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April 28, 2017



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Demerara Gateau

Ingredients

1½ lb margarine
1½ lb sugar
1½ lb flour
12 eggs
1 pack cinnamon spice, powdered
2 tsp baking powder
3 tsp essence
1 tsp lemon rind
Butter Cream
8 oz sieved icing sugar
3 oz butter or margarine
A little milk, water or fruit juice
Fruits for Gateau
2 oranges
1 piece of watermelon
1 pineapple
2 sapodillas
4 oz parched peanuts, chopped

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.

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Devilled Peas

Ingredients

1 lb blackeye or soya beans
2½ pt water
¼ pt cooking oil
1 small pepper, chopped
1 small onion, chopped
2 tsp salt
Black pepper

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.
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Dhaal  Classic Guyanese Recipe

Ingredients

1 cup Masoor Dhaal
1 tomato
1 onion
2 red chilies
Turmeric, pinch
Salt to taste
2-3 bay leaves
½ tsp coriander powder
¼ tsp chili powder

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.
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Dhaal Puri  Classic Guyanese Recipe

Ingredients

1½ cups split peas, boiled but not soft
1 - 2 tbsp geerah (jira)
3 tbsp minced onion
1 clove garlic
½ tsp salt
Small piece of saffron (if desired)

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.
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Dirty Rice

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

Ingredients

1 lb. beef, cut into little pieces
1 medium onion, chopped
1 medium celery rib, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 lb. chicken liver, trimmed, pureed and chopped finely
1 oz. margarine
2½ cups of water
½ tablespoon salt
1 chicken bullion cube
¼ teaspoon dried thyme
¼ teaspoon black pepper
¼ cayenne pepper, chipped
1¼ cups rice

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.

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Doubles (Trinidad)

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

Ingredients

Dough (Bara)
2 cups flour
½ tsp salt
1 tsp saffron powder
½ tsp ground pepper
1 tsp yeast
1/3 cup warm water
¼ tsp sugar
Oil for frying
Filling (Curried Channa)
½ lb channa, soaked overnight
1½ tbsp curry powder
3 cloves garlic, minced
1 onion, sliced
1 tbsp corn oil
Pinch of ground gheera
Pepper sauce

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.
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Dried Fruit and Pineapple Pie

Ingredients

8 oz pastry (to line a 9 inch dish)
Filling
1 cup dried fruit
2 cups pineapple, diced
1 cup boiling water
½ cup sugar
2 tbsp flour or cornstarch
½ cup chopped nuts
½ tsp grated lemon rind
1 tbsp lemon juice

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.
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Dumplings

Ingredients

3 oz flour
1 oz cornmeal
1 tsp baking powder
1/8 tsp salt
1½ oz margarine
3-4 tbsp milk or water to mix
1 oz sugar
Nutmeg, grated
  • 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

1 cup flour
2 tbsp margarine
1 tsp baking powder
½ tsp salt
2 tbsp sugar
½ cup milk or water

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.

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Dundee Cake

Ingredients

8 oz butter or margarine
8 oz sugar
8 oz flour
4 eggs
¼ tsp salt
½ tsp baking powder
2 oz finely chopped peanuts
Grated rind of 1 lemon
4 oz mixed peel
1 lb mixed dried fruit
½ oz peanut halves

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.



RECIPES ON THIS PAGE
Demerara Gateau
Devilled Peas
Dhaal
Dhaal Puri
Dirty Rice
Doubles (Trinidad)
Dried Fruit and Pineapple Pie
Dumplings
Dundee Cake

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Last Updated on : Saturday, May 29, 2010
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