Souse this is a dish that is eaten worldwide but carries various names. In North America, the term ‘head cheese’ is used, in Scotland ‘potted heid’, in Britain and Australia ‘brawn’ is used. In the Caribbean, which includes Guyana, the term souse is used.

Where Did Souse Originate From?

Souse originated from Europe where it was a cold cut (lunch meats – also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats and deli meats – are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays).

Head cheese is not a dairy cheese, but a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included. It can also be made from trimmings from pork and veal, adding gelatin to the stock as a binder.

Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature. A version pickled with vinegar is known as souse.

History of Souse

Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction to set properly.

Souse In Guyana

In Guyana, souse is pickled meat and trimmings usually made from pig’s feet, chicken feet or cow’s tongue, to name a few. The cooked meat or trimmings are cut into bite-sized pieces and soaked in a brine made of water, lime juice, cucumbers, hot pepper, salt and specially prepared seasonings.

Types Of Souse In Guyana

Souse is made with various parts of a pig, cow, or chicken.

1. Pork souse is made with the ears, feet, knuckles, and shoulder part of a pig.
2. Beef souse is made with the heel of the cow and the head which becomes gelatinous when cooked.
3. Chicken-foot souse is made with the feet of the chicken.

How Souse Is Served

Although a humble dish, it is often made for special occasions and parties. Souse is served along with some of the juices it was marinated in. Traditionally, it is served with some savory pudding.

Tip: Caribbean-style souse is a favorite among locals and is common among frugal cooks who believe in not wasting one morsel of a slaughtered animal. (This is known as nose-to-tail eating.)

How To Make Guyanese Souse

Ingredients For Pig Souse:

• ½ pigs head
• 2 trotters, also known as pettitoes – the feet of pigs
• Juice of 4 limes
• 2 teaspoon salt, to taste
• 2 cucumbers, sliced
• 2 onions, chopped
• 1 green pepper, sliced

Method:

1. Wash the trotter and the pig head thoroughly with lime.
2. Place the trotter and the pig head in a pot. Add water and salt. Cook until soft and tender, about one hour and thirty minutes. Allow to cool.  Skim off any residue and discard.
3. Slice the pig or cut into pieces.
4. Slice the green peppers and cucumbers.
5. Chop the onions.
6. Mix all the ingredients with some of the pig stock.
7. Add the pork slices or pieces. Allow to set for a while.
8. For best results, allow the mixture to chill in the fridge for a couple hours.  This allows the flavors to meld and fuse together.

Ingredients For Cow Souse:

• 2 packs cow heel
• Juice of 4 large lemons or 5 large limes
• Vinegar
• Salt to taste
• 1-2 cucumbers
• Onion
• Eschallot
• Celery
• Water

Method:

1. Carefully clean meat with lime juice, removing all hairs. Boil/pressure lightly salted water until tender, but not broken up.
2. Place meat in a colander and run cold water over it to remove excess fat. Discard water in which meat has been boiled. Allow to cool.
3. Peel and slice cucumber, onions and pepper, chop eschallot and celery.
4. Prepare marinade with lime and/or lemon juice and vinegar, and about 1 to 1½ pints water and salt to taste.
5. Arrange meat, onion, pepper, celery, eschallot and cucumber in layers in a deep dish, ending with a layer of cucumber, sprinkle with rings of pepper, chopped eschallot and celery.
6. Pour over enough of marinade to come up to top most layer of cucumber. Set aside at room temperature for at least 3 or 4 hours.

Ingredients for Chicken Foot Souse:

• 1 dozen chicken feet
• 1 cucumber
• Salt
• 1 sliced onion
• 3 grated garlic cloves
• 1 hot pepper
• 4 leaves shadon beni (or cilantro)
• Juice of half a lemon

Method:

1. Cut off chicken foot nails. This is done with a sharp knife or a pair of scissors.
2. After all the feet has been cleaned, place them in a bowl of water and squeeze half of lime into the bowl. Allow the chicken feet to soak in the lime water for about ten minutes. This is to eliminate the freshness from the chicken feet.
3. Put the chicken feet in a pot of water and add a bit of salt. Put the pot with the chicken feet on the stove and allow the chicken feet to cook and soften – for about thirty minutes. You can pressure them as well.
4. When the chicken feet is nice and tender, throw out the water, rinse them out with some fresh water and place them in a large bowl. Add about two cups of water to the bowl.
5. Slice the cucumber and add to the bowl with the chicken feet when they are cool. Finely chop the shadon beni, cut a few slices of the hot pepper. Add these ingredients along with the other ingredients to the bowl of chicken feet. Use a large spoon to mix everything together. Taste.
6. For best results mix well, cover and let it chill in the fridge for a couple hours. All the flavors will start working to combine for a spectacular dish – served as you would soup.

Did You Know?

Souse is typically is eaten with a splash of vinegar.

Chicken Foot Souse, step by step Video Recipe II Real Nice Guyana (HD)

Souse In Guyana

Souse is eaten and enjoyed in Guyana; it is sold at many corner shops, it is ordered from persons who make it and it is even made at home. Whether it is chicken, pork or cow souse, once cooked properly, it tastes delicious. It resembles a soup but the taste is different – it has a nice kick to it, especially with the cucumber and the hot peppers. Souse is a unique, intriguing dish made in Guyana.

Article References:

• https://www.thespruceeats.com/souse-basics-2137840
• https://en.wikipedia.org/wiki/Souse
• http://www.caribbeanfood.com/how-tos/how-to-make-souse/
• http://www.guyanadining.com/souse-recipe/
• http://www.whatocook.com/how-to-make-chicken-foot-souse/