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Monday
December 22, 2014



CyberSoup and Other Recipes from the WWW
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Macaroni & Cheese

Ingredients

2 oz macaroni
1 oz flour
1 oz margarine
½ pt milk
Pinch of salt
White pepper
2 oz grated cheese
1 tsp mustard

Preparation

  • Cook the macaroni in boiling salted water until soft.
  • Make the white sauce with the flour, margarine and milk.
  • Add the macaroni, two thirds the cheese, the seasonings and the mustard to the sauce.
  • Pour into a greased pie dish and sprinkle the remainder of the cheese on top.
  • Brown at the top of a moderately hot oven or under a hot grill, and serve hot.
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Madelines

Ingredients

8 oz flour
1 tsp baking powder
8 oz margarine
8 oz sugar
4 eggs, beaten
Decoration
10 tbsp pineapple jam
6 oz grated coconut
Glacé cherries

Preparation

  • Sieve the flour and baking powder together.
  • Cream the sugar and the margarine until light and fluffy.
  • Add the beaten eggs a little at a time, creaming thoroughly after each addition. Fold in the flour with a metal spoon.
  • Half-fill 25 well-greased dariole pans, and bake in the centre of a hot oven for 12 minutes until firm and golden brown. Remove and cool on a wire tray.
  • Heat the jam gently to soften. Insert a fork into the base of the cakes and spread the jam over the sides and top.
  • Put the coconut onto a flat plate or sheet of grease proof paper. Press the coconut onto the sides of the cake with a spatula.
  • Decorate the top of each cake with half a glacé cherry.
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Mango Cheese

Ingredients

Full mangoes, not over-ripe
¾ cup sugar to each cup of pulp
½ tsp lime juice to each cup of pulp

Preparation

  • Wash, dry, and peel the mangoes, then sieve or purée the flesh. Add sugar and lime juice.
  • Boil the mixture in a thick pan, stirring constantly until the mixture leaves the sides.
  • Test a little in cold water -- it should form into a ball. Clean and dry a shallow pan, grease it and brush it with rum.
  • Pour in the "cheese" to a depth of about 1 inch, and put to cool. When cool, cut into cubes and toss into crushed white sugar. The cheese may be moulded into a variety of shapes if desired.

See also, Guava Cheese

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Mango Chutney

Ingredients

2 Anaheim peppers, roasted, peeled, diced
2 hot chili peppers, seeded, minced (like Scotch Bonnet or Habañero)
2 cups apple cider vinegar
1 tbsp salt
3 cups brown sugar
¼ cup tamarind paste
4 mangoes, peeled, diced
2 small onions, finely chopped
6 oz golden raisins
½ tsp celery seeds
3 garlic cloves, minced
1 tbsp grated ginger
1 lg. lime, juiced
¼ cup whole cloves
1 tbsp cinnamon
1 tbsp whole mustard seeds

Preparation

  • In a large pot, combine the peppers with the vinegar, salt and sugar.
  • Cook over a medium heat until the sugar dissolves.
  • Add the remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours.
  • Remove from heat, cover and set aside for 2 hours. Refrigerate over night.

Here's Nancy's Mango Chutney recipe; great with hot curry chicken, goat, etc. -- thanks Nancy!

Ingredients

4 cup under-ripe mangoes (diced)
1 cup raisins
1 cup dates, chopped
4 oz green ginger, chopped
1 teaspoon mustard seed
4 cups sugar
2 oz salt
2 cloves garlic, minced
2 hot peppers, chopped
4 cups red wine vinegar
½ lb onions, chopped

Preparation

  • Add fruit and peppers to vinegar and allow to steep until the next day.
  • To the mangoes, add sugar,ginger,garlic, onions and other seasonings.
  • Boil all the ingredients together gently until the chutney is thick and brown.

Note: Also works with pears, peaches, and apples.

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Mango Fly

Ingredients

3 large green (un-ripened) mangoes
1 gallon water
½ oz mace
Piece of spice
Sugar to taste
A few cloves
2 egg whites, and shells
½ pt lemon juice

Preparation

  • Wash, peel and grate the mangoes.
  • Place the grated flesh in a jar, pour water over and sweeten to taste. Add the spice, cloves, mace, lemon juice and crushed egg shell.
  • Whisk the egg whites and add to the mixture. Stir thoroughly. Cover and leave for 3 days.
  • Strain off and bottle. Leave for 1 - 2 days.
  • Serve chilled.

In addition to Mango Fly, you might want to try "regular" Fly, made from sweet potatoes.

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Mango Fool

Ingredients

1 lb ripe but firm mangoes
Sugar to taste
2 - 3 tbsp water
Small piece of cinnamon stick
2 tbsp cream or evaporated milk
Custard (¼ pint)
¼ pt milk
1 egg yolk
Sugar to taste
Vanilla essence

Preparation

  • Peel and slice the mangoes, then stew the flesh with water and cinnamon. Rub through sieve or use a food processor to purée.
  • Make the custard and set aside to cool.
  • Add the custard to the mango purée and sweeten to taste.
  • Whip the cream a bit, and to it add the fruit and custard mixture.
  • Pour into one bowl or individual serving bowls before chilling.

Note: Any soft fruit may be used, and water may be added where necessary. Lemon juice and rind may be added to give flavour, and colouring can be added if required.

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Mango Lassi

This is a yogurt drink available at most Indian restaurants to quench the fire after a hot and spicy curry -- Leon Beir (via the Internet). Thanks Leon!

Ingredients

8 to 12 shelled pistachios [optional]

12 oz [350ml] plain yogurt
2 cups [500ml] milk
1 cup [250ml] mango pulp or sliced ripe mango
1/4 cup [60ml] sugar [to taste]
1/4  tsp [1ml] rosewater [optional]

Preparation

  • Grind pistachios in a blender.
  • Add yogurt and blend until smooth.
  • Add remaining ingredients and blend until smooth and creamy. Chill. Serves 2.
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Mango Wine

Ingredients

6 large green mangoes, full and un-ripened
6 pt water
3 lb sugar
A few cloves

Preparation

  • Wash the mangoes, peel the skin off thinly and grate the flesh.
  • Sweeten the water in a jar then add the grated fruit.
  • Sprinkle cloves and leave for 10 days.
  • Strain and bottle off.
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Marmalade or Jam Sauce

Ingredients

¼ pt water
2 tbsp jam or marmalade
1 tsp arrowroot or cornstarch
1 tbsp sugar
1 tsp lemon juice
Food colouring

Preparation

  • Simmer the water, sugar, jam or marmalade and lemon juice for 7 - 10 minutes.
  • Strain the liquid. Blend the arrowroot or cornstarch with a tablespoon of cold water to a smooth paste.
  • Add the hot jam mixture to the paste. Return to the pan and boil for 3 minutes. Colour if desired.
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Mauby  Classic Guyanese Recipe

Ingredients

½ oz mauby bark
2 pcs cinnamon spice
6 pt water
Small piece of dried orange peel
3 - 4 cloves
2 lb sugar

Preparation

  • Boil the mauby bark, orange peel, cinnamon spice and cloves in one cup of water for about 10 minutes.
  • Cool and add to water and sugar. Brew for about 5 minutes.
  • Strain and fill bottles, and leave for about 2 days.
  • Serve chilled.
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Mayonnaise

Move over, Hellman's and Kraft ...

Ingredients

1 egg yolk
1 tsp prepared mustard
White pepper and salt
¼ pt vegetable oil
1 tbsp vinegar

Preparation

  • Put the egg yolk, mustard, salt and pepper in a bowl.
  • Beat well with a wooden spoon.
  • Add oil, drop by drop, stirring well between each addition. When thick, mix in the vinegar.
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Meat Loaf

Ingredients

½ lb steak, minced
¼ cup stock or water, if necessary
1 cup biscuit or bread crumbs
Salt and pepper
2 eggs, beaten lightly
1 onion, chopped finely
1 tbsp chopped eschallot and celery
1 tbsp piquante sauce

Preparation

  • Mix all the ingredients together thoroughly.
  • Press into a well greased loaf pan. Bake in a moderately hot oven until cooked.
  • Turn out onto a serving dish and garnish with lettuce leaves.

Note: Hard boiled eggs may be positioned in centre of loaf before baking.

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Meat Patties

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

Ingredients

6 oz short crust pastry
6 oz minced raw beef
6 oz yams or potatoes
1 onion
Shallot and celery
Stock
Salt and pepper
1 egg, beaten

Preparation

  • Make pastry.
  • Cut the yams (or potatoes) into cubes, chop the onion and mix them with the minced beef. Season carefully, divide into four portions, and moisten with meat stock.
  • Divide the pastry into four pieces. Roll each piece into a round shape, one-eighth of aninch thick and 3 inches in diameter,
  • Place mixture on each round. Dampen edges of the pastry. Fold in half so that the pastry covers the meat. Press edges together with a fork.
  • Glaze with beaten egg and bake in moderate oven for 15 minutes, then reduce heat and continue to bake for 1 hour.
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Meat Pasties

Ingredients

6 oz short crust pastry
6 oz minced raw beef
6 oz yams or eddoes
1 onion
Eschallot and celery
Stock
Salt and pepper

Preparation

  • Make the pastry.
  • Cut the yams into small cubes, chop the onion and mix both into the minced beef.
  • Season carefully, add chopped eschallot and celery and divide into 4 portions. Moisten with stock.
  • Divide the pastry into 4 pieces.
  • Roll each piece into a round 1/8 inch thick, about 3 inches in diameter.
  • Place mixture on each round, dampen edges of pastry, and fold in half so that the pastry covers the meat or brings edges to the centre.
  • Glaze with beaten egg and bake in a moderate oven for 15 minutes, then reduce heat and cook for 1 hour.
To Top

Meat Patties (Jamaican)

Thanks to Indra Geer-Hazell.

Ingredients

Pastry
2 cups flour
¼ tsp salt
¼ cup solid shortening
¼ cup (½ stick) margarine
1/3 cup cold water
Meat Filling
2 tbsp margarine
1 small white onion, finely chopped
¼ tsp chopped Scotch Bonnet peppers
½ lb lean ground beef
½ tsp salt
½ tsp freshly ground black pepper
½ tsp curry powder
½ tsp dried thyme
¼ cup bread crumbs
¼ cup beef or chicken stock
1 egg, beaten
¼ cup water

Preparation

  • Sift the flour and salt together into a large bowl. Cut in the shortening and margarine until crumbly, then add the cold water a bit at a time to make a stiff dough.
  • Lightly flour a wooden cutting board and roll out the dough until 1/8 inch thick. Cut out 8 inch circles and cover with wax paper or a damp cloth towel until ready to use.
  • In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet pepper until they become limp. Add the ground beef, salt, thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
  • Add the bread crumbs and the stock and combine all the ingredients well. Cover the skillet and simmer for about 10 - 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat the oven to 400°F.
  • Uncover the dough circles and place 2 - 3 tablespoons of the filling on each half. Moisten the edges of the dough with water and fold the remaining half over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 - 40 minutes or until the pastry is golden brown.
To Top

Meat Pie

Ingredients

½ lb meat, beef or pork
Brown sauce, gravy or stock
Pepper and salt
1 onion, chopped
1 tsp tomato sauce or ketchup
1 lb creamed yams

Preparation

  • Remove the skin and fat from the meat and mince. Alternatively, lean ground beef or pork may be used.
  • Season the meat well and add brown sauce, gravy or stock to moisten.
  • Add onion and ketchup.
  • Place the meat in a greased pie dish.
  • Mash the yams and pile the yam crust over the meat, flatten and smoothen using a knife dipped in hot water.
  • Cook in a hot oven until done.

Note: Any other root vegetable, such as potatoes, may be used.

Alternative Recipe

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

Ingredients

½ lb cold meat
Brown sauce
Gravy or stock
Pepper and salt
1 chopped onion
1 tbsp tomato sauce or ketchup
1 lb creamed yams

Preparation

  • Remove skin and fat from meat and mince meat.
  • Season the meat well and add brown sauce and gravy to moisten. Add onion and ketchup. Place the meat in a greased pie dish.
  • Mash yams. Pile the yam crust over the meat and make it neat with a knife dipped in water.
  • Cook in hot oven.

Note: Instead of only minced meat, canned corn kernels can be added. Also instead of a yam crust, a mashed potato crust can be used.

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Melted Butter Sauce

Ingredients

½ pt fish stock
1 tbsp lemon juice
1 tbsp chopped parsley
Black pepper
1 oz margarine
2 wirri-wirri peppers, chopped
Salt to taste
1 sliced tomato

Preparation

  • Melt the margarine in a pan and lightly fry the tomato slices.
  • Add the stock, lemon juice, salt, black pepper and wirri-wirri pepper.
  • Heat thoroughly.
  • Remove from heat, stir in the chopped parsley, and serve hot.
To Top

Metemgee (Metagee)  Classic Guyanese Recipe

Ingredients

1 dry coconut
¾ lb mixed meat
1 lb (approx.) fried fish or salt fish
1lb cassava (yucca)
1lb plantain (your choice of ripeness)
1lb eddoes, yam or dasheen
1 large onion -- cut in rings
½ lb ochroes (okra)
Dumplings (optional)

Preparation

  • Cover the mixed meat with water and boil for ½ hour. Put salt-fish to soak in water; if using fresh fish this may be fried or placed on top of vegetables about 10 minutes before the end of the cooking time.
  • Grate the coconut, pour one pint of water over, squeeze well and strain to extract the coconut milk. Pour over the meat.
  • Peel the vegetables, then put the meat and vegetables to cook in the coconut milk. Cook until almost tender.
  • Put the salt fish with the skin and bones removed, or fresh fish or fried fish on top of vegetables. Add the onion and ochroes.
  • Cook until the coconut milk is almost absorbed.

If dumplings are used they should be added about 8 minutes before the vegetables are ready.

Alternative Recipe

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

Ingredients

6 oz meat
1 tbsp margarine
Water
8 oz salt-fish
1 small dry coconut
1 lb ripe plantains
¼ lb yam
½ lb cassava
Salt and pepper to taste
½ tsp thyme
1 tsp hot pepper sauce
1 large onion, cut into rings
1 tbsp sugar
6 okras
Dumplings (optional)

Preparation

  • Cut up meat.
  • In a large saucepan, fry meat lightly in butter, cover with water and simmer for 20 minutes.
  • Soak salt fish in warm water for about 15 minutes. Drain. Remove skin and bones. Discard. Squeeze fish dry.
  • Grate coconut. Add 2 cups of warm water, squeeze well and strain off coconut milk.
  • Arrange peeled plantains and seasonings in layers over the meat, with salt fish on top.
  • Add coconut milk and cook, covered, until almost tender, about 30 minutes.
  • Place onions and okras on top of salt fish. Steam, covered, for 10 minutes.
  • Add dumplings and steam for another 8 minutes.

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Milk Buns

Milk buns were among the baked goods carried by Tangs bakery when I was growing up.  A family aunt who just passed away used the attached recipe to make her delicious version.  In Aunt Iris honour Im submitting her recipe.  -- Barbara Hazlewood, Canada

Thanks Barbara!

Ingredients

1 pkt. yeast
cup warm water
1 tsp. essence
cup sugar
1 lbs flour
teasp. salt
1 cup milk
cup margarine
Sugar for the tops

Preparation

  • Dissolve yeast in warm water with two teaspoons of sugar and set aside until frothy.
  • Mix together flour, sugar, salt, and margarine.
  • Add essence to milk.  Add the yeast and milk to flour mixture and knead until smooth.
  •  Leave to rise in a warm place until double in size.
  • Divide into egg-size pieces and shape into rolls.
  • Place on a greased baking tray and leave to rise again until double in size.
  • Sprinkle sugar on the tops.
  • Bake in a 375 degree oven until lightly golden.
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Mince and Vegetables

Ingredients

1 lb minced beef
1 onion, chopped
2 tsp herbs, chopped
4 tbsp ketchup
Salt and pepper
2 tbsp fat
2 tbsp savoury sauce or stock
Vegetable such as cabbage or pakchoy (bok choy) or bora

Preparation

  • Season the meat to taste.
  • Chop up the onion and herbs.
  • Fry the meat, add the onion, herbs, sauce and ketchup.
  • Add the stock and vegetable, and simmer until the vegetable is tender.
To Top

Mince Balls or Cakes

Ingredients

½ lb minced beef
4 oz cooked yams
1 onion
4 oz bread crumbs
Pepper and salt
1 tbsp mixed herbs
1 tbsp savoury sauce or stock
1 egg

Preparation

  • Crush the yams and chop up the onions and herbs.
  • Mix all the ingredients together into a stiff dough and season to taste.
  • Form into a ball. Roll on a lightly floured board, cut into 1 inch thick slices, and shape into neat round cakes.
  • Coat with beaten eggs and crumbs.
  • Fry quickly on both sides in hot oil, then reduce the heat and fry slowly until just firm.
  • Serve with brown gravy. Serves 4.
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Mittai or Mitai

The first recipe is from Carl Veecock, with suggested quantities from me. Thanks Carl.

Ingredients

1½ cups of flour
1 tsp baking powder
½ tsp salt
1 cup yellow crystal sugar
Water
Vegetable oil

Preparation

  • Mix the flour, baking powder, salt and just enough water to make a dough.
  • Cut the dough into small pieces, and roll into strings about ¼ inch in diameter and about 4 inches long.
  • Deep fry the dough strings in vegatable oil until golden brown, and place on paper towels or brown paper to soak up the excess oil. Place in a separate bowl when the excess oil has been drained.
  • Boil the sugar with some water to make a syrup, then pour the syrup over the fried dough.
  • Shake/stir to get an even spread of the syrup, and allow to cool. As it cools, it hardens and the syrup changes to crystals, giving the mittai the crusty sugary outside appearance.

Alternative Recipes

This is an alternative recipe for a different sort of Mittai. The contributor, Ramnauth Sookraj, has this to say about his recipe, "... normally served on the Friday night preceding Hindu weddings in Guyana - the "maticore" or "dig-dutty" night. I have fond memories of tassa drums beating as the womenfolk and children wend their way along the village road, with one matron balancing a tray of delicious mittais on her head.

These diamond shaped mittais have a softer texture than the longer, crispier variety normally sold at roadway stands.
"

Ingredients

1 small dry coconut, grated
1 lb flour
1 tbsp baking powder
1 - 2 lb sugar
2-3 tbsp ghee or margarine
1/2 cup milk or water for mixing
1 cup water for syrup
Oil for frying

Preparation

  • Mix together grated coconut, flour, ghee, baking powder. If you like, you may add a pinch of nutmeg.
  • Gradually add water or milk that has been sweetened with a little sugar, and knead mixture to a stiff dough.
  • Divide into fist-sized balls. Roll out to about 1/4 inch thickness on floured board, then cut into 1-inch diamond shaped pieces.
  • Deep fry in oil until golden brown.
  • In the meantime, prepare syrup by putting to boil 1 cup water with about 2 lbs sugar. Boil until it thickens, then pour mixture over fried mittais. Keep turning with a spoon until mittais are evenly coated and syrup begins to dry. Let the mittais cool.

Here is another alternative, compliments of 'Alicia' from the Internet. Thanks Alicia!

Ingredients

1 lb. flour
6 oz margarine
Handful of grated coconut
2 teaspoon sugar
Pinch of salt
Nut meg
Essence
1 teaspoon custard powder
1 egg
1/2 cup of milk
1 teaspoon baking powder.

Sling:
1/2 lb white sugar

Preparation

  • Rub in all ingredients and knead with milk. Make into dough and leave for 45 minutes.
  • Roll out and cut into rectangle shapes and deep fry. Leave to cool.

For sling:

  • Mix 1/2 cup water with white sugar and boil until thick.
  • Throw on mittai and mix and leave sling to dry on mittai.
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Mohanbog

Ingredients

1 lb ghee or margarine
1 lb flour
14 oz sugar
4 oz dried fruits
1 egg
1 tsp essence
Milk to mix
½ tsp cinnamon

Preparation

  • Parch the flour to a light brown colour, stirring constantly and pressing towards the sides of the saucepan to mash any lumps.
  • Mix the sugar, milk, essence, spice and beaten egg in a basin until the sugar is dissolved.
  • Add the sieved parched flour, stirring until the mixture is smooth.
  • Heat the ghee or margarine, then add the mixture and cook, stirring constantly until the mixture absorbs the fat.
  • Add fruit and cook until the mixture holds together.

Alternative Recipe for Mahanbhog

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

Ingredients

1 lb. margarine 1 lb flour
1 lb sugar
½ lb dried fruit
¼ lb preserved red cherries
1½ pints milk
3 eggs
Essence
Grated nutmeg

Preparation

  • Mix together milk, sugar, beaten eggs, essence and grated nutmeg.
  • Heat mixture, but do not boil.
  • Melt margarine in a large stew pan over slow heat. Add sifted flour and stir well until it is light brown.
  • Add milk mixture, and stir well. Add fruits and continue stirring until the entire mixture is of a thick consistency. Remove from heat.
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Molarind

Ingredients

3 cups tamarind pulp
1½ cups molasses
6 cups water
Lemon leaves to garnish

Preparation

  • Remove the tamarind seeds from the pulp. Add molasses and mash the pulp.
  • Add water, mix well and strain. Set to chill.
  • Serve cold, garnished with lemon leaves.
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Molasses Cake

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

Ingredients

3 oz. margarine ¼ cup brown sugar
½ cup molasses
1¼ lb flour
¼ tsp ground ginger
¼ tbsp salt
¼ tbsp baking soda
1 tbsp baking powder
¼ lb raisins
1 egg
¼ tsp ground cinnamon (or other spices)
½ cup water

Preparation

  • Preheat oven to 350 degrees F.
  • Grease loaf pan.
  • Boil the water in a small saucepan. When water is boiling, remove from fire.
  • Add margarine to the water. When margarine is melted, add sugar and molasses.
  • Place mesh strainer over a large bowl and sift flour, ginger, salt, baking powder and baking powder.
  • Add raisins and spices to the water in the saucepan.
  • Beat egg and add to the flour bowl.
  • Add liquid from the saucepan to the bowl and mix well. (The batter will be very thin).
  • Bake for 30 to 40 minutes.
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Moyin Moyin (Steamed Bean Pudding)

Ingredients

8 oz beans
4 - 6 hard-boiled eggs
1 small tomato
2 large peppers
1 small onion
½ tsp salt
1 tbsp tomato paste
1 tbsp cooking oil
¼ pt boiling water, approx.
Dried shrimp, ground up (optional)
Corned beef (optional)

Preparation

  • Soak the beans for 3 hours, overnight if possible.
  • Grind the beans to a paste or pulverise in a food processor.
  • Chop or mince the tomato, peppers and onion.
  • To the beans, add minced ingredients and salt to taste and beat well.
  • Heat the oil, add to the mixture and beat.
  • Add enough boiling water to make a soft dropping consistency. Stir in the tomato paste.
  • Ground dried shrimp or corned beef can be added for flavour and food value.
  • Prepare small pudding moulds by greasing with melted fat.
  • Into each mould, place enough mixture to come half way up the mould, then place a hard-boiled egg and cover with more mixture. Leave room for the mixture to rise.
  • Cover with grease proof paper and steam for approximately 1 hour.
  • Turn out and serve, garnished with parsley or shredded lettuce.
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Mutton Stew with Channa and Squash

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

Ingredients

1 tsp ground cumin
½ tsp ground cardamon
½ tsp ground coriander
¼ tsp turmeric
¼ tsp black pepper
1 small cayenne pepper
¼ cup flour
2 tbsp flour
1 lb mutton stewing meat, trimmed and cut into one-inch cubes
5 tbsp vegetable oil
1 small onion, peeled and thinly sliced
2 large cloves garlic, peeled and minced
2 cups chicken broth (or 2 chicken bullion cubes)
1 small squash, peeled, seeds and fibers scooped out and finely cubed
1 cup channa, already cooked
Salt to taste

Preparation

  • Combine the spices and salt in a bowl.
  • In a large bowl, stir together quarter cup flour and 2 teaspoons of the spice mixture. Add the lamb and coat well.
  • Heat 3 tablespoons of the oil in a large pot. Add mutton a few pieces at a time; do not overcrowd. Turn the pieces until mutton is browned on all sides, about 5 minutes per batch. Add a tablespoon of oil as needed between batches. Remove the mutton and set aside.
  • Add the remaining tablespoon of oil and the onion to the pot. Cook for 2 minutes.
  • Stir in the garlic and cook for 15 seconds.
  • Stir in the mutton and remaining spice mixture.
  • Stir in the chicken broth or diluted cubes and bring to a boil, then reduce to a slow simmer.
  • Cover and cook until the mutton is tender, about 1 hour. Stir in the squash and channa and cook, covered, for 10 minutes.
  • Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste.
  • Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste.



RECIPES ON THIS PAGE
Macaroni & Cheese
Madelines
Mango Cheese
Mango Chutney
Mango Fly
Mango Fool
Mango Lassi
Mango Wine
Marmalade or Jam Sauce
Massala
Mauby
Mayonnaise
Meat Loaf
Meat Patties
Meat Pasties
Meat Patties (Jamaican)
Meat Pie
Melted Butter Sauce
Metemgee (Metagee)
Milk Buns
Mince and Vegetables
Mince Balls or Cakes
Mittai or Mitai
Mohanbog
Molarind
Molasses Cake
Moyin Moyin (Steamed Bean Pudding)
Mutton Stew with Channa and Squash

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Last Updated on : Saturday, January 29, 2011
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