Guyana recipes
Recipes from Guyana: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Guyanese Cook-Up Rice: A One-Pot of Beans and Coconut
Guyanese cook-up rice finished in one pot with black-eyed peas, chicken, and coconut milk. Covers the New Year's Eve table and how each household chooses its beans, why parboiled rice, substitutes for ingredients that are hard to find, how to rescue scorched rice, and storage, so you understand the axis of the flavor, along with when it is worth buying things.
Metemgee: Guyanese Root Vegetables and Duff Simmered in Coconut Milk
A recipe for metemgee (metem), a Guyanese home dish of cassava, sweet potato, ripe plantain, corn, okra, and flour dumplings simmered in coconut milk. Covers serving it with fried white fish, handling frozen cassava, and the heat that keeps the dumplings from breaking apart.
Guyanese Pepperpot: The Black Meat Stew of Guyana
Guyanese pepperpot explained for the home kitchen, from the role of cassareep to substitutes when you can't find it. Beef shank and pork simmered slowly in a black broth, the local custom of eating it with bread on Christmas morning, the heat control that goes wrong most often, storage, reheating, shopping, and what to do the next day, all for a first-timer.
Pholourie: Guyanese Split Pea Fritters with Tamarind Sauce
A recipe for Guyanese pholourie, the street-snack split pea fritters made from soaked yellow split peas and spices. Covers soaking, grinding, resting the batter, oil temperature, tamarind sauce, how it is eaten, substitutes, batter texture fixes and reheating.