Skip to main content

Replies sorted oldest to newest

@Ramakant-P posted:

You sound Trinish. If you are from GT and do not know where to get cassareep, then you are in big trouble.

Everybody and their mother makes cassareep to sell. I haven't had to use any of the store bought yet. I always had from Guyana and from the Pomeroon. I just wanted to know of the ones being sold here, if anyone had used and what their opinion was.

I just made 'barabake'.

I mixed Ground dahl and wheat flour (1/2 and 1/2)

I teaspoon baking powder with a touch of turmeric.

I grated 1 onion and mixed with 1 egg with salt.

I then mixed everything together with 1/2 glass of water.

I need the mixture until it became a dough

I made about 16 balls and rolled them out like roti.

Then at last I deep fried the 'barabake' in vegetable oil.

IT'S A WORK OF ART.

@cain posted:

Mits, what is the dish where vermecelli is used along with raisins and maybe milk? My neighbour made that on occasion and shared with my family.

Is your neighbor Muslim? It's called Sevian or Guyanese "Sawine".

A Simple List of Ingredients:

1. Dry Vermicelli
2. Green Sultanas
3. Butter
4. Whole Milk
5. Sugar
6. Saffron
7. Ground Green Cardamom Powder
8. Double Cream
Can be eaten warm or cold.

Add Reply

Post

×
×
×
×
Link copied to your clipboard.
×
×