Recipes

Guyanese food brings an exotic fusion of ingredients from the four corners of the world and from Guyana itself.
These have been handed down through generations of our ancestors; African, Amerindian, European, Chinese and Indian.
Over the years the dishes have been modified to suit local conditions. Time brought natural changes in taste and a method of cooking that has become distinct and uniquely Guyanese.

Most Guyanese are non vegetarians. Seafood is a staple and in the old days, when frozen food was rare, meat was at best a weekly treat.

Traditionally, for religious and cultural reasons, Hindus do not eat beef or pork and Muslims would not eat pork.
At Hindu weddings and religious ceremonies, the typical feast would be vegetarian; daal, rice, puri, aloo (potato) curry, and pumpkin.
At Muslim functions, the main course would consist of rice, mutton curry and roti.
A variety of different curries, baara and phulowrie would supplement the meal and an offering of a sweet refreshing dessert like kheer (rice and milk pudding) would bring the occasion to a close.

 

A Collection of Recipes

 

Baara

From Betty
12 March 2014

Ingredients:

1 cup of split peas flour
2 cups plain white flour
1 tsp baking powder
Onion chopped
Pepper
Garlic chopped
1/2 tsp turmeric (haldi)
1 tsp cumin (jeera)
Salt
Oil for frying.

Method:

Mix all the ingredients together adding water as required and knead to make into a dough. Roll out small discs for deep frying. Heat oil for frying in a karahi, deep pan or wok, and put discs into the oil and fry until cooked. Take out , drain excess oil on kitchen towel and they are ready to eat hot.
Enjoy with achar or chutney.

 

 

Cassava Pone

From: Ruth Went
4 March 2014

Ingredients

1 pkg ( 1lb) grated cassava
1 pkg ( 1lb) grated coconut
1/3 to 1/2 lb sugar
3 ozs raisins
2 ozs margarine
1 tsp vanilla essence
1tsp cinnamon
1/2 cup carnation milk( homo milk or water will work as well)

Method

Remove cassava and coconut from package while it is still frozen, and leave to thaw out.
Add all ingredients. Start with a 1/3 cup of sugar and add the rest if needed. Remember it will get sweeter when baked. I usually add the whole 1/2 lb.
Generously grease with margarine a pan (9×9) will do.
Bake at 350° on middle rack of oven ~ 1 – 1 & 1/2 hrs until pone moves away from side of pan, and has the required colour.
Wait until pone cools before you cut it, and enjoy.

 

 

Cheese Roll

From Barbara
9 March 2014

Ingredients:

1 lb white flour
1/2 lb margarine
Cold water to kneed dough
½ lb cheese
Pepper
Salt
1 egg (beaten)

Method:

Grate the cheese. Mix flour and margarine together with a pinch of salt and make a soft dough using cold water. Divide into as many balls as required. Roll balls out using rolling pin and put a little of the grated cheese with pepper into each. Fold each into rolls or any shape required and brush top of each roll with beaten egg, then bake for 15/20 minutes in medium heat. Easy, eat and enjoy.

 

 

Chicken Curry

From Meena
15 March 2014

Ingredients:

Chicken
Onion,
Garlic
Pepper
Curry Powder
Garam Massala
Salt
Oil
Method:

Wash and clean chicken and cut into small pieces as required. Put table spoon of oil in pot and heat. Put into it chopped onion, curry powder, garam massala, heat for a minute. Add chicken and mix it all well in medium heat, then add chopped garlic, pepper and salt, mix well for a minute then add water and let it cook under medium heat until meat is cooked. Gravy (surwa) can be more or less depending on amount of curry powder and water. Chicken curry is ready to eat.

 

 

Chow Mein

From: Mary
7 March 2014

Ingredients

½ package thin Chow mein noodles
3 dried Chinese mushrooms (soaked in water)
2 lb. Boneless Chicken or pork, cut into bite-sized pieces
2 teaspoons light soya sauce
½ tsp Chinese 5 spice powder
3 garlic cloves, chopped fine
Pinch of black pepper
1 whole bunch of green onions, whites chopped into pieces
1 tbsp of Oyster sauce

Method

Bring noodles to boil in water, stirring occasionally till cooked (al dente). Drain noodles into callender/strainer and set aside to cool a bit.
Cut up meat into bite-sized pieces. In separate container, add chopped garlic and soya sauce, 5 spice powder, and black pepper to meat and put in fridge for 2 hours or overnight to marinate.
Put cooled noodles into large bowl. With clean hand, mix the noodles with about 1 tablespoon of oil, 1 tablespoon of soya sauce and 1 teaspoon of garlic powder. Mix together with hands until all the noodles have been seasoned. If necessary , add more oil and soya sauce. Set aside.
Just before cooking meat, chop the softened black mushrooms into small pieces. Also chop the white parts of gr. Onions and add to meat mixture. Chop the green onions into small pieces and set aside.
In large pot, fry meat mixture with a little oil until light brown and tender. Turn down heat. If there’s too much oil in pot, strain off excess oil . Add all the noodles to the pot and add the green onions as well. Stir carefully till all is mixed. Turn heat down to low. Stir well and taste for seasonings.
If necessary, add a little more garlic powder and the Oyster sauce to the noodle mixture.
Serve while hot. This will make about 5 servings.

 

 

 
Cook-Up Rice
Beef, Okra (Ochro) and Spinach Cook-Up Rice

From: Joan
5 March 2014

 
Ingredients:

12 fresh okras (washed whole and cut off tops/bottoms)
1 handful of fresh spinach
2 cups long grain parboiled rice
1/2 lb meat (salted beef, pigtails, brisket)
3 cups water (or combination of water and beef broth)
1 cup coconut milk (or 1/4 pkg of coconut cream with another cup of water)
1/2 tsp ground black pepper and a few pepper corns
4 leaves of broad leaf thyme and some fine thyme
1 crushed wiri-wiri pepper
2 tbsps butter or margarine
1/2 onion cut up
6 cloves of garlic cut up in fine pieces

Method:

In a sturdy pot, boil the pickled meat to a tender texture and drain off the liquid ensuring there’s no excess salt in the meat (too salty).
If it is still salty, boil again and drain. Add the cut-up brisket and cook for a few minutes.
Season contents of pot with black pepper, thyme, garlic, onions, wiri-wiri pepper, and simmer. Add the butter.
Pour the water and coconut milk over the meat and bring to a boil. Add rice and okras. (Medium heat).
When okras are soft enough, guide them to the side of the pot and crush lengthwise with a fork then integrate them back into the rice.
Add washed spinach.
Turn heat to medium-low and allow everything to Cook-Up.
Keep checking the texture of the rice to ensure desired softness or if more liquid is required. (Add beef broth if available if more liquid is needed for the rice).
Marmite may be added in place of salt or a few drops of soy sauce.
Allow the pot to cook until all liquid is absorbed and the rice grains are loose when stirred. (Some folks like a clammy consistency).
Serve hot
(A fry-up of saltfish, tomatoes and cartwheel onions may be a side dish for this meal).
Enjoy

 

 

Cook-Up Rice
Black Eye Peas or Pidgeon Peas or Plain.

From: Aisha
21 June 2014

Cook-uo Rice

Cook-uo Rice

 

Ingredients

Plain rice.
Peas
Water to boil
Oil
Coconut milk or coconut cream to taste
Chopped up onions, salt and pepper
Method

Boil the peas until tender. Add chopped onions, salt and pepper to taste, coconut milk/cream and the rice. Gently stir then add just enough water to cook the rice so that all the water is used up, and when finished the rice should be loose.  For plain cook-up rice, omit the peas.

 

 

 

Daal

From Buddy
15 March 2014

Ingredients:

1 cup split peas (daal)
1 medium size onion
2 cloves garlic
2 red peppers
Turmeric
Salt
Oil

Method:

Boil the split peas in water with a portion of all the ingredients until the split peas is cooked, not grainy but liquid like a soup. When cooked the finishing touch is to ‘chhowkay’ which gives it its particular flavour. Put a table spoon of oil in a small pot. Fry in it cumin, chopped onion and chopped garlic. When these are golden brown, throw it into the cooked daal and mix it in. Hot daal is ready.

 

 

Garlic Pork

From: Joan
4 March 2014

Ingredients:

Approx. 2 lbs lean pork
Cup of vinegar or 1/2 cup extra if desired (as many as 2 cups depending on personal preference)
Large head of garlic (several cloves in a bunch approx. 1/4 lb)
Table spoon of broad leaf thyme and fine thyme
5 Wiri-Wiri peppers
Few cloves
2 tsp salt or more depending on taste
1 tsp ground black pepper
Method:

Wash and dry off moisture from pork. Cut in bite-sized cubes and marinate in some of the vinegar and add a little water.
Blend/chop all other ingredients together (in small chopper or on cutting board) and place in a bowl or suitable container. Add the remainder of the vinegar. Using a perforated utensil, remove the cut-up pork from its marinated base, and place in a large jar (bottle). Pour the blended ingredients and vinegar on to the pork and let it set for 4 days.
At this stage (after 4 days), boil the pork in a shallow pan and add a little vinegar until all the liquid is gone. Using the fat from the pork, fry all the pork until brown.
Serve hot.

 

 

Pepperpot

From Joan:
4 March 2014

Ingredients:

Approx. 3 lbs meat (Beef brisket, cowheel, pig trotters, pork hocks and/or oxtail. A combination of these or any one boiled to medium soft texture)
One piece of ham bone or pickled meat for added flavour
1/2 cup casreep
4 wiri-wiri peppers or more if really hot/spicy flavour is desired
Small piece of lemon peel and cinnamon stick
Table Spoon of chopped broad leaf thyme and fine thyme
2 Table spoons dark sugar
4 large cloves of garlic
Check/taste and add enough salt. (Pickled meat or hambone will be salty, so it is important to check sauce before adding salt)

Method:

In a sturdy, large pot, boil the washed meat by adding enough water to cover all the meat. This should half-fill the pot to avoid boil-over spillage;
Suggest leaving a space between the lid/pot by pulling lid a little back towards the pot handle. Bring to a boil until meat is half tender. (Cowheel, trotters and oxtail should be boiled longer than other meat. Suggest pressure cooker for these).
When all the meats are half tender, check water level and add hot water to make sure full coverage of meat. Cook for approx 1 hour on medium heat and add all other ingredients. At this point, turn temp. to ‘low’ heat and simmer for thickening of sauce.
Serve hot with bread, rice or ground vegetables.
Very delicious and gets better each day but should be heated daily to boiling point. Can be frozen for future use.
Please note that no onion should be used as this has been known to cause spoilage.

 

 

Pepperpot

From Mary
7 March 2014.

Ingredients:

4 lbs of pork shoulder, cut in large pieces
3 lbs of beef blade roast, cut in large pieces
1 ¼ cup of Casareep
1 tablespoon of seasoning salt
1 tablespoon of black pepper
1 tablespoon of salt
About ½ palmful of whole cloves
2 cinammon sticks

Method

Put all cut up meat and seasonings into a big pressure cooker. Add the casareep and stir it to make sure all meat is covered. Add enough water to just come to top of meat. Cover meat with lid and pressure it for 10 minutes.
After it finishes cooking in the pressure cooker, let it cool a little and adjust seasonings if necessary.
This makes enough for about 5 servings.
If pressure cooker is not used, put in oven at 350 degrees for 1½ hours.

 

 

Phulowri

From Indra
12 March 2014

Ingredients:

1 cup split peas or gram flour
1 tsp baking powder
Onion chopped
Pepper
Garlic chopped
1/2 tsp turmeric (haldi)
1 tsp cumin (jeera)
Salt
Oil for frying.

Method:

Mix all the ingredients together adding water as required to make into a soft dough. Heat oil for frying in a karahi, deep pan or wok, and gently drop small portions as desired into the oil and fry until cooked. Take out, drain excess oil on kitchen towel and they are ready to eat hot. Enjoy with achar or chutney and a cup of tea.

 

 

Roti

From Hazra
16 march 2014

Roti

Roti

 

 

Ingredients:

Self raising flour. White or Whole wheat.
Salt
Oil

Method:

Mix the flour with water and a pinch of salt and knead into a soft dough and leave to rest for ½ hour. After that make small balls.
Roll each out out using a rolling pin brushing it with a little oil and a sprinkle of flour to keep the oil in pace. Fold up each one into a ball again then leave these balls (loiys) for another ½ hour. After that you are ready to make roti.
Put taawa or large frying pan on medium heat. Roll out each one of the balls (loiys) into roti size, large or small.
Cook one by one. For each one, place on the taawa to cook for a minute or so. It will cook on one side. Turn it over to cook on the other side. The cooked side will have a parched look with brown patches on it. Rub a bit of oil on the cooked side using cloth or kitchen towel. Let the other side cook for another minute or so, then turn it over. Rub a bit of oil on this side to soften it. After a few seconds, take it out, clap it twice. This makes the rotie fluffy and loose. Place on tissue on plate to build up a pile of delicious roti. If anyone is nearby they can have a taste of hot roti, just one.

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