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Friday
July 25, 2014



CyberSoup and Other Recipes from the WWW
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Salara (Coconut Roll)

Delicious coconut yeast bread.
Recipe from "Caribbean Cuisine" By Dr. Betty "K" ISBN 0-919845-77-0

Ingredients

1 tbsp dry yeast
¼ cup warm water
¼ cup sugar
1 cup milk
¼ cup shortening
1 tsp salt
3 cups flour
1 egg, beaten
1 tbsp butter
1 egg white
Filling
1 cup shredded coconut
½ cup sugar
½ tsp cinnamon
½ tsp vanilla essence
5 drops strawberry food colouring

Preparation

  • Dissolve the yeast in warm water. Sprinkle with 1 teaspoon (5 ml) of sugar. Mix and let stand.
  • Warm the milk, combine the shortening, salt and sugar; add flour and egg. Knead to make a moderately stiff dough. Shape into a ball.
  • Place the dough in a greased bowl, cover; let rise to double in size for about 1 hour. Combine all the filling ingredients and set aside.
  • Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.
  • Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges.
  • Cover and let rise until double in bulk.
  • Brush the rolls with beaten egg white. Bake at 375°F (190°C) for 20 - 30 minutes.
  • Cut into slices and serve. Yields 2 rolls.
To 	Top

Salt fish Buljol

Ingredients

½ lb salt fish (salted cod)
2 medium onions, finely chopped
2 red and green sweet peppers
A small piece of hot pepper
1 tbsp lemon juice
¼ cup salad oil
Hard boiled eggs, sliced or quartered
Tomatoes, cut in wedges
Greens
1 avocado, sliced

Preparation

  • Wash and soak the salt fish, overnight if possible. Strip into pieces then wash and squeeze in water. Repeat, to remove the excess salt. Squeeze to dry. Shred with two forks. Prepare in this manner at least 2 hours before use.
  • Add finely chopped onions, sweet peppers, hot pepper, lemon juice and salad oil. Toss to blend until oil is absorbed. Do not refrigerate.
  • Pile lightly into the centre of dish and alternate tomato wedges with sliced or quartered hard-boiled eggs. Arrange the greens with avocado slices as an accompaniment.
To Top

Salt fish Pie

Ingredients

1 lb salt fish
1 lb root vegetables (potatoes, yams, etc.)
Wirri-wirri peppers
1 large onion, sliced
Bread crumbs or grated cheese
Parsley
2 eggs, hard boiled and sliced
White pepper
Eschallot and celery
Sauce
½ pint milk
½ oz flour
½ oz margarine

Preparation

  • Boil the salt fish and discard the salty water.
  • Remove skin and bones, and flake the flesh.
  • Boil the vegetables and slice ½ inch thick.
  • Arrange the salt fish, vegetables, onions, eggs, pepper, eschallot and celery in layers. Cover with white sauce.
  • Sprinkle with bread crumbs or grated cheese.
  • Bake in a hot oven until brown, then garnish with chopped parsley.
To Top

Salt fish Soufflé

Ingredients

6 oz salt fish, washed and boiled
1½ oz margarine or butter
1 oz flour
½ pint milk
Salt and white pepper to taste
3 eggs, separated
1 wirri-wirri pepper, chopped
1 tsp chopped eschallot and celery

Preparation

  • Finely shred the salt fish.
  • Melt butter, and add flour and milk slowly, stirring all the time. Allow to boil.
  • Add the salt fish, salt and white pepper, wirri-wirri pepper, eschallot and celery.
  • Beat in the yolks of the eggs.
  • Fold in stiffly beaten egg whites.
  • Pour into a greased pyrex dish. Bake in a moderate oven until brown and well risen. Serve at once.
Note: Fresh fish may also be used. To Top

Sandwich Cake

Ingredients

6 oz margarine
6 oz sugar
3 eggs
6 oz flour
1 tsp vanilla essence, or 1 tsp grated rind of lemon
1 tsp baking powder
Milk, if necessary
Jam

Preparation

  • Grease two 7 inch sandwich pans, and line the bottom of the pans with greased paper.
  • Cream the margarine and sugar until white and creamy. Beat in the eggs gradually.
  • Sieve the flour and baking powder together, then fold into the creamed margarine. Add milk if necessary, and also add the grated lemon rind or essence.
  • Put into the two sandwich pans and bake in a moderately hot oven for about 20 - 30 minutes.
  • Turn out onto a wire tray to cool. When cooled, sandwich together with jam and dust sugar over the top.
To Top

Savoury Cheese Puffs

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

Ingredients

4 oz cheese, grated
4 oz butter
4 oz flour
Pinch of salt

Preparation

  • Cream cheese with butter and add flour and salt.
  • Flour the palms of the hands and roll portions of the mixture into balls about the size of marbles.
  • On a floured baking sheet, place the balls on this, fairly far apart.
  • Bake in a moderate oven (375 degrees F.) for 15 minutes or until firm. Do not let them brown.
To Top

Savoury Rice Cakes

Ingredients

2 slices of bacon
2 oz cooked rice
1 egg, beaten
Salt and pepper
to taste
Butter for frying

Preparation

  • Remove the rind from the bacon, chop the slices and fry until crisp.
  • Drain and mix with rice, beaten egg, salt and pepper.
  • Heat a small quantity of butter and drop in spoonfuls of the rice mixture.
  • Turn the cakes over once and continue cooking on the other side.
  • Serve with fried tomato slices for breakfast.

Note: As a variation, 1 oz grated cheese may be used instead of bacon.

To Top

Sawine

Trinidadian dessert of Muslim East Indian cuisine. Thanks to Bernadette Correia who came across this recipe in the Trinidad Guardian newspaper. Thanks Bernadette!

Ingredients

½ lb vermicelli 2 tins evaporated milk 1 pk (full cream) milk 6oz. granulated sugar ¼ cup raisins ¼ cup chopped almonds 2 oz butter

Preparation

  • Break sawine (vermicelli) into small pieces.
  • Parch in butter with two sticks spice, 8 cloves, until golden brown.
  • Put to boil in water and cook until soft. Always be sure that sawine is covered with water, so that the sawine pieces would be free flowing and not tuck together. Add 1 tsp cardamom while boiling.
  • Boil both milk together using slow heat, for about 15 to 20 minutes.
  • When ready to mix, add milk to boiled sawine.
  • Fry chopped almonds and raisins in a little butter and garnish.
  • Serve in small bowels and garnish with the raisins and almond. Dates can also be used to garnish.
To Top

Sea Trout Salad

Ingredients

1 lb middle cut sea trout
1 lb yams
2 large firm tomatoes
½ medium-sized cucumbers
1 head lettuce
Salt and pepper
to taste
½ lb cabbage
1 tbsp finely chopped herbs
1 large lime
6 tbsp mayonnaise

Preparation

  • Clean and season the fish with salt, pepper and lime juice and leave in the refrigerator overnight, or at least 3 - 4 hours before cooking.
  • Scrub, peel and boil the yams, then cut into neat cubes.
  • Steam the fish, remove the skin and bones and flake using a fork.
  • Add cubed yams to the flaked fish, add chopped herbs and blend carefully with 3 talespoons of mayonnaise, again using the fork. Do not crush.
  • Finely shred the cabbage, cut the cucumber into neat cubes and tomatoes into neat chunks. Toss altogether with the remaining 3 tablespoons of mayonnaise.
  • Wash the lettuce leaves and keep whole.
  • Arrange the lettuce leaves on a dish, pile the prepared fish mixture in the centre, and arrange the "tossed" vegetables around the fish.
Note: Queriman may be used instead of the sea trout to make a Queriman Salad. To Top

Shortbread

Ingredients

6 oz flour
2 oz fine white sugar
4 oz butter or margarine

Preparation

  • Sieve the flour, then add the sugar and butter or margarine, rubbing in the latter. Knead until the mixture binds together.
  • Form into a cake and prick well.
  • Place on a greased baking pan turned upside down, and bake in a moderate oven.
  • Remove from the oven, mark in sections with a sharp knife and sprinkle with fine sugar. Leave to cool. The shortbread should be pale golden in colour.
To Top

Short Crust Pastry

Ingredients

1 lb flour
4 oz margarine
4 oz lard
1 tsp salt
Cold water

Preparation

  • Sieve the flour and salt together. Rub in the margarine and lard using your fingertips, incorporating as much air as possible. The mixture should look like fine bread crumbs when finished.
  • Add some water, sprinkling over the surface of the flour. Draw together with fingertips.
  • Knead, again using fingertips only, on a lightly floured board until the dough is smooth but not sticky.
  • Roll out, turning the pastry around so as to maintain the shape. Use as required or bake in a hot oven at 400°F until golden brown.
To Top

Short Crust Pastry, Rich

Ingredients

8 oz flour
Large pinch of salt
½ oz sugar
5 - 6 oz butter, or lard and butter
1 - 2 yolks of eggs
Water to mix, if necessary

Preparation

  • Sieve the flour and the salt together, and add sugar if desired.
  • Cut in the fat, which should be soft, with a knife then rub it in lightly with your fingertips until well mixed.
  • Beat the yolks with 1 tablespoonful of water, and mix in with the flour mixture to a firm consistency, adding a little more water as required.
  • Place the dough on a floured slab or board. Draw the rough edges lightly to the centre, turn the ball of pastry over, press it with a floured rolling pin, and leave to sit for a few minutes.
  • Use as required.
To Top

Short Crust Pastry, Sweet

Ingredients

8 oz flour
1 tsp salt
5 oz fat
1 oz fine sugar, for sweet dishes only
1 egg yolk
Water

Preparation

To Top

Shrimp and Callaloo Soup

Ingredients

2 pt water or stock
1 large onion
Eschallot, celery, white pepper and salt
1 oz dried shrimp or 6 large prawns
1 bundle callaloo or pakchoy (bok choy)
Soya sauce
Fat for frying

Preparation

  • Chop the onion and sauté lightly.
  • Add the water or stock, eschallot and celery tied together, pepper and salt.
  • Season and bring to a simmering point. Allow to simmer for about ½ hour.
  • Clean the shrimps thoroughly and add to the soup. Cook for 5 minutes.
  • Add finely shredded callaloo or pakchoy. Simmer for a further 3 minutes. Add a few drops of soya sauce.
  • Serve hot.

Alternative Recipe

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

Ingredients

2 pints water stock
1 large onion
1 oz shallot
2 oz celery
½ teaspoon black pepper
Salt to taste
4 oz cleaned shrimp
1 bundle callaloo (spinach)
1 tsp soy sauce
½ oz margarine for frying

Preparation

  • Chop onion and sauté lightly in margarine.
  • Add water, shallot, celery, black pepper and salt. Season and simmer for half an hour.
  • Add shrimps and add to soup. Cook for 5 minutes.
  • Add finely shredded callaloo. Add soy sauce and simmer for a further 3 minutes.
To Top

Shrimp and Yam Loaf

Ingredients

½ lb shrimp
½ lb yams
2 small onions
1 oz mayonnaise
1 clove garlic
2 tsp tomato ketchup
½ tsp mustard
1 tbsp vinegar
2 tbsp milk
½ egg

Preparation

  • Peel the yams and put to cook. Boil the shrimp in salty water for about 3 minutes, then drain.
  • Fry the onions in half the margarine until lightly browned. Add the garlic, shrimp, ketchup, mustard and vinegar.
  • Mix well and sauté for about 3 minutes.
  • Remove from the heat and set aside.
  • Sieve the yams while hot and mix with a little mayonnaise and milk.
  • Beat until light and fluffy.
  • Arrange the yam and shrimp mixture in alternate layers in a greased pie dish, ending with yams.
  • Brush with egg and milk and bake in a moderate oven for about 20 minutes.
To Top

Shrove Tuesday Pancakes

Ingredients

8 oz flour
3 eggs
2 tbsp sugar
½ oz yeast
1 oz margarine, melted
¼ pt milk
Oil for frying
Syrup
8 oz sugar
½ pt water
Piece of lemon peel
Cinnamon stick

Preparation

  • Set yeast to sponge by adding to 2 tbsp warm water.
  • Beat the eggs and sugar together thoroughly.
  • Add the risen yeast and beat again, then add the melted margarine.
  • Stir in the flour gradually, and add enough milk to make a soft dough. Leave to rise to about double its size.
  • Drop into hot oil using a teaspoon, and cook to a golden brown colour.
  • Make the syrup by boiling the ingredients together until the syrup thickens slightly, then allow to cool.
  • Pour the syrup over the pancakes and serve.
To Top

Silver White Cake

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

Ingredients

4 egg whites
2¼ cups sifted flour
1½ cups sugar
3½ teaspoon baking powder
1 tsp salt
½ cup vegetable shortening
Ã'¾ cup milk
¼ cup milk
1½ tsp vanilla extract

Preparation

  • In a small bowl let egg whites come to room temperature, about 1 hour.
  • Preheat oven to 350 degrees F.
  • Grease and flour two 9-inch layer cake pans. Sift together the flour, sugar, baking powder, and salt.
  • Add shortening, three-quarters of a cup of milk, and vanilla. Beat until ingredients are combined. Then, beat for an additional 2 minutes.
  • Add egg whites and the remaining milk and beat.
  • Pour batter into prepared pans and bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.
  • Let cool for 10 minutes on wire racks. Turn and let cool completely on wire racks before frosting.
To Top

Smoked Banga Salad

Ingredients

½ lb cooked smoked fillet of banga mary (fish)
Mayonnaise
Cucumber
Onion, rings
2 - 3 chopped wirri-wirri peppers
Lemon juice

Preparation

  • Remove all the skin and bones from the fish.
  • Flake the fish, mix with chopped pepper and sprinkle with lemon juice.
  • Divide the fish into scallop shells or individual dishes, cover with mayonnaise and decorate with cucumber cones.
Note: Cooked, pickled banga mary may be used. To Top

Solomon Gundy

(Courtesy of Kitchens of Lunenburg, N.S. cookbook -- Libbie Deal)

Ingredients

2 salt herring
1 large onion
Vinegar to cover

Preparation

  • Clean herring thoroughly.
  • Remove skin, fillet and cut in 2 inch pieces. Soak in cold water for 5 hours, changing the water frequently (or soak overnight if desired). Drain.
  • Heat vinegar, add one tablespoon of sugar, and a little pepper. Cool.
  • Pour over onion and herring and let stand for a few hours.
To Top

Sorrel

Ingredients

1 oz. dried sorrel or roselle sepals
3 inch piece of cinnamon stick
3 x 1 inch strip of orange peel
3 cloves, whole
1½ cups sugar
2 quarts boiling water
¼ cup medium-dark rum
½ teaspoon ground cinnamon
¼ teaspoon ground cloves

Preparation

  • Place the sorrel sepals, cinnamon stick, orange peel, whole cloves and sugar in a large jar and pour a boiling water over them. Cover with foil or plastic wrap, and set aside at room temperature for 2 or 3 days.
  • Strain the liquid through a fine sieve, return it to the jar, and stir in the rum, ground cinnamon and ground cloves. (Discard the spices left in the sieve).
  • Let the liquid stand at room temperature for another 2 or 3 days.
  • Strain through a fine sieve lined with cheesecloth and refrigerate until thoroughly chilled.
  • Serve in chilled glasses with or without ice.
To Top

Sorrel Drink  Classic Guyanese Recipe

Ingredients

2 pt dried sorrel
6 pt water
Sugar to taste
2 small pieces of mace

Preparation

  • Cut petals from the sorrel and sun-dry for about 3 days.
  • Measure 2 pints of the dried sorrel petals and put in a jar.
  • Sweeten the water to taste and pour over the dried sorrel. Add mace.
  • Cover jar and let stand for 2 - 3 days.
  • Strain, bottle and store in a refrigerator.

Cranbery punch is very similar in taste and appearance to sorrel drink.

To Top

Sorrel Wine

Ingredients

2 pt dried sorrel
2 lb sugar
4 pt water
3 - 4 pcs mace

Preparation

  • Pick sorrel and dry in the sun for 3 days. Measure 2 pints of the dried sorrel and put into a clean jar.
  • Add sugar, water and mace and stir until the sorrel is dissolved.
  • Cover tightly and leave to sit for 21 days.
  • Strain and bottle off.
To Top

Sour

This is a common relish, eaten with black pudding.

Ingredients

About 2 doz bilimbis
Salt
Onion
Red pepper, chopped
½ pt oil

Preparation

  • Slice the bilimbis into rings.
  • Simmer with oil and other ingredients until soft.
To Top

Soursop Drink

Ingredients

3 cups soursop pulp
1½ cups sugar
4 cups water
2 tsp lemon juice
Few West Indian cherries

Preparation

  • Mash the soursop pulp and mix with sugar. Add water and strain.
  • Add lemon juice to the strained soursop juice, and put to chill.
  • Serve cold, garnished with West Indian cherries.
To Top

Soursop Punch

Ingredients

1 ripe soursop
Water
1½ cups sugar
4 cups cold milk

Preparation

  • Add enough water to the soursop to extract 1½ pt of juice.
  • Place in the refrigerator to cool.
  • Mix the sugar and the milk, then add the cold soursop juice slowly.
  • Serve cold, garnished with orange slices or a dash of nutmeg.
To Top

Souse  Classic Guyanese Recipe

Ingredients

1 lb pig's trotters
1 lb pig's face and ears
1 lb shoulder steak (pork)
Juice of 4 large lemons or 5 large limes
¼ pint vinegar
Salt to taste
1 - 2 cucumbers
¼ lb onions
1 large hot pepper or wirri-wirri peppers
Eschallot
Celery (not the stalk type)
1½ pints water

Preparation

  • Clean the trotters, ears and face thoroughly.
  • Boil in lightly salted water until tender, but not broken up. Place this meat in a colander and run cold water over it to remove any excess fat. Discard water in which meat has been boiled.
  • Allow to cool. Peel and sliced cucumber and onion in rings, chop eschallot, pepper and celery.
  • Prepare a marinade with the lemon/lime juice and vinegar, and the water. Add salt to taste.
  • Arrange the meat, onion, pepper celery, eschallot and cucumber in layers in a deep dish, ending with a layer of cucumber, sprinkle with rings of pepper, chopped eschallot and celery.
  • Pour the marinade over to cover the top most layer.
  • Set aside at room temperature for at least 3 or four hours.

Trotters and ears can be cooked in a pressure cooker until half cooked before adding remainder of meat to simmer.

To Top

Spiced Candied Sweet Potatoes

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

Ingredients

2 cups water
1 cup packed light brown sugar
8 tablespoons butter
1 whole lemon peel
¼ tsp ground cinnamon
¼ tsp grated nutmeg
5 medium sweet potatoes, peeled and cut into half-inch thick slices

Preparation

  • In a large saucepan, combine the water, brown sugar, butter, lemon peel, cinnamon, and nutmeg.
  • Bring to a boil over medium heat and cook for 5 minutes. Add the sweet potato slices and reduce the heat to medium-low.
  • Cover, and cook until the sweet potatoes are just tender when pierced with the tip of a sharp knife, about 15 minutes. Remove the lemon peel.
  • Using a slotted spoon, transfer the sweet potatoes to a warmed serving dish.
  • Pour some of the syrup over the top and serve immediately.
To Top

Spiced Vinegar

Ingredients

2 pt vinegar
¼ oz clove
¼ oz black peppercorns
¼ oz cinnamon stick
¼ oz mace
¼ oz ginger

Preparation

  • Mix all the ingredients. Bring to a boil in a covered pan then remove from the heat and allow to stand for about 2 hours until the vinegar has flavoured.
  • Strain, bottle and reserve for future use.
To Top

Spicy Marinated Chicken in Orange Sauce

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

Ingredients

4 large onions, thinly sliced
½ cup fresh lime juice
1 tsp salt
½ tsp ground black pepper
1 (3½ lb.) chicken, cut into 8 pieces
3 tbsp vegetable oil
1 medium carrot chopped
1 medium celery rib, chopped
4 garlic cloves, minced
1 fresh hot pepper, seeded and minced
½ cup chicken broth

Preparation

  • In a large bowl, combine the onions, lime juice, salt, and pepper.
  • Add chicken and toss to coat well. Cover and refrigerate for at least 3 to 6 hours.
  • Remove the chicken from the marinade and pat it dry with paper towels. Drain the marinade in a colander set over a large bowl, reserving both the liquids and the solids.
  • Heat oil. Cook the chicken over medium-high heat, turning often, until browned on all sides, about 6 minutes per second. Transfer the chicken to a plate and set it aside.
  • Add the reserved marinated onions and the carrot, celery, garlic, and pepper in a pot and cook over medium heat, stirring often, until the onions have softened, about 8 minutes. Stir in the chicken broth and the reserved marinade. Bring to a boil.
  • Return the chicken to pot, reduce the heat to medium-low and simmer, covered, until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife. This should be for 35 to 45 minutes. Serve over hot rice.
To Top

Spicy Stuffed Pumpkin

Ingredients

1 medium sized pumpkin
1 cup onions, chopped
Seasoned salt
1 tsp vetsin, if desired
3 eggs beaten
2 lb minced beef
1 medium green pepper
Garlic, diced
¼ tsp pepper
1/8 tsp cayenne pepper
½ tsp powdered clove
8 oz tomato purée

Preparation

  • With a sharp knife, slice the top from the pumpkin, remove the seeds and scoop out slightly to remove the stringy stuff.
  • Plunge the pumpkin into boiling salted water and boil for 10 - 15 minutes or until almost tender. Remove carefully from water and drain well.
  • In 3 tablespoons of hot oil in frying pan, sauté the onion until light brown, then add the mince and brown well.
  • Add green pepper, 2 teaspoonfuls of seasoned salt, pepper, vetsin, cayenne pepper and garlic. sauté a few minutes then add clove and tomato purée. Simmer covered for a few minutes, then cool slightly and stir in the eggs.
  • Heat oven to 350°F. If required, cut a thin slice from the bottom of the pumpkin shell so it stands upright. Stuff with mixture and cover with the pumpkin lid.
  • Place the stuffed pumpkin on a shallow greased baking pan and bake for one hour.
  • Let stand for 15 minutes before cutting into serving portions.
To Top

Split Pea Soup  Classic Guyanese Recipe

Ingredients

½ pt split peas
1 qt water or stock
1 onion, sliced
½ lb. yam or eddoes, diced
Salt and pepper
Ham bone or bacon scraps
Fat for frying

Preparation

  • Heat the fat and sauté the onions lightly.
  • Add the peas and fry lightly.
  • Add the ham bones or scraps and the stock, and bring to simmering point. Cook until the peas are tender.
  • Adjust the water, and add the diced root vegetables, salt and pepper. Simmer for a further 10 minutes.
  • Serve hot.

Note: You can also try the Creole Pea Soup variation on this recipe.

Alternative Recipe

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

Ingredients

2 tsp margarine
1 medium onion, chopped
2 large carrots, scraped and diced
1 celery stalk, diced
1 lb dried yellow split peas
1 tsp thyme
2 quarts cold water
1 clove garlic, chopped (optional)
2 lb cut up meat (any type of meat)

Preparation

  • Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer, covered, for about one and a half until peas are soft.
  • Stir from bottom occasionally and skim foam off the top as it accumulates.
  • Remove meat from soup, let cool and cut meat from bone. Finely chop and set aside.
  • Ladle soup in batches into a blender. Blend for 2 to 3 seconds only.
  • Return soup to pot, stir in meat, heat and serve.
To Top

Sponge Cake  Classic Guyanese Recipe

Recipe from Vidya Narain, via the Internet -- thanks a bunch, Vidya!

Ingredients

1 cup margarine
2 cups brown sugar
1 tsp vanilla essence
4 large eggs
3 cups flour (cake and pastry work well)
¼ tsp salt
2 tsp baking powder
1 cup milk

Preparation

  • Cream butter and sugar in a large bowl with an electric beater, add one egg at a time to mixture then add essence and set aside.
  • In a small bowl mix together flour, baking powder, salt.
  • Alternating flour and milk, now mix some flour into wet mixture and blend well, then continue with milk. Alternate between both until they are all mixed well.
  • Optional: cut cherries and blend in.
  • Bake at 340°F about and hour or until set.
To Top

Squash and Nut Pie

Ingredients

Short crust pastry
8 oz flour
2 oz lard
2 oz margarine
Pinch of salt
Cold water to bind
Filling
3 - 4 cups of peeled, diced squash
½ cup chopped nuts
½ cup sugar
1 tbsp lemon juice
½ tsp cinnamon
1 tbsp cornflour dissolved in 2 tbsp water, to thicken
¼ pt water

Preparation

  • Make the pastry, divide in half, roll out and line an 8 inch pie pan with one half. Prick the pastry on the bottom.
  • Put the diced squash, sugar, lemon juice, cinnamon and water in a saucepan, and simmer covered for 5 minutes.
  • Add the chopped nuts and blended cornflour. Allow to cook until transparent, then remove from the heat and allow to cool.
  • When cool, place in the lined pie pan and cover with the remaining pastry.
  • Decorate, brush with egg and bake at 425°F until finished.
  • Remove from the oven and sprinkle with ground sugar while hot.
  • Serve with custard sauce.
To Top

Squash Pie

Ingredients

4 oz short crust pastry
2 cups brown sugar
¾ tsp cinnamon
½ tsp nutmeg
3 eggs
2 tbsp butter
¾ tsp salt
1½ cups mashed squash
1½ cups milk
Coconut, grated

Preparation

  • Stew, steam or bake the squash and ensure that it is as dry as possible afterwards.
  • Separately, mix the spices with sugar and salt, and add butter and slightly beaten eggs to make the custard.
  • Add the squash and milk, and pour into an unbaked pie crust. Top with the custard.
  • Bake in a hot oven (450°F) for 10 minutes. Reduce heat to 350°F and bake 30 - 40 minutes longer. When almost done, sprinkle coconut over the pie. Leave it in the oven until the coconut is delicately browned and the custard is set.

To Top

Squash with Chicken

This great recipe is thanks to Judy Gopaul via email. Thanks Judy!

Ingredients

1 large (or 2-3 medium size) Guyana squash
1 whole chicken breast
1 clove of garlic
1 medium onion sliced
½ sweet red pepper
1 large tomato chopped
1 blade of eshallot (green onions) chopped
1 tablespoon tomato paste
1 wirri-wirri pepper
Salt to taste
3 tablespoon oil

Preparation

  • Clean and cut up the chicken and seasoned it with your favorite seasonings
    and let it sit for 10-15 minutes. 
  • Meanwhile, peel the squash, cut into half lengthwise and scoop out the seeds.  Then cut each halves into four and then cut them crossway into smaller pieces.
  • In skillet brown chicken then add onions, garlic, tomatoes, peppers
    and shallot. Cook for 2 minutes then add squash and salt to taste.
  • Cook with medium heat until tender, about 30-45 minutes.
  • Serve with rice or roti.
To Top

Steak and Kidney Pie

Ingredients

8 oz flaky or rough pastry
1 lb beef steak
¼ lb beef kidney
1 onion
½ tbsp flour
1 tsp salt
½ tsp pepper
½ cup stock or water

Preparation

  • Wipe the meat and trim. Wash and dry the kidney.
  • Cut the meat into large thin slices, and the kidney into small pieces.
  • Season the meat, then roll pieces of kidney in slices of beef.
  • Coat with flour, and in hot oil, brown the onion and the meat.
  • Add water or stock, salt and pepper, and stew for about 1 hour.
  • Put the stew into a pie dish. Make the pastry, and cut a narrow strip and line the rim of pie dish. Dampen this strip of pastry, then cover the top of the pie with the rest of the pastry. Press the layers of pastry together, trim and decorate. Make a small vent hole to let out steam.
  • Brush over with egg or milk, and bake in a hot oven for about 1 hour.
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Steamed Fish

Ingredients

1 whole fish (3 lbs), cleaned, with the head left on
1½ tsp (7 ml) salt
2 inch (5 cm) piece of fresh ginger root
4 scallions
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) sesame seed oil
3 tablespoons (45 ml) rice wine or dry sherry

Preparation

  • Cut deep gashes into the sides of the fish, about ¾ inch (2 cm) apart; it does not matter if the gashes hit the bone.
  • Rub the salt all over the fish, inside the cavity as well as on the skin outside, then put the fish on a plate or in a shallow bowl.
  • Slice the ginger thinly. Clean the scallions, then cut into 1 inch (2 ½ cm) lengths.
  • Put half the scallions and ginger into the cavity of the fish. Carefully sprinkle the soy sauce and sesame oil over the fish, then spread the rest of the ginger and scallions on top.
  • Pour one or two inches (2 ½ or 5 cm) of water into a wok. Put the plate in a steamer tray and set the tray over the water.
  • Sprinkle the wine or sherry over the fish.
  • Bring the water to a boil, then cover the steamer and steam the fish for 20 to 25 minutes.
  • Remove from the steamer carefully and serve the fish immediately.
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Stewed Tripe

Ingredients

2 oz tripe
½ tbsp flour
¼ pt milk
1 small onion
¼ tsp salt
Lime juice
¼ oz margarine

Preparation

  • Wash the tripe thoroughly. Place in a small saucepan, cover with cold water and heat to a boiling point. This whitens and cleans the tripe. Discard this water.
  • Mince or cut the tripe into small pieces, and season with salt, chopped onion and lime juice.
  • Cover with cold water and stew gently for 2 hours or until tender.
  • Pour off water.
  • Make a thin white sauce using flour, milk and margarine. Add tripe.
  • Adjust seasoning and reheat for about 3 minutes. Serve hot.
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Stuffed Boulangers

Ingredients

4 medium sized boulangers
½ lb minced beef
1 onion
Salt and pepper
1 tsp chopped herbs
2 tsp Worcestershire sauce
2 tbsp fat
Bread crumbs, dried

Preparation

  • Boil the boulangers until tender.
  • Season the meat to taste adding all the ingredients.
  • Divide the boulangers in halves, remove and crush pulp finely. Do not destroy the outer skin.
  • Cook the meat and add the boulanger pulp.
  • Return the filling to skins, reshaping neatly. Sprinkle with dried bread crumbs.
  • Place on a greased sheet and bake in a moderate oven until brown.
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Stuffed Cabbage Leaves

Ingredients

8 large green cabbage leaves
1 lb minced beef
4 - 5 slices of fresh bread, ripped up
2 tbsp finely chopped onion
Salt and pepper
1 tsp vetsin
2 tbsp tomato ketchup
Chopped eschallot and celery
¼ pt well seasoned stock
Sliced carrots, onions, and bacon, if desired
¼ pt stock, or water in which 2 beef bouillon cubes have been dissolved

Preparation

  • Mix the mince, bread, onion, salt, pepper, vetsin, ketchup, eschallot, celery and stock together.
  • Trim the cabbage leaves, and blanch for 2 - 3 minutes in boiling water.
  • Drain well, then remove any hard stalks.
  • Divide the mixture into 8 equal portions.
  • Place a portion onto each leaf, and roll up, ensuring that the sides of each roll are tucked in and closed.
  • Arrange in a fireproof dish, over vegetables, and bacon if used, and pour stock around.
  • Simmer for 20 - 30 minutes then serve hot.
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Stuffed Carila

Recipe compliments of Marilyn Browne, via WGML, adapted by Nadia, indra and Wayne. Thanks all!

Ingredients

6 carilas (karelas)

1 lb ground beef (or ground pork / turkey or tofu)

Thyme (fine or thick leaf)

Wirri-wirri pepper

Black pepper

Larwry's Seasoning

Mrs.Dash

1 clove garlic

1/2 onion

Salt

Beef broth or stock

Seasoned breadcrumbs (crushed croutons can be used)

Preparation

Some people like the bitter taste, but you can cut and soak the carila (karela) in water overnight to remove some of the bitter.

Make the Filling
  • Season the ground beef (or alternative) according to taste, using ground thyme, chopped wiri wiri pepper / black pepper, some Lawry's seasoning, finely chopped garlic / onions, a little salt (or Mrs.Dash).
  • Stir fry, then add a little liquid (beef broth is good) to the ground beef mixture until it softens.
  • Add a little seasoned breadcrumbs and allow to cool to stuffing consistency.
Stuff the carilas
  • Cut the carilas lengthwise, scoop out and discard the insides, then cut off the pointy ends if desired.
  •  Put the stuffing in the carilas and reassemble, using long tooth picks or kabob sticks to hold them together. Cotton string can also be used to bind.
  • Some cooks like to pan fry / deep fry the stuffed carilas at this point, browning all around. This step may be skipped if you prefer.
  • Add a little water to some coconut milk, then season with black pepper, chopped onions, garlic powder, Mrs. Dash seasoning, Lawry's seasoning, green onions etc. according to taste.
  • Pour over stuffed carila and simmer until tender. Serve on a bed of rice.
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Stuffed Chicken Legs

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

Ingredients

4 chicken legs and thighs, unjointed and deboned
2 tbsp dark soy sauce
1 tbsp sherry
½ tsp salt
½ tsp black pepper
2 tbsp cornstarch
1 medium-size fresh ginger, cut into thin strips
1 cup chicken stock
1 carrot cleaned and cut into long strips
4 stalks chive or scallions
4 long strips ripe plantain
4 cabbage leaves

Preparation

  • In a bowl, mix the soy sauce, sherry, salt and pepper, and cornstarch into a thin paste.
  • Spoon the paste into the cavities of the deboned parts of the chicken.
  • On each cabbage leaf, place 2 to 3 strips of carrot, one stalk of chive, and strip of plantain.
  • Fold the cabbage leaf to enclose them and form a roll.
  • Fill each cavity of the deboned chicken parts with a stuffed cabbage roll. Fold over the exposed portion of the thigh with the loose chicken skin. Tie the leg at intervals with kitchen thread so it appears elongated as a sausage.
  • Heat oil in pot and saute the onions and ginger for a minute.
  • Put in the chicken portions and brown. Add stock. Cover and cook on low heat for 35 minutes.
  • Remove legs from pot on to a platter. Remove strings from legs and cut diagonally in one-inch cross-sectional pieces.
  • Arrange pieces on a serving dish, pour sauce over them and serve hot.
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Stuffed Rice Omelette

Ingredients

2 oz rice
3 eggs
Chopped herbs
1 medium onion, chopped
Pepper and salt
Oil for frying

Preparation

  • Wash the rice well and then boil in a pint of water until the water is entirely absorbed. Mix the rice with the herbs, onion and seasonings.
  • Beat the eggs and pour into heated oil. Allow to form the omelette.
  • Pour in the seasoned rice, and fold. Remove from oil and serve.
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Suckling Pig

Ingredients

1 suckling pig, about 20 lb., gutted
Filling
3 pt rice, partially cooked
6 tbsp celery, chopped
6 tbsp parsley, chopped
6 tbsp thyme, thick and fine leaf
2 tbsp sage
½ lb onions
2 lb pig's liver
2 bottles ketchup, medium
2 bottles piquante sauce, medium
1 lb salted butter
½ lb lard
½ bottle vinegar
White pepper
Wirri-wirri pepper
Salt to taste

Preparation

  • Wash the pig thoroughly, de-bone if desired, and season with vinegar, piquante sauce, pepper and salt. Set aside.
Stuffing
  • Clean the liver, and mince/chop finely.
  • Melt the salted butter. sauté the liver, chopped onions, celery, parsley, thyme and sage, and cook for 7 - 10 minutes.
  • Add partially cooked rice, stirring constantly, and season to taste with piquante sauce, ketchup, pepper and salt. Add the chopped liver and lard.
  • Continue cooking for a further 10 minutes. Remove from heat and cool slightly.
  • Stuff the prepared pig, making it firm to hold. Sew up, tying the legs firmly in place.
  • Put lard into a suitably sized baking pan and heat until the fat is completely melted.
  • Put the pig into the baking pan, on its belly. Rub all over with salted butter.
  • Put into a hot oven and cook for 6 hours.
  • Lift the pig onto a serving platter, and coat with light orange flavoured glaze. Garnish with sliced orange, chopped lettuce and add a pepper frill around the neck. Insert an orange, rubbed with oil, into the mouth.
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Sugar Cake (grated)  Classic Guyanese Recipe

Ingredients

1 dry coconut
1 lb dark sugar
¼ pt water (the water in the dry coconut may be used)
Flavouring: vanilla, ground ginger or dried orange peel

Preparation

  • Grate the flesh of the coconut.
  • Boil the sugar and water together, until the syrup spins a thread.
  • Add the grated coconut, orange peel and ginger to the syrup and cook until the mixture thickens and leaves the sides of the pan. Stir constantly.
  • Moisten a pastry board with water, and using a spoon drop the mixture onto the board in lumps.
  • When the cakes are set on the one side, turn them onto the other side to dry, flat side up.

Alternative Recipe

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

Ingredients

1 dry coconut
1 lb dark sugar
¼ pint water (water in coconut may be used)
1 tsp vanilla
Ground ginger or dried orange peel for flavoring

Preparation

  • Grate coconut.
  • Boil sugar and water together, until syrup spins a thread.
  • Add grated coconut, orange peel and ginger to syrup and cook until mixture thickens. Stir constantly.
  • Moisten a pastry board with water. Drop the mixture from a spoon on to it and form into cakes.
  • When the cakes are dry on the one side, turn them on the other side to dry.
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Sugar Cake (chip-chip)  Classic Guyanese Recipe

Ingredients

1 dry coconut
1 lb dark sugar
¼ pt water (water from the coconut may be used)
Flavouring: vanilla, ground ginger or dried orange peel

Preparation

As for Sugar Cake (grated), except the flesh of the coconut is "chipped" into tiny pieces.

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Sugar cane Wine

Ingredients

3 lb white sugar
3 joints sugar cane, about 3 lb
4 - 6 pints of water
1 tsp yeast

Preparation

  • Peel and cut the cane into very small pieces.
  • Put all the ingredients into a clean jar and set aside for 9 days.
  • Strain and bottle. Repeat this after 2 weeks.
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Sweet and Sour Chicken

Ingredients

One 4 lb chicken
1 clove of garlic
1 small onion
1 tsp celery
1 tsp thyme
Wirri-wirri peppers
1 tbsp soya sauce
1 tbsp piquante sauce
2 tbsp vinegar
Salt to taste
Sauce
1 tbsp dark sugar
¼ tsp salt
1 tsp black pepper
2 tsp vetsin
2 tbsp vinegar
2 tsp soya sauce
¼ pt tomato ketchup
1 tbsp water
2 tsp (level) cornstarch
3 tbsp Chinese pickle, chopped
1 tsp Chinese spice
1 small onion, chopped
Garnish
Eschallot, chopped
Wirri-wirri peppers, chopped

Preparation

  • Chop up the garlic, onion, celery, thyme and wirri-wirri peppers.
  • Add the soya sauce, piquante sauce, vinegar and salt to the chopped seasoning.
  • Clean and cut the chicken into neat pieces and soak in mixture overnight or for as long as possible.
  • Dry the chicken using a clean cloth, lightly dust with flour and fry until brown.
  • For the sauce, bring the sugar, salt, black pepper, vetsin, vinegar, soya sauce, tomato ketchup and water to a boil.
  • Stir in the cornstarch, blended with one tablespoon of water and boil for 2 minutes stirring continuously.
  • Add the pickle, spice and onion and heat through.
  • Place the chicken in a casserole dish, add the sauce and bake in a moderate oven for about 40 minutes.
  • Garnish with chopped eschallot and peppers.

Note: Sweet and sour pork or spare ribs may be prepared in the same way.

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Sweetbread

Thanks to WGML member Berny Correia for this delicious recipe!

Ingredients

1 cup sugar
3 tsp baking powder
3/4 cup water or milk
1 tsp vanilla essence
1/2 cup mixed peel
1 cup raisins
1 egg
3 cup flour
1/2 cup margarine
1 coconut, grated
1 tsp Angostura bitters
1/2 cup cherries
1/2 cup currants

Preparation

  • Mix coconut with sugar and a little water.
  • Add egg and mix thoroughly; add essence, bitters and margarine.
  • Sift dry ingredients together, add to first mixture.
  • Add remaining water to make a soft dough, do not kneed.
  • Add fruits and peel.
  • Pour into a baking pan, bake at 350F degrees for 50-60 mins; remove from oven.
  • Mix a little sugar and water to make a syrup; baste on sweet bread.
  • Return bread to oven for 3-4 mins.
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Sweet Coconut Bread

This wonderful recipe was contributed by Dawn Pompey from St. Vincent & the Grenadines. Thanks Dawn!

Ingredients

1 lb flour
1 egg
1 coconut grated
2 tsp baking powder
¼ cup milk
½ teaspoon almond extract
½ lb sugar
¼ lb margarine

Preparation

  • Mix together flour, sugar and baking powder in a bowl. Then using fingers or a fork work in margarine.
  • Add grated coconut and mix well.
  • Beat eggs, extract and mil and add to mixture.
  • Pour into greased loaf pan and bake at 350°F in a preheated oven for about 1 hour or until well done.

Dawn says, "There is also another recipe for sweet bread or coconut bread which I also used back home in the Caribbean years ago. It is done somewhat like making white bread only adding sugar, egg and instead of baking powder we used yeast."

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Sweet Peppers Stuffed with Rice

Ingredients

2 oz margarine
3 oz rice
½ pt water
Salt and pepper
2 cloves of garlic, chopped
1 sprig of thyme
4 sweet peppers
2 large tomatoes, peeled and chopped
1 tbsp oil
2 medium sized onions, sliced

Preparation

  • Melt 1 oz fat in a saucepan, add the rice and stir for a minute.
  • Add the water, salt and pepper, and thyme, and cover tightly and simmer for 10 minutes only.
  • Meanwhile, cut a slice off the stem end of the peppers and carefully discard all the seeds.
  • Three-quarter fill each pepper with rice and replace the lids.
  • Cut the tomatoes in half and squeeze out some of the juice, then heat the remaining fat and the oil in a flame-proof casserole dish.
  • Add the stuffed peppers and the onions and cook over moderate heat for 10 minutes.
  • Add the tomatoes, garlic and a little salt. Cover and cook over low heat for 15 minutes.
  • Carefully turn the peppers and continue cooking for another 15-30 minutes until the surplus moisture evaporates.
  • Serve hot or cold.
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Sweet Potato and Channa Nests

Ingredients

2 lb sweet potatoes
1½ - 2 oz butter or margarine
1 small onion
¼ pt milk
Salt and pepper to taste
½ pt channa, boiled
½ oz margarine for glaze
Egg yolk for glaze
Wirri-wirri peppers
Parsley

Preparation

  • Wash, peel and cook the sweet potatoes in boiling salted water.
  • Heat the milk and keep hot.
  • Drain the sweet potatoes in a colander. Sieve into a bowl with butter or margarine, and mix into a smooth texture using just enough milk to make a firm piping consistency.
  • Allow to cool.
For the Nests
  • Make round bases with about 1 tbsp of the mixture on a greased baking sheet, then, using a 3/8 in meringue star tube on an icing bag, pipe the mixture around the edges of the bases to form the nests (about 1½ in deep).
  • Place in a hot oven for 2 - 3 minutes to slightly harden the edges.
  • Remove from the oven and brush over with egg yolk. When ready to serve, fill with boiled channa which has been tossed in butter with chopped onion.
  • Heat through. Arrange on a flat dish and garnish with parsley and wirri-wirri pepper.
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Sweet Potato and Pork Pie

Ingredients

1 lb lean pork, cubed
1 tbsp fat
3 cups sweet potato, cubed
1½ cups fresh or canned pigeon peas
4 onions, sliced
Eschallot and celery
Salt and pepper to taste
2 tbsp cornflour or arrowroot flour
Topping for Pie
1 cup flour
1 tsp baking powder
½ tsp salt
2 oz margarine
½ cup milk, approximately

Preparation

  • Cook the pork in hot fat until lightly browned.
  • Add water or stock to cover the pork, cover the saucepan and simmer until the meat is almost tender.
  • Add the sweet potatoes, peas (if fresh), onions, eschallot and celery. If canned or cooked peas are used, add during the last 5 minutes of cooking.
  • Continue cooking until the vegetables are tender.
  • Make a paste of 2 tablespoons of cornflour or arrowroot flour, and a tablespoon of water. Add to the stew, stirring constantly.
  • Add seasoning then pour into a greased pie or casserole dish.
  • Top with biscuit rounds as follows:
Topping for Pie
  • Pre-heat the oven to 425°F.
  • Sift the flour, baking powder and salt together. Rub in the margarine.
  • Gradually mix in the milk, using just enough to make a stiff dough.
  • Turn onto a floured board, and roll out to ¾ inch thickness.
  • Cut into rounds about 2 inches in diameter, and arrange on top of the meat mixture.
  • Bake for about 15 minutes or until biscuits are finished.
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Sweet Potato Biscuits

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

Ingredients

1 unpeeled medium (9 oz.) sweet potato
6 tbsp melted margarine
½ cup milk
2 tbsp sugar
1 large beaten egg
2½ cups flour
1 tsp baking powder
1 tsp salt

Preparation

  • In a medium saucepan, boil the potato for about 20 minutes, in unsalted water, or until tender when pierced with a sharp knife. Let cool. Pare and mash until smooth. Let the cooking water cool to 105 degrees F. or less.
  • Preheat oven to 425 degrees F. In a medium saucepan, stir the mashed sweet potato with the melted margarine until smooth.
  • Transfer mixture to a medium bowl. Stir in the milk, sugar, and egg.
  • Sift the flour, baking powder, and salt into a medium bowl. Then, stir in the liquids to combine. Knead briefly in the bowl to form a soft dough.
  • On a floured work surface, roll out dough to three-quarters of an inch in thickness. Using a round cookie cutter, cut out biscuits. Gather up the scraps, re-roll, and repeat process until 12 biscuits are formed. Place biscuits into ungreased baking sheet. Bake in middle rack for 15 to 20 minutes or until golden brown.
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Sweet Potato Cakes

Ingredients

1 large sweet potato
2 tbsp sugar
1 tsp fat
Juice and rind of one small lemon or lime
Oil for frying
½ cup flour
1 egg

Preparation

  • Boil the sweet potato until soft, then pass through a sieve or purée in a blender.
  • Add lemon or lime juice, rind, sugar, fat and well beaten egg. Mix well then add flour, mixing in gradually.
  • When the ingredients are thoroughly mixed put some oil in a pan, and when hot, drop in the mixture by the tablespoonful and fry on both sides.
  • Drain well and serve.
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Sweet Potato Pone

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

Ingredients

1½ cups of grated raw sweet potatoes
2 eggs
1 cup molasses
2 cups milk
2 tbsp margarine
1 tsp ginger
2 tsp grated orange rind
2 tsp sugar
½ tsp cinnamon
½ tsp nutmeg

Preparation

  • In a large bowl, out grated sweet potatoes.
  • Beat egg and add to the sweet potatoes. Add molasses and milk. Add margarine, ginger and orange rind. Beat well and pour mixture into a well-greased and floured pan.
  • Bake for 30 minutes at 375 degrees F.
  • Blend the sugar, cinnamon and nutmeg and sprinkle over the pone. Increase heat to 400 degrees F.
  • Bake for an additional 15 minutes. Serve with plenty of butter.
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Sweet Rice Cakes

Ingredients

¼ cup milk
1 oz flour
¼ tsp baking powder
1 egg
2 oz sugar
2 cups cooked rice
Some jam or jelly
Oil for frying
Flavouring
Few drops of essence
¼ tsp grated nutmeg
½ tsp grated lime or lemon

Preparation

  • Blend the flour, baking powder and milk smoothly, then add to the lightly beaten egg.
  • Add the sugar and blend well, using an egg whisk or a fork.
  • Loosen the rice with a fork and fold, with the flavouring, into the blended ingredients.
  • Heat enough oil to cover the bottom of a clean frying pan. Drop in dessertspoonfuls of the mixture, frying one side and then the other. Put to drain on brown paper.
  • When still warm, spread with pineapple jam or guava jelly, and serve with tea or coffee.



RECIPES ON THIS PAGE
Salara (Coconut Roll)
Salt fish Buljol
Salt fish Pie
Salt fish Soufflé
Sandwich Cake
Savoury Cheese Puffs
Savoury Rice Cakes
Sawine
Sea Trout Salad
Shortbread
Short Crust Pastry
Short Crust Pastry, Rich
Short Crust Pastry, Sweet
Shrimp and Callaloo Soup
Shrimp and Yam Loaf
Shrove Tuesday Pancakes
Silver White Cake
Smoked Banga Salad
Solomon Gundy
Sorrel
Sorrel Drink
Sorrel Wine
Sour
Soursop Drink
Soursop Punch
Souse
Spiced Candied Sweet Potatoes
Spiced Vinegar
Spicy Marinated Chicken in Orange Sauce
Spicy Stuffed Pumpkin
Split Pea Soup
Sponge Cake
Squash and Nut Pie
Squash Pie

Squash with Chicken
Steak and Kidney Pie
Steamed Fish
Stewed Tripe
Stuffed Boulangers
Stuffed Cabbage Leaves
Stuffed Chicken Legs
Stuffed Rice Omelette
Suckling Pig
Sugar Cake (grated)
Sugar Cake (chip-chip)
Sugar cane Wine
Sweet and Sour Chicken
Sweetbread
Sweet Coconut Bread
Sweet Peppers Stuffed with Rice
Sweet Potato and Channa Nests
Sweet Potato and Pork Pie
Sweet Potato Biscuits
Sweet Potato Cakes
Sweet Potato Pone
Sweet Rice Cakes


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Last Updated on : Wednesday, October 5, 2011
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