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Saturday
June 24, 2017



CyberSoup and Other Recipes from the WWW
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Papaw Balls

Ingredients

Green papaw (papaya)
1 cup white sugar
Green colouring, lime juice and grated lemon rind

Preparation

  • Peel the papaw and remove the seeds. Wash and grate the flesh, or blend in a food processor.
  • In a saucepan, cover the papaw with water and bring to a boil. Strain the water off, add more water to cover and bring to a boil a second time. Again pour the water off.
  • When the papaw is cooled, put it on a cloth and wring well.
  • Make a syrup using ¼ cup fresh water and the sugar. When the syrup thickens, add the papaw.
  • Stir very well to prevent sticking. When the mixture begins to thicken, add ½ tsp lime juice to every cup of papaw, and a little grated lemon rind.
  • Stir well and cook for about 10 minutes or until the mixture is just getting hard. Add a little colouring and remove from the heat.
  • Roll in granulated sugar to form the mixture into small balls which soon harden. Serve as a confection.

Note: The juice of green papaw is said to lower the blood pressure of some people, and has been used as a natural medicine for this purpose. It is probably a good idea to stick to the recipe, and boil off these juices twice just to make sure. Ripe papaws do not have this effect.

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Papaw drink, (Non-alcoholic)

Ingredients

Seeds taken from a yellow (ripe) papaw
3 pt water
Sugar to taste
A few cloves

Preparation

  • Put all the ingredients in a covered bottle and set aside for 3 days or more.
  • Strain and serve with ice.
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Papaw Milk Shake

Ingredients

1 medium sized ripe papaw
1 pt milk
2 - 3 oz sugar

Preparation

  • Remove the seeds from the papaw, then scoop out the pulp and pass through a sieve, or blend in a food processor.
  • Add the sugar and milk, stirring (or blending) well.
  • Add crushed ice, and swizzle, whisk or shake until fluffy. Serve immediately.
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Parsad

This is a traditional Hind sweetmeat, often eaten at religious functions. Thanks to Winston Persaud for this recipe. Winston says, "There are no specified amount of ingredients, because you may make it as sweet, as dry or with as many raisins as you would like". The entire dish takes about 20 minutres to make.

Ingredients

Flour
Brown sugar
Raisins
Vanilla essence
Water
Oil

Preparation

  • Place the flour in a heated carahee and let it start to heat up pretty good.
  • Start adding the brown sugar, while stirring vigirously. The sugar will then incorporate itself into the flour and the mixture will start to look brown.
  • At this point, you may add a teaspoon of oil to prevent sticking.
  • Add the vanilla essence and a little bit of water to make the texture a little softer (you can decide).
  • Add raisins toward the end, so that they do not become too soggy from the heat.
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Peanut and Vegetable Sauce

Ingredients

2 tbsp flour
1 tbsp margarine
1 cup water
2 chicken bouillon cubes
1 small piece of pumpkin, grated
¼ cup celery, chopped
2 tbsp minced onions
½ cup coarsely chopped peanuts
Salt and pepper

Preparation

  • Brown the flour in a saucepan with the margarine.
  • Stir in the water, cubes, pumpkin, celery and onion.
  • Cook over a low heat, stirring constantly, until the sauce is thickened and the vegetables are tender. Season and add the peanuts.
  • Serve with Chicken Mould, in a separate dish.
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Parsley Sauce

Ingredients

½ pt white sauce
1 tbsp finely chopped parsley

Preparation

  • Mix parsley into the sauce immediately before serving.
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Peanut Biscuits

Ingredients

8 oz peanuts
8 oz sugar
8 oz margarine
2 level tsp baking powder
8 oz plain flour
½ tsp vanilla essence

Preparation

  • Grind or pound the peanuts, leaving a few whole for decoration.
  • Mix all the ingredients thoroughly until they bind together.
  • Place on a lightly floured board, flatten and press out with a rolling pin.
  • Shape into small rounds with a cutter.
  • Place a small nut on each and bake in a moderate oven until lightly brown.
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Peanut Brittle

Ingredients

14 oz brown sugar
6 oz corn syrup
2 oz butter
12 oz peanuts
¼ tsp bicarbonate of soda

Preparation

  • Combine the sugar and corn syrup. Dissolve over a low heat then add the butter, stirring all the while.
  • Bring to a boil and continue to boil very slowly at 300°F. Add the bicarbonate of soda and peanuts, slightly warmed.
  • Pour slowly into a greased pan 12 x 4 x 1 in.
  • Mark in bars when almost set, and allow to cool.

Alternative Recipe

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

Ingredients

14 oz brown sugar
6 oz corn syrup
2 oz butter
12 oz peanuts
¼ oz baking soda

Preparation

  • Combine sugar and corn syrup. Dissolve over a low heat.
  • Add butter. Bring to boil very slowly.
  • Add baking soda and peanuts. Pour slowly into a greased rectangular baking pan.
  • Mark in bars when set.
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Peanut Punch

Ingredients

1 oz smooth peanut butter
½ pt milk
1 - 2 oz sugar

Preparation

  • Add the milk to the peanut butter gradually, and stir well to avoid lumping.
  • Sweeten, add crushed ice, whisk/shake and serve.
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Peanut Soup

Ingredients

7 oz parched peanuts
Meat or salt fish or dried fish
2 wirri-wirri peppers, or enough to taste
1 small onion
1 tsp salt
1½ pints water or stock

Preparation

  • Grind the parched peanuts as finely as possible.
  • Grind or chop the peppers and onion.
  • Prepare the meat and boil in enough salty water to cover, or prepare and cook salt fish or dried fish.
  • When cooked, make up the stock to 1½ pints.
  • Mix the nuts to a smooth paste with some of the hot stock. Add this to the rest of the stock, then add ground peppers and onions.
  • Bring to a boil. Taste and season.
  • Leave to simmer gently until thick.
  • Serve with pounded yam foo-foo.
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Peas and Rice  Classic Guyanese Recipe

Ingredients

½ pt peas (pigeon peas, or split peas, or black-eye peas, or soya beans)
½ lb salt beef or pig tail
1 small dry coconut
1 onion, chopped
2 tbsp oil
1 pt rice
½ cup shrimp, fresh or dried if desired

Preparation

  • Wash the peas and soak in 1 pint water -- overnight if necessary.
  • Grate the coconut, pour 1 pint of water over the grated flesh, and squeeze well to extract all the flavour. Remove the cous-cous (grated coconut bits) and discard, saving the "milk" remaining.
  • Cut the salt beef or pig tail into small pieces. Wash to remove the salt. Chop the onion finely.
  • Heat the oil, and fry the onion and meat for about 15 minutes.
  • Add the peas, stir and leave to sauté for about 5 minutes.
  • Add about 1½ pt of water, and cook until the peas are partially tender.
  • Add the rice, coconut milk and salt to taste.
  • Stir, cover the pot and allow to boil rapidly for 5 minutes.
  • Reduce the heat and allow to simmer gently for about 30 minutes or until rice is dry.
  • Stir once or twice to prevent burning. Put in shrimp about 15 minutes before the rice is finished. Serve hot.

Note: Adjust the quantity of water carefully as the target consistency is a moist rice, which is neither soppy nor dry like fried rice.

Alternative Recipe

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

Ingredients

½ pint pigeon peas (or split peas or blackeye peas)
1 small dry coconut
1 chopped onion
2 tbsp oil
1 pint rice
½ cup shrimps (fresh or dried)
Salt

Preparation

  • Soak peas overnight.
  • Grate coconut. Pour over one pint water and squeeze for coconut milk.
  • Heat oil. Fry onions and peas. Cook until peas are tender.
  • Add rice and coconut milk. Cook gently for about 15 minutes and add shrimp. Cook for about 15 minutes more, or until rice is soft enough.

Note: Shrimp can be substituted with any other meat.

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Pepperpot  Classic Guyanese Recipe

Ingredients

2 lbs stewing steak (pork or beef) or brisket
2 pig trotters or cow's heels (optional: it will make it gooey)
2 lbs ox tail
1 cup cassareep
2 red hot pepper
1 in x 1 in stick cinnamon
3 heads clove
2 oz. sugar
Salt to taste
2 stalks basil
1 bunch fine thyme
1 large chopped onion
3 cloves chopped garlic

Preparation

  • Clean the meat thoroughly.
  • Put the heel or trotters in covered pan with water to boil.
  • Skim. When half tender add other meat and hot water to cover.
  • Add all other ingredients and simmer until meat is tender.
  • Adjust flavor with salt and sugar.

Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. This is a typical Amerindian dish.

Alternative Recipe

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

Ingredients

2 lbs cubed lean beef
1 cow heel, quartered
1 lime
½ cup casareep
2 hot peppers
1 cinnamon stick
3 cloves
Thyme
2 tbsp brown sugar
Salt to taste
Cooking oil for frying

Preparation

  • Wash meat with lime juice. Set aside.
  • Fry cow heel in a large pot for about 10 minutes.
  • Add enough water to cover cow heel and bring to boil.
  • Fry beef for about 5 minutes.
  • When cow heel is half cooked, about 1 hour, add the beef and casareep and simmer for another hour.
  • Add remaining ingredients.
  • Simmer gently for about one hour until meats are tender and sauce is relatively thick.
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Pepperpot Soup

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

Ingredients

2 lb stewing beef, cubed
8 cups water
1 lb callaloo
1 lb kale, chopped
1 onion, chopped
1 garlic clove
1 hot pepper, chopped
½ lb yams
½ lb eddoes
Salt and pepper to taste
12 okras cut in rings
1 oz margarine
4 oz cooked shrimp
2 tbsp coconut cream

Preparation

  • Simmer the beef in 6 cups of water in a large pot, covered, for one hour.
  • Boil the callaloo and kale in another pot with 2 cups of water until tender.
  • Puree greens and liquid.
  • Add onion, garlic, hot pepper, yams, eddoes, salt and pepper to beef mixture.
  • Simmer until vegetables are tender and soup appears to be thickened.
  • Saute okras in margarine until tender, about 5 to 10 minutes.
  • Gently add the okras to the soup with shrimp and creamed coconut.
  • Cook for 5 minutes.

Note: This spicy soup is not to be confused with Pepper Pot (stew).

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Phulourie (Pulourie)  Classic Guyanese Recipe

Ingredients

½ pt split peas, or 1 lb ground split peas flour
½ cup flour
1 teaspoon baking powder
2 - 3 cloves garlic, ground
1 beaten egg
Salt to taste
¼ teaspoon turmeric
½ teaspoon ground gheera
Oil for frying

Preparation

  • Soak the peas overnight, then drain and grind finely.
  • Mix all the ingredients using water to make it to a dropping consistency.
  • Drop into hot oil, squishing through thumb and fore finger to make balls, about ¾ inch in diameter.
  • Fry until golden brown, remove from oil and drain on brown paper.

Note: This is a side dish that may be eaten with dhaal, or as I preferred when I was a kid at school, with "sour" (similar to mango chutney).

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Pickled Beef or Pork

Ingredients

10 lb brisket (for salt beef) or pig tails
1 lb salt
1 tsp powdered spice
4 oz brown sugar
2 tsp saltpetre

Preparation

  • Mix the salt, spice, sugar and saltpetre together thoroughly. This is the curing mixture.
  • Cut the meat into small pieces, split tails down the middle and cut up.
  • Wipe the meat with a clean damp towel.
  • Rub the pieces well with half of the curing mixture, and pack the treated meat into a clean container. Cover and store in the refrigerator.
  • Put away the other portion of the mixture.
  • After 7 days, rub the meat again using the remainder of the mixture, and return the meat to the refrigerator. Leave the meat for another 2 weeks turning it once or twice.
  • After three weeks the pickled meat should be ready for use.
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Pigeon Peas and Rice  Classic Guyanese Recipe

Ingredients

3 lb chicken (or whatever meat you like)
1 medium onion
½ bunch green onions
½ garlic (or 2 tsp garlic powder)
3 tbsp soya or Pick-a-pepper sauce
Hot pepper to taste
Any other seasoning you like (shadow beni, thyme etc.)
2 medium tomatoes
Dash of Accent or Vetsin powder
1 can pigeon peas or red beans
2 stalks of celery with lots of leaves(diced)
2 carrots(cut in small pieces)
1 green pepper(small pieces or diced)
1 sweet red pepper (optional but looks good)
4 tbsp oil
3 tbsp sugar
2½ cups rice

Preparation

  • Cut up the chicken into bite size pieces (about 12), and wash with either lime or lemon juice or vinegar. Drain as much of the liquid as possible.
  • Add all the seasoning and marinate for at least 1 hour, although the longer the better. If left overnight then refrigerate.
  • Heat the oil over med-high heat until very hot. Add sugar and watch very carefully keeping the meat, pot spoon, pot cover or splatter screen handy.
  • When the sugar is very dark brown (caramelized), add the meat carefully and stir to brown all pieces. Try to squeeze out any liquid from the meat so as to avoid a big splash, and to allow the meat to fry rather than boil.
  • Turn the heat to med-low and let the meat fry for about 5 minutes, turning frequently.
  • Wash the rice and add to the meat and stir fry this for about 1 min. Add the rest of the ingredients and fry for another minute.
  • Add 3 cups of water and bring the pot to a boil. Turn heat down to low and cook covered.
  • Check the pot after about 8-10 mins. and turn it making sure its not dried out yet. If necessary, add a little water.
  • When the rice is tender remove cover and turn the heat off. Let it sit for a few minutes and stir it up a little to allow it to dry out a bit.
  • Serve with the usual sliced cucumbers, tomatoes, lettuce, watercress etc.
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Pineapple Crumble

Ingredients

1½ lb flour
12 oz margarine
Filling
4 pineapples, diced
8 oz sugar
1 tsp cinnamon
Water to cover

Preparation

  • Add the water, sugar and cinnamon to the pineapple. Simmer until soft and colour, if desired.
  • Sieve the flour, and cut the margarine into the flour until the mixture looks like fine bread crumbs.
  • Line a baking dish with half of the crumbs. Spread the fruit in the dish and cover with the remaining crumbs.
  • Bake in a hot oven for 30 - 40 minutes or until slightly brown.

Note: Mangoes, cashews or any other firm ripe fruit may be used. The mixture can be baked in several small serving-sized dishes.

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Pineapple Duck

Ingredients

1 duck (3½ lb)
1½ lb Chinese spice
1 tbsp rum
1 tsp black pepper
1½ tsp salt
4 cloves garlic
2 tbsp soya sauce
Small piece of ginger, finely chopped
Sauce
Pineapple chunks
1 tbsp crushed ginger
3 level tbsp sugar
3 tbsp vinegar
2 level tbsp cornstarch
1 tsp salt
¼ pt water or juice from pineapple chunks

Preparation

  • Cut the duck into neat pieces and season with ingredients for 15 minutes.
  • Fry the pieces thoroughly, until the meat is tender.
  • Combine the sauce ingredients together and cook gently. Pour over the duck meat.
  • Garnish with pieces of fried pineapple.
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Pineapple Fudge

Ingredients

1 cup pineapple
1 cup sugar
1 tbsp butter or margarine

Preparation

  • Shred the pineapple. Measure and add 1 cup of sugar to each cup of pineapple pulp.
  • Bring slowly to a boil, stirring constantly to dissolve the sugar.
  • Continue boiling until the mixture forms a soft ball when a little bit of it is dropped into cold water. Remove from the heat.
  • Add butter and beat until the mixture feels heavy.
  • Pour into a greased pan and cut into squares when cooled.

Alternative Recipe

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

Ingredients

1 pineapple
1 lb granulated sugar

Preparation

  • Peel and grate pine, remove all eyes. Add sugar and heat slowly until sugar dissolves.
  • Boil quickly until syrup spins a strong thread. Beat for about 5 minutes.
  • Pour into a greased pie dish. Cut into squares when cool.
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Pineapple Milk Sherbet

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

Ingredients

1½ cups chopped pineapple
1 pint boiled milk
1 cup sugar
Lime juice from 1 lime
Juice from half an orange

Preparation

  • Prepare pine, reserving a few pieces for decoration.
  • Mix fruit juices and pine.
  • Dissolve sugar in milk.
  • Chill pine and milk separately to prevent curdling.
  • When cold, beat the two together and put in freezer.
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Pineapple Parfait with Nuts

Ingredients

1 can evaporated milk
1 pkt pineapple Jello
1 cup hot water
15 oz crushed pineapple, fresh or canned
2 tbsp crushed nuts

Preparation

  • Chill the milk for at least 2 hours. Dissolve pineapple gelatine crystals in hot water, add juice from crushed pineapple and chill until partially set.
  • Whip the milk until doubled in volume. Add gelatine and whip until thoroughly mixed.
  • Fold in the crushed pineapple and chopped nuts, and chill to serve in parfait glasses.

Note: If fresh pineapple is used it must first be cooked.

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Pineapple Wine

Ingredients

2 pineapples
½ gallon of water
8 oz dried fruit
2 lb sugar
1 oz mace

Preparation

  • Wash, peel and grate the pineapples.
  • Boil all the ingredients together and then cool.
  • Leave in a covered jar for 3 weeks
  • Strain and bottle off.
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Pine Tarts  Classic Guyanese Recipe

A classic Guyanese favourite! Thanks to Sally for sending us this recipe.

Ingredients

2 cans crushed pineapple
Sugar (depends on how sweet you want the tarts)
1 large egg
Pastry
1 lb (16 oz) flour
½ lb (8 oz) of Crisco shortening

Preparation

  • Drain most of the liquid from the pineapple in the cans, then empty the cans into a pot. Add sugar till the sweetness is desired to your taste.
  • Boil the pineapple on a medium fire until the juice is absorbed but the fruit is not dry. Stir often to avoid burning. Put aside to cool.
  • Prepare the pastry: mix the flour and shortening together until the mixture becomes crumbly like bread crumbs.
  • Then, as you mix with your hands, add small amounts of ice cold water as needed, and knead until the flour mixture becomes soft and doughy.
  • Break off 1½ inch balls and roll out into thin rounds.
  • Put an amount of the pineapple mixture in the center of each round, and then close the pastry over the filling to form a triangle-shaped tart. Use a fork to pinch the corners shut.
  • Beat the egg in a bowl and brush it on top of the pine tarts.
  • Put the tarts in an oven preheated to 350°F, and bake for 20 - 25 minutes or until done.
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Pink Dip for Prawns

Ingredients

1 cup mayonnaise
1 tbsp vinegar
1 tbsp mustard
1 tbsp piquante sauce
2 tbsp ketchup
½ tsp white pepper
½ tsp garlic salt
1 onion, grated

Preparation

  • Mix all ingredients together and chill.
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Plait bread

This recipe is compliments of Angela Osborne via the Internet. Thanks Angela!

Ingredients

5 lb flour
8 oz sugar
½ lb margarine
2 tbsp yeast
1 ½ tbsp salt
Lukewarm water

Preparation

  • Mix all flour, sugar and butter together until it gets like bread crumbs, in a bowl. Add yeast and salt.
  • Make a hole in the centre of the mixture and throw in luke warm water and knead to consistency on a board.
  • Put mixture back into the bowl, spread butter on the top of the dough and leave to raise for 20-25 mins.
  • Divide mixture to make at least five-six loaves.
  • Take one loaf mixture and divide three even strips, put the three together at one end and plait and if you are plaiting hair and then put it together at the second end.
  • Put into the pan for baking and leave to raise for another 10 mins. Bake until brown. (250°F)
  • Take bread out of pan, butter the the top of the bread and put to cool.
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Plantains, Ripe, Caramelized

Great with ice cream. Thanks to Nancy for this great recipe!

Ingredients

4 ripe plantains
l tablespoon butter
l tablespoon sugar

Preparation

  • Peel the platains and slice them into 1/2 inch rounds.
  • Heat the butter to foaming in a heavy skillet over medium heat. Add the plantains slices to the butter and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized.
  • Sprinkle the plantain slices with the sugar, allow the sugar to caramelize slightly, them remove the plantains from the skillet. Serve warm.
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Plantain Balls

Ingredients

3 ripe plantains
2 tbsp margarine
4 oz peanuts

Preparation

  • Boil and crush the peeled plantains.
  • Add the margarine and mix well.
  • Shape into balls the size of a large marble.
  • Roll around in a container of ground-up peanuts.
  • Serve on toothpicks as a party snack.
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Plantain Buns

Ingredients

8 oz flour
2 tsp baking powder
½ tsp salt
Milk to blend
1 egg, beaten
3 oz margarine
1 cup grated or crushed yellow plantains

Preparation

  • Sift the flour, salt and baking powder in a mixing bowl.
  • Add the margarine and rub in with fingertips.
  • Stir in the grated or crushed plantain.
  • Add the egg and bind to a stiff dough, adding milk if necessary.
  • Place in lumps on a greased and floured pan, and bake for 15 - 20 minutes in a moderate oven. Makes 12 to 14 buns.
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Plantain Cakes

Ingredients

2 - 3 small firm yellow plantains
1 tsp salt
½ tsp baking soda to every cup of crushed plantain
1 tbsp herbs
½ tsp white pepper
1 oz margarine
Oil for frying

Preparation

  • Peel the plantains, boil, then mash/pound them when cooked. Put to cool.
  • Add the other ingredients and mix well.
  • Shape into cakes 1½ inch in diameter.
  • Fry in smoking hot oil until brown.
  • Drain on brown paper to remove excess oil.

Note: 1 tbsp sugar may be used instead of salt if a sweet is desired. In that case, the herbs and pepper would be omitted.

Alternative Recipe

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

Ingredients

3 small, firm, yellow plantains
Salt to taste
½ tsp baking powder to every cup of crushed plantains
2 ozs margarine

Preparation

  • Peel and boil plantains.
  • Pound or mash and add other ingredients. Mix.
  • Shape into cakes one and a half inches in diameter.
  • Fry in smoking hot oil and fry.
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Plantain Chips  Classic Guyanese Recipe

Ingredients

1 large green plantain (about 1 pound)
Vegetable oil
Salt

Preparation

  • Fill a deep fryer or large heavy saucepan with vegetable oil to a depth of 2 to 3 inches, and heat to about 375°F.
  • With a paring knife, trim off the ends and cut in half crosswise. Make 4 slits lengthwise in the skin of the plantain halves, taking care not to slice the banana-like flesh inside. Use your fingers to pull off the skin.
  • Slice the plantain crosswise or diagonally into paper-thin rounds.
  • Deep fry the plantain slices a dozen or so at a time, frying for 3 to 4 minutes, and turning them until golden brown on both sides.
  • Fish them out of the oil and place on a plate lined with brown paper to drain the oil.
  • When all the chips are fried, sprinkle lightly with salt and serve, either warm or at room temperature.

Makes about 2 cups of plantain chips which are eaten as a snack, in much the same way as potato chips.

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Plantain Flour Bakes

Ingredients

4 oz plantain flour
1 oz flour
½ tsp salt
1 tsp baking powder
¼ oz lard or margarine
Water to mix
½ pt oil for frying

Preparation

  • Sieve the flour, plantain flour, salt and baking powder together.
  • Rub in the margarine or lard, then mix with water to a stiff consistency.
  • Shape into small flat rounds, about 2 inches in diameter and ¼ inch thick.
  • Fry in hot oil until golden brown.
  • Serve with hot cheese, jam, fried fish or fried salt fish.
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Plantain Flour Porridge

Ingredients

½ pt water, or milk and water
1 oz plantain flour
½ tsp salt
1 level tbsp sugar, if desired

Preparation

  • Put the water to boil.
  • Separately, blend the plantain flour with a little cold water to make a smooth paste.
  • Remove the boiling water from the heat and pour onto the plantain flour mixture, stirring well. Add salt or sugar.
  • Return to the heat and boil for about 2 minutes.
  • Serve with a little hot milk added.
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Plantain in Batter

Ingredients

Large green or half-ripe plantains
Cheese made into a paste
Oil for frying
Salt
Batter
2 oz flour
Pinch salt
1 small egg
¼ tsp baking powder
¼ pt water

Preparation

  • Slice a few large green plantains into thick diagonal slices.
  • Make the batter, mixing all the ingredients together. Beat and leave to stand for 5 minutes.
  • Fry the plantain slices in deep fat until partially cooked.
  • Crush flat with the blade of a knife.
  • Slit one side and fill with cheese paste. Dip in batter and fry in oil until golden brown.
  • Sprinkle with salt and serve hot.
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Plantain Meringue Pie

Ingredients

¼ lb short crust pastry
Filling
1 oz cornstarch
2 oz sugar
¾ tsp salt
1 pt milk
1 dsp lemon juice
2 eggs, separated
2 tbsp margarine
½ tsp vanilla essence
2 large yellow plantains, ripe yet firm
2 oz white sugar for meringue

Preparation

  • Prepare the pastry and line a 7 inch pie pan. Flute the edges, prick the pastry and bake blind.
  • Mix the cornstarch, sugar and salt in pan. Stir in the milk and blend well to remove any lumps.
  • Cook over low heat until thick, stirring constantly.
  • Add the egg yolks slowly, then the plantain purée and mix well. Cook for 2 minutes.
  • Stir in the margarine. Cool, add lemon juice and essence, and pour into baked pie shell.
  • Cover with meringue made from egg whites beaten with sugar to a stiff consistency.
  • Bake in a slow oven until lightly browned.

Note: To purée the plantain, boil and sieve while hot, or use a food processor. Add while warm to allow easy blending.

To Top

Plantain Mould

Ingredients

2 oz (6 tbsp) plantain flour
1 tbsp sugar
½ pt milk, or milk and water
Flavouring - lime peel or spice

Preparation

  • Mix the plantain flour and sugar to a paste using a little milk.
  • Boil the remainder of the milk and stir. Pour onto the plantain flour and stir.
  • Pour back into the pan and boil again for 10 minutes, stirring constantly. Add the flavouring.
  • Pour into a wet mould and leave until set.
  • Turn out onto a glass dish.
To Top

Plantain Pinwheels

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

Ingredients

4 peeled ripe plantains
16 plump shrimps, shelled and deveined
2 tbsp chopped chives or schallots
2 tbsp sherry
1 tbsp oil
1 tbsp light soy sauce
1 tbsp corn starch
Dash of pepper
Salt to taste

Preparation

  • Cut plantains lengthwise into long slices, about one-eighth of an inch thick, discarding the two round end slices.
  • Mince the shrimp into a paste and add other ingredients.
  • Roll the long plantain slices into wheel shapes and hold together with toothpicks.
  • Fill the plantain wheels on both sides of the toothpicks with the shrimp paste.
  • Put on a greased baking pan.
  • Sprinkle top with pepper and brush with oil.
  • Bake at 375 degrees F. for 15 minutes or until cooked.
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Plum Wine

Ingredients

3 pt very ripe plums
3 lb sugar
4 oz dried fruit
4 pt water

Preparation

  • Remove the stalks from the plums; wash and crush slightly with a fork to bruise them.
  • Put the sugar, dried fruit and plums in a very clean jar and leave for 3 days.
  • Add the water and stir until sugar is dissolved. Cover the jar tightly and leave for 3 weeks.
  • Strain through a clean muslin cloth and bottle.

Note: The plums referred to here are small ovoid yellow plums, about 1½ inch long, with a central pit and tart yellow flesh. I see no reason why plums commonly available in North America cannot be used in this recipe. In that case, I would use about a dozen plums.

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Poached Snapper

Ingredients

4 to 5 pound whole red snapper
¼ cup chopped shallots
1 stalk celery with leaves, cut up
1 carrot, cut up
1 bunch of parsley
1 tablespoon salt
4 cups water
2½ cups rosé wine
2 lemons, cut in wedges

Preparation

  • Combine the shallots, celery, carrot, four sprigs of parsley, salt and water in a saucepan.
  • Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
  • Strain through a double thickness of cheesecloth and discard the vegetables.
  • Pour this court bouillon into a fish poacher or large roasting pan.
  • Add the wine. Wash the fish inside and out with cold running water, and pat it dry with a paper towel.
  • Place the fish on a rack and place in the pan.
  • If the fish is not at least half-covered by the bouillon, add up to one cup extra water.
  • Bring the stock just to a boil, cover and poach over the lowest heat for 45 minutes, or just until the fish flakes easily with a fork.
  • Carefully lift the rack with the fish on it from the pan. Drain well.
  • Place the fish on a platter and garnish it with lemon wedges and the rest of the parsley.
  • Serve with hollandaise sauce or with a pineapple salsa.
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Pork and Beans

Ingredients

1 cup small pieces of pork
1 tbsp fat
1 cup chopped onion
2½ cups cooked dry beans
2 tbsp tomato ketchup
1 tbsp molasses
¼ tsp soy sauce or salt
¼ tsp dry mustard
¼ tsp piquante sauce

Preparation

  • Heat the oven to 350°F.
  • Fry the pork in hot fat.
  • Remove the meat and cook the onion until golden brown.
  • Add the beans, meat and other ingredients, and pour into a baking dish.
  • Bake for 20 - 30 minutes.
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Pork Chops with Stuffing

Ingredients

8 x ½ in thick pork chops
4 cups bread crumbs
1½ cups pineapple, chopped
¼ cup celery, chopped
2 medium onions, chopped
½ tsp salt
½ tsp pepper
½ cup stock or white wine
8 slices pineapple

Preparation

  • Trim the excess fat from the chops. Season with salt and pepper. Brown slowly in a small amount of hot fat.
  • Combine the remaining ingredients and spread on the bottom of a greased casserole dish.
  • Place the browned chops on top of this mixture.
  • Cover with foil and bake in a moderate oven until tender.
  • Remove the foil and place slices of pineapple between pork chops.
  • Leave to cook for a further 15 minutes. Serve hot.
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Pork Sausages

Ingredients

2½ lb lean pork
1 pt water
½ oz salt
1 tsp powdered mace
½ tsp powdered sage
¾ lb firm pork fat
¾ lb stale bread
1 tsp white pepper
½ tsp powdered ginger
Pig runners

Preparation

  • Cut the bread into large pieces and soak.
  • Finely mince the lean pork and the fat, and mix well with the seasonings.
  • Squeeze out the water from the bread, then thoroughly mix all the ingredients.
  • Pack into the cleaned runners, using a funnel and a rammer (as when making black pudding).
  • Link the sausages. Use as desired.

Note: 3¼ lb medium ground pork can be used instead of the minced lean pork/pork fat mixture.

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Potato Balls (Hot)

These are also known as Alu Balls. Alu is the Indian word for potato.
Recipe from "Caribbean Cuisine" By Dr. Betty "K" ISBN 0-919845-77-0

Ingredients

1 lb potatoes, medium size
1 small onion, chopped finely
½ tsp garlic powder
1 tsp cumin powder
Salt and Pepper to taste
½ tsp chili powder, optional
¼ cup flour
Oil for deep frying
Batter
½ cup dry ground yellow split peas
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Water

Preparation

  • Boil the potatoes in their skins. When the skins split, remove from heat and drain.
  • Peel off the skin carefully. Crush the pulp until the texture is like a smooth pastry dough.
  • Add the seasonings, mix thoroughly and shape into balls.
  • Combine all the dry batter ingredients. Add just enough water to make the batter a semi-soft consistency, like thick cream.
  • Roll each ball in dry flour,then dip into the prepared batter.
  • Heat the oil to 365°F (185°C). Deep fry the balls in the hot oil until golden brown.
  • Serve hot, as an appetizer or a snack. Makes 16 - 18 balls.
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Potato Salad

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

Ingredients

2 lb potatoes
½ lb macaroni
2 green sweet peppers
4 wiri wiri peppers or very hot peppers
Salt
1 stalk celery
4 blades shallot
1 tin shelled corn
½ cup mayonnaise
Evaporated milk

Preparation

  • Peel, wash and dice potatoes. Boil potatoes with salt until tender and drain.
  • Boil macaroni separately with salt and drain also. Set aside to cool.
  • Wash and chop peppers, celery, and shallot.
  • Add this to macaroni and potato.
  • Add corn and mayonnaise and mix.
  • Add a little evaporated milk until everything is just right to the taste.
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Potlicker

Ingredients

1 lb peeled prawns
1 tbsp lemon juice
2 cloves of garlic, crushed
1 tsp cumin
½ tsp fresh ginger, finely chopped
1½ oz margarine or ghee
1 large onion, finely chopped
1½ lb fresh spinach, chopped
1 vegetable stock cube
Finely chopped fresh chilies to taste
A grate of nutmeg
2 tsp creamed coconut

Preparation

  • Marinate the prawns in lemon juice, garlic, cumin, and ginger for at least 1 hour.
  • Cook the prawns in a little margarine or ghee for a few minutes, stirring constantly. Set aside.
  • Add the remaining margarine or ghee to the prawn juices in the pan.
  • Add the onions and spinach and reduce to a moderate heat. Cook covered.
  • When partly reduced, crumble in the stock cube and stir.
  • Add the chilies, nutmeg, creamed coconut, and prawns.
  • Serve with coconut rice and a side salad.
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Prawn Curry

Ingredients

1 lb prawns
1 small coconut
¼ lb onion
3 cloves garlic
2 tsp gheera
2 bay leaves
Salt to taste
1 tbsp ghee
¼ pint oil
Pepper to taste
2 tsp turmeric
½ oz curry powder

Preparation

  • Grate the coconut, and set aside 2 tablespoons of the grated coconut. Add ½ pt water to the rest of the grated coconut and squeeze out the coconut milk.
  • Chop the onions and garlic, heat the oil in a pot and fry lightly with bay leaves. Do not brown the onions and garlic.
  • Add the turmeric, curry powder and gheera and fry for a minute.
  • Add the prawns and grated coconut, salt and pepper. Fry for a few more minutes.
  • Add coconut milk, stir and cover the pot. Boil on medium heat until prawns are cooked, about 5 minutes.
  • Add ghee before removing from the heat.
  • Serve hot with rice, sprinkled with the rest of the grated coconut.
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Preserved Limes

Ingredients

1 doz medium limes
½ pint vinegar
6 or 8 wirri-wirri peppers
2 tsp salt

Preparation

  • Wash the limes thoroughly and cut into quarters, removing the seeds.
  • Heat the vinegar (taking care not to boil), add the peppers and salt then leave to cool a little.
  • Put the limes into a clean jar and pour the vinegar mixture over.
  • Cover tightly and leave for a few weeks before use.
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Psidium Wine

Ingredients

2 pt psidium
1½ lb sugar
4 pt water
6 - 8 cloves

Preparation

  • Wash the psidium and remove any stalks. Cut into quarters and put into a jar.
  • Add sugar and water and stir until sugar is dissolved. Sprinkle cloves.
  • Cover the jar and leave for 3 weeks.
  • Strain through a muslin cloth and bottle off.
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Pumpkin Fritters

Ingredients

1 - 1½ lb pumpkin
1 egg
¼ pt milk
2 oz flour
¼ tsp baking powder
Pinch of salt (if savoury)
1 oz sugar
1/8 tsp cinnamon (if sweet)
Fat for frying

Preparation

  • Grate the raw pumpkin. Pumpkin may also be boiled and passed through a sieve.
  • Add the beaten egg, milk, margarine, salt, and sugar or cinnamon, and mix well.
  • Add the flour and baking powder and beat to a thick batter.
  • Drop by tablespoonfuls into hot fat and fry until golden brown. Drain on brown paper.

Note: If sweet, sprinkle with sugar.

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Pumpkin Pone

Ingredients

1 lb pumpkin
1 small dried coconut
1 cup cornmeal
2 oz margarine
2 - 3 oz sugar
1 cup water
½ tsp ground cinnamon
Grated nutmeg
¼ tsp salt
½ tsp essence

Preparation

  • Peel, wash and grate the pumpkin and coconut. Add the cornmeal and work the margarine in with a fork.
  • Add the sugar and water to make a soft dropping consistency.
  • Add the essence, salt, cinnamon and nutmeg, mixing well. Pour into a greased dripping pan. The mixture should be 1 - 1½ inches thick.
  • Bake in a moderate oven until crisp and brown. Cool, and cut into 2 inch squares before serving.
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Pumpkin Soup

Ingredients

4 cups chicken broth
1 onion, chopped
2 cups pumpkin
¾ cups green onions, white part, chopped
bay leaf
1/8 tsp nutmeg
½ tsp curry powder
2 cups milk
½ tsp sugar
Salt and pepper to taste

Preparation

  • sauté the onions.
  • Add other ingredients and cook uncovered 15 minutes.
  • Purée. Add the milk and cook another 5 minutes. Do not boil.

Here is another variation of the Pumpkin Soup recipe ...

Ingredients

¼ cup butter
¼ cup minced shallots
½ cup onions
3 cups chicken stock
2 cups cooked pumpkin purée
1 tsps paprika
½ tsps sugar
1/8 tsp crushed dried chilies
Salt and pepper to taste
1 cup cream

Preparation

  • sauté the shallots and onions in butter until golden.
  • Add stock and everything else except the cream and simmer 15 minutes.
  • Cool slightly and purée in batches in blender.
  • Return to the saucepan, add cream to taste and adjust the salt and pepper.
  • Simmer for 5 minutes but do not boil.
  • Serve with a dollop of whipped cream and sprinkle with paprika.

Alternative Recipe with real chicken pieces

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

Ingredients

½ of a small pumpkin
¼ lb chicken
1 large onion, sliced
2 cups water
6 large soda biscuits (crispies)
1 cup milk
2 cups corn
Salt to taste
¼ tbsp paprika
1 tomato, sliced
1 sweet pepper, sliced

Preparation

  • Cut pumpkin into wedges, remove seeds and outer skin.
  • Chop pumpkin into pieces.
  • Cut up chicken and fry in saucepan until crisp and lightly brown.
  • Stir in onion and cook until golden brown.
  • Add pumpkin and water. Cook until pumpkin pieces are tender.
  • Crumble biscuits into a large bowl. Add milk and leave to soak.
  • Add soaked biscuits and corn to mixture in saucepan.
  • Add paprika, tomatoes and pepper, and salt to taste.



RECIPES ON THIS PAGE
Papaw Balls
Papaw drink, (Non-alcoholic)
Papaw Milk Shake
Parsad
Parsley Sauce
Peanut and Vegetable Sauce
Peanut Biscuits
Peanut Brittle
Peanut Punch
Peanut Soup
Peas and Rice
Pepperpot
Pepperpot Soup
Phulourie (Pulourie)
Pickled Beef or Pork
Pigeon Peas and Rice
Pineapple Crumble
Pineapple Duck
Pineapple Fudge
Pineapple Milk Sherbet
Pineapple Parfait with Nuts
Pineapple Wine
Pine Tarts
Pink Dip for Prawns
Plait bread
Plantains, Ripe, Caramelized
Plantain Balls
Plantain Buns
Plantain Cakes
Plantain Chips
Plantain Flour Bakes
Plantain Flour Porridge
Plantain in Batter
Plantain Meringue Pie
Plantain Mould
Plantain Pinwheels
Plum Wine
Poached Snapper
Pork and Beans
Pork Chops with Stuffing
Pork Sausages
Potato Balls (Hot)
Potato Salad
Potlicker
Prawn Curry
Preserved Limes
Psidium Wine
Pumpkin Fritters
Pumpkin Pone
Pumpkin Soup

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Last Updated on : Saturday, May 29, 2010
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