Ingredients

Preparation

• Peel and wash the eddoes with lime juice. Boil in water until soft.
• Drain the water and mash the eddoes thoroughly. Mix in all other ingredients except the egg whites. Beat well.
• Whisk egg whites very stiffly then fold into the eddoe mixture. Pour into a greased pie dish, allowing enough room for the mixture to rise.
• Bake in a hot oven until well risen and golden brown -- about 20 to 30 minutes.
• Serve at once.

Ingredients

Preparation

• Combine the milk and sugar and heat.
• Beat eggs lightly, and add hot milk and rum or brandy to flavour, blending thoroughly.
• Serve in tall glasses with a sprinkle of nutmeg on top.

Ingredients

Preparation

• Chop up the prawns. Remove the fat from the pork and chop up separately from the prawns.
• Dice the pumpkin, and cut up the bora and onion separately.
• Heat the oil, fry onions, then the pork, and finally the prawns.
• Add salt, black pepper, vetsin, ketchup and shee yow.
• Add pumpkin and bora and stir fry.
• Lightly beat the eggs, and pour over the mixture stirring until the egg is cooked.
• Pile onto a serving dish and garnish with chopped eschallot and celery.

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

Ingredients

Preparation

• Peel the hard-boiled eggs and cut into quarters.
• Fry onion and garlic in oil until golden.
• Add the curry powder, salt, and peppers.
• Mix well and gradually add the coconut milk and then the chopped sweet peppers. Cook until it thickens.
• Remove from heat and add the cooked eggs.