MORE often than not, I find that it is tough to find a very good and affordable food vendor, a place to eat without having to spend a lot of money in one of those fancy restaurants you cannot always afford. But this is not the case with the black pudding vendors from Ogle Street, Beterverwagting, East Coast Demerara.

Black pudding is a Guyanese favourite. It is a staple at many public gatherings as a finger food or sometimes sold on the corner for a quick bite. Black and white pudding are staples of the Guyanese culinary experience. I have had black pudding, which was overwhelmed by the fine leaf thyme and other green seasonings, but the pudding from Ogle Street is, by far, the tastiest I have ever had and I could not get enough of it.

It is delicious with the right amount of everything (ingredients) and when it hits the palette it is an explosion of flavours. This black pudding is made by a group of two women and a man, who spend a lot of time in the preparation process from their home in Beterverwagting.

Black pudding making is a time-consuming process where the green seasonings have to be blended to perfection. The intestines (runners) of cows are also used in black pudding making, and they are cleaned and stuffed with the seasoned rice, then boiled with the cow’s blood after cooking and then boiled again until it is tender. The same process goes for white pudding, minus the blood, of course.

The black pudding from Ogle Street goes well with mango sour and the perfect amount of pepper, which is not too overpowering to give unusual bowel movements. The group makes pudding based on orders on Mondays, Wednesdays, Fridays and Saturdays in large quantities and there is no delivery service. All orders have to be picked up at the location where they are made. The black pudding people are well-known, and the delicacy is in demand because it is so good that you cannot help yourself.

I became aware that such a black pudding existed when I was invited to a friend’s birth anniversary party at his residence in Atlantic Gardens. The event was catered and laid out buffet-style.

Among the well-prepared tasty foods was the black pudding from Beterverwagting. I had some and went back for more. And even though there was enough of it at the event, I was too ashamed to go a third time. It was weeks after I enquired from my friend where he sourced this particular delicacy and I had to try it for myself.

The presentation was good and the service for pickup was efficient and organised, and when it was time to have the black pudding, once again, I couldn’t stop eating it since it was that good.
However, I had to restrain myself and put away some in the refrigerator for the next day and still it wasn’t enough, I continue to have a craving for it.

Garvin Jackman and his generational black pudding
Garvin Jackman, his elderly mother, Fay Jackman, and an employee, Angela Curry, are the unbeatable trio who know the recipe for the black pudding. The process is a team effort and it takes many hours to produce the final product.

Jackman told Diverse Chronicles that black pudding making has been in the family for three generations. It started with his great-grandmother and his grandmother, who then passed it down to his own mother.

He reported that the recipe is highly guarded and will remain within the family, and there is an aunt who makes black pudding, too, but he admitted that it is not quite as good as theirs.

Jackman related that people from all walks of life and all across the country would call to place orders because it is that good.

He disclosed that he would visit the Municipal Abattoir on Water Street, Georgetown, to place orders for the products needed to make the black pudding in huge portions. Jackman added that he would purchase bags of rice and a lot of green seasonings and spices to add to the flavour of this special Guyanese dish as well. The effort and pride in Jackman and his team’s black pudding can both be seen and tasted after just one bite. I will definitely be returning to this location!