Tola posted:kp posted:yuji22 posted:caribny posted:yuji22 posted:Does anyone know the origin of Cook up or All in One as it is called in Berbice ?
Cook up rice evolved from the one pot dishes that are prevalent throughout all of the cultures that evolved out of plantation societies in the Americas. It is related to the Joloff rice of West Africa and some also attribute influences from Spain. Cooking with coconut milk was brought to the Americas by the Africans though these cooking styles are also prevalent in Asia. I guess wherever coconut trees exist.
Thank you Carib. My children were asking and I wanted an honest answer. I never prepare it without coconut milk, that is a must have ingredient.
I will let them know tonight.
Berbicians also put tomato sardine in their cook up.
That we did KP. It was New Brunswick sardines and we used the empty sardine tins as punts, or boats with a broom pointer and paper sail, to race each other in drains, after a rain fall.
We also used the empty sardine tins to make SAKAL-GATTA, a burnt brown sugar cookie.
When I did presentations at our children primary school regarding penfriends. I would make a bunch of brown sugar cookies [SAKAL-GATTA]. I always do it in the afternoons, because I did not want to leave a bunch of unruly 'sugared' students with a teacher.
Berbicians also cook sijan leaves ,we in WCD curry the sijan sticks.