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There are other methods that are now emerging. In the Philippines they are using Borax with the flux method. I don't know if this method will work in Guyana. Guyana like Alberta and Montana has flour gold now near the surface. The larger pieces of gold near the surface are gone. Dug up by miners in the past. Only deeper gold mining can now get larger loads of gold and only large companies with capital can go deep. I calculated a small size gold mining operation in Guyana not using mercury will take at least one million us dollars to get started. Plus money to sustain the operation until you find gold. You better find gold in the first six months or else you going belly up and stormborn will have to piggy back you back to Georgetown.

Last edited by Ali Khan Azad

What I miss is real pholourie. I've been in Cda forty eight years now and once I had a good pholourie done up by a Trini girl my wife worked with. These people here seem to make plain ole flour balls then hand you some sour to make up for what's lacking, flavour and substance.

If you get carry away an eat nuff of dah dam ting, it would clog up yo chute.

Last edited by cain
@cain posted:

What I miss is real pholourie. I've been in Cda forty eight years now and once I had a good pholourie done up by a Trini girl my wife worked with. These people here seem to make plain ole flour balls then hand you some sour to make up for what's lacking, flavour and substance.

If you get carry away an eat nuff of dah dam ting, it would clog up yo chute.

the older Indo women made the real thing, no flour added. i remember my mom's 35 years ago: we devoured them with chutney as soon as she finished frying a batch. the folks now just add lots of flour because they're lazy to grind all that split peas

@Irfon Ali posted:

the older Indo women made the real thing, no flour added. i remember my mom's 35 years ago: we devoured them with chutney as soon as she finished frying a batch. the folks now just add lots of flour because they're lazy to grind all that split peas

Flour is added with yeast. It's the gluten that helps the pholourie to swell up and stay together and make it fluffy. Channa flour is readily available. Look for besan, split peas flour.

I make my own tamarind chutney hot sauce to go with it. I even grow my own cilantro, Scotch Bonnet and other thymes.