Lazy Saturday afternoons are spent making and eating this delicious rice and blood sausage known as "Black Pudding" which is serve with a side of a green mango condiment referred to as "Mango Sour".  This Sausage is a British recipe. But while the Brits recipe calls for calfs liver as a stuffing, the cooks who were preparing them for their Masters, came up with a newer version and instead used seasoned rice cooked in coconut milk as a filler. The filler was then forced into a casing from the belly of the cow, and a new sausage was born.  Steamed green sour mangoes were seasoned with salt and hot peppers and severed as a condiment alongside Black Pudding.  Souse, another favorite was also eaten with Black Pudding.  "Souse" is bits of tenderly cooked meat (selected parts) pickled with cucumbers, hot pepper, green onions, lime, salt, and vinegar. 

When I lived in Guyana,  Saturday mornings were usually spent shopping at the market with my Mom.  Our woven macrame baskets were always laden with a variety of things.  Pumpkin was always on our list of things to buy. Here are some great cuts of the vegetable I photographed when I visited the West Indian Market in Queens.

Fresh Shrimps with pumpkin  sauteed is uniquely flavorful!