Guyanese Style Cooking
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About this ebook
This book will teach you to cook a variety of flamboyant, scrumptious, and mouthwatering dishes using traditional and unique Guyanese ingredients. You will prepare and enjoy tasty and spicy dishes in no time.
For people who cannot eat spicy, you can prepare these appetizing dishes with just enough spice so your taste buds can savor that once in a lifetime culinary experience.
My book will enable you to make curry dishes in a matter of minutes. The recipes are easy and very practical for any occassion! You will enjoy cooking curry for your family and they will be pleasantly surprised at your culinary skills.
You will enjoy creating easy and unusual desserts in no time!
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Book preview
Guyanese Style Cooking - Bibi Sazieda Jabar
Copyright © 2011 by Bibi Sazieda Jabar.
All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.
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ISBN: 978-1-4620-6336-9 (sc)
ISBN: 978-1-4620-6337-6 (ebk)
Printed in the United States of America
iUniverse rev. date: 01/23/2012
Contents
Preface v
EASY PICNIC & PARTY SNACKS
BARA
SPICY BEEF PATTIES
BHYGANI (EGG PLANT FRITTERS)
BOILED CHICK PEAS (SOFT)
BREADFRUIT CHIPS
CASSAVA BALLS
EGG & CASSAVA BALLS
FRIED CHICK PEAS (HARD)
FRIED RIPE PLANTAIN
PHOLOURIE
PLANTAIN CHIPS
POTATO BALLS
STUFFED POTATOES
TUNA/COD FISH CAKES
Scrumptious Soups
BEEF & BARLEY WITH DUMPLINGS
CHICKEN & DUMPLINGS
CHICKEN NOODLE
CHICKEN & VEGETABLE
YELLOW SPLIT PEA (DAHL SOUP)
Enticing Entrees
ALFREDO SPICY PASTA & SHRIMP
BAKE & SALTFISH
BEEF IN BEER
BEEF & BROCCOLI STIR FRY
BEEF PEPPER POT
BEEF STROGANOFF
CHICKEN/BROCCOLI & RICE
CHICKEN & MUSHROOM SAUTE
CHILI GUYANESE STYLE
CHOW MEIN (NOODLES)
COW FOOT PEPPER POT (STEW)
DEEP FRIED SALMON STEAKS
DEEP FRIED TALAPIA STEAKS
FRIED POTATOES & CORNED BEEF
FRIED POTATOES & EGGS
GROUND BEEF PIE
SCALLOPED POTATOES
LASAGNA
MEATLOAF
SLINKY POTATOES
Delectable Dinners
BEEF CURRY
BLACK EYE PEAS/COOK-UP
BOIL & FRY (PROVISION)
BORA (LONG BEAN) & CHICKEN CURRY
CHANNA CURRY
CHICKEN CURRY
CHICKEN FRIED RICE
DUCK CURRY
EDDOES & SHRIMP CURRY
EGGPLANT/ POTATOES & CHICKEN
EGGPLANT/ EDDOES & SHRIMP CURRY
FRIED BORA (LONG BEANS) & CHICKEN
FRIED GREEN BEANS & CHICKEN
FRIED OKRA & SHRIMP
GILBAKA (FISH) CURRY
GOAT CURRY
HASSA (FISH) CURRY
KALOUNGI (KARILA CURRY)
LIVER CURRY (CHICKEN)
MUTTON (LAMB) CURRY
SAME & SHRIMP CURRY
SHRIMP FRIED RICE
STEWED POTATOES & MACKEREL
STEWED SALMON
STEWED ZUCCHINI/POTATOES & CHICKEN
SPINACH & SHRIMP
SQUASH & CHICKEN CURRY
YELLOW SPLIT PEA (DAHL) COOK-UP
Remarkable Rotis
DAHL PURI
PARATHA (OIL)
POTATO ROTI
SALDA ROTI
Refreshing Beverages
GINGER BEER
LIME WATER
MAUBY
MISS MERRY’S DELICIOUS PUNCH
PEANUT PUNCH
REFRESHING RUM PUNCH
TAMARIND DRINK
Delicious Desserts
AWESOME APRICOT TRIFLE
BREAD & FRUIT PUDDING
CARROT & PINEAPPLE CAKE
CASSAVA PONE
CHOCOLATE CAKE
COCONUT BUNS
CUSTARD BLOCKS
DELECTABLE BIRTHDAY CAKE
EASY CHEESE CAKE
FALUDA
FLAN
FUDGE (PAYRA)
GULLAB JAMUN
GUYANESE FRUIT CAKE
HALWA (5 POUNDS)
KANKI
MATHAI-5 POUNDS
ORANGE PEANUT BUTTER MUFFINS
PEANUTTY OATMEAL COOKIES
PINE TARTS/TURNOVERS
RASMALAI
SALARA
SPONGE CAKE
SWEET RICE/PUDDING
THE BEST COCONUT CAKE EVER!
VERMICELLI CAKE
For Jonathan & Brandon
Forever Family!
AUTHOR’S EXPERIENCE AND
BACKGROUND INFORAMTION
I learned to cook when I was barely seven years old and as I grew, cooking became more interesting and challenging to me. I soon discovered that cooking was my niche, because I was able to master Guyanese dishes, and enjoyed creating my own dishes. Experimenting with various ingredients, and revel at the amazing creations gave me such a rush! This is when I discovered that cooking was my passion! I developed a sense of pride with each dish and have continued to cook with pride and love. Every time I cook a dish my culinary skills improve because I challenge myself to make it better. Cooking and eating has become a very important part of me and my families’ lives.
Guyana like most of the Caribbean countries has the most amazing and breathtaking sceneries just like their mouthwatering, lip smacking and finger licking culinary delights. Guyana has some of the most unique and flavorful dishes that you will ever taste. The ingredients and preparation of some of the traditional dishes are the most memorable, that I have learned from my grandparents. I am thrilled to share these traditional Guyanese dishes with a multi-cultural society who can truly appreciate a unique spicy Caribbean adventure!
You will notice throughout the book the scale for using habanero pepper
is half for mild, one for medium and two for suicide heat. For those who are not accustomed to really spicy foods please DO NOT use any habanero. Guyanese enjoy a lot of heat in their dishes, which is why I used habanero in almost all of my dishes.
Preface v
Guyana is a small country in South America, between Surinam and Venezuela. The Capital is Georgetown and the population is approximately 765,283. Guyana is well-known for its naturally beautiful sceneries and majestic waterfalls. Where can someone appreciate the most spectacular scenic wonders while enjoying some of the tastiest cuisines? Guyana that is where!
Guyanese cuisine is unique but is closely related to the way most Caribbean dishes are prepared. There are a variety of foods in Guyana, such as boil & fry, curry, roti, cook-up and pepper pot. However, most traditional dishes consist of provisions which are grown in Guyana. Provisions are root vegetables such as cassava, plantain, eddoes, and tania. Cassavas and eddoes are considered substitutes for potatoes and tania is a relative of the yam. The Guyanese people are very creative because they create all kinds of by-products from these vegetables. For example, cassava is made into flour for roti and used in many other dishes.
A sauce called cassareep is made from the juice of cassava. It is boiled for a long time until it forms a brown and thick liquid called cassareep. Cassareep is used to make one of the most famous and traditional dishes in Guyana called "Pepper Pot." This dish is made with different types of meat, spices, and the most important ingredient is cassareep (recipe on pages 24 & 30). Pepper pot can be cooked with one type of meat or as many types as you desire. Cooking with cassareep adds a unique flavor and also helps preserve the dish for a number of days. For example, pepper pot does not have to be refrigerated, it can stay out for days and it will still be good to eat. The cassareep prevents it from going bad.
Another traditional dish is "Boil & Fry which is a term used by Guyanese to refer to a popular way of cooking root vegetables. The root vegetables are also called
ground provisions," which are easily grown in Guyana. This dish is prepared by peeling the provisions; boil them in salted water; drain and sauté with onion, tomatoes and fresh herbs (recipe on page 41).
Guyana has an abundance of fish! Some of the sweetest fish I have ever tasted! One such fish is the "Gilbaka," it is a meaty fish and is enjoyed by Guyanese (recipe on page 54). The texture is firm and fleshy and there are no small bones to worry about. Another excellent fish is the "Hassa." It is black and covered with hard bones. Although, the hassa may look ugly and complicated to eat, it really is not. Once this fish is cooked the meat can be easily retrieved. It is also a very tasty fish (recipe on page 56). In the western world you may know it by another name, armored cat fish.
Gather your appetite and let’s get started on this Guyanese culinary adventure!
Preface vi
Image%20%231.JPGEASY PICNIC & PARTY SNACKS
BARA
1 cup yellow split peas 2 green onions, chopped
1 package quick rising yeast 1 tablespoon turmeric
2 cloves garlic Water
1 teaspoon parsley 2 cups cooking oil
Salt & black pepper to taste 1 medium onion, chopped
1 tablespoon baking powder 1