Souse (rhymes with house) is essentially meat cooked in a clear broth, flavoured with onion, lime juice, all spice, bay leaf, salt and pepper. Though “souse” as a pickling/preservation method dates back to medieval times, the souse we know in the Bahamas and Caribbean originated during the era of slavery. A typical Bahamian Saturday or Sunday morning involves recovering from the previous nights’ festivities and one way to do is to have a heaping bowl of souse. Souse is a very simple Bahamian soup made with meats like chicken, turkey, pig’s feet or sheep’s tongue in a clear broth made of lime juice, onions, carrots and potatoes. Goat peppers or bird peppers are added for the extra kick. Whole allspice and bay leaves add an aromatic flavor. Souse can be served with johnny cake or grits.