Ingredients

Butter Cream

Fruits for Gateau

Preparation

• Make the cake mixture using the creaming method. Divide it into 3 portions and bake in a moderately hot oven for 20 to 30 minutes.
• Prepare the butter cream by thoroughly blending the butter cream ingredients until smooth.
• Sandwich the three layers of cake using the butter cream as a mortar.
• Cover the cake using more butter cream. Cut fruits into different shapes and decorate the cake. Sprinkle chopped nuts over the decorated cake before serving.

Note: Cayenne bananas, firm ripe mangoes, cherries and pineapple jam may also be used.

Ingredients

Preparation

• Soak the beans overnight. This softens them a bit and shortens the cooking time.
• Put the peas or beans into boiling salted water and cook them until soft. Remove the peas from the liquid.
• Heat the oil, add the chopped onion, pepper and beans and fry for 2 to 3 minutes. Serve hot.

Ingredients

Preparation

• Cook the dhaal in 3 cups water. Bring to boil and remove any foamy scum.
• Add the bay leaves, turmeric, and a few drops of oil, and continue to boil.
• Mash the mixture.
• Add tomato and salt, and heat for a couple minutes more.
• Separately, fry the onion, red chilies, coriander and chili powder together, and add to the dhaal, mixing well.

Ingredients

Preparation

• The peas should be soaked overnight and boiled with the saffron until barely soft. Drain off the water.
• Parch the geerah in frying pan, add the onion, garlic, salt, and peas. Grind or mash well.
• Place 2 or 3 tablespoons of this mixture in a hole punched in the top of each of the pre-made roti balls. (Or roll the roti out to about ¼ inch thick, place 2 or 3 tablespoons of the dhaal mixture in the centre, and form into balls again).
• Roll out into rounds ¼ inch thick. The idea is to have the peas mixture in the central cavity of the dough.
• Place on a hot greased tawah and cook, turning constantly.
• Dab with ghee or oil, using grease proof paper or a small peice of cloth.
• Cook until nicely browned and puffy, which should take about 10 minutes.

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

Ingredients

Preparation

• Heat margarine in a large saucepan over medium heat. Add beef, stirring often, until brown, about 5 minutes.
• Transfer beef to paper towels to drain, and set aside.
• Add the onion, celery and garlic to the pan. Cook, stirring often, until softened, about 5 minutes.
• Add the flour and stir for about one minute.
• Add the chicken liver puree. Cook until the puree loses its redness and is semi-solid, about 3 minutes.
• Add water, salt, cube, thyme and black and cayenne peppers. Bring to a boil.
• Stir in the rice, add the beef and return to a boil.
• Reduce the heat to medium-low. Cover and cook until rice is tender and the liquid has been absorbed.

Note: So-called dirty rice gets its name from the chicken livers which give it a brownish color.

This is a popular Trinidadian dish of bara and curried channa.

Ingredients

Dough (Bara)

Filling (Curried Channa)

Preparation

• In a large bowl combine the flour, salt, saffron and gheera.
• In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
• To the flour, add the yeast mixture and enough water to make a slightly firm dough. Mix well, cover with a damp cloth and allow to rise for 1½ hours.
• For the filling, heat the oil in a heavy skillet, add onion, garlic and 1½ tablespoon of curry powder mixed with ¼ cup water; sauté for a few minutes.
• Add the channa, stir to coat well and cook for five minutes.
• Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft. When the channa is finished it should be moist and soft. Season to taste with salt if desired.
• For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
• To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter. Use water to moisten palms of your hands if the dough is sticking to them.
• Fry the baras in hot oil, turn oonce and drain on kitchen (brown) paper.
• When all are cooked, fill with channa by placing 2 tablespoons of the cooked filling on each bara, covering with another to form a sandwich. Serve with pepper sauce or mango chutney.

Ingredients

Filling

Preparation

• Boil the dried fruit and pineapple in water until tender.
• Add the sugar and flour or cornstarch, blended with a little water, and cook over a low heat, stirring continuously until boiling.
• Remove from heat. Stir in the nuts, lemon juice and rind. Leave to cool.
• Line a 9 inch pie plate or pan with the pastry, reserving some for the crust. Spread with the cooled filling.
• Cover top with pastry and make two slits. Bake in a moderate oven for 30 - 40 minutes. Remove from the oven and dredge with fine sugar.
• Serve with custard sauce.

Ingredients

• Sift the flour, rub in the margarine, and add salt, sugar and nutmeg.
• Mix with enough water or milk to make a stiff dough.
• Knead lightly and form into balls.
• Place on top of the vegetables and cook for about 7 to 8 minutes. Do not open the pot until the dumplings are well risen, and DO NOT OVER COOK. (Obviously dumplings can be tricky ...)

Alternative Recipe

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

Ingredients

Preparation

• Rub flour and butter together. Add baking powder, salt, and sugar. Mix with enough milk or water to make a stiff dough.
• Form dough into balls and place in boiling pot of mettem. Cook, covered, for 8 minutes.
• Do not open pot until dumplings are well risen.

Note: Crab or shrimp can be substituted for mixed meat. The use of salt-fish is optional.

Ingredients

Preparation

• Cream the butter and sugar until smooth. Add eggs one at a time, beating thoroughly after each addition.
• Sieve the flour with the baking powder.
• Lightly fold in the flour, a little at a time, adding the fruit, nuts and rind with the last bit of flour.
• Pour the mixture into an 8 inch cake pan which has been lined with greased paper. Place split nuts on top.
• Bake about 1 - 1½ hours in a moderate oven.