Ingredients

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.

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

Ingredients

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.

Ingredients

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.

Thanks to Vivienne Ather for this recipe!

Ingredients

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.

Ingredients

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.

Ingredients

Preparation

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

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

Ingredients

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.

Ingredients

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.

This is a little spicier than your standard Heinz variety.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

Preparation

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

Ingredients

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).