Tunapuna
for souse
It
is never to late to be enlightened because you are never too old to learn. All along I thought that Souse was a
‘trini ting’. That is until I
researched its origin. Almost every continent on the planet has some version of
Head Cheese or Souse or whatever other names it is called, too much to mention
in my blog. If you want to know more about the different names and versions you
can search the Internet.
'Trini' souse is bite size pieces of meat seasoned well, boiled or cooked and then soaked
in a mixture of water, lime juice, cucumber, onion, salt, pepper and seasoning. Usually
a gelatin or gluey type meat is used such as pigfoot, cow skin, chicken etc. It
is not a meal, but for when you are liming, partying or socializing. Which led
me to Tunapuna for souse.
In
front of the Bulldog bar in Tunapuna is the Original Sweet Hand - the place for
souse. Pigfoot, Chicken foot, Cow Skin, Cow Heel (only on Fridays) and
Pigtail, yes Pigtail souse – that was a first timer.
Oniel
and Michelle, a husband and wife team started their souse business about five years ago. At first they were trying
to raise funds for a rhythm band that they were members off but things did not
work out, so they decided to set up shop for themselves. Knowing that his wife
has a sweet hand and that she could make any dish taste good, Oniel encouraged Michelle
to start selling corn soup, which they eventually changed to selling Souse.
For meat lovers it is one
of the best tasting souse around and the secret is in their sauces. When the
sauce is being dashed on your meat, it is done in a rhyme and rhythm motion; Shadon
beni, Lime, Garlic, Pepper. The taste was just right and it was definitely
worth the trip!
Next
we eating Polourie, Saheena and Baiganee . So stay tuned
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