Caribana week ahead: Souse / Garlic pork with pilau (maybe)

Oddly enough, the last installment of my West Indian food theme week is the one I started first. Before I began putting together ingredients for the saltfish and bakes on Monday, I assembled and prepared the Sousing mix that would pickle pork over the course of three days. Let me tell you, leaving pork out on the counter at room temperature for three days and subsequently eating it is one of the hardest things I've ever done, where the kitchen is concerned.

But I've jumped ahead of myself. 

Caribana week ahead: Beef Patties

So for the second day in my West Indian food week, I decided to make jamaican beef patties, the kind that were so popular when I grew up as a snack or quick meal, and remain so here now.I should note that patties have never been a personal favourite of mine, but I since they are so convenient, ubiquitous, and universally acceptable, since they keep well and store easily, and since pastry is kind of an adventure for me (continue reading for more on that) I decided they were definitely warranted.