This is another interpretation of one of my childhood favorites! black pudding (It’s called pudding) Add onions and pepper and fry to make a traditional sandwich. hop bread.
What you need…
1 1/2 tablespoons vegetable oil
1 medium onion (slice)
1/2 teaspoon black pepper
scotch bonnet pepper 1/2 (slice)
1 pound black pudding
1 medium tomato (slice)
2 green onions (chopped)
Notes. You can also make it spicy with Scotch Bonnet Pepper (or your favorite pepper)depending on their tolerance to heat. We recommend watching the video below as the recipe is explained in more detail. If you want to make this dish gluten-free, check the full list of ingredients to make sure it meets gluten-free dietary requirements.
Heat oil in a saucepan over medium heat. Add onion and Scotch bonnet pepper. Reduce heat to low and simmer for 3 to 4 minutes.
Once cooked, add black pepper.
Slice the blood pudding into 3/4- to 1-inch pieces.
Add the tomato pieces to the pan, stir well and cook for 2 minutes before adding the tomato pieces.
Place the lid on the pot and add steam/heat.
At this point, all you need to do is heat up the blood pudding and soften the tomatoes. Add the green onions and cook, uncovered, for another 2-3 minutes.
I try to use as little salt as possible, but you can add a pinch of salt when you turn off the stove to compensate for the added onions and tomatoes. Black blood pudding was already seasoned with salt when it was first made.
Make sandwiches, use it as a topping for crackers, or use it as a side dish like my mom used to do when we didn’t have fresh rolls. sada roti.
