This is a quick and simple garnish recipe that Guyanese love to eat with snacks such as plantain chips, chicken foot, pholourie, potato balls, cassava balls etc. It adds a very flavorable taste to …
This doughy, sweet coconut bread is rarely made at home as it is sold fresh and cheaply by bicycle vendors with their glass display cases on all the main streets. It is delicious at any time of the day and much easier to make than it looks.
If you are Guyanese you will certainly have grown up eating this favorite food. It’s vegetarian and is made with a tasty mashed potato seasoned with fragrant spices and coated in a batter made of ground chick peas and then fried until golden brown. As I do not have yellow split peas readily available here... Read More
As promised I'm slowly going through all of my recipe requests and this was on the top of my list. Cook-up Rice is a traditional Guyanese recipe that's very versatile. It is a one pot
Looking for things to do in Guyana? After spending a few weeks exploring this beautifully rugged country, here's my list for the best things to see and do.
6 Main Ingredients – Makes 8 Traditional Size Roti 450g Plain Flour 2 Teaspoons Baking Powder A Pinch of Salt 1 Cup of Water (approx 237mls) 35g Butter And A Little Oil (for cooking)
The epitome of Guyanese cuisine, pepperpot is a beautiful, aromatic meat stew dish cooked using cassareep. Unmistakably Caribbean in flavour and smell, pepperpot is a symbolic national dish of Guyana.
This always seems to be the go-to meal whenever there is some occasion. Whether it’s moving day, long car rides, airport runs…you name it, cook up is there! Partly because it’s so…
Pholourie is a common deep fried street food from Trinidad & Tobago and Guyana. Yeasted pholourie dough is seasoned with hot peppers and herbs.
Guyana is one place where you can dive deep into the culture when searching for the local food. Here are 21 dishes you should try when you visit.
These are some awesome recipes for you to try for your Christmas dinner, we have you covered, pastelle, ham, black cake, sorrel, ginger beer, sweetbread, chow chow, escovitch fish and more. I almost forgot, the recipes are from some of the best Caribbean Food Bloggers. Merry Christmas!
This is a quick and simple garnish recipe that Guyanese love to eat with snacks such as plantain chips, chicken foot, pholourie, potato balls, cassava balls etc. It adds a very flavorable taste to …
Ingredients: 1 cup flour 1 tbsp curry powder 1 tsp cumin powder or geera pinch of cayenne powder salt to taste 1 cup water 3 cups canola oil for frying
Great recipe for Cheese rolls.
Pholourie is a fried split peas fritter that's popular in Guyana and Trinidad. Pholourie is best enjoyed with spicy mango sour or sweet tamarind chutney.
Creamy, sweet and soothing – that precisely suits the famous styles of custards served in Guyana. Custards can be made in a variety of ways; it varies from country to country. This article will discuss two ways custard is made in Guyana but what is most interesting is that they taste the complete opposite yet […]
As promised I'm slowly going through all of my recipe requests and this was on the top of my list. Cook-up Rice is a traditional Guyanese recipe that's very versatile. It is a one pot
I finally had a weekend with nothing planned so I hopped into my car and drove to Brooklyn to spend some time with my Aunt Jean. Aunt Jean is my Dad’s oldest sister and her 70th birthday bash was t…
I've owed you guys this recipe for a little while now. I'm feeling very guilty, so in the middle of my vacation I got out my laptop and decided to finally post it. Please forgive
The fruits of Ashoka Tree or "False Ashoka Tree" (Polyalthia longifolia) are ripening. Branches laden with purple fruits are a feast for the birds. Cacophony of the birds rend the air as they flock the tree to claim their share. Big ones scare the small ones who keep frequenting the tree to try their luck. Shrieks of a bird draw our attention and we discover a Tree Pie enjoying fruits and keeping away others by its shrill cry. In my kitchen Guyanese Butterflaps are in the final stages of baking. A recipe that is easy and wonderful. Light fluffy and garlicky, they make our dinner so gratifying and fulfilling. Hard work well rewarded. Butterflaps are made from white bread dough. You can use any of your favourite bread dough. Dough is rolled into tiny rounds, liberally spread with butter, folded over twice and baked. Enjoy them warm with a bowl of soup or stew. Or eat them plain. They are yum anyway! I read about Guyanese Butterflaps at www.tasteslikehome. I used garlic in butter for flavour. This is how I made Guyanese Butterflaps Guyanese Butterflaps Ingredients 2 cups all purpose flour 2 tablespoons sugar 2 tablespoons milk powder 1 ½ teaspoon instant dry yeast 2 tablespoon olive oil ¼ teaspoon salt ½ cup warm water plus more if needed 2 tablespoons butter, softened 4 cloves of garlic peeled and crushed into a fine paste. Method Add sugar and yeast to ½ cup warm water. Stir and cover for 10 minutes. Whisk together flour, salt and milk powder in a large bowl. Add yeast mixture and oil and knead dough. Add more water if the dough feels hard or dry. Knead for 6 to 8 minutes till dough becomes smooth and elastic. Place dough into a greased bowl. Cover with a towel and keep in a warm place for 1 ½ hours or till double. Punch the dough. Mix butter and garlic paste. Pull out small balls of dough. On the floured counter, roll out a circle about 15 cm in diameter. Spread 1 teaspoon of butter garlic spread. Fold dough into a semicircle and then fold further into a triangle. Repeat with remaining dough. Arrange butterflaps on a greased baking tray. Cover and keep in a warm place to rise for 45 to 50 minutes. Preheat oven to 190 degrees C. Bake for 20 to 25 minutes or till butterflaps turn a beautiful golden brown. Enjoy warm butterflaps. Submitted for Yeastspotting
Two classic Christmas dishes beloved by the people of Guyana are pepperpot and garlic pork. To get the flavors just right, you have to cook them and let them sit out for weeks.
Jamaican Beef Patties. Curry spiced dough filled with deliciously seasoned beef and vegetables, baked to a perfect crisp.
This pholourie is so damn good,although they are rugged, but who cares, as long as they taste good. Pair it with some Tamarind sauce or even mango chutney and you will feel as though you're on Island heaven, it's that good. Easy to make too.
I finally had a weekend with nothing planned so I hopped into my car and drove to Brooklyn to spend some time with my Aunt Jean. Aunt Jean is my Dad’s oldest sister and her 70th birthday bash was t…
