Difference between revisions of "Guyanese Black Pudding"
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# When quite finished, allow to cool and darken before brushing with [[oil]]. | # When quite finished, allow to cool and darken before brushing with [[oil]]. | ||
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[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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Revision as of 11:07, 31 March 2012
Ingredients
Filling
- 2 pts rice
- 1 coconut, grated
- 4 oz salt meat
- eschallot
- celery
- thyme, broad and fine leaf
- married man poke
- 1 tsp ground cinnamon
- salt
- sugar
- 1 pint blood of cow
- limes or lime juice
Directions
- Clean the runners with lime juice and salt until free from mucus.
- Cook the rice with the grated coconut and salted meat. Allow to cool when finished.
- Mix the rice with chopped herbs, spice, salt and Sugar to taste.
- Strain the blood over this mixture and mix together until rice is 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 20 minutes. Prick with a skewer to test for "dampness". When thoroughly cooked, the blood is congealed around the grains of rice.
- When quite finished, allow to cool and darken before brushing with oil.
