Pork
Antiguan Souse
Souse
Antigua and Barbuda
Spicy soup made with pigs' feet, knuckles, and tails with many onions; a popular Carnival snack sold by vendors on the side of the road; pickled in lime juice with cucumbers and hot peppers; a traditional Antiguan street food; the souse of Antigua; a festive and communal dish.
Original eatfuls sticker artwork
What it is
A closer look at Antiguan Souse.
Spicy soup made with pigs' feet, knuckles, and tails with many onions; a popular Carnival snack sold by vendors on the side of the road; pickled in lime juice with cucumbers and hot peppers; a traditional Antiguan street food; the souse of Antigua; a festive and communal dish.
What to look for
Know it when you find it.
The souse should be spicy and tangy; with pigs' feet, knuckles, and tails; with many onions; a Carnival snack sold by roadside vendors; pickled in lime juice; the souse of Antigua; a festive and communal dish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Antiguan Souse.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
Denmark
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A traditional Danish dish of fried pork belly with apples, thyme, and sugar, served on rugbrød. A Funen and regional specialty, a pre-Christmas buffet classic, sweet-savory and rustic, a national and home dish, a traditional and hearty dish.
Antigua and Barbuda
Pork Chops with Bananas and Bacon
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Rwanda
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Tuscany, Italy
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Chile
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Rolled pork flank stuffed with herbs and spices, a traditional Chilean country dish, tender and well-seasoned.
American Samoa
American Samoa Pua'a
Pua'a
Whole pig slow-roasted in the umu until the skin is crisp and the meat is tender; the centerpiece of American Samoan fiafia feasts, weddings, funerals, and other celebrations.
Bali, Indonesia
Balinese Roast Pig
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Balinese roast suckling pig stuffed with bumbu Bali spices and roasted over spit fire.
Ilocos, Philippines
Ilocano Crispy Pork
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Ilocano deep-fried pork belly, twice-cooked for extra crispiness, served with KBL (kamatis, bagoong, lasuna).