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Friday
November 21, 2014



CyberSoup and Other Recipes from the WWW
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Bacon and Fish Rolls

Ingredients

8 back slices of bacon
8 small fillets of fish (banga mary, butter fish or mullet)
Salt and pepper
Lemon juice
Sprigs of parsley

Preparation

  • Remove bacon rind and flatten the slices with the back of a knife.
  • Put a fish fillet on each slice, add salt and pepper and a squeeze of lemon juice. Roll up and secure with a toothpick.
  • Place on a greased pan and bake in a moderate oven for 20 - 30 minutes.
  • Serve with egg sauce. Garnish with parsley.
To Top

Bacon and Liver Rice

Ingredients

1 cup rice
½ lb liver
¼ lb bacon
2 - 3 tbsp cooking oil
1 onion, chopped
1 clove garlic, chopped
1 - 1½ pt water
1 tbsp chopped celery
1 tbsp chopped eschallot
2 wirri-wirri peppers
Chopped parsley
Salt

Preparation

  • Remove the rind from the bacon and chop together with the liver.
  • Heat the oil and fry the bacon and liver until brown. Add the onion and garlic and cook for an additional 2 minutes.
  • Add the rice and fry for about 5 minutes, stirring constantly.
  • Add the water, celery, eschallot, wirri-wirri peppers, salt and pepper. Stir, cover and leave to cook for about 30 - 40 minutes over a medium heat.
  • Garnish with chopped parsley and serve hot.
To Top

Badam Lacha

Thanks to Vivienne Ather for this great recipe! Vivienne says "A delicious delight especially for kids (though some grown-ups get hooked too)!!"

Ingredients

2 cups water
2 cups Guyana brown sugar
1 tsp ghee (optional)
1 cup white flour
Few drops pear or vanilla essence
Few drops red food coloring

Preparation

  • Melt ghee in pan over moderate heat. Add flour while sifting to hot ghee. Toast flour until lightly golden. Spread on tin foil or wax paper.
  • In a carahee, put in sugar, water, and essence. Do not stir. Bring to a boil with medium heat until mixture is bubbling up thickly. Test a small amount with a toothpick in cold water. If it holds on to the toothpick, it's ready.
  • Using a spoon, pour mixture quickly to toasted flour with quick back and forth strokes. With a fork, continue to stretch sweet mix on flour to get it floured and as thin as possible. Cool slightly and store in an air tight container - flour and all.
  • When serving, shake off some of the flour. Can be served warm or cold.
To Top

Baked Beans

Ingredients

1 lb dried kidney beans
2 medium onions, peeled and thinly sliced
½ - ¾ lb salted belly of pork, cut into 1 in cubes
2 tbsp soya sauce
2 level tsp dry mustard
1 level tsp salt
Good shake of pepper

Preparation

  • Wash the beans, cover with water and soak overnight.
  • Simmer or pressure cook the beans until they are tender.
  • Drain and save the liquor. Heat the oven to 350°F.
  • Place the beans, pork and onions and other seasonings in a 2 quart fireproof dish.
  • Add enough liquor to cover and bake for 2 hours until tender.
To Top

Baked Custard  Classic Guyanese Recipe

Ingredients

1 egg
½ pt milk
1 tbsp sugar
Grated nutmeg
Few drops of vanilla essence

Preparation

  • Warm the milk to body temperature.
  • Beat the egg and sugar lightly together, and add the milk and vanilla essence.
  • Strain into a greased pie dish and grate a little nutmeg over the top.
  • Place the pie dish in a larger pan, and pour water in the pan up to halfway up the pie dish.
  • Bake in a very moderate oven for 40 minutes until set.
To Top

Baked Eggplant

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 1 lb eggplant
  • 1 oz butter
  • Salt and pepper to taste
  • 1 small chopped onion
  • Bread crumbs
  • 1 tbsp tomato ketchup

Preparation

  • Boil eggplant in skin until tender.
  • Skin, then crush to a pulp with butter, salt, pepper, onions, and ketchup.
  • Sprinkle with bread crumbs.
  • Bake in a moderate oven until brown.
To Top

Baked Fish Fillets Supreme

Ingredients

6 fillets of fish
Salt and pepper
6 slices of tomato
6 slices of cheese
1 oz margarine
1 oz flour
½ pt milk
1 tin of mushrooms, if desired
2 small onions, chopped
2 tbsp sherry
Parsley, chopped
3 cups cooked rice

Preparation

  • Prepare the fillets, removing the skin and small bones. Season with salt and pepper. Roll up, with the outside of the fish on the inside.
  • Arrange the fish, tomatoes and cheese alternately down the centre of a shallow pyrex casserole dish. Set aside.
  • Melt margarine in a pan, then stir in flour and salt.
  • Add milk a little at a time, then mushrooms, onions and sherry. Stir constantly until the mixture boils.
  • Pour over the fish. Bake in a moderate oven for 20 minutes until fish is cooked.
  • Garnish with chopped parsley and serve hot with rice.
To Top

Baked Fish Soufflé

Ingredients

6 oz cooked fish
1 oz margarine
1 oz flour
½ pint milk
1 tsp chopped thyme and celery
½ tsp lime juice
2 eggs, separated

Preparation

  • Chop the fish finely.
  • Melt the margarine, add the flour and milk and boil for 3 minutes.
  • Add the fish, chopped thyme, celery and lime juice.
  • Beat in the egg yolks, one at a time.
  • Fold in the stiffly beaten egg whites.
  • Put into a greased soufflé case or deep pyrex dish.
  • Bake in a hot oven (425°F) for 20 - 25 minutes or until brown and well risen.
  • Serve immediately.
To Top

Baked Spare Ribs

Ingredients

3 lb spare ribs
1 level tsp salt
2 level tsp brown sugar
1 small clove garlic, crushed
¼ level tsp pepper
2 level tsp soya sauce
1 tsp cooking wine

Preparation

  • Blend all the ingredients together thoroughly.
  • Pour this mixture over the spare ribs, which should be left intact.
  • Marinate for 2 hours, turning and basting frequently.
  • Bake the ribs on a rack in a baking pan in a moderate oven for 1 to 1½ hours, pouring out the fat and basting frequently with the marinade.
  • When cooked, cut into individual ribs and serve with boiled rice and the remaining gravy.
To Top

Baked Stuffed Fish

Ingredients

1 large whole fish (snapper or queriman)
Salt and pepper
1 cup forcemeat (see recipe)
Margarine and bread crumbs
Parsley
Lemons
Butter sauce

Preparation

  • Scale, trim and clean the fish.
  • Remove the backbone without breaking the skin.
  • Rub the flesh lightly with salt and white pepper.
  • Prepare the stuffing and fill the cavity.
  • Secure the edges of the cavity with small skewers or sew them together.
  • Dot with pats of margarine, or brush with margarine and sprinkle with bread crumbs.
  • Place on a greased pan and bake in a moderate oven until done.
  • Garnish with parsley and lemon. Serve with butter sauce.

Note: Sliced sourie may be added to the stuffing for the fish.

Baked Stuffed Fish - Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • One whole fish weighing 3-4 lbs, scaled and cleaned
  • 3 tsp margarine
  • Salt and pepper to taste
  • 1 garlic clove, minced
  • 1 large onion, thinly sliced
  • 2 cups bread crumbs
  • ¼ chopped onion
  • 1 hot pepper, seed removed and chopped
  • 2 tsp lime or lemon juice
  • 1 tomato, sliced

Preparation

  • Split the fish lengthwise to expose the cavity.
  • Rub the fish inside and outside with a mixture of 1 tablespoon margarine, salt, pepper and garlic. Let stand while preparing stuffing.
  • In a small pan, heat 2 tablespoons of margarine, saute half of the onions until soft, add bread crumbs, chopped onions, hot pepper, lime juice, salt and pepper. The consistency of the stuffing must be moist.
  • Fill cavity of the fish with stuffing. Secure edges with skewers or sew together.
  • Place fish in a buttered baking dish. Arrange remaining onion slices and tomatoes over fish. Sprinkle with bread crumbs. Add 1 cup of water to dish.
  • Bake at 400°F for 30-40 minutes.
To Top

Bakes  Classic Guyanese Recipe

Ingredients

2 cups flour
2 tsp double-acting baking powder
1 tsp salt
2 tsp lard, chilled and cut into ¼ inch bits
2 tsp sugar dissolved in ¼ cup of cold water
Vegetable oil for frying

Preparation

  • Sift the flour, baking power and salt together into a deep bowl and add the lard.
  • Working quickly, use your fingertips to rub the flour and lard together until it looks like grains of coarse meal.
  • Pour in the sugar and water mixture all at once, toss together and gather the dough into a ball. If the dough crumbles add a little more cold water, a teaspoon or so at a time, until the particles adhere.
  • For each biscuit, pinch off about 2 tablespoons of dough and pat into a ball. On a lightly floured surface, roll each ball into a round about 3 inches in diameter and ¼ inch thick.
  • Pour oil into a heavy 10- to 12-inch skillet to a depth of about ¼ inch, and heat until it is hot but not smoking.
  • Fry the bakes, four or five at a time for about 3 minutes on each side, turning them with a slotted spoon, and regulating the heat so that they colour richly and evenly without burning.
  • As they brown, transfer them to brown paper to drain. Serve the bakes warm, or at room temperature, with butter or cheese.

Makes about 9, 3-inch bakes.

Here is another recipe for this Guyanese classic ...

Ingredients

8 oz flour
½ tsp baking powder
Pinch of salt
1 oz margarine
Pinch of sugar
Water to mix

Preparation

  • Sift the flour, baking powder, salt, and sugar then rub in the margarine.
  • Mix with water to a stiff consistency.
  • Shape into small flat circles, about 2 inches in diameter, and fry in hot oil.
  • Serve with meat or fish, cheese or jam.

Bakes - Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp margarine
  • ½ teaspoon salt
  • 2 tsp sugar
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • Oil for frying

Preparation

  • Sift flour and baking powder.
  • Rub in margarine, salt, and sugar.
  • Combine mixture with eggs, milk, and enough water to make a soft pliable dough. Knead.
  • Break off pieces of dough. Roll into balls. Flatten into circles about a quarter of an inch thick and 4 inches in diameter, or the size of a small or medium-sized pizza, and cut into 8 triangles for a prettier look.
  • Fry bakes in hot oil until golden. Drain.

Note: Best served with fried salt-fish.

To Top

Banana Bread

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 2 large firm and ripe bananas
  • ½ cup sugar
  • 2 cups flour
  • ¼ cup cooking oil
  • 1 oz baking powder
  • ¼ oz baking soda
  • 2 teaspoons vanilla
  • 1 teaspoon lime juice
  • ½ cup chopped nuts (optional)
  • 1 egg (optional)
  • ¼ cup milk

Preparation

  • Preheat oven to 300°F.
  • Wash, peel, and mash bananas adding 1 teaspoon lime juice (to prevent darkening).
  • Combine bananas with all other ingredients mixing well.
  • Pour into greased 2 lb loaf pan and bake until done (about 50 minutes).
To Top

Banana Fritters

Ingredients

2 large bananas, barely ripe
Lime or lemon juice
Batter
Vegetable oil for deep frying
Sugar for tossing
Batter
2 oz flour
¼ tsp salt
1 egg
¼ pt milk
¼ tsp baking powder

Preparation

Batter
  • Sieve the flour, baking powder and salt into a bowl.
  • Make a well in the centre, break the egg and add it to the flour.
  • Add a small quantity of milk and stir. Continue adding the milk gradually, stirring all the while, until all the milk is added and the batter is of a smooth consistency.
  • Beat for about 5 minutes, cover and set aside.
Fritters
  • Peel and slice the bananas diagonally into ¼ inch pieces. Coat thoroughly with batter.
  • Heat the oil and fry the coated banana pieces until golden brown.
  • Drain and sprinkle with lemon juice.
  • Toss in sugar and serve hot.

Banana Fritters - Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 3 ripe bananas
  • 1 egg
  • ½ oz sugar
  • 2 oz. flour
  • ½ oz baking powder
  • Icing sugar

Preparation

  • Peel and mash bananas to a smooth pulp.
  • Beat egg and sugar together and blend into a banana pulp.
  • Sift flour and baking powder and add, a little at a time, to banana mixture, stirring in well.
  • Drop by dessert spoonfuls on to a hot greased griddle or oiled frying pan.
  • Sprinkle with icing sugar and serve with coconut cream.
To Top

Banana Honey Pie

Ingredients

4 oz short crust pastry
3 tbsp cornstarch
½ pt water
1 2/3 cups evaporated milk
2 eggs, separated
½ cup honey
4 bananas, small
2 oz sugar
¾ tsp salt

Preparation

  • Blend the cornstarch with water. Add milk and cook over boiling water until thickened - about 15 to 20 minutes.
  • Blend the egg yolks with honey and add to first mixture, stirring constantly.
  • Continue cooking over boiling water until thickened (about 5 minutes longer). Chill thoroughly.
  • Slice bananas into a baked pie shell, pour in the cream filling, and top with meringue made of beaten egg whites, salt and sugar.
  • Brown in a hot oven.
To Top

Banana Nut Loaf

Ingredients

1/3 cup margarine
½ cup sugar
2 eggs
2 tsp baking powder
¼ tsp bicarbonate of soda
½ cup parched peanuts (chopped)
1 ¾ cups sifted flour
½ tsp salt
1 cup mashed ripe banana

Preparation

  • Cream the margarine and sugar together. Add the eggs and beat well, then add the peanuts.
  • Sift the flour, salt, bicarbonate of soda and baking powder together.
  • Add these dry ingredients to the creamed mixture alternately with banana, beating well with each addition.
  • Pour into a well-greased 8 to 9 inch loaf pan.
  • Bake in a moderate oven (350°F) for about an hour or until done. Cool on a rack.
To Top

Bara

Ingredients

1 cup peas flour
½ cup flour
1 tsp baking powder
1 tsp salt
1 small onion, chopped
1 tsp pepper, chopped
1 tbsp eschallot, chopped
1 clove garlic, minced
1 tsp curry powder
Water to mix
1 pint of oil for frying

Preparation

  • Sift the dry ingredients together, then add all the other ingredients and mix well.
  • Add enough water to make a stiff dough. Divide the dough into small pieces, the size of small potatoes.
  • Roll into ¼ inch thick rounds, and fry in smoking oil until golden brown.
  • Drain well and serve hot with achar.

Bara - Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 1 cup ground yellow split peas
  • ½ cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 small onion (chopped)
  • 1 tsp chopped pepper
  • 1 tsp chopped shallot
  • 1 clove garlic (minced)
  • 1 tsp curry powder
  • 1 pt oil for frying
  • Water to mix

Preparation

  • Sift dry ingredients together.
  • Add all the seasonings and mix well.
  • Add enough water to make a stiff dough.
  • Divide dough into small pieces, the size of a small potato.
  • Roll into a circular shape, about an eighth of an inch thick.
  • Fry in hot oil until golden brown.
  • Drain well. Serve hot with achar.
To Top

Barbecued Chicken  Classic Guyanese Recipe

Ingredients

1 x 2 to 3 lb chicken
1 cup water
½ cup vinegar
1½ cups ketchup
½ cup lemon juice
½ tsp allspice
4 tsp piquanté sauce
1 - 2 tsp wirri-wirri peppers, chopped
¼ lb margarine
1 onion, chopped
4 tbsp brown sugar
1 tsp black or white pepper
1 tsp garlic, chopped
1/8 cup vinegar

Preparation

  • Wash and trim away any extra fat from the chicken, then wipe over with vinegar and water.
  • Mix all the other ingredients together in a pan.
  • Heat to boiling point, then reduce to simmer for 10 minutes. Remove from the heat and set aside.
  • Barbecue the chicken, or bake in an oven at 400°F for about 1 hour.
  • After about 20 minutes, and before it is done, baste both sides of the meat with the sauce.
  • Continue cooking at a low heat, turning the meat regularly to prevent it from burning.

Note: Spare ribs may be done in the same way.

To Top

Barley Wine

Ingredients

2 lb dried fruit
1 pt barley
1 green orange
1 green lime
5 pt water
Sugar to sweeten, about 3 lb
1 oz yeast
1 egg white

Preparation

  • Grind the dried fruit and put it into a jar, mixed with the other ingredients as well. Set aside for 2 weeks.
  • Strain, add whisked egg white, cover and leave for 4 days more.
  • Strain again and bottle off.
To Top

Beef Stew

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

¼ cup flour
¼ tbsp black pepper
1 lb beef stewing meat, trimmed and cut into one-inch cubes
5 tbsp vegetable oil
2 tbsp vinegar
1 cup red wine (optional)
3 beef bullion cubes
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into quarter-inch rounds (optional)
2 large potatoes, peeled and cut into three-quarter- inch cubes
Salt to taste

Preparation

  • Combine the flour and pepper in a bowl. Add the beef and toss to coat well.
  • Heat 3 tablespoons of the oil in a large pot.
  • Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch. Add more oil as needed between batches.
  • Remove the beef from the pot and add vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any brown bits. Add the beef, diluted bullion cubes, and bay leaves.
  • Bring to a boil, then reduce to a simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 90 minutes.
  • Add the onions and carrots and simmer, covered for ten minutes.
  • Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Season with salt and pepper to
  • taste.
To Top

Bibingka (Rice Cakes)

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

2 cups rice
4 cups water
Pinch of salt
1 cup coconut milk
1 cup evaporated milk
1 cup brown sugar
Topping (combine half a cup of brown sugar and three-quarters of a cup of coconut milk)

Preparation

  • Boil rice with salt in a covered pot. Stir once, reduce heat to low and simmer, covered, for 20 minutes. Turn heat off and let stand 5 minutes.
  • Preheat oven to 300°F.
  • Whisk together coconut milk, evaporated milk, and brown sugar.
  • Combine mixture with the hot, cooked rice. Mix well. Transfer to a buttered 8x8 inch pan. Bake for 35 minutes.
  • Mix topping ingredients and pour evenly over the baked bibingka.
  • Bake an additional 10 minutes until topping is brown and bubbly.
To Top

Black Cake Classic Guyanese Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • ¼ lb cherries
  • 1 lb local dried fruits (or raisins)
  • 1 cup rum
  • 1½ lbs. brown sugar
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ lb flour
  • 12 eggs
  • 4 oz orange or lemon peel
  • ½ lb butter

Preparation

  • Grind dried fruits and soak it in 3 cups of rum. Store in an air tight container for three weeks.
  • Prepare the caramel by heating 1 lb of the the sugar until it turns dark brown.
  • Cream the butter and sugar. Add the eggs, soaked fruits, and rum. When it is well blended, pour the caramel.
  • Add the flour with the baking powder and mixed spice.
  • Fold in the cherries.
  • Pour mixture in a baking pan and bake in a slow oven (about 300 degrees F.) for two hours. Remove cake from pan after two days.
To Top

Black Pudding  Classic Guyanese Recipe

This is very similar to "blood pudding" often seen in the supermarkets, judging by the look and the ingredients.

Ingredients

4 yards runners
Filling
2 pts rice
1 coconut, grated
4 oz salt meat
Eschallot
Celery
Thyme, broad and fine leaf
Married Man Pork
1 tsp ground cinnamon
Salt
Sugar
1 pint blood of cow
Limes or lime juice

Preparation

  • Clean the runners with lime juice and salt until free from mucus.
  • Cook the rice with the grated coconut and salted meat. Allow to cool when finished.
  • Mix the rice with chopped herbs, spice, salt and sugar to taste.
  • Strain the blood over this mixture and mix together until rice is evenly coated and free of lumps.
  • Fill the runners using a funnel, making sure that there is no space left after filling.
  • Tie the ends of the runners and boil gently for about 20 minutes. Prick with a skewer to test for "dampness". When thoroughly cooked, the blood is congealed around the grains of rice.
  • When quite finished, allow to cool and darken before brushing with oil. Serve with sour.
To Top

Boiled Channa

Ingredients

1 lb channa (alternatives are blackeye or soya bean)
3 pts water
¼ pt cooking oil
1 small pepper, chopped
1 small onion, chopped
2 tsp salt
Black pepper

Preparation

  • Soak the channa overnight then, when ready, put the channa into boiling salted water and cook until soft. Remove from the liquid.
  • Heat the oil. Add the chopped onion, pepper and channa, and fry for 2 to 3 minutes.
  • Serve hot.

Boiled Channa - Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 1 lb channa (chick peas)
  • 3 pints water
  • ¼ pint cooking oil
  • 1 small pepper, chopped
  • 1 small onion, chopped
  • 2 tsp salt
  • 1 tsp black pepper

Preparation

  • Soak channa overnight.
  • Put into boiling water, add salt, and cook until soft.
  • Remove from liquid and drain.
  • Heat oil and add chopped onion, chopped pepper, channa and black pepper. Fry for 2 to 3 minutes. Serve hot.
To Top

Boiled Fish

Ingredients

1 large piece of fish
Salt and vinegar
Water
Parsley
Lime
Tomato sauce

Preparation

  • De-scale, wash and trim the fish.
  • Separately, boil enough water to cover the fish, add salt and vinegar in the ratio of 1 tablespoon of salt and ½ tablespoon of vinegar (lime juice) to every quart of water.
  • Put the fish into a boiling water and simmer very gently until cooked. For a large piece of fish, allow 10 minutes for every pound, and 10 minutes over on the whole. For small pieces, allow 15 - 20 minutes.
  • Drain well and place on a hot dish.
  • Decorate with slices of lime. Serve with butter or tomato sauce.

Note: The vinegar is used to whiten the fish. It should not be used when cooking dark oily fish.

To Top

Boiled Prawns with Dip

Ingredients

Prawns, shelled
Salt and pepper
Lime or lemon juice
Garlic powder
Curry dip or pink dip

Preparation

  • Shell the prawns and wash well with lime or lemon juice. Remove the black line along the back.
  • Steep for about 2 hours with salt, lemon or lime juice and garlic powder.
  • Boil for about 10 minutes. Do not overcook or prawns will become rubbery.
  • Drain, cool and arrange on a dish around a bowl of dip.
To Top

Bouilla Baisse

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 5 cups of water
  • 1½ cups white wine
  • ¼ cup olive oil
  • 2 tbsp minced parsley
  • 1 minced garlic clove
  • ½ cayenne pepper, chipped
  • 3 lb snapper (or other fish or shrimps)
  • 2 cups chopped onion
  • 2 bay leaves
  • 6 cloves
  • Salt to taste

Preparation

  • Put water, wine and olive oil in a pot.
  • Add parsley, garlic, pepper and salt.
  • Simmer for 10 minutes.
  • Cut the fish into serving pieces.
  • Place the fish, onion, bay leaves and cloves in a double thickness of cheese cloth.
  • Tie firmly but do not crowd.
  • Suspend this into the liquid by securing the cheese cloth to handle of the pot.
  • Cover and simmer for 45 minutes.

Note: To serve, warm your largest soup bowls and lay on the bottom of each a thick slice of very brown toast brushed with garlic butter ââ'¬â€ i.e., crushed garlic and margarine ââ'¬â€ place on top the pieces of fish, or shrimps, and ladle the soup over all.

To Top

Boulanger Deluxe

Ingredients

2 medium sized boulangers
2 eggs
2 large green peppers
3 tbsp oil
1 onion
1 ¾ cups tomato soup
½ tsp salt

Preparation

  • Cut the boulangers into slices ½ in thick and pare off the skin. Dip each slice in flour or beaten eggs and sauté.
  • Remove the seeds from the peppers and dice.
  • In the oil, sauté the onions and peppers to a light brown colour.
  • Arrange in a casserole dish as follows: cover the bottom with a layer of the fried boulanger. Next, add a layer of onions and peppers. Repeat until all is used up.
  • Add salt, pour the soup over all, and bake until golden brown.
To Top

Boulanger Surprise

Ingredients

3 large boulangers
½ lb large prawns
4 pork sausages, or
½ lb lean pork, or
½ lb ham
4 tbsp butter or margarine
2 tbsp chopped celery
Onion and eschallot mixed
1 tsp salt, pepper
½ tsp lemon rind
1 cup sieved bread crumbs
1 egg
Parsley or sliced tomatoes

Preparation

  • Remove the shells and back veins from the prawns.
  • Remove the skin from the sausages, or the fat and bone from pork.
  • Place the meat and prawns on a chopping board and chop together finely with a sharp knife.
  • sauté lightly in butter or margarine, with onion, chopped herbs, salt, pepper, and lemon rind.
  • When cool, add the bread crumbs and beaten egg and set aside.
  • Wash the boulangers, cut off the stem, and cut an oval piece from the side, leaving a boat shape.
  • Scoop out the insides of the boulanger using a spoon, and taking care not to break the skin.
  • Chop the pulp finely and add to meat and prawn mixture, blending well.
  • Fill the boulanger shells with this mixture, cover with the oval lids, wrap in greased aluminum foil and bake in a hot oven for 30 - 45 minutes.
  • Garnish with parsley and slices of tomato, and serve hot with a tomato sauce.
To Top

Brain Cakes

Ingredients

1 calf's brain
Salt and pepper
1 lime or lemon
1 egg
bread crumbs
Vegetable oil for frying
Parsley
1 or 2 tomatoes

Preparation

  • Put the calf's brain into fast boiling water and boil for 10 minutes to firm up. Remove from the water and leave to cool.
  • Chop finely, removing the outer membrane. Add salt, pepper and a drop of lemon or lime juice.
  • Beat the egg and add enough to the mixture to bind it.
  • Take about a dessertspoonful of the mixture, shape, brush over with the remainder of the egg and coat with bread crumbs.
  • Fry in hot oil until golden brown.
  • Place on a dish with a heap of fried parsley and a few slices of tomato.
To Top

Braised Chicken with Pineapple

Ingredients

3 - 3½ lb chicken
1 - 2 cloves of garlic
Eschallot and celery, chopped
1 - 2 onions, peeled and chopped
2 oz margarine
2 large tomatoes, skinned and chopped
1 oz flour
Salt and pepper
¾ pt stock (made from the chicken giblets) or 1 chicken bouillon
cube
1 small pineapple
1 tsp shee-yow and tomato ketchup, or shee yow and vinegar
1 pinch nutmeg

Preparation

  • Clean and wash the chicken in a solution of lemon juice or vinegar and salt water.
  • Dry the chicken on a clean towel, and joint the chicken (i.e. cut into parts at the major joints).
  • Season with salt, pepper and a little of the chopped garlic.
  • Heat the margarine in a frying pan without browning.
  • Fry the chicken until slightly brown, cooking legs and breast first.
  • Remove the chicken from the pan and place in an oven-proof dish. Skim off any brown bits from the pan.
  • To the pan, add chopped onion, garlic, eschallot and celery, and fry.
  • Blend the stock, sauce or shee-yow, tomato ketchup and nutmeg. Pour over the chicken. Cover with a lid or tin foil.
  • Place the dish in oven at a temperature of 400°F and bake for 20 minutes.
  • Remove the lid, arrange sliced pineapple and chopped tomatoes on top and leave to cook uncovered for a further 15 minutes.
  • Decorate with chopped parsley.
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Bread and Butter Pudding

Ingredients

¾ pt milk
1 oz sugar
1 egg
½ oz dried fruit
3 or 4 small thin slices of bread, buttered
Nutmeg

Preparation

  • Beat the egg with the sugar, and add the milk which has been heated.
  • Place half of the bread in a buttered pie dish, sprinkle the fruit over it and cover with the rest of the bread.
  • Strain the egg and milk mixture over the bread, and grate a little nutmeg on top. Allow to soak for 30 minutes before cooking.
  • Steam gently for 45 minutes, or bake in a moderate oven.
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Breadfruit and Cheese Puffs

Ingredients

1 lb breadfruit
Salt and pepper
½ oz margarine
1/8 pint water
1½ oz flour
2 eggs
4 oz cheese

Preparation

  • Peel the breadfruit and cook in boiling salted water until tender. Drain, sieve and season.
  • Melt the margarine, add water and bring to a boil. Add flour all at once and beat over a gentle heat until mixture forms a ball.
  • Remove from the heat. Beat in the eggs until the mixture becomes elastic.
  • Add the breadfruit and cheese.
  • Put into a large forcing (icing) bag fitted with a plain nozzle. Pipe ½ inch lengths into hot oil and cook until golden brown.
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Breadfruit Cheese Pie

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

½ medium sized breadfruit ½ lb cheese 2 tbsp mustard 1 tsp salt 1 tbsp bread crumbs 2 tbsp flour ½ oz margarine 1¾ cups milk or water 1 egg (optional)

Preparation

  • Wash breadfruit and cut into pieces lengthwise.
  • Peel and remove core.
  • Boil in salted water.
  • Grate cheese and grease a pie dish.
  • Grate cheese and mix with milk, flour and margarine to make a sauce.
  • When breadfruit is cooked and cooled, cut into small pieces.
  • Pour the sauce over the breadfruit pieces.
  • Stir without breaking breadfruit pieces.
  • Pour the mixture into the pie dish.
  • Mix the remainder of the cheese with the bread crumbs.
  • Sprinkle over the top of the pie.
  • Brown in a moderate oven for about 15 minutes.
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Breadfruit Pie

Ingredients

1 lb breadfruit
1 oz flour
8 oz minced meat
1 small onion
1 clove garlic
Eschallot
3 wirri-wirri peppers
1 tbsp chopped celery
Salt and pepper
2 tbsp cooking oil
Vegetable oil for deep frying

Preparation

  • Peel the breadfruit and cook in boiling salted water until tender. Drain well, add flour and knead together lightly.
  • Separately, mix the chopped onion, pepper, garlic, celery, eschallot and minced meat together. Add salt and pepper and fry in hot oil.
  • Roll out the breadfruit mixture on floured board. Cut into 2 inch squares. Put filling in the centre, fold over and seal. Fry in hot oil until golden brown. Serve hot.
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Breadfruit Pudding

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 4 cups crushed breadfruit
  • ½ cup warm milk
  • 1 beaten egg
  • 2 tbsp margarine
  • Salt and pepper to taste
  • 1 chopped onion

Preparation

  • Mix seasoning with breadfruit.
  • Add egg and milk.
  • Stir in margarine.
  • Place in a greased pan. Put in moderate oven. Bake until brown.
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Breadfruit Roll

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 1 medium-sized breadfruit
  • 1 chopped onion
  • 1 sweet pepper, finely chopped
  • 2 oz margarine
  • Salt and pepper to taste
  • Parsley, finely chopped
  • 1 lb fish (or meat), steamed and flaked
  • 1 chive, finely chopped
  • 1 beaten egg
  • ½ cup soft bread crumbs

Preparation

  • Peel breadfruit and cut into cubes. Steam, crush, add hot margarine, and knead.
  • Add finely chopped sweet pepper and parsley. Knead in fried onions and seasonings.
  • Combine part of flaked fish or meat and bread crumbs. Add beaten eggs and mix well.
  • Roll out breadfruit mixture in a rectangle. Spread with fish or meat then roll or seal by pressing a knife. brush with egg yolk. Leave ends of loaf open.
  • Bake in a flat pan, in a 325°F oven until it is lightly brown.
  • Cut in slices and serve.
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Brown Bread

Ingredients

2 lb whole wheat flour
2 lb white flour
2 tsp salt
4 oz shortening
1 oz yeast
2 tsp sugar
Warm water

Preparation

  • Dissolve the sugar in a little warm water then sprinkle yeast on top and allow to rise.
  • Sift the flour and salt, and add about ¼ of the total amount of flour to the yeast mixture. Cover and leave in a warm place to set the sponge (i.e. until the mixture is bubbly) -- about 1 hour.
  • If shortening is used, rub it into the remainder of the flour using fingertips or a fork until the mixture is like breadcrumbs.
  • Add this flour to yeast mixture and knead well until a smooth elastic dough is formed. Add some more warm water if necessary, as a hard dry dough does not rise well.
  • Put the dough in a greased or floured bowl, cover and leave to rise to twice its size.
  • Knead lightly to avoid bursting any bubbles, and without using extra flour if necessary. Mould or shape into loaves.
  • Cover and prove (i.e. put to rise again for 20 - 30 minutes).
  • Bake in a hot oven until thoroughly cooked.
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Brown Sauce

Ingredients

½ - ¾ oz flour
½ - ¾ oz oil
1 small onion
1 pt brown stock
1 tsp ketchup, if desired
Pepper and salt
Piquanté sauce

Preparation

  • Slice the onion.
  • Add the onion and flour to the oil, and cook over a low heat until a rich brown colour is achieved. Stir continually to prevent uneven browning and burning.
  • Add the stock, again stirring continually to prevent lumpiness.
  • Season. Skim and simmer for 30 minutes. Strain for use.
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Bull's Eye

Thanks to Vivienne Ather for this recipe! Vivienne says "Caution: though easy to prepare, you must be able to handle this while hot. Success is all in the timing!"

Ingredients

2 cups Guyana brown sugar
2 cups water
Few drops of Vanilla or Pear Essence

Preparation

  • In a carahee, put in sugar, water, and essence. Do not stir. Bring to a boil with medium-to-high heat until mixture is bubbling up thickly. Test a small amount with a toothpick in cold water. If it holds on to the toothpick, it's ready.
  • Pour bubbling mixture on oiled countertop or large cutting wooden cutting board. Cool slightly. Oil hand, (do not allow to harden). Quickly stretch out desired thickness or about 2 inch in diameter. With a blunt knife, firmly press down knife at 2 1/2 inch interval, cutting off the ends. Note: for a striped look, stretch, fold, stretch a few time before cutting.
  • When hardened and cooled down further, break off and store in air container. Serve luke warm or cold. Will keep for weeks!
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Buns  Classic Guyanese Recipe

Ingredients

8 oz flour
2 level tsp baking powder
2 oz margarine
2 oz sugar
½ tsp grated lemon rind
2 eggs
1 oz dried fruit
Milk

Preparation

  • Rub the margarine into flour which has been sieved with baking powder.
  • Add the sugar, lemon rind and fruit.
  • Mix to a stiff consistency with beaten eggs and a little milk.
  • Place in heaps on a greased baking tray and bake in a hot oven at about 450°F for about 25 minutes.

Note: Grated coconut, peel or jam may be used instead of dried fruit. When using jam, put a teaspoonful into the centre of the heap before baking, and enclose fully. Buns may also be rolled in crushed cornflakes before baking.

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Butter flaps

Ian Fung submitted his mother's recipes for our pleasure. Thanks Ian!

Method 1

Ingredients

3 x 8 gram packets of yeast
2 cups milk
5 cups flour
3 tbs sugar
4 oz margarine
1 tsp salt
2 eggs
4 oz margarine (for basting)

Preparation

Mix dry ingredients, ie yeast, sugar, flour and salt in a large bowl. Melt margarine in milk in microwave oven on low, then add to dry ingredients. Stir well then add eggs. Mix with mixer until smooth and mixture leaves side of bowl. Heat microwave oven, place bowl in and leave for 1 hour or until mixture doubles in size. Turn out on floured board. Divide into 18 pieces, knead into balls, cover and leave for 20 minutes. Roll out very thinly, and brush with melted margarine. Fold in half then half again into a triangular shape. Seal edges and prick with a fork. Place on greased cookie trays. Bake in the oven at 325°F for 25 minutes, then change shelves & increase heat to 375°F. Bake for another 20 minutes. Brush with melted margarine when done (golden colour).

Method 1

Ingredients

Same as for Method 1, except for basting, substitute 2 oz butter instead of 4 oz margarine.

Preparation

Dissolve yeast in warm milk (1 cup boiling and 1 cup cold) together with sugar. Leave bowl in micro for approximately 45 minutes (it gets foamy). In the meantime, mix flour with margarine until the mixture looks like oatmeal. When the yeast is ready, add to the flour mixture together with the salt and eggs. Cover and place in micro for approximately 1 hour until mixture doubles in size. Turn out onto floured board, divide into 20 equal portions. Knead the pieces into balls and heat oven to 400°F. Roll out one ball at a time, brush with melted butter. Fold in half, then quarter, and seal edges. Place on greased baking sheets with enough space to rise. Turn oven down to 350°F and bake for approximately 35 minutes or until done. Brush with melted butter while still hot. To Top

Butter Nutties

Ingredients

1 cup butter
1½ cups flour
2½ cups sugar
1 cup chopped nuts
1 tsp lemon rind
2 eggs, separated

Preparation

  • Cream the butter for about 5 minutes, then add sugar gradually while still creaming.
  • Add the egg yolks and beat until fluffy.
  • Fold in the flour gradually, then add the lemon rind.
  • Chill the dough for about 1 hour.
  • Remove from the refrigerator, measure by the tablespoonful and shape into rounds.
  • Roll in beaten egg white, and then in nuts to coat evenly.
  • Place on a greased pan and bake in a hot oven for 30 minutes.

Bygan Choka

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients

  • 1 large eggplant
  • 1 small chipped onion
  • 2 cloves of garlic
  • 1 oz margarine
  • 1 small chili pepper,chipped
  • 1 small tomato, diced
  • Salt to taste

Preparation

  • Cut small slits in the side of the eggplant and push in garlic.
  • Roast eggplant in microwave for 20 minutes.
  • Remove roasted eggplant and slice it down the middle while it is hot.
  • Scoop out cooked inside with spoon and place in a plate.
  • Add margarine, salt, onion, tomato and pepper.
  • Mix well with a fork.

Note: Roasting can also be done over an open fire.

Alternative Recipe

This variation comes to us from Judy Gopaul -- thanks Judy!

Ingredients

2 large eggplants
1 small onion, finely chopped
4 cloves of garlic
1 blade of Eschallot, finely chopped
1 small hot pepper, finely chopped
2 medium tomato
Foil (Four large & Four small sheets)
Salt to taste
2 oz oil

Preparation

  • Roast eggplants over open fire for 3 to 4 minutes, or until skin is soft.
  • Make a small slit and insert two garlic in each eggplant then wrap each one with two large sheets of foil. Fold in the ends. Also, wrap each tomato with two small sheets of foil. Place them on medium fire, occasionally turning and touching for softness.
  • When entirely soft remove from fire. Open the foil wrap and cut down the middle of the eggplants. Scoop out the inside with a spoon and place into a bowl. Do the same with the tomatoes and place into the same bowl.
  • Add all the chopped ingredients and mix well with a fork. Add salt to taste.
  • Heat oil and pour over mixture, mix well again with a fork. Serve with Roti.

Note: Make sure eggplants are securely covered with the foil to prevent leakage.

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RECIPES ON THIS PAGE
Bacon and Fish Rolls
Bacon and Liver Rice
Badam Lacha
Baked Beans
Baked Custard
Baked Eggplant
Baked Fish Fillets Supreme
Baked Fish Soufflé
Baked Spare Ribs
Baked Stuffed Fish
Bakes
Banana Bread
Banana Fritters
Banana Honey Pie
Banana Nut Loaf
Bara
Barbecued Chicken
Barley Wine
Beef Stew
Bibingka (Rice Cakes)
Black Cake
Black Pudding
Boiled Channa
Boiled Fish
Boiled Prawns with Dip
Bouilla Baisse
Boulanger Deluxe
Boulanger Surprise
Brain Cakes
Braised Chicken with Pineapple
Bread and Butter Pudding
Breadfruit and Cheese Puffs
Breadfruit Cheese Pie
Breadfruit Pie
Breadfruit Pudding
Breadfruit Roll
Brown Bread
Brown Sauce
Bull's Eye
Buns
Butter Cream Filling
Butter flaps
Butter Nutties
Bygan Choka

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Last Updated on : Wednesday, October 5, 2011
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