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    Guyanese Style Cooking
    Guyanese Style Cooking
    Guyanese Style Cooking
    Ebook216 pages1 hour

    Guyanese Style Cooking

    By Bibi Sazieda Jabar

    ()

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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!

    LanguageEnglish
    PublisheriUniverse
    Release dateNov 14, 2011
    ISBN9781462063376
    Guyanese Style Cooking

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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.

      iUniverse books may be ordered through booksellers or by contacting:

      iUniverse

      1663 Liberty Drive

      Bloomington, IN 47403

      www.iuniverse.com

      1-800-Authors (1-800-288-4677)

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      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.JPG

      EASY 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

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