Some Guyanese and Caribbean Recipes / Dishes

Some Guyanese and Caribbean Recipes / Dishes

Note: -- Selected from various sources.

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Bakes

Ingredients

2 cups flour
2 tsp double-acting baking powder
1 tsp salt
2 tsp lard, chilled and cut into ¼ inch bits
2 tsp sugar dissolved in ¼ cup of cold water
Vegetable oil for frying

Preparation

  • Sift the flour, baking power and salt together into a deep bowl and add the lard.
  • Working quickly, use your fingertips to rub the flour and lard together until it looks like grains of coarse meal.
  • Pour in the sugar and water mixture all at once, toss together and gather the dough into a ball. If the dough crumbles add a little more cold water, a teaspoon or so at a time, until the particles adhere.
  • For each biscuit, pinch off about 2 tablespoons of dough and pat into a ball. On a lightly floured surface, roll each ball into a round about 3 inches in diameter and ¼ inch thick.
  • Pour oil into a heavy 10- to 12-inch skillet to a depth of about ¼ inch, and heat until it is hot but not smoking.
  • Fry the bakes, four or five at a time for about 3 minutes on each side, turning them with a slotted spoon, and regulating the heat so that they colour richly and evenly without burning.
  • As they brown, transfer them to brown paper to drain. Serve the bakes warm, or at room temperature, with butter or cheese.

Makes about 9, 3-inch bakes.

Original Post

Barbecued Chicken

Ingredients

1 x 2 to 3 lb chicken
1 cup water
½ cup vinegar
1½ cups ketchup
½ cup lemon juice
½ tsp allspice
4 tsp piquanté sauce
1 - 2 tsp wirri-wirri peppers, chopped
¼ lb margarine
1 onion, chopped
4 tbsp brown sugar
1 tsp black or white pepper
1 tsp garlic, chopped
1/8 cup vinegar

Preparation

  • Wash and trim away any extra fat from the chicken, then wipe over with vinegar and water.
  • Mix all the other ingredients together in a pan.
  • Heat to boiling point, then reduce to simmer for 10 minutes. Remove from the heat and set aside.
  • Barbecue the chicken, or bake in an oven at 400°F for about 1 hour.
  • After about 20 minutes, and before it is done, baste both sides of the meat with the sauce.
  • Continue cooking at a low heat, turning the meat regularly to prevent it from burning.

Note: Spare ribs may be done in the same way.

 

Boulanger Surprise

Ingredients

3 large boulangers
½ lb large prawns
4 pork sausages, or
½ lb lean pork, or
½ lb ham
4 tbsp butter or margarine
2 tbsp chopped celery
Onion and eschallot mixed
1 tsp salt, pepper
½ tsp lemon rind
1 cup sieved bread crumbs
1 egg
Parsley or sliced tomatoes

Preparation

  • Remove the shells and back veins from the prawns.
  • Remove the skin from the sausages, or the fat and bone from pork.
  • Place the meat and prawns on a chopping board and chop together finely with a sharp knife.
  • sauté lightly in butter or margarine, with onion, chopped herbs, salt, pepper, and lemon rind.
  • When cool, add the bread crumbs and beaten egg and set aside.
  • Wash the boulangers, cut off the stem, and cut an oval piece from the side, leaving a boat shape.
  • Scoop out the insides of the boulanger using a spoon, and taking care not to break the skin.
  • Chop the pulp finely and add to meat and prawn mixture, blending well.
  • Fill the boulanger shells with this mixture, cover with the oval lids, wrap in greased aluminum foil and bake in a hot oven for 30 - 45 minutes.
  • Garnish with parsley and slices of tomato, and serve hot with a tomato sauce.

 

Pepperpot … A Traditional Guyanese Christmas Breakfast

Guyanese Pepperpot

Christmas is my favorite time of year for many reasons, but most particularly because of the delicious foods and baked goods that most Guyanese homes are filled with at Christmas time. Pepperpot is a rich meat stew that has been handed down to us from our Amerindian ancestors (Ameridians are the indigenous people of Guyana). It is traditionally eaten with bread (I prefer homemade) on Christmas morning. My favorite childhood Christmas memory is waking up to the smell of pepperpot and bread on Christmas morning. Pepperpot making is a real labor of love. The best tasting pepperpot simmers for hours, even days before being served. Mine takes about 6 hours, but most of the time it’s on the stove simmering away and you don’t have much to do.

This recipe requires a pressure cooker, but for those who don’t own one or feel comfortable using one, scroll to the “Tips and Ramblings” section of the post for tips on what to do it you don’t have a pressure cooker.

As a side note, I also wanted to thank everyone for their continued support, emails and recipe requests. It is becoming increasingly difficult to blog on a regular basis, but I am hanging in there. I promise to get to all of your requests as soon as I can. Much love and Merry Christmas to all!

The recipe…

For this recipe, I am using: 1.5 lbs Beef [I used a chuck roast, then cut it into 1 inch cubes) 2 lbs Oxtail 3lbs Cow Heel [may also be called cow feet in some supermarket) 1 cup cassareep [divided into 2) 1/2 cup brown sugar 1 large yellow onions diced 6 large cloves of garlic finely chopped 1 tsp cayenne powder 5 cinnamon sticks 1 tbsp granulated garlic 3 wiri wiri peppers 1 tbsp whole clobes 2 tbsp salt 1 tsp fresh ground black pepper 2 tbsp dried Guyanese thyme

For this recipe, I am using:
1.5 lbs Beef (I used a chuck roast, then cut it into 1 inch cubes)
2 lbs Oxtail
3lbs Cow Heel (may also be called cow feet in some supermarket)
1 cup cassareep (divided into 2)
1/2 cup brown sugar
1 large yellow onions diced
6 large cloves of garlic finely chopped
1 tsp cayenne powder
5 cinnamon sticks
1 tbsp granulated garlic
3 wiri wiri peppers
1 tbsp whole clobes
2 tbsp salt
1 tsp fresh ground black pepper
2 tbsp dried Guyanese thyme

First season the oxtail using 1/3 of the sugar and all the other ingredients, except the cinnamon and cloves. Use 1/3 of 1/2 of the cassareep and reserve the other 1/2 to use later. Do not add the onion and garlic. Mix everything together and let sit for at least 30 minutes before cooking.

First season the oxtail using 1/3 of the sugar and all the other ingredients, except the cinnamon and cloves. Use 1/3 of 1/2 of the cassareep and reserve the other 1/2 to use later. Do not add the onion and garlic.
Mix everything together and let sit for at least 30 minutes before cooking.

Follow the same steps as above to marinade the beef and cow heel

Follow the same steps as above to marinade the beef and cow heel.

Once everything has been marinating for at least 30 minutes, we can start the long but wonderful pepperpot cooking process…

The thing I hate most about some pepperpot is biting into a clove while eating. So I've come up with a solution for that. Place cloves in a 6 inch square of muslin fabric or cheese cloth. Gather up the edges of the fabric and make a knot. Now you have a nice little clove diffuser!!!!

The thing I hate most about some pepperpot is biting into a clove while eating. So I’ve come up with a solution for that. Place cloves in a 6 inch square of muslin fabric or cheese cloth. Gather up the edges of the fabric and make a knot. Now you have a nice little clove diffuser!!!!

Now we are ready to get the pot boiling…

In a large stock pot saute 1/3 of the onion and garlic on high heat, in about 2 tbsp of oil. Then add seasoned beef, cinnamon and cloves. Saute beef until all pieces are brown all over. Browned meat is delicious when slow cooked. Browning also seals in the flavors of the spices.

In a large stock pot saute 1/3 of the onion and garlic on high heat, in about 2 tbsp of oil. Then add seasoned beef, cinnamon and cloves. Saute beef until all pieces are brown all over. Browned meat is delicious when slow cooked. Browning also seals in the flavors of the spices. Once meat is nice and brown, add about 6 cups of water to the beef, bring to a boil on high heat, then reduce heat to low and let simmer. This will continue to cook slowly, while we are prepping all the other ingredients.

Now for the oxtail. Warm about 1 tbsp oil in a pressure cooker on high heat, then add oxtail and 1/3 of onion and garlic. Saute oxtail until brown, then add 5 cups of water to the pressure cooker. Cover and pressure cook until oxtail is tender but not completely falling off the bone. Some meats take a very long time to cook, I use my pressure cooker to help the process along.

Now for the oxtail.
Warm about 1 tbsp oil in a pressure cooker on high heat, then add oxtail and 1/3 of onion and garlic. Saute oxtail until brown, then add 5 cups of water to the pressure cooker. Cover and pressure cook until oxtail is tender but not completely falling off the bone. Some meats take a very long time to cook, I use my pressure cooker to help the process along.

Follow the same steps to pressure cook the cow heel, as you did with the oxtail.

Follow the same steps to pressure cook the cow heel, as you did with the oxtail.

It took about 1.5hrs combined to cook the oxtail and the cow heel. While they were pressure cooking, the beef was simmering to a delicious rich and tender stew.

Now add the oxtail to the beef and mix together.

Now add the oxtail to the beef and mix together.

Then add the cow heel to the oxtail and beef combination and mix together.

Then add the cow heel to the oxtail and beef combination and mix together.

After you have combined all the meat add about 2 to 3 cups more water, just enough to cover the meat. It is also at this point that I add the 1/2 cup of cassareep we reserved in the beginning. Increase the heat to high and bring pot to a roaring boiling. Let boil for 10 to 15 minutes.

After you have combined all the meat add about 2 to 3 cups more water, just enough to cover the meat. It is also at this point that I add the 1/2 cup of cassareep we reserved in the beginning. Increase the heat to high and bring pot to a roaring boiling. Let boil for 10 to 15 minutes.

Let pepperpot cook on low to medium heat, until all the meat is falling off the bone tender. This took about 2.5hrs for me. Along the way, I tasted the pepperpot and added about 1/4 cup brown sugar and a pinch of salt. I also made sure the wiri peppers were cut open for additional heat.

Let pepperpot cook on low to medium heat, until all the meat is falling off the bone tender. This took about 2.5hrs for me. Along the way, I tasted the pepperpot and added about 1/4 cup brown sugar and a pinch of salt. I also made sure the wiri peppers were cut open for additional heat.

Pepperpot is better when it sits for at least 12 hours in the gravy before serving. Most people make their pepperpot on Christmas even, let it sit overnight, reheat it and then serve it Christmas morning. There is no need to refrigerate your pepperpot, just keep it on the stove top and keep reheating it twice daily, once in the morning and then at night before you go to bed.

Merry Christmas Everyone!

Merry Christmas Everyone!

Pepperpot (serves about 8 generous servings)
Ingredients:
1.5 lbs Beef (I used a chuck roast, then cut it into 1 inch cubes)
2 lbs Oxtail
3lbs Cow Heel (may also be called cow feet in some supermarket)
1 cup cassareep (divided into 2)
1/2 cup brown sugar + about 1/4 cup for the end.
1 large yellow onions diced
6 large cloves of garlic finely chopped
1 tsp cayenne powder
5 cinnamon sticks
1 tbsp granulated garlic
3 wiri wiri peppers
1 tbsp whole clobes
2 tbsp salt
1 tsp fresh ground black pepper
2 tbsp dried Guyanese thyme
About 4 tbsp oil

Directions:
First, season the oxtail using 1/3 of the sugar and all the other ingredients, except the cinnamon, cloves and wiri wiri pepper. Use 1/3 of 1/2 of the cassareep and reserve the other 1/2 to use later. Do not add the onion and garlic. Mix everything together and let sit for at least 30 minutes before cooking. Follow the same steps to marinade the beef and cow heel. In a large stock pot saute 1/3 of the onion and garlic on high heat, in about 2 tbsp of oil. Then add seasoned beef, cinnamon, cloves and wiri wiri pepper. Saute beef until all pieces are brown all over. Once the meat is nice and brown, add about 6 cups of water to the beef, bring to a boil on high heat, then reduce heat to low and let simmer.

Warm about 1 tbsp oil in a pressure cooker on high heat, then add oxtail and 1/3 of onion and garlic. Saute oxtail until brown, then add 5 cups of water to the pressure cooker. Cover and pressure cook until oxtail is tender but not completely falling off the bone. Follow the same steps to pressure cook the cow heel, as you did with the oxtail. Now add the oxtail to the beef and mix together.Then add the cow heel to the oxtail and beef combination and mix together.After you have combined all the meat add about 2 to 3 cups more water, just enough to cover the meat. Then add the 1/2 cup of cassareep we reserved in the beginning. Increase the heat to high and bring pot to a roaring boiling. Let boil for 10 to 15 minutes. Then, reduce heat to low and simmer until all the meat is falling off the bone tender, about 2.5 hrs. Taste pepperpot and added about 1/4 cup brown sugar and a pinch of salt, if needed. Cut open the wiri wiri peppers for additional heat. Serve and Enjoy.

Tips and Ramblings
1. I know there are many different ways to make pepperpot, this is the method I have perfected over the years. I have definitely had the pepperpot right out the pot, immediately after it has finished cooking, but pepperpot is like fine wine, it gets better with age.
2. If you don’t have a pressure cooker, don’t worry. All you have to do is cook the most time consuming meats first. So I would put the oxtail and cow heel to cook first. When they are half way cooked I would then add the beef and let everything slow cook until everything is falling off the bone soft. I would even venture to say, you could make pepperpot in a slow cooker. I don’t own one but if I did logic says, it would work just fine.
3. As with anything you cook, taste and adjust the seasoning along the way, some may need more salt or pepper to their taste.
4. Someone out there didn’t want you guys to get this recipe. I swear. While cooking some pepperpot pitch up in mah eye and almost blinded me. I almost left everything and went my way. Then while editing I got hit with a massive and crippling migraine. I feel terrible that I couldn’t get it to you guys sooner, but alas, here it is.

Happy Cooking All!

[url=http://metemgee.com/tag/guyanese-recipes/]Source[/url]

This is what you need…

1 package chowmein noodles
¼ lb beef, sliced
4 garlic cloves, minced
1 medium onion, diced
½ red pepper, diced
½ green pepper, diced
1 green onion
½ cup parsley, finely chopped
¼ cup of carrots, diced
¼ cup of green beans, chopped
½ cup of cabbage, chopped
2tbs hoisin sauce
1tbs soya sauce
½tsp seasoning salt
pinch of sugar
pinch of chili pepper flakes
1tbs of vegetable oil

This is how you make it…

  • Wash and dry the meat and cut it into small bite-size pieces.
  • Add seasoning salt, hoisin sauce and soya sauce to the meat.
  • Place a pot of salted water on high heat.
  • Add the noodles to boiling water and boil until the noodles are cooked.
  • Drain noodles under cold water
  • Set noodles aside
  • Place pan on medium high heat and add the oil.
  • Add the beef to the pan and sautee for about five minutes.
  • Add garlic, onions, red pepper, green pepper and parsley to the pan with the meat.
  • Sautee for 2 minutes
  • Add the carrots.
  • Cover pan and reduce heat to medium for 5 minutes.
  • Remove lid.
  • Add green beans to pan and stir.
  • Cook for 1 minute.
  • Add cabbage.
  • Stir to incorporate ingredients.
  • Cook for 2 minutes.
  • Add noodles to pan and turn heat to high.
  • Toss it around inside the pan so it does not burn.
  • Add green onions.
  • Toss until noodles are fully incorporated about 1 to 2 minutes.
  • Turn off heat and enjoy!

Guyanese Dahl

Here’s a video with instructions on how to make authentic Guyanese Dahl.

This is what you need:

  • 2 cups of water
  • 1 cup yellow split peas
  • 1 tsp. salt
  • 1 tsp. turmeric (kurkurma)
  • 1 tsp. cumin seeds
  • 1 tbs. oil
  • 1 chopped onion
  • 1 clove of garlic. (chopped or sliced very thin)
  • mixer
  • pan
  • wooden spoon
  • ladle

This is how you make it:

Put the split peas, turmeric, salt and onion in the pan with the 2 cups of water and boil until the split peas are completely soft. This will take about half an hour. Make sure that there is enough water in the pan. Often you need to add more water, a lot more water, but start with the 2 cups. It is handy to have a water cooker handy so you can add hot water. This makes the process go a lot faster.

When the peas are soft take a mixer and mix everything into a smooth substance.

Chunkay process…

Take a big soup spoon (ladle) and heat the oil, garlic and cumin seeds, and fry it until the garlic is roasted. Don’t burn it but until garlic is golden brown. It gets very hot!!

Now you have to just drop the spoon with oil, garlic and cumin seeds completely into the split pea soup that you already made. Just put in the whole spoon with the sizzling oil in at once. Hold the lid of the pan on top of it as you do this because it can splatter. stir well and your dahl is ready.

Eat with white rice…

Bora Stew

 

This is what you need to make Bora Stew:

  • 1 onion
  • 3 cloves garlic (chopped very fine…)
  • 2 tbs. oil
  • bora (chopped in pieces about 1 inch or a little smaller…)
  • 2 tomatoes (chopped)
  • 2 – 3 tsp. tomato paste
  • 2 tbs. fresh ginger (graded)
  • 1/4 tsp. salt
  • 1 tsp. pepper
  • a little curry is optional

 This is how you make it:

Start by putting the oil in the pan and heat. Then you add the onions and sauté them. Add the garlic and the ginger and stir this together for a little while. Don’t let it burn…

Add the tomatoes, the tomato paste and all the bora. Stir this around for a little while as well. Add salt and pepper. Keep stirring every now and then so it does not stick to the pan.

Keep stirring until bora is cooked to your liking. Some people like the bora more crisp.

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