There are some dishes in Caribbean cuisine that can as easily be enjoyed for breakfast, as for lunch or dinner. Chicken souse is one. I’m the designated Souse Chef in our house and, for a time, regularly cooked a pot of chicken souse every Saturday evening. My wife – the designated Pastry Chef – usually bakes a pan of Johnny Cake to go along with it.
Whenever I cook a pot for dinner, there’s always enough left over for seconds (or thirds) and we usually eat it the next day for breakfast or an early lunch. And each time we do, I find myself wondering about what other meals in the Caribbean can be eaten at any time of the day. Of course, any food can be eaten anytime of the day when the mood hits, but I don’t know of many folks who eat jerk pork for breakfast. (Hmm….there’s an idea.)
Our son isn’t a fan of souse so is always less than excited about meals when he smells that familiar scent of a pot on the boil. He wandered into the kitchen and said, under his breath but loud enough to be heard: “I was kind of hoping for something other than chicken souse for dinner”. Too bad for him it’ll also be breakfast.