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Saturday
November 22, 2014



CyberSoup and Other Recipes from the WWW
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Garam Massala

Garam Massala is a mixture of spices which is usually added to Indian dishes close to serving time. You can buy it at Indian stores, or make it yourself. There is quite a variety of Garam Massala recipes.

Ingredients

1 tsp cardamom seeds
2 inch stick of cinnamon
1 tsp cumin seeds
1 tsp whole cloves
1 tsp black peppercorns
¼ of an average-sized nutmeg

Preparation

  • Put all the ingredients into a coffee-grinder or spice-grinder and grind to a powder.
  • Store in an airtight jar.
Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey, Barron's, Woodbury, NY, 1983. ISBN 0-8120-2700-0. To 	Top

Garlic Pork  Classic Guyanese Recipe

This is a Portuguese-Guyanese pickled pork dish, usually prepared during the Christmas season. In our house, garlic pork with eggs and toast was a special treat at breakfast.

Ingredients

3 - 4 lbs lean pork
2 pt apple cider vinegar (you may use regular vinegar; apple cider vinegar reduces the acidity)
½ lb garlic
1 bunch fine thyme
6 - 8 wirri-wirri peppers
4 - 6 cloves
4 tsp salt (or to taste)

Preparation

  • Cut the pork into suitable pieces, say, 1 in long x ½ wide x ½ thick.
  • Steep the pork in a solution of ¼ pt vinegar and water, then remove the pork pieces, and put in a large jar or bottle.
  • Pound the garlic, peppers and thyme. Add to the rest of the vinegar with the salt and clove. Pour this mixture over the pork, making sure that there is enough liquid to cover completely.
  • Leave to soak for 3 to 4 days, or longer if possible. Use as desired.
  • Preparation: In a pan, put the pork with very little of the vinegar liquid and leave to boil until liquid evaporates. Fry the pork, in the fat that was melted during boiling, until brown.
  • Serve hot with homemade Guyana bread.

Note: For those who do not eat pork, beef may be substituted.

Alternative Recipe

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

Ingredients

4½ lb pork, slightly fatty
2 pt vinegar
½ lb garlic
6 wiri wiri peppers or very hot red peppers
6 cloves
Salt to taste

Preparation

  • Cut the pork into large cubes. Wash and place in glass dish. Add enough vinegar to cover the pork.
  • Blend the garlic and the pepper. Add rest of the vinegar, cloves, and salt.
  • Pour over the pork cubes. Cover and refrigerate for 2 to 3 days.
  • Cook on medium fire till pork is tender and the liquid dries up. The fat of the pork will melt and brown the pork cubes. Serve hot.
To Top

Gatta

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

Ingredients

2 cups Guyana brown sugar
2 cups water
Vanilla or Pear Essence for flavor
Food coloring (optional)
2 drops lime juice

Preparation

You will need an oiled countertop or large cutting wooden cutting board, and a huge nail nailed somewhere in the preparation area for stretching.

  • In a carahee, put in sugar, water, lime juice, and essence. Do not stir. Bring to a boil with medium-to-high heat until mixture is bubbling up thickly. Test a small amount with a toothpick in cold water. If it holds on to the toothpick, it's ready.
  • On oiled countertop, quickly pour bubbling mixture. Cool slightly. Oil hand, (do not allow to harden). Grab goo, throw on nail and stretch. Repeat until goo is no longer brown, but milky. If no coloring is used, it will be white; if red is used it will be pink, etc.
  • Stretch out on counter. Cut into desired length with a blunt knife. Cool. Store in airtight container. Will keep for days.
To Top

Georgetown Lime Cookies

Ingredients

2 cups all-purpose flour
1 tsp baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¾ cup butter, softened
1 cup granulated sugar
Finely grated peel of 2 limes
3 tablespoons fresh lime juice
1/3 cup granulated sugar, mixed with
¼ teaspoon each ground nutmeg and cinnamon for topping

Preparation

  • Preheat oven to 350°F. Grease 3 to 4 large baking sheets.
  • In a medium bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
  • In a large mixing bowl, beat the butter, sugar and lime peel until light and fluffy. Gradually beat in lime juice.
  • Stir in the flour mixture ½ cup at a time, blending well after each addition.
  • Place the sugar-spice mixture in a small bowl, and roll rounded teaspoons of dough into 1-inch balls.
  • Roll the balls in sugar-spice mixture, and arrange, 1 inch apart, on prepared baking sheets. Use a decorative cookie stamp or the bottom of a glass to flatten the balls slightly.
  • Bake 13 to 16 minutes, or until deep golden brown on the bottom.
  • Cool on racks. Store in an airtight container at room temperature for up to 1 week; freeze for longer storage.
From The Joy of Cookies, by Sharon Tyler Herbst, Barron's, 1987. To 	Top

Ginger Beer  Classic Guyanese Recipe

Ingredients

1 oz piece fresh ginger root, peeled and crushed
Peel of a medium lime
1/3 cup fresh strained lime juice
½ cup sugar
3¾ cups boiling water
1 teaspoon active dry yeast
¼ cup lukewarm water (110°F to 115°F)

Preparation

  • Starting one week ahead, combine the ginger, lime peel, lime juice and sugar in a large bowl, and pour a boiling water over. Stir until the sugar dissolves completely, and let the mixture cool to room temperature.
  • In a small bowl or cup, sprinkle the yeast over the lukewarm water. Let stand for 2 - 3 minutes, then stir to dissolve the yeast completely. Set this small bowl in a warm, draft-free place for about 5 minutes, or until the mixture begins to bubble and almost double in volume. (If no bubbles develop, discard the mixture and repeat the process with fresh yeast.
  • Add the yeast to the ginger mixture and stir thoroughly.
  • Cover the bowl tightly with foil or plastic wrap, and place it in a warm, draft-free place. Let the mixture ferment for a week, stirring every other day. After a week it will be mildly carbonated.
  • Strain the ginger beer through a fine sieve and, using a funnel, pour the liquid into a 1-quart glass or ceramic bottle and cork it tightly.
  • Let the beer ferment at room temperature for an additional 3 or 4 days, then refrigerate until thoroughly chilled.
  • Serve the ginger beer in chilled tumblers, with or without ice cubes.

Alternative Recipe

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

Ingredients

2 oz green (fresh) ginger root
4 qt boiling water
3 tsp lemon juice
Zest of 1 lemon
2 oz cream of tarter
3 cups sugar
1 tsp dry, active yeast

Preparation

  • Pound the ginger root.
  • Combine with the boiling water, lemon juice, lemon zest, cream of tarter, 3 cups sugar, and sugar, stirring constantly.
  • When lukewarm, add dissolved yeast, stir and pour into a jar. Cover tightly and leave for 2 days.
  • Strain ginger liquid and bottle.
  • Keep at room temperature for a further 3 to 4 days.
  • Store in a dark place to ripen. Chill before serving.
To Top

Ginger Beer Cordial

Ingredients

6 oz green ginger
6 lb white sugar
1½ gallons water
½ lemon, sliced
1½ tsp citric acid

Preparation

  • Crack the ginger. Heat the water in a stainless steel pot, add sugar to the water and stir until dissolved.
  • Pour the mixture onto the cracked ginger. Add lemon slices and citric acid.
  • Cover and leave for 3 days, after which, strain and bottle off.
To Top

Ginger Sauce

Ingredients

2 tbsp vinegar
2 tbsp finely chopped onion
2 oz sugar
1 tbsp cornflour blended with a little water
¼ pt water
1 tbsp soya sauce
1 oz grated fresh ginger
4 slices sweet pickles

Preparation

  • Put all the ingredients except the cornflour in a saucepan and boil for five minutes.
  • Stir in the blended cornflour and simmer for a few minutes until cooked.
To Top

Ginger Wine

Ingredients

4 oz ginger
4 lb dark sugar
1 gallon water
2 tsp yeast
8 oz dried fruit
½ oz mace

Preparation

  • Wash and crush the ginger and put into a jar.
  • Add all the other ingredients, mix well and leave for 21 days.
  • Strain and bottle.
To Top

Glazed Fruit Tart

Ingredients

Pastry
8 oz flour
4 oz margarine
½ tsp salt
Cold water to bind
Filling
Fresh or canned fruit, suitably cut up and prepared
Glaze
¼ pt water or fruit juice
Juice of ½ lime or lemon
2 tsp arrowroot starch or cornstarch
1 oz sugar, if water is used
Colouring

Preparation

  • Make the pastry and line a greased flan ring.
  • Place a circle of grease proof paper on the pastry in the flan ring to line it, then fill with rice. The rice is used to form the pastry into the desired shape.
  • Place in a moderately hot oven. When the pastry is set, discard the rice and place the flan ring back in the oven to finish cooking - 20 to 30 minutes in all.
  • Place on a dish and arrange the fruit in the formed pastry.
  • In a small saucepan, dissolve the sugar slowly in the water or juice. Boil for 10 minutes with the lemon juice.
  • Add blended arrowroot or cornstarch and cook until clear.
  • Colour according to fruit used, and coat the fruit when the syrup is cool and just beginning to thicken.
To Top

Glazed Pineapple Rice Pudding

Great recipe for leftover white rice!

Ingredients

1½ oz white rice
1 pt milk
1 egg beaten
Sugar to taste
1 can pineapple slices
Cherries, fresh

Preparation

  • Cook the rice and milk gently in a double saucepan until thick and creamy. Cool slightly and add the egg and sugar to taste. Pour into a fireproof dish.
  • Drain the pineapple and arrange on top of the rice mixture.
  • Put the juice into a pan, add sugar and boil for about 5 minutes, or until it is reduced to a glazing consistency.
  • Pour it over the pineapple, decorate with a cherry in the centre of each pineapple ring and serve hot.
To Top

Golden Apple Drink

Ingredients

8 ripe golden apples
Sugar to taste
4 pints water
2 tbsp rum
½ tsp vanilla essence

Preparation

  • Wash and peel the golden apples, then grate or cut the flesh into small pieces.
  • Place the peel, pulp and stones into a jar.
  • Add sugar, water, rum and essence and stir until sugar is dissolved. Leave for 2 days.
  • Strain and bottle off and keep in the refrigerator for use as required.
To Top

Green Salad

Ingredients

Lettuce, spinach, and any other green leafy vegetable you prefer
French dressing
Chopped parsley
Finely chopped onion
Crushed garlic

Preparation

  • Quickly wash leaves in cold water. Place in a covered bowl and crisp up in the fridge.
  • In a bowl, combine the french dressing, finely chopped onion and crushed garlic.
  • Dry the vegetables thoroughly using a salad basket or salad spinner.
  • Add the dressing and toss lightly, coating the leaves without bruising them.
  • Sprinkle with a little chopped parsley or other herbs if desired.
To Top

Grilled Fish

Ingredients

1 small fish or cutlets of fish
Butter or margarine
Salt and pepper
Eschallot, finely chopped
Tomato (for cavity)

Preparation

  • Use small fish or slices or cutlets from a large one. Scale, trim and clean the fish.
  • Butter both sides, season with pepper and salt, and if desired, put finely chopped eschallot and tomato into the cavity left by cleaning.
  • Grill for a few minutes on both sides, turning very carefully once only to prevent breaking up.
  • When cooked, fish should look "set" like hard-boiled egg, and should be golden brown.
  • Serve with butter sauce or white sauce.
To Top

Grilled Smoked Snapper

Ingredients

1 snapper, cleaned, washed and de-scaled
Butter, melted
Lemon slices
Parsley

Preparation

  • Brush the fish over with melted butter or drippings, and put it on the bottom of the greased grill pan.
  • Cook under a hot grill, for about 20 minutes. Do not turn.
  • Serve immediately on a hot dish garnished with lemon slices and parsley.

Accompaniments -- yam chips and parsley butter.

To Top

Guava Brown Betty

Ingredients

1½ cups stewed guavas
1¼ cups dry bread crumbs
1/3 cup sugar
¼ cup margarine
1/3 tsp nutmeg
1/3 tsp ground cinnamon
Juice of one lemon or lime

Preparation

  • Preheat the oven to 350°F. Melt the margarine, blend with the bread crumbs, and combine the spices and sugar.
  • Grease a pie dish and sprinkle a layer of crumbs on the bottom. Cover with a layer of stewed guavas, sprinkle with spice and sugar. Repeat this layering until all the ingredients are used up. Top with bread crumbs.
  • Mix the lemon or lime juice with a tablespoon of water and pour over the pudding.
  • Bake in a moderate oven for 20 minutes. Serve warm with coconut cream (see Coconut Cream Pie recipe).
To Top

Guava Cheese  Classic Guyanese Recipe

Ingredients

Ripened guavas
White sugar

Preparation

  • Peel the guavas thinly, cut into halves and scoop out the seeds.
  • Add just enough water to cook the flesh until tender, then rub the flesh through a sieve or use a food processor to blend to a smooth consistency.
  • Measure the pulp, and to each pint add 1 lb of sugar.
  • Boil until it leaves the sides of the pot, stirring all the time with a wooden spoon.
  • Pour into slightly greased shallow pans and allow to cool. When thoroughly cooled, cut into sections and coat with sugar.

See also, Mango Cheese.

To Top

Guava Cream

Ingredients

Stewed guavas, or other fruit
Meringue
2 egg whites
2 oz sugar
Custard
1 pt milk
2 egg yolks
2 eggs
1 can of cream or evaporated milk
Sugar to taste
Liqueur to flavour

Preparation

  • Beat two egg whites with castor sugar until thick and standing in peaks.
  • Heat the milk. Drop the egg white mixture by dessert spoonfuls into the heated milk and allow to cook until firm. Remove the meringue and set aside.
  • Make the custard using the remaining milk, 2 egg yolks and 2 whole eggs. Cook very carefully, and do not allow to boil as this will cause curdling. As soon as the mixture thickens, remove from the heat and pour immediately into a cold bowl. Add cream, sugar and liqueur to taste.
  • Arrange the guavas sprinkled with 1 tablespoon of liqueur and the meringues in the bottom of a glass bowl. Pour in custard and refrigerate for about 3 hours.
  • Decorate the top before serving.
To Top

Guava Drink

Ingredients

1 lb ripe guavas
1 cup sugar
4 cups water
Lemon slices

Preparation

  • Cut the guavas into quarters and remove the seeds.
  • Mash the pulp and pass through a sieve.
  • Add sugar and water. Chill.
  • Serve cold and garnish with lemon slices.
To Top

Guava Ice Cream

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

Ingredients

12 guavas
1 tin evaporated milk
1 tin condensed milk or 2 pints boiled cow's milk
2 cups sugar if cow's milk is used

Preparation

  • Wash guavas and boil in a pan with 2 pints water. (When boiled this should have reduced to about one and a half pints).
  • After boiling about 1 hour, strain, sweeten, and thicken guava juice.
  • When quite cold (otherwise mixture will curdle) add milk.
  • Place in freezer.
To Top

Guava Pudding

Ingredients

3 eggs, separated
¾ pt milk
Sugar to taste
About 6 ripe guavas, sieved (or puréed in a food processor)
2 oz sugar for meringue

Preparation

  • Mix the egg yolks and milk together. Add the sugar and guavas. Cover with meringue made from the beaten egg whites and the 2 oz sugar.
  • Bake in a moderate oven (350°F) until brown.
To Top

Gurma

This is Indra Mohabir's personal recipe for this delectable dish -- thanks Indra!

Ingredients

2 large half-ripe (or less than half-ripe) mangoes
Oil (Indra uses first cold press olive oil)
½ tsp gheera
¼ tsp ground anise
¼ tsp ground cinnamon
¼ tsp garam massala (optional)
½ cup sugar, or to taste
Black pepper to taste
Tiny bit of hot red pepper, to taste
2 cups water, more for thinner sauce, less for thicker

Preparation

  • Peel and cut the mangoes through the seed. Remove the seed, then cut each half into four parts through the shell of the seed.
  • On medium/medium-low heat, quickly sauté the gheera in hot [olive] oil in a heavy pan. Add the other spices quickly, and stir well. Add the mango pieces while stirring constantly (like stir-frying) for a couple of minutes.
  • Add the hot water, stir well, then add the sugar (to taste).
  • Let the mixture come to a boil on high heat, cover and reduce heat to low/medium. Simmer until mango pieces are well cooked.
  • Add water to make it thinner, if you want, or cook down for a thicker sauce. Add more sugar, if desired.
  • Eat with paratha roti!!! :-)

Others may cook it differently - like adding a little salt or sautéed onions.

To Top

Guyana Black Cake  Classic Guyanese Recipe

Ingredients

1½ lb mixed dried fruit
2 oz mixed peel
1 tsp mixed spice
4 oz chopped peanuts
8 oz soft brown sugar
8 oz margarine
6 eggs
¼ tsp baking powder
8 oz flour
½ bottle red wine and/or rum
1 lb sugar for making caramel
2 tbsp red wine for making caramel

Preparation

  • Wash and dry the fruits, then grind or chop the fruits, nuts and fruit peel together.
  • Caramel: Heat the sugar and when melted, add the wine. Simmer until dark colour is obtained.
  • Mix the wine and the rum and pour over the fruits. Leave to soak for a day or more (up to three months).
  • Grease and doubly line an 8 inch cake pan.
  • Cream the sugar and margarine. Add eggs one at a time (beaten or unbeaten).
  • Add fruits and stir well. Add enough caramel to make it as dark as desired.
  • Sift the flour, baking powder and powdered spice together. Add a little at a time and fold in. Mix to a soft dropping consistency using wine or rum.
  • Pour the mixture into the prepared pan and bake in a slow oven, 300°F for 2 hours (on middle shelf).
  • Pour wine and rum over immediately after cake is baked. Repeat 3 or 4 times.

Note: Store-bought caramel may also be used.

To Top

Guyana Rice Treat

Ingredients

1 lb prawns
2 tbsp oil
1 bundle bora beans cut into ¼ inch lengths
2 tomatoes
¼ lb cabbage, shredded
2 onions, chopped
Piece of pumpkin, diced
1 green pepper, chopped
6 slices pineapple, diced
1 pt rice, cooked
Salt and pepper
Eschallot, chopped
Pineapple shell for serving
Parsley

Preparation

  • sauté the prawns in fat for about 3 minutes, stirring occasionally.
  • Add the vegetables and continue cooking for 5 minutes, stirring occasionally.
  • Add the rice, pepper, salt and diced pineapple. Mix well together. Allow to become quite hot.
  • Spoon lightly into pineapple shell. Garnish with parsley and serve hot.
To Top

Guyana Yam Pie

Ingredients

1 lb yams
¾ lb cabbage
¼ lb grated cheese
2½ oz butter or margarine
2½ oz grated onions
1 egg, separated

Preparation

  • Cut up the cabbage very finely, and sauté in butter with onions and seasoning to taste. Set aside.
  • Peel and boil the yams until very soft, then crush in a bowl while hot using a potato masher.
  • Add the egg yolk and beat with a wooden spoon until it becomes white and creamy, then set aside.
  • In a well-buttered pie dish lined with some of the yam mixture, put alternate layers of cabbage and cheese.
  • Cover with remaining yam and brush on the white of the egg.
  • Bake in a moderate oven until golden brown, then garnish with parsley or tomato slices cut in half.

Guyanese Seasoned Rice

Guyanese living abroad can create variations using red, yellow and green bell peppers as well. This is also a great way to dress up a weekend meal, use during Lent and for those of us who are vegetarians. Enjoy.

-- Allison Skeete

Thanks for the great recipe, Allison!

Ingredients

2 cups of parboiled rice
1 celery stalk
3 stalks of fine thyme
1 onion
1 clove of garlic
3 - 7 hot peppers
1 stalk of eschallot (scallion)
1 tsp. blackpepper
1 grated carrot (optional)
A pinch of salt (optional)

Preparation

  • Wash then cook rice for 20 minutes, drain and set aside.
  • Finely chop all the above ingredients.
  • Combine all chopped ingredients quickly 2-3 minutes in very heated vegetable oil (olive oil); the quickness will avoid the ingredients sticking together.
  • Slowly add the rice to the seasonings constantly stirring for proper mixing into the rice.
  • Sprinkle fine thyme, blackpepper and grated carrots across the top of finished dish or mix it into the rice if your prefer.



RECIPES ON THIS PAGE

Garam Massala
Garlic Pork
Gatta
Georgetown Lime Cookies
Ginger Beer
Ginger Beer Cordial
Ginger Sauce
Ginger Wine
Glazed Fruit Tart
Glazed Pineapple Rice Pudding
Golden Apple Drink
Green Salad
Grilled Fish
Grilled Smoked Snapper
Guava Brown Betty
Guava Cheese
Guava Cream
Guava Drink
Guava Pudding
Guava Ice Cream

Gurma
Guyana Black Cake
Guyana Rice Treat
Guyana Yam Pie
Guyanese Seasoned Rice


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Last Updated on : Saturday, May 29, 2010
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