With years of experience from lots of cooks (not spoiling the broth), catered for both Meat and Vegetarian cooking, a bountiful collection of easily prepared international dishes to inspire any cook from beginner to accomplished chef. This collection includes a number of Guyanese dishes (and beverages) which are relatively easy to prepare. As you experiment with them, you will certainly experience a little bit of Guyana.
Our Food reflects the range of influences on our society. From India came curries - especially mutton, prawn and chicken. Africa contributed dishes such as foo-foo (plantains made into cakes) and Metemgee (dumplings made from corn flour, eddoes, yams, cassava and plantains cooked in coconut milk and grated coconut). Portugal contributed garlic pork. Amerindian Pepperpot is a specialty. On our menus you will often find fresh vegetable, fruits, chicken, pork, steak and shrimp dishes. You will find this information helpful and user friendly; step by step procedures are there to help you create your very own exoctic dish.
With an appetite for spices or those with an adventurous spirit will love the bold flavour of our Pepper Sauces and Achars made from Mangoes, Tamarinds, Golden- apples and One-finger. These are served with most of our dishes as condiments.
Make our Cuisine a part of your Guyanese experience. Learn to make our spicy Curries or how to make a roti using a tawah, learning to correctly clap the roti is a must, people have said it can be a very relaxing experience.
Take with you the amazing art of Dhaal and Dhaal Puri preparation. Better yet grind your own peas to make the Dhaal.
Partake of "seven curry", served at most Hindu functions, it consists of seven different curries (Pumpkin, Channa/ Potato, Catahar, Achar/ Chunkayed Dhaal, Boulanger better known as Eggplant and Eddo). This is usually eaten in a Purine or lotus leaf with your hands. Trust me this is an unforgettable experience.
Why not sample various delights from around the world.
From Tropical and Exotic places such as: India, Africa, Guyana and Portugal.
The recipes e-book will arrive in your email as an attachment it is a Microsoft Word file. You will love the delicious recipes for all occasions, the layout is very user friendly with a menu driven format
An Example of one of our recipes
Caribbean Grilled Chicken
Ingredients
¾ cup vegetable oil
Juice of 3 limes
6 cloves garlic, chopped
1½ tsps ground black pepper
1 tsp Fiery "911" Scotch Bonnet Hot Sauce
2 tsp oregano
1½ tbsp cilantro
3 pounds boneless chicken breast
Preparation
· Combine the oil, juice, and seasonings.
· Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover.
· Marinate in the refrigerator for 2 to 3 hours.
· Grill the breasts for about 12 minutes on each side.
As you can see a very easy to follow recipe and whenever you see an ingredient highlighted, like "Scotch Bonnet" just click on it and the following will pop up.
Scotch Bonnet Pepper
Similar to habañero peppers. Very flavourful and extremely hot.
Very closely related to the Habañero chilli, the Scotch Bonnet (or Bahamian, Bahama Mama, Jamaican Hot or Martinique Pepper) is just about as hot. Heat level is 9-10. It has a similar apple-cherry tomato flavour.
Like the Habañero, it is spherical, although rather more squashed in shape, and it is smaller 3.25-4 cm in diameter.
Native to the Caribbean, it is available in the UK in green, yellow, orange, white, brown and red as well as multi-toned. It is great for salsas and sauces. (Capsicum Chinese)