Site Menu
Alphabetical Listing
Food Category Listing
Frequently Asked Questions
Return to the Recipes Main Page

Synopsis of Guyana
A Guyana Photo Album
News from Guyana
Commentary on the Issues
Quick Polls
Featured articles and photos
Recipes from Guyana and the Caribbean
Wayne's Guyana Mailing List (WGML)
Guyanese Proverbs
Guyanese lighter side
Folklore
Guyanese websites and links
Advertising on this web site
Yellow Page Ads
Buy Guyanese books through Guyana Outpost
Occasional fundraising for worthy causes in Guyana
Sign / View the Guestbook
Search for Guyanese on the Internet
Tips for visitors
What's new on Guyana Outpost
Having problems with the web site? Click here
Email the Webmaster
Go back to the main page

Thursday
October 23, 2014



CyberSoup and Other Recipes from the WWW
Crafted by Gondola WebWorks. Click here to find out how you can have your own inexpensive web page designed!

Click for books on sale directly from the Guyana Outpost Bookstore

Click for music CDs on sale directly from the Guyana Outpost Bookstore

Click to request ad space

Click for Gondola Webworks

Tamarind Drink

Ingredients

4 doz dry tamarinds
1 pt water
4 lb white sugar
1 piece of spice

Preparation

  • Wash the tamarinds and remove the shells.
  • Put the sugar and water in a saucepan and boil, without stirring, for 5 minutes.
  • Add the tamarinds and spice and continue boiling for 10 - 15 minutes.
  • Remove from the heat and leave to cool. Strain and bottle.
  • To make the beverage, add 3 or 4 tablespoons of the syrup to a glassful of iced water. Add additional sugar if desired.
To Top

Tamarind Ginger Punch

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

Ingredients

1 pint tamarind pulp
1 pint honey
2 tbsp lime juice
2 pints boiling water
2 tsp grated ginger tied in a piece of muslin

Preparation

  • Put tamarind pulp into a large jug. Pour in the boiling water. Add lime juice and ginger.
  • Set aside for 24 hours. Remove ginger.
  • Add honey. Serve with ice cubes.
To Top

Tamarind Punch

Ingredients

1 bottle tamarind syrup (36 oz)
½ pt water
¼ pt rum
1 dash Angostura bitters
Sugar to taste, if necessary
2 bottles cream soda, about 20 - 24 oz

Preparation

  • Mix the syrup, water and rum. Add sugar, if necessary, and add the dash of bitters.
  • Immediately before serving, add two bottles of cream soda, and a solid chunk of ice. Stir and serve.
To Top

Tamarind Sauce

Thanks to Vivienne Ather for this recipe!

Ingredients

½ lb shelled tamarind (with pits! Do not use seedless)
1 ½ cup warm water (not boiling water, it will ruin the taste!)
1 tbsp pureed fresh garlic
½ tsp pureed fresh onion
1 tsp crushed ginger
1 tsp pureed wirri-wirri pepper (make sure seeds are well grounded)
2 - 3 tbsp sugar
1 tsp salt

Preparation

  • In a medium size bowl (do not use any metal or plastic bowl) mix tamarind with warm water until water thickens.
  • Add all other ingredients and stir until sugar melts. For thicker consistency, use less water.
To Top

Tangerine Liqueur

Ingredients

4 - 6 yellow tangerines
1¼ pt high wine
1½ lb granulated sugar
2¼ pt water

Preparation

  • Steep the rind of all the tangerines and the juice of 2 tangerines in a bottle with the high wine for 15 days.
  • Make a syrup with the sugar and 1¼ pints of water. Boil until thick.
  • Strain the high wine mixture, and add it to the syrup while it is still warm.
  • Stir well and strain through a flannel bag.
  • Add 1 pint of water, stir well and bottle.

Note: Alcool can be used in the place if high wine.

To Top

Tartare Sauce

Ingredients

¼ pt mayonnaise
2 tbsp chopped gherkins
1 tsp chopped parsley

Preparation

  • Add the chopped parsley and the gherkins to the mayonnaise.
  • Serve with fried fish.
To Top

Tennis rolls

Thanks to Jennifer Szala Snyder for this recipe for a Guyanese Classic.

Ingredients

1 pkg. active dry yeast
¼ cup warm water, 110°F
¼ cup butter or margarine
1 cup sugar
1 tsp salt
1 cup milk, scalded
2 eggs and 1 egg yolk beaten
1 egg white
1 tsp grated lemon rind or orange rind
2 tsp lemon extract
1 tsp vanilla extract
4½ to 5 cups flour

Preparation

  • Soften the yeast in warm water.
  • Add butter/shortening, sugar, salt, lemon rind, lemon extract and vanilla extract to the scalded milk. Let cool to luke warm.
  • When cool add yeast, eggs and enough flour to make a batter. Beat well.
  • Add more flour, a little at a time, to make a soft dough. Turn onto a lightly floured surface and knead until satiny.
  • Place in a greased bowl, cover with a damp cloth and let rise until double in size.
  • Punch down, shape into rolls and let rise again.
  • Brush with egg white mixed with water and bake at 375°F for 25 to 30 min. Makes about 3 1/2 dozen rolls.
To Top

Tilapia in Oil and Vinegar Sauce

Ingredients

2 lb tilapia, cut in slices
1 lemon or lime
Salt and pepper to taste
Flour
1 cup olive oil
½ cup green pepper sliced
2 large onions, cut in rings
2 bay leaves
2 cloves garlic (whole)
2 hot peppers (whole)
½ cup vinegar

Preparation

  • Remove the skin from the fish, then wash the flesh with lime or lemon.
  • Season and coat lightly with flour.
  • Fry in the olive oil. Remove from the pan and set aside.
  • In the same used oil, fry the onion slices lightly on low heat. Add vinegar, garlic, pepper and bay leaves.
  • Add the fried fish and cook for about 5 minutes.
  • Serve hot or cold.

Note: May be kept several days if an extra ½ cup of vinegar is added. Other fish may be used instead.

To Top

Tomato Ketchup

This is a little spicier than your standard Heinz variety.

Ingredients

6 lb ripe tomatoes
1 pint vinegar
½ oz salt
1 chopped onion
8 oz sugar, white
1 tsp mixed spice
1 clove
1 clove garlic
½ tsp cayenne pepper

Preparation

  • Wash the tomatoes, cut into quarters and place in a preserving pan with the salt, onion and vinegar. Simmer until soft.
  • Strain the mixture through a coarse muslin or fine plastic sieve, rubbing the pulp through with a wooden spoon.
  • Return the purée to the pan, add the sugar and cook until mixture begins to thicken (stirring constantly).
  • Add the spices, chopped garlic and pepper, a little at a time, stirring constantly until the flavour is satisfactory.
  • When the ketchup is reasonably thick, pour into clean hot bottles and seal immediately.
  • Allow to cool, then label and date.
To Top

Tomato Rice

Ingredients

1 pt rice
1 pt of tomato juice
1 large onion, finely chopped
2 cloves garlic
Salt and pepper to taste
2 - 3 oz fat
Chopped parsley

Preparation

  • Heat the fat and fry the onion and garlic. Add the rice and stir for 5 minutes.
  • Add the salt and pepper, tomato juice and an equal quantity of water.
  • Stir the rice for a minute or two, then cover the pan and leave over a low heat until the rice has completely absorbed the liquid and is dry.
  • Serve hot, on a large platter decorated with chopped parsley.
To Top

Tomato Sauce

Ingredients

½ oz margarine
½ oz flour
1 oz bacon
1 onion
Pepper and salt
4 - 5 tomatoes
1 tbsp tomato purée
½ pt stock

Preparation

  • Peel the onion and cut into slices.
  • Put the margarine and bacon into a saucepan and fry lightly.
  • Add the onion, then the tomatoes and fry.
  • Bruise with a spoon and simmer for 4 - 5 minutes.
  • Stir in the flour the add the stock, tomato purée, salt and pepper.
  • Boil and skim. Simmer slowly for 20 minutes stirring occasionally.
  • Pass through a sieve, correct colour and consistency.
To Top

Tropical Delight Pudding

Ingredients

4 large bananas
Juice of one orange
2 oz brown sugar
1½ oz freshly grated coconut

Preparation

  • Peel the bananas and cut lengthwise in half.
  • Arrange in a greased pie dish.
  • Add sugar to the orange juice and stir until dissolved. Pour over bananas.
  • Sprinkle quickly with coconut and bake in a moderately hot oven (400°F) until the fruit is soft and coconut is brown.
To Top

Tropical Punch  Classic Guyanese Recipe

Ingredients

1 pt of orange juice, fresh or canned
1 pt grapefruit juice, fresh or canned
1 pt pineapple juice or grated pineapple
½ pt lime or lemon juice
2 pt water
½ pt syrup (1 lb sugar to ½ pt water)
2 bottles ginger ale, about 20 - 24 oz

Preparation

  • Mix the ingredients together.
  • Add the ginger ale just before serving.
  • Add a solid chunk of ice for chilling.
To Top

Tuna Balls

Ingredients

1 can tuna
3 large potatoes
Bread crumbs
1 egg
Minced onion & garlic
1 eschallot
Black pepper or fresh pepper
Salt to taste

Preparation

  • Boil the potatoes until soft, then mash with a little butter.
  • Mix all the ingredients together.
  • Form into balls then roll into dry flour.
  • Heat the oil then add the balls when the oil is hot. Fry until brown.
  • Serve with pepper sauce or any sauce preferred (see Pink Dip for Prawns).



RECIPES ON THIS PAGE
Tamarind Drink
Tamarind Ginger Punch
Tamarind Punch
Tamarind Sauce
Tangerine Liqueur
Tartare Sauce
Tennis rolls
Tilapia in Oil and Vinegar Sauce
Tomato Ketchup
Tomato Rice
Tomato Sauce
Tropical Delight Pudding
Tropical Punch
Tuna Balls

Synopsis | Guyana Photos | News | Commentary | Polls | Features | Recipes | Mailing List | Proverbs
Laugh Story | Folklore | Guyana Websites | Advertising | Yellow Pages | Bookstore | Fundraising
Guestbook | People Search | How do I ...? | What's Hot | Help | Email the Webmaster | Home
Google
Search WWW Search guyanaoutpost.com
To Top
Last Updated on : Saturday, May 29, 2010
© This web site is Copyright Wayne Moses - 2014.