Ingredients

Preparation

• Cook the rice and the garlic in boiling salted water until soft.
• While the rice is cooking, heat the milk and stir in the cheese.
• Cook slowly until the cheese melts. Add mustard and a little salt and pepper.
• Beat the eggs, adding the onions, herbs and finally the milk-cheese mixture, as you beat.
• Mix this with the rice and pour into a buttered loaf tin. Bake in a moderate oven for about 1 hour.
• Garnish with peas or grilled tomatoes, and serve with a savoury sauce.

Ingredients

Preparation

• Cook the rice in boiling salted water.
• Make a sauce with the margarine, flour and milk and the grated cheese.
• Separate the eggs, adding the yolks and the sweet pepper to the sauce.
• Add the rice.
• Cut the rind from the bacon, chop up into 1 inch pieces and fry in a little fat.
• Lay the bacon over the bottom of a pyrex dish, with the sliced tomatoes.
• Beat egg whites stiffly. Fold carefully into cheese and rice mixture, pour onto the bacon and tomato, and bake in a moderate oven (350°F) for 40 minutes.
• Serve immediately.

Ingredients

Preparation

• Wash the rice and put in a saucepan with milk and a pinch of salt. Cook slowly until thick.
• Let cool, then add 1 oz sugar and the egg yolks.
• Mix well and pour into a buttered pyrex dish and bake in a moderate oven until tender.
• Arrange the stewed mangoes over the rice mixture.
• Beat egg whites stiffly with 2 oz sugar.
• Pile on top of the stewed mangoes and bake until slightly brown, for 15 - 20 minutes. Serve hot.

Ingredients

Preparation

• Wash the rice thoroughly and drain well.
• Heat the oil in a pan, add rice and toss it about to coat the grains with oil. Remove from the heat for the moment.
• Cut the tomato, cucumber and chicken leg into small pieces.
• Cook the chicken meat in chicken stock for 5 minutes.
• Mix the rice, chicken meat and stock together.
• Add salt and vetsin and bring to a boil. Simmer until the stock has almost been absorbed by the rice. Lower the heat and continue to cook until the rice is dry.
• Remove the rice and place in a bowl. Garnish with the sliced tomato and cucumber.

Ingredients

Preparation

• Cook the rice as for rice pudding in a double boiler.
• When creamy, flavour with essence if desired. Add sugar.
• Turn into a wetted mould and leave in a cool place to set.
• Turn out and decorate with fruit before serving.

Ingredients

Filling

Preparation

• Grease an 8 x 11 x 1 inch baking pan thoroughly.
• Rub the butter and the lard into the flour. Add the liquids and sugar and knead into the dough. Chill thoroughly.
• Meanwhile, cook the rice with milk until creamy.
• Add the egg yolks, sugar and cinnamon to the rice mixture and fold in the stiffly beaten egg whites.
• Roll out the dough and use it to line the pan. Cover the base with jam and spread the mixture over the top.
• Sprinkle with the chopped nuts and bake in a moderate oven (350°F) for about 45 minutes.
• Serve hot or cold, with cream or jam sauce.

Ingredients

Preparation

• Wash the rice thoroughly and drain. Put the rice in a jar with dried fruit, spice, sugar and water. Stir, then sprinkle yeast on top.
• Peel the lime and orange, cut in halves and add.
• Allow the lime to remain in jar for 1 week, and orange for 2 weeks before removal.
• At the end of 3 weeks, strain and bottle off.

Ingredients

Preparation

• Bring the water or stock to a boil, and add the salt and the rice.
• Reduce the heat and leave to cook.
• Heat the oil and fry the onion lightly. Add the minced beef and fry for two minutes.
• Add salt, black pepper, piquante sauce, and tomato ketchup to taste.
• Add about ½ pt water and leave to simmer for about 10 minutes.
• When the rice is almost tender, add the beans, pumpkin, tomatoes and meat.
• Mix carefully and complete cooking.
• Serve hot.

Ingredients

Batter

Preparation

• Peel then cut each plantain into 4 pieces and fry until just turning golden brown.
• Remove from the pan and allow to cool for a while. Separately, press each piece flat.
• Spread guava cheese on each piece and place a slice of cheese on top.
• Put another piece of plantain on top, like a sandwich. Press tightly together.
• Make a smooth batter from the milk, egg, salt and flour.
• Coat the plantains and fry in hot oil until brown, taking care not to burn.
• Drain well using brown paper to soak up oil, and serve hot.

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

Ingredients

Preparation

• Wash chicken thoroughly inside and out. Dry.
• Rub body cavity with a mixture of vinegar, half the seasonings, and 1 tablespoon butter. Set aside.
• To make stuffing, saute (fry lightly), onions in margarine until tender. Add giblets and remaining seasonings. Fry for about 5 to 10 minutes. Remove from heat, combine with bread crumbs, or moistened, broken bread, and mashed potatoes. Mix thoroughly. Cool.
• Pile stuffing lightly into body cavity and neck of the bird. Close openings with skewers or sew up with needle and thread.
• Place bird, breast upwards, on a rack in roaster. Cover loosely with a tent of foil. Add water to roaster.
• Roast for 20 minutes per lb., plus 20 minutes, at 350 degrees F. Uncover bird for last 30 minutes of cooking time to brown evenly. Baste with pan drippings.

Ingredients

Preparation

• Wipe the beef thoroughly with a damp cloth. If desired, rub it with seasonings or pack seasonings into every crevice -- none should be left on the outside as it would burn.
• Using metal skewers and clean twine, tie the joint into shape, if necessary.
• Melt fat in dripping pan. When hot, place the beef in the pan and baste on both sides using the hot fat.
• Put the beef in a very hot oven, so that the outside will quickly brown and form a coating which will retain the juices from the beef.
• Lower the heat after the first 15 minutes, when the drippings should sizzle gently. For large joints, allow 20 minutes for every pound and then 20 minutes over.
• Baste beef (pour a spoonful of oil from the dripping pan over the meat) every 20 minutes. This keeps the beef moist and juicy, and helps it to brown.
• When cooked, put the roast on a hot dish and keep it hot while gravy is being made.

Note: If potatoes are to be roasted, place around the joint in the pan, about 1½ hours before the joint is finished.

Ingredients

Preparation

• Sift the flour, salt and baking powder together in a mixing bowl.
• Add the margarine and rub in with fingertips.
• Stir in the other ingredients, except the egg and milk, mixing thoroughly.
• Add the beaten 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 - 14 buns.

Note: Coconut may be used instead of fruit.

Thanks to Allison Skeete for this delightful recipe!

Ingredients

Preparation

• Grate the flesh of the coconut after removing the brown skin.
• Mix the sugar and grated coconut on a slow fire until the sugar is melted.
• Add the almond essence by drops, stir and then remove from fire, pour into a pan or slighlty deep dish and spread.
• Add 1-2 drops of red food colouring to get a pink shade, then spread on top of the white mixture already in the pan.
• Set to cool and cut in squares.

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

Ingredients

Dumplings

Preparation

Vegetables

• Melt the margarine in a large pot over medium heat.
• Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in broth, carrots and yams.
• Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes.
• Stir in the celery and sweet potato and cook for 10 minutes.

Dumplings

• Combine the flour, baking powder, salt, and mace, in a bowl.
• Rub in the margarine until the mixture resembles coarse oatmeal.
• Mix in the currants. Stir in the milk, just to combine.
• On a lightly floured surface, with floured hands, shape the dough into one-inch balls.
• Form a smooth paste by stirring quarter cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew.
• Season with salt and pepper to taste.
• Place the dumplings on top of the simmering stew, cover and cook for 15 minutes.
• Garnish with parsley.

Ingredients

Preparation

• Sift the flour, baking powder and salt together.
• Add enough water to form a smooth soft dough.
• Knead well and leave ½ hour covered with a damp cloth.
• Flour a [cutting] board and roll out the dough to 8" or 9" diameter, then spread with ghee and sprinkle with flour.
• Cut the dough from the centre to the edge, roll tightly into a cone shape, press peak into centre of cone, then flatten. Leave again for 30 min.
• Cut the dough into 16 pieces, and for each, sprinkle flour on the board and roll out very thin with rolling pin.
• Bake on a moderately hot bake stone (tawah), coating the dough with oil on both sides as it cooks.
• Turn on both sides and cook for about 1½ minutes on each side.
• Remove from baking stone and hit wooden palette until flaky or wrap in clean cloth and mash up.

Alternative Recipe

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

Ingredients

Preparation

• Mix flour and baking powder.
• Add enough water to form a smooth, soft dough.
• Knead well and leave half covered with a damp cloth.
• Knead for a second time and divide into four balls.
• Flour the rolling board (chowkey) and roll out dough to size 8 to 9 inches in diameter, thenspread with ghee and sprinkle with flour.
• Cut the flattened dough from the center to the edge, roll tightly into a cone shape, press peak into the center of the cone, then flatten.
• Leave again for 30 minutes. Sprinkle flour on the board and roll our very thin with a rolling pin (belna).
• Bake on a moderately hot baking iron (tawah), coating dough with oil on both sides as it cooks.
• Turn on both sides and cook for about 1 minute on each side.
• Remove the roti from baking iron and clap between both hands for about 15 seconds, while it is still hot, until it is soft and flaky. (As an alternative, the hot roti maybe wrapped in a clean towel and then beaten with the rolling pin).

Note: This makes four servings. The roti maybe eaten with curried chicken, stew fish, balanjay choka, or any other curried or stewed meat and vegetables.

Ingredients

Oiling

Dredging

Preparation

• Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used.
• Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
• Cut into 8 pieces.
• Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
• Fold in layers round or square so as to trap air.
• Leave to stand 10 minutes or longer if desired.
• Roll out each piece thinly and place on a heated greased griddle or tawah.
• Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking.
• Remove from the heat and clap out air immediately from the roti.
• Fold and place in a towel or grease-proof paper.

Note:A clean cotton towel may be used instead of bare hands for clapping, and a cast iron frying pan is an excellent substitute for a tawah.

Alternative Roti recipe

Ingredients

Preparation

• Sift together the flour, baking powder, and salt
• Cut in the shortening until the mixture is about like coarse cornmeal
• Add water and mix to a stiff dough
• Cut into small pieces and roll into balls about the size of a small orange.
• Roll out and cook on hot baking stone (tawah).

Ingredients

Preparation

• Sieve the flour and salt together. Cream the shortening (or margarine or butter) until it is smooth in texture, then form it into lumps about the size of a walnut. If the shortening is soft, cool until it becomes firmer. Add the shortening in lumps and do not mix.
• Add the water and lemon juice.
• Mix with a round-ended knife (or similar implement) into an elastic dough, without breaking up the shortening lumps.
• Put onto a lightly floured board and shape into a rectangle.
• Roll out into a long strip, being very careful to keep the ends straight and the corners square. Size approximately 18 x 6 inches.
• Fold in the corners, envelope style, and check the sides to see that they are square and even.
• Half turn on the board. Re-roll and re-fold 4 times, then leave to 'relax' for 20 minutes.
• Roll out pastry to size and thickness required, and bake in a hot oven at 450°F until golden brown.

Ingredients

Preparation

• Simmer the water, sugar and rum for 7 - 10 minutes.
• Blend the arrowroot or cornstarch with a tablespoon of cold water, until it forms a smooth paste.
• Add the hot liquid to the paste. Return to the pan and boil for 3 minutes. Colour if desired.