has broader and more rounded leaves than common thyme, and has an excellent flavour for cooking, the leaves are softer than common thyme and easier to chop. It is very important in Caribbean cookery and develops a meaty aroma after roasting).
Ingredients:
800g rice
1 coconut, flesh extracted and grated
1 eschalot, minced
2 celery sticks (with leaves), minced
4 tbsp thyme (a mix of broad-leaf thyme and common thyme), minced
3 tbsp married man poke (the leaves of bush basil), minced
1 tsp ground cinnamon
1/2 hot chilli (Scotch bonnet or habanero), finely minced
salt and brown sugar, to taste
475ml coconut milk
sausage casings (also known as 'runners')
limes or lime juice (to clean the casings)
Method:
If using natural casings, runners, rather than artificial casings, clean them with lime juice and salt until they are free from mucus. To make this recipe vegetarian, simply use artificial sausage casings.
Bring a large pan of salted water to a boil. Add the grated coconut and rice and cook for about 20 minutes, until the rice and meat are tender. Drain, reserving the water then set the rice and coconut aside to cool. Once cool, finely shred and chop the salt meat.
In a bowl, mix the rice, meat and coconut with the chopped herbs and spices, adding salt and sugar to taste. Pour over the strained coconut milk (if desired you can use the rice and coconut cooking liquid) then stir to mix, ensuring the rice grains are evenly coated and free of lumps.
Fill the runners using a funnel, making sure that there is no space left after filling.
Tie the ends of the runners and boil gently for about 30 minutes, until the filling is solid and the skins are tender. Prick with a skewer to test for 'dampness'. When thoroughly cooked, the blood will congeal around the grains of rice.
When completely finished, allow it to cool and darken before brushing with oil.
To serve, slice the pudding into rounds and fry in oil. Traditionally it's served with mango sour for breakfast.
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