GUYANA RECIPES>>>>

[Zoley!]

Chicken Pilau

Country(ies): Guyana

INGREDIENTS

1 chicken, cut into 8 pieces
1 cup of washed rice
¼ lb margarine
1 lb chopped onion
1 lb tomatoes, mashed
1 tsp salt
1 tsp sugar
¼ tsp thyme
¼ tsp hot pepper, chipped
2 cups of chicken broth

METHOD


Into a large pot, put the margarine, and when it is hot but not smoking, add the chopped onion. Simmer over low heat for 10 minutes. Add the mashed tomatoes, salt, sugar, thyme and pepper. Simmer down until sauce is thick. Add the chicken to the sauce and stir well. Simmer for 20 minutes. Add chicken broth and rice. Cover and simmer over the lowest heat. Stir once.

Note:

Shrimp pilau is made the same way; just substitute 2 pounds of clean, raw shrimp and cook until the rice is fluffy - about 40 minutes.

[Zoley!]

Cow Heel Soup

Ingredients
1 cow heel
3 pints water
1 onion
1 piece of celery
1 piece of pumpkin
1 lb mixed root vegetables (cassava, eddoes, yams, etc.)
Grated nutmeg
1 tsp chopped parsley
Lime juice
2 tsp salt

Preparation
Scald, scrape and thoroughly clean the cow heel.
Cut it up and put to boil in salted water. Skim and add chopped seasonings.
Pressure cook or boil until tender. Reduce the heat to simmering point.
Peel, wash and dice the vegetables. Remove the meat from the bone, cut into neat pieces and return to the soup along with the prepared vegetables, except the pumpkin.
Simmer the soup again until vegetables are soft -- about 30 minutes. Add the pumpkin about 5 minutes before the soup is finished.
Add parsley and a few drops of lime juice, and grated nutmeg just before serving.

[Zoley!]

Peanut and Vegetable Sauce

Ingredients
2 tbsp flour
1 tbsp margarine
1 cup water
2 chicken bouillon cubes
1 small piece of pumpkin, grated
¼ cup celery, chopped
2 tbsp minced onions
½ cup coarsely chopped peanuts
Salt and pepper

Preparation
Brown the flour in a saucepan with the margarine.
Stir in the water, cubes, pumpkin, celery and onion.
Cook over a low heat, stirring constantly, until the sauce is thickened and the vegetables are tender. Season and add the peanuts.
Serve with Chicken Mould, in a separate dish.

[Zoley!]

Tamarind Punch

Ingredients
1 bottle tamarind syrup (36 oz)
½ pt water
¼ pt rum
1 dash Angostura bitters
Sugar to taste, if necessary
2 bottles cream soda, about 20 - 24 oz

Preparation
Mix the syrup, water and rum. Add sugar, if necessary, and add the dash of bitters.
Immediately before serving, add two bottles of cream soda, and a solid chunk of ice. Stir and serve.

[Drew]

zoley, do you actually make some of these things??

[Zoley!]

Dirty Rice
Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.

Ingredients
1 lb. beef, cut into little pieces
1 medium onion, chopped
1 medium celery rib, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 lb. chicken liver, trimmed, pureed and chopped finely
1 oz. margarine
2½ cups of water
½ tablespoon salt
1 chicken bullion cube
¼ teaspoon dried thyme
¼ teaspoon black pepper
¼ cayenne pepper, chipped
1¼ cups rice

Preparation
Heat margarine in a large saucepan over medium heat. Add beef, stirring often, until brown, about 5 minutes.
Transfer beef to paper towels to drain, and set aside.
Add the onion, celery and garlic to the pan. Cook, stirring often, until softened, about 5 minutes.
Add the flour and stir for about one minute.
Add the chicken liver puree. Cook until the puree loses its redness and is semi-solid, about 3 minutes.
Add water, salt, cube, thyme and black and cayenne peppers. Bring to a boil.
Stir in the rice, add the beef and return to a boil.
Reduce the heat to medium-low. Cover and cook until rice is tender and the liquid has been absorbed.
Note: So-called dirty rice gets its name from the chicken livers which give it a brownish color.

[Zoley!]

Callaloo Soup with Crab

Ingredients

¼ lb pickled meat
2 - 3 crabs
1 doz eddoes or dasheen leaves
8 ochroes (okra)
Celery, garlic, eschallot
Salt and pepper
to taste
1 tbsp butter
1 pint boiling water
Shrimp

Preparation
Soak and cut up the pickled meat. Scald the crabs to kill them, then scrub them well.
Strip the stalks and midribs from the dasheen leaves, then wash and roll them.
Wash and cut up the ochroes, eschallot, celery and garlic.
Put all ingredients except the butter in a large saucepan. Pour on the boiling water and let simmer until everything is soft -- about ½ to ¾ hour.
Remove the crabs, swizzle thoroughly, add butter and reheat.
If desired, remove the flesh from the crabs and add to the callaloo before serving.
Serve with plantain or yam foo-foo.

[Zoley!]

zoley, do you actually make some of these things??

I have tried a few. Im think its interesting to try food from other places. dont you think its cool.

[Drew]

i think its cool to try other culture's recipe. i try all kinds, i just don't know which country that the recipe if from.

[Zoley!]

Ok thats cool though sometimes you can just look it up.

[Drew]

yea i do sometimes, like teriyaki chicken. i actually thought that was indian at first.

[SOUL SISTER]

I am a Commie chef and i also a manager for two restaurants in London that caters for westindian foods, so from time to time i also will be posting some recipes. I have just found this site and you are the first person that i have read your threads love the menu keep it up.

Friend soulsister