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Friday
October 24, 2014



CyberSoup and Other Recipes from the WWW
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Cabbage with Chicken

Recipe compliments of Judy Gopaul, via email -- thanks Judy!

Ingredients

1 medium cabbage
1 lb boneless chicken
1 clove of garlic
1 medium onion sliced
1 medium tomato chopped
1 blade of shallot chopped
1 tbsp tomato paste
1 wirri-wirri pepper
Salt to taste
3 tbsp oil

Preparation

  • Clean and cut up the chicken and seasoned it with your favorite seasonings and let it sit for 15 minutes.
  • In skillet brown chicken add onions, garlic, tomatoes, pepper and shallot.
  • Cook for 5 minutes then add cabbage, salt to taste.
  • Cook until tender, about 20 minutes then add tomato paste and cook for another 5 minutes. Serve with rice or roti.
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Callaloo

Ingredients

Crabs, cleaned and enough for 4
1 bunch dasheen bush, or
2 bunches spinach
6 ochroes (okra), cut in quarters
1 green congo pepper
4 oz coconut milk or cream
Salt to taste
3 tbsp oil
3 oz Vat 19 rum

Preparation

  • Heat the oil in a fairly large pot until hot. Add crab claws and fry for 3 mins. Remove and set aside.
  • Add the dasheen bush and ochroes to the pot and stir to coat with oil. Fry for 1 min.
  • Add salt, coconut and 8 cups of water and stir.
  • Cover the pot and let it come to a boil then cook on med-low heat.
  • Add the pepper by gently pushing it under with a spoon, taking care not to burst the pepper when stirring.
  • Cook for 20 mins and drink 2 shots of Vat 19 rum.
  • Remove the pepper.
  • Swizzle and blend the callaloo until fairly thick and like a soup.
  • Put the crab back into the pot and let simmer for 15 mins.
  • Turn off the stove and you are all done.
  • Serve with rice, stew chicken or beef , some provisions, salad etc.
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Callaloo Cookup (Guyanese Style)  Classic Guyanese Recipe

Ingredients

½ lb pickled pig's tail (1 large tail) or pig's foot
1 lb beef stew meat, cubed
2 tbsp oil
½ lb tripe (may substitute chicken)
5 cups water
1 med onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 lb taro leaves, chopped
¼ tsp chopped fresh habañero pepper (or more to taste)
5 oz can coconut milk
Salt and pepper

1 lb Uncle Ben's long-grain rice
½ cups chopped red bell pepper, for garnish

Preparation

  • Put the pig's tail in a pot and cover with water. Bring to a boil, and continue to boil for 1 hour. Drain and set aside.
  • Brown the beef in oil, then add tripe and water. Bring to a boil, reduce the heat and cook at a gentle boil for about 1 hour. Add pig's tail and cook until the liquid has reduced to about 3 cups.
  • Cut the tripe into pieces, and cut the meat from pig's foot; return the meats to pot.
  • Add onion, garlic, taro leaves, habañero pepper, coconut milk and salt and pepper to taste. Simmer for 10 minutes.
  • Add rice. Cover the pot, reduce the heat and simmer for about 30 minutes, until mixture "looks nice and green." Garnish with chopped red pepper.

Indra Geer-Hazell suggests that one derivative of this recipe could be the addition a pound of either pigeon peas or black-eye peas, soaked overnight, and added to the pot with the rice. Indra suggests that canned black-eye peas should be avoided. Thanks Indra.

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Callaloo Fritters

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

Ingredients

2 cups raw callaloo (spinach), cut up
½ onion
1 tomato
1 oz margarine
1 cup flour
Salt to taste
1 tbsp baking powder
1 egg
Vegetable oil for deep frying

Preparation

  • Heat margarine and sauté onion and tomato.
  • Add callaloo and steam for 5-10 minutes. Cool and set aside.
  • Sift flour, measure, and sift again with baking powder and salt.
  • Beat egg and add to cooled callaloo.
  • Combine egg and callaloo with flour mixture.
  • Heat frying pan and add oil to a depth of half of an inch. Drop with tablespoon in hot oil and fry. Serve hot.
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Callaloo Jumble

Ingredients

4 bundles of callaloo
¼ lb salt fish
1 onion
1 clove garlic
1 blade eschallot
1 stalk celery
2 slices bacon
2 oz salt beef or pork
Few shrimp or prawns
4 tbsp oil or 2 tbsp margarine
Pepper

Preparation

  • Wash and soak the salt fish for 1 hour. Discard the water and, with fresh water, boil until tender.
  • Chop the onion, garlic and seasoning coarsely. Cut up the salt beef and bacon. Wash the shrimp or prawns, and shred the salt fish. Wash the callaloo leaves.
  • Heat the oil, fry garlic and onion for 3 minutes, then add the salt beef and fry for about 5 more minutes.
  • Add the other ingredients, except the callaloo and fry for another 10 minutes.
  • Add the callaloo and pepper, stirring briskly for 3 - 4 minutes. A little more oil can be added if necessary.
  • Serve hot with rice, or pile up on biscuits.
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Callaloo Soup with Crab

Ingredients

¼ lb pickled meat
2 - 3 crabs
1 doz eddoes or dasheen leaves
8 ochroes (okra)
Celery, garlic, eschallot
Salt and pepper
to taste
1 tbsp butter
1 pint boiling water
Shrimp

Preparation

  • Soak and cut up the pickled meat. Scald the crabs to kill them, then scrub them well.
  • Strip the stalks and midribs from the dasheen leaves, then wash and roll them.
  • Wash and cut up the ochroes, eschallot, celery and garlic.
  • Put all ingredients except the butter in a large saucepan. Pour on the boiling water and let simmer until everything is soft -- about ½ to ¾ hour.
  • Remove the crabs, swizzle thoroughly, add butter and reheat.
  • If desired, remove the flesh from the crabs and add to the callaloo before serving.
  • Serve with plantain or yam foo-foo.
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Candied Peel

Ingredients

Oranges, or lemons, or grapefruit

Preparation

  • Thoroughly wash, then halve the fruit and remove the pulp.
  • Boil the fruit for about 1 hour or until tender. Note: grapefruit needs several changes of water.
  • Use the last water in which the peel has been boiled to make the syrup: 1 pt water to 1 lb sugar, with colouring to be added if desired. Dissolve the sugar in the water over a low heat, then bring to a boil.
  • Put the peel in an earthenware bowl or glass jar, and pour the syrup over while still hot. Leave for 2 days.
  • Drain off the syrup, dissolve another 8 oz sugar in it and simmer the peel in syrup until semi-transparent. The peel can be left in this thick syrup for 2 - 3 weeks.
  • Drain off the syrup and place the peel on a rack to dry. Store in screw-topped jars.
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Candied Sweet Potato Balls

Ingredients

4 - 6 large sweet potatoes
1 oz cooking butter or margarine
½ cup sugar
¼ cup water

Preparation

  • Boil the sweet potatoes in salted water and allow them to cool when cooked.
  • Scoop the cooked potatoes into balls, and arrange in one layer in a greased shallow baking dish.
  • Make a syrup with the sugar and water. Pour the syrup over the potatoes.
  • Bake uncovered in a moderate oven until most of the syrup has been absorbed by the potatoes (about 30 minutes). Baste often during cooking.
  • Serve hot.

Note: Sweet potatoes may also be left sliced.

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Caramel Custard with Oranges

Ingredients

Custard
¾ pt milk
2 oz sugar
4 eggs
Drop of vanilla essence
Caramel
4 oz sugar
¼ pt water
To decorate
Oranges
1 can of cream
Chopped nuts

Preparation

  • Make the caramel by melting the sugar in water, heating to boiling, and taking care to ensure that the caramel does not become too brown. Pour into a greased ring mould.
  • Add the vanilla essence to the milk and heat.
  • Beat the eggs and sugar together, and pour heated milk onto the egg mixture. Stir.
  • Strain into the mould, and then stand the mould in a container of water.
  • Bake in a moderate oven until set. The mixture should be quite solid and not watery.
  • Remove from the oven, cool then refrigerate for about 3 hours.
  • When the mould is quite cold, turn it onto a glass serving dish.
  • Mix the cream with the chopped nuts and fill the centre. Decorate with orange wedges.
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Caribbean Grilled Chicken

Ingredients

¾ cup vegetable oil
Juice of 3 limes
6 cloves garlic, chopped
1½ tsps ground black pepper
1 tsp Fiery "911" Scotch Bonnet Hot Sauce
2 tsp oregano
1½ tbsp cilantro
3 pounds boneless chicken breast

Preparation

  • Combine the oil, juice, and seasonings.
  • Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover.
  • Marinate in the refrigerator for 2 to 3 hours.
  • Grill the breasts for about 12 minutes on each side.
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Carrot Cake

Thanks to Rita Prashad in Guyana for this recipe!

Ingredients

3 cups grated carrot
1½ cup sugar
2 cups flour
4 eggs, slightly beaten with essence
2 tsp spice (cinnamon or allspice)
½ tsp salt
1¼ cup corn or vegetable oil
A little baking powder

Preparation

  • Scrape, wash and grate carrot, and put in a large mixing bowl.
  • Add sugar, spice, salt, eggs, oil and flour with baking powder. Put in greased cake pan.
  • Bake for 30 minutes in a medium oven, or until side loosens from the edge of the pan.
Alternative Recipe

Thanks to Arnold Shiwnarain we have this alternative recipe ...

Ingredients

4 cups grated carrot
3 cups flour
3 cups sugar
1 cup vegetable oil
1½ cups crushed pineapple
7 eggs
1 tsp baking powder
1 tsp baking soda
4 tsp ground cinnamon

Preparation

  • See above recipe for first two steps.
  • In 12" greased baking pan bake in medium oven for 1¾ hr or until done.

Note: Pumkin can be substituted for carrot.

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Cassareep  Classic Guyanese Recipe

Ingredients

1 medium (about 2 pound) young cassava root

Preparation

  • Peel the cassava with a sharp paring knife or vegetable peeler.
  • Finely grate the cassava. Place the cassava into a bowl lined with a double-thickness of dampened cheese cloth. Bring the ends of the cheese cloth together to enclose the pulp, and wring the cloth vigorously to extract the cassava juice into the bowl.
  • Transfer the juice to a heavy skillet. Stirring constantly, cook over moderate heat for about 1 minute, until the cassareep is smooth and thick enough to hold its shape almost solidly in the spoon.

Makes about ½ cup.

Note: The amount of liquid in the cassava may vary, depending on the age and quality of the roots available. Older roots (dark flecks or spots of mould in the flesh of the cassava) will yield little if any juice.

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Cassava Bread  Classic Guyanese Recipe

Flat, white, round biscuit-like bread made by Amerindians in Guyana.

Ingredients

Bitter cassava
Salt to taste

Preparation

  • Peel, wash and grate the cassava. Squeeze out as much of the juice as possible, using either a matapee or by wringing in a towel. The juice can be used for making cassareep.
  • Leave in lumps and allow to dry slightly in open air.
  • Pound, sift and add salt.
  • Heat a griddle and a metal hoop of the size of cake required.
  • Put enough of the cassava meal to a depth of about 1/8 - ¼ inch in the hoop.
  • Cook until set, using moderate heat. Remove the hoop, level the surface and press firmly. Turn onto the other side and cook.
  • When cooked through, remove the cake and sun-dry until crisp.

Note: Cassava bread may be lightly toasted and butter spread on one side for a delicious snack.

Alternative Recipe

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

Ingredients

4 cups finely grated cassava
2 teaspoons salt

Preparation

  • Mix the salt and the cassava.
  • Take one cupful at a time, place the meal in a string cloth and wring out juice.
  • Crumble the meal and rub through a fine sieve.
  • Put a flat baking iron (or griddle) on an evenly glowing fire and sprinkle a little cassava meal on it. (When the meal browns, the iron is hot enough).
  • Brush off the meal an place tin rings on the baking iron.
  • Spread a thin layer of meal in each ring. As soon as the steam rises, shake and remove the ring.
  • When the bread is firm enough, turn with a knife. Turn frequently until the bread is dry and stiff. (Bread can be stored in a tin container).
  • Before serving, toast and butter or spread with melted butter and brown lightly in a quick oven.
To Top

Cassava Broth with Shrimps

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

Ingredients

1 lb meat bones
¼ lb mixed pickled meat
A few shrimps
1 green pepper
1 tomato and onion
Thyme
2 lb cassava
2 pt water

Preparation

  • Wash and simmer bones for one and a half hours.
  • Clean and cut up meat. Peel and wash cassava.
  • Add meat and cassava to stock.
  • Simmer until cassava is soft, remove, and pound it.
  • Prepare seasonings and lightly fry them with shrimps.
  • Add seasonings, shrimps, and cassava to soup and boil until thick.
  • Serve with foo-foo (pounded plantain).

Note: Pieces of fried salt fish may be used in place of shrimps.

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Cassava Cake with Raisins

Thanks to Colin & Chikako Virtue for this delightful recipe!

Ingredients

1 can (13.5 fl. oz.) coconut milk
1½ pounds grated cassava
2 eggs
1 cup sugar (granulated sugar or golden brown sugar)
¼ tablespoon salt
¼ cup raisins (can be substituted with rum raisins)
2 tbsp cream

Preparation

  • Preheat oven to 350°F.
  • Beat the eggs until they turn a pale yellow color. Add sugar and salt. Keep beating until the mixture is smooth.
  • Combine the grated cassava, the egg mixture, raisins, and the coconut milk in a bowl. Mix well.
  • Pour this batter into a round, non-stick 9 inch cake pan (or 9x13 inch cake pan) and bake for 1 hour.
  • Brush the top of the cake with the coconut cream and bake another 10 minutes.
  • The top of the cake should be a nice golden brown color. If it is not, place cake pan under broiler for a minute or so.
  • Let the cake cool and serve at the room temperature.
To 	Top

Cassava Pone

Pone is a very heavy, solid, moist cake-like dessert.

Ingredients

2 medium sweet cassava
1 small dried coconut
2 tbsp butter or margarine
6 oz sugar
¼ tsp spice and black pepper
½ tsp essence
¼ tsp salt

Preparation

  • Peel, wash, grate and mix the cassava and coconut together.
  • Work in the butter with a fork.
  • Add the other ingredients and enough water to bind stiffly.
  • Put the mixture into a greased dripping pan, where it should be about 1 inch thick.
  • Bake in a moderate oven until crisp and brown on top.
  • Cut into 1½ to 2 inch squares before serving.
Alternative Recipe

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

Ingredients

2 cassava tubers
1 coconut
½ cup sugar
¼ tsp ground nutmeg
½ tsp ground cinnamon
½ cup currants
2 tbsp shortening

Preparation

  • Pre-heat oven to 350°F.
  • Peel, wash and grate cassava.
  • Grate the coconut meat.
  • Mix all ingredients with enough water to make a stiff dough.
  • Spread in a well-greased shallow baking dish.
  • Bake until brown, about 90 minutes.
To Top

Cassava Puffs  Classic Guyanese Recipe

Ingredients

1 lb cassava
1 egg
2 tbsp margarine
White pepper and salt to taste
1 tsp baking powder
Oil for frying

Preparation

  • Boil the cassava, and while hot, crush until smooth.
  • Add lightly beaten egg, margarine, pepper, salt and baking powder. Mix thoroughly.
  • Form into small balls and coat with flour. Fry in hot oil until brown.
  • Drain and serve.

Note: The same method can be used for eddoes, tannias and hard yams. Chopped cooked meat, well seasoned, may be used as a stuffing before frying.

To Top

Cassava Surprise

Much thanks to Stanley & Evadne Duff for this great recipe!

Ingredients

2 lb cassava
1 egg
1 lb ground meat or minced fish
Salt
Black-pepper
Scallions
Celery
Oil

Preparation

  • Boil, then crush and strain the cassava.
  • Season the ground meat or minced fish and sauté.
  • Add egg, salt, black-pepper, scallions and celery to crushed cassava and mix thoroughly.
  • In portions, flatten the crushed cassava in your hands and fill with the cooked meat or fish. Form into balls with the meat or fish in the center, covered with the cassava mixture.
  • Heat the oil and fry the balls until golden brown.
To 	Top

Casserole of Tongues

Ingredients

4 beef tongues, boiled
1 oz lard
1 onion sliced
1 carrot grated
4 large tomatoes
1 tbsp chopped parsley
Stock
Bacon rolls, optional

Preparation

  • Peel the "skin" from the tongues and remove bones. Slice.
  • Heat the fat (drippings or lard). Fry the sliced onions until golden brown and place in a casserole dish.
  • Add the sliced tongues, grated carrot, skinned and sliced tomatoes, parsley and seasoning and just enough stock to cover.
  • Put into a fairly hot oven (375°F) and cook for ½ hour. Grilled or baked bacon rolls may be used to garnish.
To Top

Cheese and Tomato Flan

Ingredients

4 oz cheese pastry
6 oz grated cheese
2 eggs
½ oz flour
¼ pt milk
½ lb tomatoes
Butter
Salt and pepper

Preparation

  • Line a flan ring with the pastry by spreading with a round of grease proof paper, sprinkle with rice, and bake 'blind'.
  • Mix the grated cheese, egg, flour and enough milk to make a soft paste.
  • Season and spread this over the pastry. Skin and slice the tomatoes, place them over the cheese mixture, dab with butter and sprinkle with salt and pepper.
  • Bake in a moderate oven for 20 - 30 minutes.
To Top

Cheese Rolls

(Note - Special thanks to Joy Williams of Bermuda for her improvement of this recipe)

Ingredients

11 oz white flour
9 oz cheese
2 tsp pepper powder (or you can substitute 2 tsp pepper saucce and some mustard) to taste
5½ oz margarine or lard
Cumin powder for flavor
1/3 cup ice water
1 egg, beaten

Preparation

  • Grate the cheese, then mix the cumin seeds and pepper powder with the cheese.
  • In a bowl put the flour and margarine and prepare dough, using the ice water to mix.
  • Make the dough into 15-20 balls, then roll the balls into rounds.
  • Onto the circle sprinkle the grated cheese and roll it.
  • Bake the rolls in an oven for 20 minutes at 275°F.
  • Take the cheese rolls from the oven and apply the beaten egg on top of the rolls and resume baking until finished.
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Cheese Sauce

Ingredients

½ pt white sauce
2 - 3 oz cheese

Preparation

  • Add cheese to white sauce when hot.
  • Stir in thoroughly over moderate heat.
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Cheese Scones

Ingredients

4 oz flour
½ tsp cream of tartar, or 1 tsp baking powder
¼ tsp bicarbonate of soda
1 oz margarine
2 oz grated cheese
¼ tsp salt, pepper
½ tsp dry mustard
4 tbsp milk

Preparation

  • Sieve the flour, bicarbonate of soda and cream of tartar, together. Rub in the margarine. Add the cheese, salt, pepper and mustard, and mix to a soft dough using the milk.
  • Turn onto a floured board, knead lightly to remove any cracks, and roll or pat into a round about ½ to ¾ inch thick.
  • Cut into triangles, place on a greased baking sheet and glaze with beaten egg or milk.
  • Bake in a hot oven for 10 minutes at 450°F.
To Top

Cheese Soufflé

Ingredients

8 oz grated cheese
¾ pt milk
½ tsp salt
1½ tsp dry mustard
1 tsp grated onion
5 egg yolks
2 tbsp flour
5 egg whites
¼ tsp cream of tartar

Preparation

  • Place a band of aluminum foil along the sides of a 2 quart soufflé dish, extending 2 inches above the rim. Grease the dish well.
  • Heat the milk in a double saucepan to just below a boiling point (about 2 minutes).
  • To the milk, add the cheese, salt, mustard and onion, and stir until the cheese melts (about 1 - 2 minutes longer).
  • Separately, beat the egg yolks and blend the flour in. Add a small amount of hot cheese sauce to egg yolks. Mix well. Slowly add the egg yolk mixture to cheese sauce.
  • Cook over water until the sauce thickens, stirring constantly.
  • Beat the egg whites with cream of tartar until the whites are stiff.
  • Gently fold the cheese mixture into the egg whites, then pour into the soufflé dish.
  • Place the dish in a pan of hot water and bake in a moderate oven (350°F) for about 50 minutes.
  • Remove the foil and bake 10 minutes longer until golden brown. Serve at once.
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Cheese Straws

Ingredients

6 oz butter
8 oz flour
8 oz (2 cups) grated cheese
½ tsp salt
½ tsp pepper, optional
1 tsp. mustard
2 eggs, separate yolks from white
¼ cup cold water

Preparation

  • Rub the butter into the flour. Add the grated cheese, salt, pepper and mustard and mix thoroughly.
  • Add beaten egg yolks and cold water to make a stiff dough.
  • Roll out about ¼ in thick. Cut into strips 2½ in x ½ in and twist like "twittlers" or make into any variety of shapes desired.
  • Place the straws on a baking sheet and bake at 400°F for about 15 minutes, or until golden brown.
To Top

Cheese Yams

Ingredients

2 lb yams
½ lb cheese
1 egg
1½ tbsp margarine
½ pt milk
1 onion
2 tbsp flour
Dash of Worcestershire sauce

Preparation

  • Boil and crush the yams.
  • Make a white sauce with 2½ oz cheese, margarine, flour, salt and pepper, and mix in the crushed yams.
  • Put into a greased pyrex dish and arrange slices of hard boiled egg on top.
  • Sprinkle with grated cheese and bake in a moderate oven until golden brown.
To Top

Chester Cake

Ingredients

1½ lb short crust pastry
5 cups bread crumbs
2 oz margarine
1 cup sugar
1 cup dried fruit
1 cup flour
2 tsp essence
½ cup wine
1 tsp spice or ground cinnamon
2 tsp baking powder
1 tsp grated lemon rind
2 eggs
Caramel
Milk or water to mix
1 cup coconut, grated, if desired

Preparation

  • Make the pastry and divide into 2 portions, one slightly larger than the other.
  • Line the inside of a square 9 x 2 x 1½ inch baking pan with the larger pastry portion.
  • Mix all the other ingredients into a dropping consistency. Add the caramel to give a light brown colour.
  • Pour into the lined baking pan ad cover with the rest of the pastry.
  • Brush with egg, prick and bake in a moderate oven for about 1 hour.
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Chicken Adobo

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

Ingredients

1 cup white vinegar
1 head garlic, cloves peeled and crushed
½ tablespoon crushed cayenne pepper
3 bay leaves
¼ cup soya sauce
6 skinless chicken breast halves with bones
Cooked white rice

Preparation

  • In a large saucepan combine vinegar, garlic, pepper, bay leaves and soya sauce.
  • Add the chicken; marinate for 20 to 30 minutes.
  • Cover, bring to a boil and simmer for 45 minutes.
  • Serve over rice.
To Top

Chicken Foot (or Rat Tail)

This recipe comes via email from Ramnauth Sookraj, who says, "I make a version of "chicken foot" which is wildly popular with both the kids and adults at our Friday evening satsangs here in Kingston". Thanks Ram!

Ingredients

1 lb wheat flour
¼ lb split pea flour (optional)
2-3 tbs curry powder
½ onion
2 cloves garlic
½ hot pepper
2 tsp jeera
2 tsp baking powder
Water for mixing
Salt to taste
Oil for deep frying

Preparation

  • Sift flour into mixing bowl. Add baking powder, salt and jeera.
  • Grind onion, garlic and pepper into a paste. Mix with curry powder and a little water. Add to flour mixture and mix well.
  • Gradually add water and knead into a stiff dough. Divide into tennis-roll sized balls. Roll out very thinly onto floured board. Cut into very thin strips (approx 1/8 inch wide).
  • Deep fry until crisp and golden brown. Serve with your favourite "sour". Enjoy.
To Top

Chicken Breasts with Vinegar Sauce

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

Ingredients

4 skinless, boneless chicken breast halves
Salt and pepper to taste
1 tbsp vegetable oil
2 oz butter
½ cup chopped onions
¾ cup wine vinegar
1 tbsp cornstarch dissolved in 1 tablespoon of water

Preparation

  • Season the chicken with salt and pepper.
  • Heat the oil in a skillet and add the butter. Add the chicken and brown on one side, then turn it over and reduce the heat. Cover and cook for about 10 minutes.
  • Remove the chicken to a serving platter and keep warm.
  • Add the onions to the pan and cook about 1 minute.
  • Add the vinegar, bring to a boil, reduce heat, and cook for 2 minutes.
  • Add the dissolved cornstarch, stir, allow the sauce to thicken slightly and spoon over the chicken breasts.
To Top

Chicken Curry

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

Ingredients

3 lb chicken cut up into small pieces
4 medium potatoes, peeled and halved
1 whole garlic
1 small hot pepper
2 medium onions
2 tbsp oil
2 tbsp ground curry powder
½ tbsp garam massala
1 piece cannamon stick

Preparation

  • Grind garlic, one onion, and pepper
  • Heat oil in stew pan.
  • Add mixture of ground garlic, pepper and onion, garam massala and curry powder.
  • Allow to fry on slow heat for about 3 to 4 minutes.
  • Add chicken and potatotes and salt to taste.
  • Add cinnamon stick.
  • Cook on slow heat for 15 to 20 minutes.
  • Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked.

Note: Curried beef or lamb may be prepared in a similar manner.

Bhunjal Chicken

Bhunjal chicken is basically the dried down version of curry. When you fry the chicken in the curry paste, let it cook in its own liquid. In other words, cover the pot and let it sweat. Then when the water starts to dry out take off the cover.

It is important to use lots of oil to do this. After cooking skim the oil off.

To Top

Chicken in Wine

Ingredients

1 x 2½ lb chicken
Piquante sauce
Stuffing
3 cups breadnut
3 slices bacon
3 tbsp thyme, chopped
Eschallot
Wirri-wirri peppers
Salt to taste
2 cups biscuit crumbs
1 egg
½ pt wine
2 tbsp margarine
Parsley
Watercress

Preparation

  • Cook the breadnuts in a small amount of water and crush them when they become soft.
  • Add the seasonings, biscuit crumbs, chopped bacon, and beaten egg. Mix together.
  • Wash the chicken with lemon, then rub with piquante sauce, salt and pepper.
  • Stuff the bird with the breadnut mixture and sew up the cavity. Brush with melted margarine.
  • Melt a little fat in the bottom of a casserole dish or baking pan. When hot, put the chicken in and pour wine around it. Cover with casserole lid or tin foil, and bake in a hot oven basting often until tender.
  • Serve the chicken on a dish, garnished with parsley and watercress. Serve gravy separately.
To Top

Chicken Mould

Ingredients

1 cup left-over chicken
1 cup thin white sauce
3 eggs, beaten
¼ tsp salt
Dash of pepper

Preparation

  • Finely chop the chicken meat, then mix the chicken, white sauce, beaten eggs, salt and pepper together.
  • Pour into a well greased mould and bake in a moderate oven 350°F for 30 - 35 minutes.
  • Unmould onto a platter and garnish with greens and tomatoes.
  • Serve with Peanut and Vegetable Sauce.
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Chicken Pilau

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

Ingredients

1 chicken, cut into 8 pieces
1 cup of washed rice
¼ lb margarine
1 lb chopped onion
1 lb tomatoes, mashed
1 tsp salt
1 tsp sugar
¼ tsp thyme
¼ tsp hot pepper, chipped
2 cups of chicken broth

Preparation

  • Into a large pot, put the margarine, and when it is hot but not smoking, add the chopped onion. Simmer over low heat for 10 minutes.
  • Add the mashed tomatoes, salt, sugar, thyme and pepper. Simmer down until sauce is thick.
  • Add the chicken to the sauce and stir well. Simmer for 20 minutes.
  • Add chicken broth and rice. Cover and simmer over the lowest heat. Stir once.

Note: Shrimp pilau is made the same way; just substitute 2 pounds of clean, raw shrimp and cook until the rice is fluffy - about 40 minutes.

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Chicken, Spinach and Nut Stew

Ingredients

1 x 2 to 3 lb chicken
1 lb parched peanuts, finely chopped
10 oz spinach leaves
1 onion
Salt and pepper (white)
2 oz margarine
Eschallot
and celery
1 pt stock

Preparation

  • Cut the chicken into pieces and season.
  • Clean the spinach and cook in boiling salted water for about three minutes. Drain the spinach and chop finely.
  • sauté the onion in some oil and lightly fry the chicken pieces. Add stock and cover, allowing to cook thoroughly.
  • Add the celery, eschallot, chopped spinach and peanuts, and cook for a further 5 minutes.
  • Remove from the heat and serve with yam foo-foo.
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Chinese Black Bean Cake

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

Ingredients

½ pt black-eye peas
4 tbsp cooking oil
¼ lb sugar
First Dough:
½ lb flour
4 tbsp cooking oil
4 tbsp sugar
Second Dough:
½ lb flour
2 oz lard

Preparation

  • Boil black-eye peas until soft and sift through and fine sieve. Strain through a muslin to get all the black-eye flour.
  • Fry the black-eye flour in four tablespoons oil adding four tablespoons sugar. Cook for about 20 minutes on slow heat until dry. Remove from heat and put to cool.
  • First Dough: Mix flour, oil, and sugar together with a little bit of water to make a bread dough.
  • Second Dough: Mix flour and lard together (do not add any water to this mixture).
  • Make 15 pieces out of each dough (30 pieces in all).
  • Fill second dough into first dough. Roll and fold into a square.
  • Roll again and fill with black-eye.
  • Baste with egg or milk and bake 10 to 15 minutes in a moderate oven.
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Chocolate Fudge

Ingredients

1½ lb sugar
1 can evaporated milk, or
1 can condensed milk diluted with an equal amount of water
1 oz margarine
2 - 3 tbsp cocoa powder, sifted and added to the sugar
1 tsp vanilla essence

Preparation

  • Melt the margarine in a pot (not enamel). Add the sugar, cocoa mixture and milk, and place on a moderate heat.
  • Stir constantly until the sugar is melted, taking care to ensure that the sugar melts before the mixture boils.
  • Boil for about ¾ hour, stirring occasionally.
  • Test the mixture by dropping a little cold water in it -- at this stage it should form a soft ball.
  • Add the essence. Remove from the heat and beat well until the mixture thickens and begins to leave the side of the pan.
  • Pour into a greased swiss roll pan, and when cool but not hard, cut into squares.
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Chow Mein  Classic Guyanese Recipe

Ingredients

1 lb fine egg noodles
1 lb pork
¼ lb raw ham or ham scraps
2 tbsp shee yow (soya sauce)
1 tsp Chinese spice
2 tsp salt
1 tsp black pepper
2 eggs
Oil
2 medium onions
½ lb cabbage
1 oz dried mushrooms, cut finely, if desired
20 - 30 bora beans
1 tbsp vetsin
Chopped eschallot

Preparation

  • Cut the pork and ham into small pieces and season with shee yow, spice, salt and black pepper.
  • Cut all the vegetables into very small pieces.
  • Boil the noodles in salted water for 5 - 7 minutes, strain and pour cold water through to loosen the noodles.
  • Beat the eggs. Make a thin omelette and shred into ¼ inch strips.
  • Heat the oil and fry the meat until tender. Add all other vegetables and fry for about 5 minutes.
  • Add the noodles and fry for a further 5 minutes. Add vetsin.
  • Pile onto a dish, and garnish with stripped omelette, and sprinkle chopped eschallot.

Note: Chicken may be used instead of pork.

Alternative Recipe

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

Ingredients

1 lb chow mein noodles 1 lb chicken 1 tsp Chinese seasoning powder 2 tsp salt 1 tsp black pepper 2 eggs 2 tbsp oil for frying 2 medium onions, chipped ½ lb cabbage 1 parcel bora beans, cut finely 1 oz. dried mushrooms, chipped 4 cloves garlic, chopped Chopped shallot 1 tbsp soya sauce 1 tbsp vetsin

Preparation

  • Cut meat into small pieces and season with seasoning powder, soy sauce, salt and black pepper.
  • Boil noodles in salted water for 5 to 7 minutes. Drain boiled noodles. Pour cold water through to loosen noodles.
  • Beat eggs. Make a thin omelet and shred into quarter-inch strips.
  • Heat oil and fry meat until tender. Add all vegetables and fry for about 5 minutes.
  • Add noodles and fry for a further 5 minutes. Add vetsin and chopped garlic.
  • Pile into dish. Garnish with stripped omelet, and sprinkle with chopped shallot.
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Coconut Biscuits

Thanks to Roxanne Vanier for this great recipe!

Ingredients

½ lb margarine
½ lb sugar
3 eggs
½ lb flour
1 level teaspoon baking powder
½ of large grated coconut
¼ teaspoon essence

Preparation

  • Cream margarine & sugar

  • Beat in eggs singly with essence

  • Add flour & baking powder & mix

  • Add grated coconut & mix to a soft dropping consistency

  • Place in baking pan

  • Get fork & spread dough into thin flat cookie shape

  • Bake at 425°F (Hot Oven)

Tip: You can add currants before you bake it for a nice accent.

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Coconut Bread

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

Ingredients

1 lb flour
¼ lb margarine
¾ cup milk
¾ cup coconut water
6 oz sugar
1 small grated coconut
1 tsp vanilla extract
3 tsp baking powder
6 oz local dried fruit (or raisins)
½ tbsp salt
1 egg

Preparation

  • Sift dry ingredients.
  • Add sugar, then beaten egg with milk, melted shortening, and extract.
  • Stir in grated coconut, dried fruits, (floured if used). Blend ingredients well.
  • Knead slightly on floured board.
  • Shape into loaves and put in greased loaf pan two thirds full.
  • Dust with fine sugar.
  • Bake in moderate oven.

Note: This makes 2 loaves.

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Coconut Buns, Rich

Ingredients

8 oz margarine
8 oz sugar
3 eggs
12 oz flour
2 level tsp baking powder
½ large peeled coconut, grated
½ tsp almond essence

Preparation

  • Cream the margarine and sugar together then beat in the eggs singly, with the essence.
  • Cut in the flour and baking powder.
  • Add grated coconut and mix to a soft dropping consistency.
  • Put into queen cake pans and bake in a hot oven 425°F for 20 - 30 minutes.
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Coconut Cream Custard

Ingredients

4 oz short crust pastry
1 cup water
2 eggs
1 tbsp sugar
Vanilla essence
3 tbsp coconut
1 cup milk

Preparation

  • Line the pan with pastry.
  • Mix the milk and water together and, separately, beat the eggs and sugar together.
  • Pour the eggs and sugar mixture into the milk, and add essence and coconut.
  • Pour everything into pastry shell, and bake in a moderate oven for 1 hour. Serves 4.
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Coconut Cream Pie

Ingredients

Pastry
4 oz flour
2 oz margarine
1 oz sugar
1 egg yolk
Filling
8 oz grated coconut
2 - 3 oz sugar
2 egg yolks
2 oz melted margarine
Almond essence
2 oz icing sugar
2 tbsp warm water

Preparation

  • Place the grated coconut in a bowl, and add the egg yolks, melted margarine, sugar and essence. Beat thoroughly until the mixture is smooth.
  • Make the pastry (see the method for Rich Short Crust Pastry), and cover an 8 inch pie plate.
  • Place the coconut mixture onto the pastry-lined plate, and bake in a moderate oven (300°F) for about 1 hour until mixture is set.
  • Blend icing sugar and warm water. Spread over the cake when it is cold.
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Coconut Chutney

Ingredients

1 cup coconut, grated
2 tsp dalia or channa dhaal
2 - 3 green chili
1 inch ginger
Coriander leaves
¼ tsp hing
Lemon juice to taste
Salt to taste

Preparation

  • Fry the channa dhaal or dalia, if used.
  • Blend or otherwise grind all the ingredients together.

Note: It's also possible to use yogurt, in which case the lemon juice may be left out. Or used. Anything goes, apparently.

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Coconut Drink

Ingredients

1 grated coconut
Sugar to taste
Spice and cloves
1 gallon water
2 egg shells, crushed
1 egg white, whisked

Preparation

  • Grate the coconut and completely extract the coconut milk.
  • Set aside all the ingredients in a jar for 3 days.
  • Strain and bottle off.
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Coconut Ice

Ingredients

1 lb sugar
¼ pint water
1 cup peeled and grated coconut
½ tsp almond essence
Food colouring

Preparation

  • Boil the sugar and water together until it spins a thread.
  • Add the grated coconut and stir until the mixture thickens, then add essence.
  • Remove from the fire and beat lightly until it looks grainy. Pour half into a greased pan.
  • Colour the remainder and quickly pour over the first half.
  • When cool but not hard, cut into blocks.

Note: Although called Coconut "Ice", this dessert is not frozen, but is served at room temperature. Of course it can be refrigerated if desired.

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Coconut Ice Cream

Ingredients

2 coconuts, grated
1 tsp almond essence
4 pints milk
4 eggs
2 oz custard powder
Sugar to taste

Preparation

  • Heat 1½ pints of milk, pour it over the grated coconut and leave to stand for 5 minutes.
  • Squeeze the milk/coconut mixture thoroughly to extract the flavour and then strain out the gratings (cous-cous).
  • Blend the custard powder with 4 tablespoons plain milk.
  • Heat the remaining 2½ pints of milk in a saucepan. Remove from the heat and add the custard powder, blending well. Return to the pan on heat and stir constantly until the mixture thickens. Remove from the heat.
  • Whisk the eggs lightly with sugar, add the essence, pour the hot custard in and whisk well.
  • Add the coconut milk and mix well.
  • Cool and freeze as usual.

Note: Milk which has been flavoured with coconut should not be heated.

Alternative Recipe

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

Ingredients

2 medium-sized coconuts
1 tin evaporated milk
1 tin condensed milk or two pints boiled cow's milk
2 cups sugar if fresh milk is used

Preparation

  • Peel and grate coconut, and to it, add one and a half pints of water. Mix well to extract milk, then strain through a fine cloth or sieve.
  • Heat the milk, thickening, and sugar together. Add the coconut milk.
  • Keep pouring this backwards and forward from one vessel to another until cool, emulsifying the globules of fat from the coconut and making the mixture more appetizing and digestible.
  • Strain, then place in freezer.
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Coconut Mousse

Ingredients

1 large coconut, grated
1 large tin evaporated milk
½ tin gelatine
Sugar to taste
Food colouring

Preparation

  • Add ¼ pt of water to the grated coconut, squeeze to extract the milk and strain to remove cous-cous.
  • Add undiluted evaporated milk and sweeten to taste.
  • Dissolve the gelatine thoroughly in 2 tablespoons hot water then stir into milk mixture. Colour if desired.
  • Pour either into 1 large glass bowl or into individual bowls, and refrigerate until set.
  • Decorate with fruit or coloured grated coconut.
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Coconut Snow

Ingredients

1 can sweetened condensed milk
2 pt coconut water, not coconut milk
2 tbsp gelatine diluted in hot water

Preparation

  • Dissolve the gelatine in as small an amount of hot water as possible.
  • Mix all the ingredients together thoroughly.
  • Churn in an ice cream freezer and serve immediately.
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Christmas (Coconut) Tart

Thanks for this recipe to Simone Foster, a Guyanese living in the British Virgin Islands.

Ingredients

½ 1b fat (2/3 margarine; 1/3 lard)
6 oz. sugar
1 1b flour
2 tsp baking powder
1 egg
¼ cup milk
Dash of salt

Filling:

1 coconut (peeled & grated)
8 oz sugar
Vanilla essence
¼ cup water

Preparation

  • Cook coconut, sugar and water until mixture thickens.
  • Set aside to cool. Beat fat and sugar until light.
  • Sift flour and baking powder. Beat eggs, salt, milk and vanilla together.
  • Add flour and liquid alternately until a soft dough is formed. Put together with fingers to a smooth roll.
  • Turn out on to a floured board and roll with floured rolling pin about ¼” thick.
  • Line 2 pie plates and spread cooled coconut filling over pastry. Decorate top with pastry strips as desired. Bake at 350 degrees.
  • Note: the filling can also be pineapple, guava or guavaberry (a fruit native to the BVI).

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Coconut Water Punch  Classic Guyanese Recipe

Ingredients

Green coconuts (otherwise known as water coconuts)
Gin

Preparation

  • Thoroughly chill the water from the green coconuts, together with the soft coconut jelly.
  • Flavour with gin to taste.
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Conkie  Classic Guyanese Recipe

Ingredients

1 lb cornmeal
1 lb pumpkin
1 oz lard
1 tsp black pepper
½ pt water
1 grated coconut
1 oz margarine
2 tsp salt
Sugar to taste
4 oz dried fruit
Twine
Banana leaves

Preparation

  • Grate the coconut and pumpkin, and add all the other ingredients.
  • Stir in enough water to make a mixture of dropping consistency.
  • Wipe the banana leaves clean and heat them to make them pliable. Cut them into 8 x 8 inch squares, and wrap around lumps of filling, tying the bundles with the twine.
  • Place in boiling water and boil for about 20 - 30 minutes.

Note: If banana leaves are not available, mixture may be steamed in a greased bowl instead.

Alternative Recipe

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

Ingredients

1 lb cornmeal
1 lb pumpkin
1 oz margarine or shortening
2 very ripe bananas, mashed into pulp
1 grated coconut
4 oz dried fruit
1 tsp salt
½ lb brown sugar
½ pt water
½ tsp nutmeg
½ tsp cinnamon
½ tsp almond essence
Banana leaves
Twine for tying

Preparation

  • Grate coconut and pumpkin, and put in a bowl.
  • Add all other ingredients.
  • Stir in enough water to make a mixture of dropping consistency.
  • Wipe banana leaves and heatthem to make them pliable. Cut into pieces about 8" x 8".
  • Place about two tablespoons of mixture on each piece, roll up, fold over, and tie with twine.
  • Place in boiling water and boil for about 20 to 30 minutes.

Note: Mixture may be steamed in a greased bowl if banana leaves are not available.

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Coo-Coo  Classic Guyanese Recipe

Ingredients

4 - 6 medium sized ochroes
2 cups water
1 tsp salt
1 cup cornmeal
1 tbsp butter or margarine
1 pce of cooked salt beef

Preparation

  • Slice the ochroes. Cut the salt beef into small pieces, add sliced ochroes and one cup of water and cook until soft. Swizzle.
  • Mix the cornmeal with one cup of cold water, and stir into a boiling liquid.
  • Cook until thick and smooth, beating all the time. If desired, turn into a greased mould.

Note: Coo-coo us usually served with fried fish or fish stew.

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Cookup Rice  Classic Guyanese Recipe

Ingredients

½ lb cooked meat
¼ lb salt meat, if desired
1 lb (2 cups) rice
4½ cups water
1 onion
1 - 2 tomatoes
2 - 3 blades chives
Thyme and parsley
½ tsp salt--more if no salt meat is used
½ tsp pepper
2 tbsp oil or drippings
1 heaped tsp brown sugar

Preparation

  • Wash and soak the salt meat and prepare the seasonings.
  • Heat the oil, add the sugar, and fry until it bubbles. Add the seasonings, fry till golden brown.
  • Cut the salt meat into neat pieces, and add to seasonings with water, rice, and salt. Put to boil.
  • Remove the skin and bones from the cooked meat, cut into neat pieces, and add to the rice when it is nearly cooked. If desired, add a dollop or two of butter before dishing up.
Alternative Recipe

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

Ingredients

1 cup parboiled rice
1 lb black eye peas
1 lb chicken
1 onion (chipped)
2 cloves garlic (chipped)
2 tbsp soya sauce
1 coconut
1½ cups of water
6 okras
1 tbsp cooking oil
Salt and hot pepper to taste
1 chicken bullion cube
Thyme
Sprinkle of black-pepper

Preparation

  • Soak black eye peas overnight.
  • Grate coconut; add water to grated coconut.
  • Squeeze grated coconut in the water. Strain the mixture, and pour the white liquid (coconut milk) in cooking pot.
  • Cut up the chicken and season it with salt, black-pepper and soy sauce.
  • Fry chicken for about 5 minutes in oil.
  • Wash rice and add to the pot with coconut milk.
  • Add soaked black eye peas.
  • Add fried chicken.
  • Add bullion cube, thyme, onion, garlic and whole okras.
  • Add salt and pepper to taste.
  • Cover pot and cook with medium heat for about 40 minutes until rice is soft and liquid is absorbed.
  • Garnish with chipped shallot blades.

Note: Cook-up rice can also include a variety of other ingredients. These include green leaf vegetables (callaloo), cabbage, salt-beef, beef or any other meat, fish and shrimp. It must be noted, too, that cook-up can be prepared cooked in a pressure cooker for 10 minutes.

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Corn Bread

Ingredients

¾ cup flour
¼ cup sugar
4 tsp baking powder
½ tsp salt
1 cup cornmeal
1 egg
1 cup milk
¼ cup oil, or melted shortening

Preparation

  • Combine the flour, sugar, baking powder, salt and cornmeal. Mix well then make a well in the centre.
  • Separately, combine the egg, milk and oil or melted shortening, then pour into the well in the dry ingredients. Mix together well.
  • Pour into a greased 8 inch square pan and bake for 25 - 30 minutes at 375°F. Cut into squares when done.
  • Alternatively, the mixture could be poured into bun/muffin pans and baked for 15 minutes. Makes 16.

Note: Ham Corn Bread is a variation of this recipe in which ½ cup finely chopped ham is added to the batter.

Alternative Recipe

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

Ingredients

6 oz cornmeal
4 oz sifted flour
2 tsp baking powder
1 tbsp sugar
½ tbsp salt
1 egg
1 pt milk
4 tbsp melted shortening

Preparation

  • Sift together corn meal, flour, baking powder, sugar and salt.
  • Beat egg and add with milk.
  • Melt and cool shortening, add to mixture and beat well.
  • Pour into a greased pan.
  • Bake in a hot oven for about 25 minutes.
  • Test with a skewer or knife when golden brown and firm.
  • Cut into slices when cold.
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Corn Chowder

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

Ingredients

¼ chicken breast
1 large onion, sliced
4 large potatoes, cubed
2 cups water
6 large soda biscuits (crackers)
1 cup milk
2 cups of corn kernels
Salt to taste
¼ tablespoon paprika
1 tomato, sliced
1 sweet pepper, sliced

Preparation

  • Cut chicken breast in slices, and fry until crisp and lightly browned.
  • Add potatoes and water. Cook until potatoes are tender.
  • Crumble biscuits into a large bowl. Add milk to biscuits and leave to soak.
  • Add soaked biscuits and milk and corn to cooked potatoes and chicken.
  • Add salt and paprika.
  • Bring mixture to a boil and add tomato and pepper.
  • Remove from heat and serve.
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Cornflour Mould

Makes 3 - 4 portions

Ingredients

1½ oz cornflour
1 small strip of lemon rind, or
A few drops of vanilla essence
1 oz castor sugar
1 pt milk

Preparation

  • Infuse ¾ pint of milk with lemon rind or essence, and heat. Remove rind if used.
  • Mix the cornflour into a smooth paste using ¼ pt cold milk.
  • Strain the heated milk onto the cornflour, stirring well.
  • Return the mixture to the pan, bring to boiling point then cook for an additional 2 minutes, stirring constantly.
  • Remove from the heat and add the sugar.
  • Pour the mixture into a wet mould and put aside to set.
  • When set, turn onto a dish and serve with jam, stewed fruit or custard sauce.
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Corn Fritters

Ingredients

¼ pt milk
2 cups corn kernels, boiled or canned
8 oz flour
½ tsp salt
½ tsp black pepper
2 tsp baking powder
1 tbsp melted butter or margarine
2 eggs

Preparation

  • Beat the eggs and gradually stir in the flour and milk.
  • Add all the other ingredients except the baking powder and beat well.
  • Finally, stir in the baking powder.
  • Fry spoonfuls of the mixture in smoking hot oil, and drain on absorbent paper. Serve immediately.
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Corn Gems

Ingredients

2 oz butter or margarine
2 oz sugar
1 egg
1 cup milk, approximately
Jam or jelly
1 cup cornmeal
½ cup flour
1½ tsp baking powder
1 tsp grated lime rind
Pinch of salt

Preparation

  • Cream the butter or margarine and sugar. Add the beaten egg and then the milk.
  • Sift the dry ingredients together and add to the mixture, along with the lemon rind and salt.
  • Stir well until smooth, and then half-fill well greased-muffin pans.
  • Bake in a hot oven until golden brown.
  • When finished, split open while hot and smear with jam or jelly.

Note: Table butter, margarine, cheese or ham may be used if preferred.

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Cornmeal Arrape

Ingredients

1½ lb (4 cups) of cornmeal
2 oz (½ cup) flour
2 tsp salt
Water to bind
1 oz (2 tbsp) margarine or butter
1 oz (2 tbsp lard)
3 tsp baking powder
Filling
8 oz beef
½ tsp salt
2 tbsp oil
1 oz pork fat
Seasoning to taste

Preparation

  • Clean and season the meat, then brown it using the pork fat.
  • Cover and stew over a slow heat for half and hour, then mince or chop finely.
  • Prepare the cornmeal mixture:
    • Sift the flour, salt, baking powder and cornmeal together.
    • Add the butter and lard and, using your fingertips, mix thoroughly until mixture resembles fine breadcrumbs.
    • Add enough water to make a soft dough.
    • Knead lightly, cut into pieces the size of a small egg and flatten to 1/8 - ¼ inch rounds.
  • Put about 1 tablespoonful of meat mixture on one round, dampen the edge and cover with another. Squeeze the edges together and fry in smoking hot oil until golden brown. Drain well and serve.
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Cornmeal Bakes

Ingredients

8 oz fresh cornmeal
2 oz flour
½ tsp salt
1½ tbsp baking powder
2 oz pork fat
½ oz shortening
Water to bind

Preparation

  • Mix the cornmeal, flour, salt and baking powder together.
  • Chop the pork fat finely and add to the flour mixture. Add the shortening and mix thoroughly, using fingertips or a fork until it resembles fine bread crumbs.
  • Use water to bind to a soft dough. Knead lightly, cut into pieces the size of a small egg and roll into balls.
  • Flatten the balls into ¼ inch thick rounds and fry in smoking hot oil until golden brown.
  • Drain well before serving.
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Cornmeal Hot Cakes

Ingredients

1½ cups cornmeal
1½ cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
2 eggs
2 tbsp oil or melted margarine
2 cups milk

Preparation

  • Sift the dry ingredients together. Beat the eggs well, then add the milk and melted fat. Blend thoroughly.
  • Add this mixture to the dry ingredients, and stir only until the flour is evenly moistened. The batter will be slightly lumpy.
  • Grill on a hot tawah or cast iron frying pan until bubbles appear on the surface and the underside is browned. Turn over and cook the other side.
  • Serve hot with either butter and syrup, honey or meat gravy.
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Cornmeal Muffins

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

Ingredients

¾ cup cornmeal
1 lb flour
2 tsp baking powder
2 tbsp sugar
4 tbsp shortening
Pinch of salt
1 egg
Milk or water to mix

Preparation

  • Melt and cool shortening.
  • Sift cornmeal, flour, salt, and baking powder together.
  • Beat eggs well.
  • Mix sugar, shortening, and eggs with sifted flour. Add enough milk to mix to a stiff batter.
  • Half fill greased muffin pans and bake in a moderately hot oven for about 20 minutes.
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Corn Pone  Classic Guyanese Recipe

Cornmeal cake with raisins and cherries.

Ingredients

1 tbsp plus ½ lb butter, softened
2 cups yellow cornmeal
2 cups flour
1 cup sugar
½ tsp vanilla extract
¼ tsp ground nutmeg, preferably freshly grated
Pinch of salt
6 eggs, lightly beaten
1 cup milk
2 tbsp light rum
1 cup seedless raisins
¼ cup candied cherries, coarsely chopped

Preparation

  • Preheat the oven to 350°F.
  • With a pastry brush, spread 1 tablespoon of softened butter over the bottom and sides of an 8-inch springform cake pan.
  • Sift the cornmeal and flour together. In a deep bowl, cream the remaining ½ pound of butter, the sugar and 2 tablespoons of the cornmeal mixture together by beating and mashing against the sides of the bowl with a large spoon until light and fluffy.
  • Add the vanilla, nutmeg and salt and, beating constantly, slowly pour in the eggs in a thin stream.
  • In a separate bowl, beat in about 1 cup of the cornmeal mixture, then ¼ cup of the milk, adding alternately until the cornmeal and milk have been combined.
  • Stir in the rum, raisins and cherries, and pour the batter into the prepared pan.
  • Bake in the middle of the oven for about 1½ hours, or until the top of the cake is golden and a cake tester or toothpick inserted in the centre comes out clean.
  • Let the cake cool for 4 or 5 minutes before removing the sides of the springform. Then, with the aid of a large metal spatula, slide it off the bottom of the pan onto a cake rack to cool completely.

Makes one 8-inch round cake.

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Corn Wine

Ingredients

1 pt shelled corn
1 gallon water
3 - 4 sticks of spice
Sugar to sweeten, about 4 lb

Preparation

  • Wash and soak the corn overnight. Rinse and grind.
  • Dissolve sugar in water, add spice and ground corn.
  • Leave for 3 days, then strain off and bottle.
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Cow Heel Soup

Ingredients

1 cow heel
3 pints water
1 onion
1 piece of celery
1 piece of pumpkin
1 lb mixed root vegetables (cassava, eddoes, yams, etc.)
Grated nutmeg
1 tsp chopped parsley
Lime juice
2 tsp salt

Preparation

  • Scald, scrape and thoroughly clean the cow heel.
  • Cut it up and put to boil in salted water. Skim and add chopped seasonings.
  • Pressure cook or boil until tender. Reduce the heat to simmering point.
  • Peel, wash and dice the vegetables. Remove the meat from the bone, cut into neat pieces and return to the soup along with the prepared vegetables, except the pumpkin.
  • Simmer the soup again until vegetables are soft -- about 30 minutes. Add the pumpkin about 5 minutes before the soup is finished.
  • Add parsley and a few drops of lime juice, and grated nutmeg just before serving.
Alternative Recipe

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

Ingredients

1 cow-heel (leg of cow from hoof to knee)
3 pt water
1 onion
1 strip celery
1 carrot
1 lb mixed vegetables
1 tbsp sago, or barley
1 tbsp chopped parsley
Lime juice
2 tbsp salt
Piece of hot red pepper
Grated nutmeg

Preparation

  • Scald, scrape, and thoroughly clean cow-heel. Cut it up and put to boil in salted water.
  • Skim water and add chopped seasonings. Simmer gently for 6 to 7 hours, or to save fuel and time, use a pressure cooker.
  • Peel, wash and dice vegetables.
  • Remove meat from bone, cut into neat pieces, and return to soup with prepared vegetables and sago.
  • Boil soup again until vegetable are soft, about 30 minutes.
  • Add parsley, a few drops of lime juice, and grated nutmeg just before serving.
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Crab Backs  Classic Guyanese Recipe

Ingredients

1 doz crab
2 - 3 tbsp butter or margarine
1 onion, chopped
2 - 3 blades eschallot

1 tbsp piquante sauce
Salt and pepper
Dried bread crumbs

Preparation

  • Obtain live crabs at least one day before they are required and keep feeding them on wholesome food, e.g. bread, peppers, leaves, etc. until purged.
  • Place the crabs in a large pan and pour on enough boiling water to cover. Discard this water. Wash the crabs and boil them for half an hour to loosen the flesh.
  • Remove the claws, cut open and pick out the meat.
  • Remove the body from the shell, carefully preserving any eggs or fat, and discarding the gall which clings to the shell.
  • Scrub the shells thoroughly and set aside.
  • Prepare seasonings, and brown them in the butter.
  • Add the crab meat, piquante sauce, salt and pepper.
  • Refill the shells, sprinkle with dried bread crumbs and a small dab of butter and brown in a quick oven. Garnish with wirri-wirri pepper and parsley.
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Crab Cakes

Ingredients

½ lb fresh crab meat
¼ cup onion, minced
¼ cup red pepper,minced
2 tbsp jerk spice
2 tsps honey
½ cup mayonnaise
1 cup fresh bread crumbs
3 tbsp butter
Sweet lime salsa to serve

Preparation

  • In a small bowl, gently mix all the ingredients (except for the butter and salsa) until combined.
  • Form into 12 crab cakes.
  • Fry the crab cakes in butter over a moderate heat, until golden brown on both sides.
  • Serve with the sweet lime salsa.
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Crab Meat Salad

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

Ingredients

¼ cup grapefruit juice
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp mayonnaise
Salt and hot pepper to taste
8 oz crab meat, flaked
2 small avocados, cut in half
Lettuce leaves for serving
½ cup grapefruit slices

Preparation

  • Mix juices, oil, mayonnaise, and seasonings to taste.
  • Reserve 2 tablespoons of the above mixture and mix the rest with the crab meat.
  • Fill the cavities of the avocados with the salad and serve on a bed of lettuce garnished with grapefruit slices.
  • Drizzle with the remaining mixture.
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Creamed Shrimp

Ingredients

½ lb shrimp, fresh
2 oz butter or margarine
Salt and pepper
2 tbsp sherry or rice wine
½ can cream
2 egg yolks
Boiled rice
Shredded pakchoy (bok choy) for garnish

Preparation

  • Shell and clean shrimp thoroughly, removing the black "vein" that runs along the back just under the surface.
  • Melt butter, add shrimp and heat through, stirring well.
  • Add salt, pepper, and sherry and cook for about 10 minutes.
  • Remove from the heat. Add the egg yolks and cream. Stir well for about 2 minutes.
  • Serve hot, garnished with rice and shredded pakchoy.
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Cream of Avocado Soup

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

Ingredients

3 ripe avocados
3 chicken bullion cubes
3 cups water
1½ cups milk
4 cups minced sweet pepper
Salt to taste

Preparation

  • Mash the flesh of the avocados to a paste with a silver fork.
  • Press paste through a fine sieve.
  • Put paste in saucepan and add water.
  • Add the bullion cubes.
  • Cook until water begins to boil
  • Slowly stir in the milk.
  • Add salt to taste.
  • Remove from heat and add sweet pepper.
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Cream of Pumpkin Soup

Ingredients

½ lb pumpkin
1 pt water or stock
Eschallot, celery, thyme
Salt
White pepper
1 pint milk
2 oz flour
2 oz margarine

Preparation

  • Cut the pumpkin into pieces.
  • Put eschallot, celery and thyme tied together, into water or stock and bring to a boil. Add the pumpkin, salt and pepper to taste. Reduce the heat and leave to simmer.
  • Make a white sauce using margarine, flour and milk. Add salt and pepper to taste.
  • Remove the stock from the heat. Remove the bunched seasonings from the stock, and pass the remainder through a sieve.
  • Add the stock to the white sauce. Adjust the flavour and consistency, adding more milk if too thick.
  • Serve hot with croutons.
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Creole Pea Soup

Ingredients

1 lb soup meat
¼ lb salt beef
2 tbsp oil or margarine
½ cup split peas
2 pints water or stock
1 lb ground provisions (yams, eddoes, cassavas, etc.)
Eschallot, celery, thyme
1 onion
2 tsp salt (less if salt beef is used)
¼ tsp black pepper

Preparation

  • Clean, wash and soak the split peas overnight. This softens the peas and ensures that they cook quickly and easily.
  • Next day, wash and cut up the eschallot, celery, thyme, onion and meat.
  • Soak the salt beef for ½ hour before cutting up.
  • Heat the oil until smoking, and lightly fry the onion and eschallot and set aside. Brown any lean meat, but not bone or salt beef.
  • Put the water or stock, meat, salt beef and peas to cook in a covered pot. Bring to a boil.
  • Skim well and add the prepared seasonings. Reduce the heat and simmer until the peas are thoroughly softened and broken down -- about one hour. Swizzle if necessary.
  • Peel and wash the provisions, cut into neat pieces or dice, add to the soup with salt and cook until soft -- about 30 minutes.
  • Add dumplings, if desired. Serve very hot.

Check out the recipe for a slightly more traditional split pea soup.

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Cucumber Chutney

Thanks to Prithivee Fow for this recipe via email.

Ingredients

2 or 3 seedless cucumbers
1 onion
½ tsp salt
2-3 green chilies or hot peppers

Preparation

  • Put peppers in small skillet with enough water, boil peppers until soft.
  • Grate onion, peal seedless cucumbers then grate. Put all ingredients in bowl and mix together. Eat with bara, channa or phulourie.

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Cucumber Relish

Ingredients

12 cucumbers
2 onions
2 sweet peppers
½ cup salt
1 cup sugar
2 tbsp mustard seed
1 tsp celery seed
3 cups vinegar

Preparation

  • Chop up the cucumbers, onions and peppers. Add salt and allow to stand overnight.
  • Drain and add sugar, mustard and celery seed.
  • Pack into clean jars, cover with vinegar and seal.
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Currant Rolls

T&T's favorite pastry item is currant rolls. It is available in every bakery and in demand always and everywhere. Of course there are many versions - try this one - guaranteed to please. Here is a recipe to make two sticks of Currant Rolls. You have to start off by making flaky pastry. It's not difficult. Recipe - compliments Ozzie Snaggs

Ingredients

Flaky Pastry

1 lb flour - sifted
12 oz shortening at room temperature
1/2 tsp salt
1 1/2 tsp granulated sugar
9 oz water
Juice from ½ lime

Filling

12 oz currants
3 to 4 oz granulated sugar
1 tsp cinnamon
1 tsp vanilla

Preparation

Pastry

  • Crumble 3 oz of the shortening in the flour using fingertips until it resembles coarse bread crumbs.
  • Mix in the salt and sugar and make a dough with the water and lime juice mixture. Do not over-knead, just enough to form a dough. Let it rest for 20 mins.
  • Dust board or table top with just enough flour to prevent sticking. Open dough with finger tips in an oblong shape about 12" x 7" on table top or board.
  • Spread the balance of the shortening (9oz) evenly on 2/3 of the dough. Then, starting at one end, fold the blank 1/3 over 1/2 of the other part of the dough, then fold that over the other 1/2. Altogether 2 folds.
  • Roll out pastry with a pin to about 1/2" thickness, maintaining the oblong shape at all times. Fold again the same way and roll again. Let it rest for another 20 mins.
  • Roll and fold again two more times and rest for 20 mins.
  • Roll and fold again one more time. That will make 5 rolls and folds - (2 + 2+1).
  • Let pastry rest overnight in a chiller.

Currant rolls

  • Mix the filling ingredients together.
  • Cut pastry in two strips, lengthways - (about 18" x 7" each).
  • Spread currants evenly over each strip, except for a 1" edge, closer to you. Wet that skirt with a little water, using a pastry brush (or just by dipping your finger in a little water).
  • Roll from far end towards you in 1" folds.The wet end will keep it stuck. Place rolls on a greased baking sheet with sealed end resting on the sheet. Brush with egg wash or water. Punch about 5 holes, approx. 3" apart.
  • Skewer top center of each stick.
  • Bake at 350°F for 45 mins. or until done. Enjoy !
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Curried Beef  Classic Guyanese Recipe

Ingredients

1 lb stewing beef
1 onion
2 cloves garlic
1 tbsp oil
1 oz curry powder
½ lb yams or eddoes
Stock
Pepper and salt

Preparation

  • Wipe the meat and cut into large pieces.
  • Chop up the onion and garlic. Separately, mix the curry powder into a paste using a little water.
  • Season the meat.
  • Fry the onion, garlic and curry lightly, then add meat and fry, stirring constantly.
  • Add the stock, and bring to a boil. Reduce the heat and simmer until the meat is tender, then add the yams and eddoes. Cook until vegetables are done.
  • Place the meat and vegetables in the centre of a serving dish, and pour curry gravy over. Serves 6.
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Curried Channa

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

Ingredients

1 can chick peas (19 oz.)
1 chopped onion
1 tbsp cooking oil
2 tbsp curry powder
1 clove garlic, minced
1 tbsp ketchup
Salt and pepper to taste
1 tsp hot pepper sauce

Preparation

  • 1. Drain chick peas, retaining half cup of liquid.
  • 2. sauté onion and garlic in oil.
  • 3. Add curry powder, cook gently for one minute.
  • 4. Add chick peas to onion mixture, fry for about 5 minutes.
  • 5. Add remaining ingredients and reserved liquid.
  • 6. Simmer gently for about 15 minutes.
  • 7. Serve hot.
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Curried Fish  Classic Guyanese Recipe

Ingredients

1 lb fish, sliced and de-boned
1 tsp salt
½ tsp pepper
1 or 2 blades eschallot

1 small onion, chopped
2 tbsp oil or ghee
1 tbsp curry powder
1/3 pint coconut milk

Preparation

  • Season the fish with salt, pepper and eschallot and set aside for about 20 minutes.
  • Fry the fish on both sides until light brown in colour.
  • In a separate pan, heat the oil or ghee and fry the onion lightly for a few minutes.
  • Mix the curry powder to a paste with a little water and stir in.
  • Add the fish and cook for a few minutes.
  • Add the coconut milk and simmer gently for about 20 minutes. Do not allow the fish to break up.
  • Remove the fish and place on a hot dish. Pour the curry sauce all around. Decorate with lemon and sourie rings.
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Curried Hassars à la Courantyne  Classic Guyanese Recipe

Ingredients

1 doz large or medium sized hassars
2 oz salt
2 oz sugar
3 limes or lemons
2 - 3 tbsp frying oil or cooking butter
2 oz rich curry powder
2 cloves garlic
1 large onion
4 blades of eschallot
4 wirri-wirri peppers
½ cup coconut milk or evaporated milk

Preparation

Corning:
  • Mix the salt and sugar together.
  • Cut off the "beard" and fins, then cut the hassars down the centre on the underside.
  • Put a small quantity of the sugar and salt mixture into the cut. Do not remove the gut.
  • Leave the fishes in a covered container for 1 - 2 days. This is known as "corned" hassars.
Cleaning:
  • Gut the hassars.
  • Twice wash the gutted corned hassars in cold water with lime juice added.
  • Put the hassars into a shallow pan with enough cold water to cover, bring to a boil and discard the water.
  • Repeat the process, but reserve the second quantity of water for making the curry sauce.
Cooking:
  • Crush the garlic, chop the onions and eschallot finely, and keep peppers whole.
  • Mix the curry powder into a paste using cold water and lime juice.
  • Heat the fat (frying oil or cooking butter, or a mixture of both) in a shallow pot. (A carahee is the correct utensil to use).
  • Add garlic to the hot fat and fry. Add chopped seasonings and pepper and sauté. Add the curry paste.
  • Stir then add the prepared hassars, a tablespoon of lime juice and fry lightly stirring all the time until all the ingredients are well blended.
  • Now add all the liquid from the second cleaning stage, and the coconut milk, and let hassars simmer until their shells can easily be removed. Serve hot.

Note: Some people prefer to remove the shells before cooking, in which case, the hassars are allowed to simmer in plain water, the shells removed, then they are added to the curry sauce and simmered for a few minutes only.

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Curried Hassars (quick method)

Ingredients

6 hassars
1 or 2 onions
1 oz curry powder (or massala)
4 - 6 wirri-wirri peppers
2 cloves garlic
2 tbsp cooking oil
Salt
Lime juice or vinegar
½ oz margarine
1 cup coconut milk

Preparation

  • Wash, clean and salt the hassars, and set aside for about one hour. Do not remove the shells. Afterwards, rinse and dry the hassars.
  • Prepare the curry sauce as follows: heat 2 teaspoons of oil, and cook the onion and garlic lightly (do not brown). Add curry powder blended with 3 - 4 tablespoons of water. Add 1 cup water or coconut milk and stir.
  • Put the hassars into the curry sauce.
  • Add the lime juice and leave to cook for 15 - 20 minutes until the sauce is thick, adding more water if necessary.
  • When finished, put the hassars onto a dish and pour the curry sauce over.
  • The shells may be removed before serving.

Note: Yams may be added to curry if desired.

Alternative Recipe

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

Ingredients

12 large hassars
3 tsp salt
3 tbsp sugar
3 limes
3 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 tbsp curry powder
Salt to taste
¼ tbsp black pepper
½ hot pepper, chopped
½ cup coconut milk (or 2 tablespoons creamed coconut and half cup water)
2 cups water
¼ cup chopped onions

Preparation

  • Wash fish well. Cut fish down the center to expose cavity.
  • Marinate with salt, sugar, and the juice of 2 limes for about 1 hour. Wash fish well in warm water to remove marinade. Squeeze dry.
  • Heat oil, saute onions and garlic until tender. Add curry powder. Mix well. Add prepared hassars, salt and black pepper to taste, and hot pepper. Fry for about 5 to 10 minutes.
  • Add coconut milk and 2 cups of water or creamed coconut with two and a half cups water.
  • Add green onions and remaining lime juice. Serve hot with boiled rice.

Note: This fish is known as hassar in Guyana and casadura in Trinidad. It is covered with a hard shell and lives in the swamps of the rice fields.

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Curried Kidney

Ingredients

½ lb kidney
1 onion, peeled
2 stalks celery
1 oz fat
1 oz flour
1½ oz curry powder
½ pt stock
1 oz dried fruit such as raisins
Salt and pepper
6 oz rice

Preparation

  • Wash then wipe the kidney with a cloth and cut into small, neat pieces, removing the skin and central core. Wash the pieces if desired.
  • Chop the onion and celery finely. Melt the fat and sauté the onion and celery.
  • Add the kidney pieces, and cook over a low heat for 10 minutes, until the vegetables are soft.
  • Sprinkle in the flour and curry powder and add the stock gradually, stirring all the time to ensure that there are no lumps.
  • Bring to a boil, and while stirring, add the dried fruit.
  • Season to taste and simmer for about 30 minutes or until the kidney is tender.
  • Cook rice and serve the curried kidney with a border of cooked rice, garnished with lime or lemon butterflies.
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Curry (Beans and Potato)

Ingredients

2 tbsp oil
1 tsp mustard seeds
1 tsp Urad Dhaal
3 cups vegetables, potato
Salt to taste
Turmeric, pinch
Coriander powder, pinch
Chili powder, pinch
Cumin powder, pinch

Preparation

  • Heat the oil, mustard seeds, and Urad Dhaal. Roast for a few seconds.
  • Add the vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes.
  • Add coriander powder, chili powder, and cumin powder (and ginger and garlic if you wish). Cover and cook on low until done.
  • For making the potatoes crisper, add rice powder (arshi maav) and stir it in.
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Curry (Cabbage)

Ingredients

2 tbsp oil
1 tsp mustard seeds
1 tsp Urad Dhaal
1 tsp cumin seeds
1 green chili
1 cup mixed vegetables
1 med cabbage
Salt to taste
Turmeric, pinch

Preparation

  • Heat the oil, mustard seeds, Urad Dhaal, cumin seeds, and green chili. Roast for a few seconds.
  • Add the mixed vegetables and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done.
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Curry Dip

Ingredients

½ pt mayonnaise
½ tsp curry powder
1 tbsp minced onion
1 tbsp lemon juice
2 tbsp mango chutney

Preparation

  • Mix all the ingredients together and chill for two hours.
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Curry (Goat)  Classic Guyanese Recipe

Curried goat/chicken/beef/chick peas/etc are all of a stew-like consistency intended to be served on a big mound of rice or rice-and-peas. Goat is naturally bony and quite fat. Traditionally nothing is done to it to tenderize it. Goat is goat and it's supposed to be a little tough.

Brian Hiebert, Winnipeg

Ingredients

1 - 2 lbs goat meat
4 tsp curry powder
Cumin (ground)
1 onion - good size
4 - 5 potatoes

Preparation

  • Cut up the goat into bite-sized pieces with or without the bones. Same goes for chicken. It is believed that the bones add a better flavour to the curry.
  • Put the goat into a bowl and add a couple of teaspoons of curry and maybe ¼ as much cumin. Mix it well and let sit while you get the potatoes ready. Dice a good-sized onion. Peel and cut 4 or 5 potatoes into bite-sized pieces.
  • Throw the goat into a good sized pot and cook (not brown) in a little oil (if necessary). Add the onion just before its done.
  • Add all of the potatoes and add enough water to just cover them. Bring it to a boil, then turn down to a fast simmer. Add another couple of teaspoons of curry and cumin to taste. Add salt and pepper.
  • When the potatoes are cooked, add a tablespoon or two of lemon juice. Simmer the whole thing down until the sauce is stew-like. Traditionally, its fairly light (watery) so that you have lots to pour over the rice. Add salt and pepper to taste before serving.
  • If you like it hot, add a little hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible). Serve over rice.
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Curry (Navarattan)

Ingredients

1 large potato
4 cups mixed vegetables
2 tbsp butter
1 large onion
2 cloves garlic
2 tomatoes
2 tbsp plain yogurt
½ cup heavy cream
4 oz green peas
¼ cup raisins
12 blanched almonds

Dry Massala Ingredients

½ tsp cardamom (ground)
½ tsp coriander powder
½ tsp ginger (ground)
½ tsp red chili powder
½ tsp turmeric

Mix all these together to create Massala

Note: For the mixed vegetables, can use, e.g., broccoli, green peppers, carrots, cauliflower, green beans, etc.

Preparation

  • Boil the vegetables, except the onions and peas. Drain and set aside.
  • Melt the butter and sauté the onions and garlic. Add tomatoes, yogurt, and the dry massala, and simmer for 5 minutes.
  • Add the vegetables and simmer for another 5 minutes, then add water. Cover and simmer for 10 minutes. Finally, add the cream and peas, stirring gently.
  • Before serving, top with raisins and almonds.
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Custard blocks

Thanks to Sally for this recipe!

Ingredients

4 cans evaporated milk
1 cup regular milk
3 eggs
2 envelopes of custard mix
Sugar (added to desired taste)
1/2 teaspoon nutmeg (optional)

Preparation

  • Mix the 2 envelopes of custard with one cup of regular milk.
  • Whisk the three eggs into the mixture, set aside.
  • Pour the four cans of evaporated milk into a pot to heat under a low fire, but do not boil.
  • Once warm, add the custard mix into the pot and mix, do not boil.
  • Add sugar till the sweetness is as desired.
  • Pour the mixture into the pan to cool, and once cooled, put it into the freezer.
  • When ready to serve cut into blocks.
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Custard Sauce

Ingredients

1 egg
1 tsp sugar
½ pt milk
Vanilla essence (extract)

Preparation

  • Whisk the sugar and egg lightly -- there should be no froth.
  • Heat the milk and pour onto the egg mixture.
  • Strain and cook over a gentle heat until thick. Pour immediately into a cold container to prevent curdling.
  • Flavour and serve.



RECIPES ON THIS PAGE

Cabbage with Chicken

Bhunjal Chicken
Callaloo
Callaloo Cookup
Callaloo Fritters
Callaloo Jumble
Callaloo Soup with Crab
Candied Peel
Candied Sweet Potato Balls
Caramel Custard with Oranges
Caribbean Grilled Chicken
Carrot Cake
Cassareep
Cassava Bread
Cassava Broth with Shrimps
Cassava Cake with Raisins
Cassava Pone
Cassava Puffs
Cassava Surprise
Casserole of Tongues
Cheese and Tomato Flan
Cheese Rolls
Cheese Sauce
Cheese Scones
Cheese Soufflé
Cheese Straws
Cheese Yams
Chester Cake
Chicken Adobo
Chicken Breasts with Vinegar Sauce
Chicken Curry
Chicken Foot (or Rat Tail)
Chicken in Wine
Chicken Mould
Chicken Pilau
Chicken, Spinach and Nut Stew
Chinese Black Bean Cake
Chocolate Fudge
Chow Mein

Coconut Biscuits
Coconut Bread
Coconut Buns, Rich
Coconut Cream Custard
Coconut Cream Pie
Coconut Chutney
Coconut Drink
Coconut Ice
Coconut Ice Cream
Coconut Mousse
Coconut Snow
Coconut Tart Recipe
Coconut Water Punch
Conkie
Coo-Coo
Cookup Rice
Corn Bread
Corn Chowder
Cornflour Mould
Corn Fritters
Corn Gems
Cornmeal Arrape
Cornmeal Bakes
Cornmeal Hot Cakes
Cornmeal Muffins
Corn Pone
Corn Wine
Cow Heel Soup
Crab Backs
Crab Cakes
Crab Meat Salad
Creamed Shrimp
Cream of Avocado Soup
Cream of Pumpkin Soup
Creole Pea Soup

Cucumber Chutney
Cucumber Relish
Currant Rolls
Curried Beef
Curried Channa
Curried Fish
Curried Hassars à la Courantyne
Curried Hassars (quick method)
Curried Kidney
Curry (Beans and Potato)
Curry (Cabbage)
Curry Dip
Curry (Goat)
Curry (Navarattan)
Custard blocks
Custard Sauce


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Last Updated on : Saturday, May 29, 2010
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