Elite life
Guyana (Guyana Recipes)
Ingredients:
Average 1 lb eggplant, boulanger
1 tbs butter
Touch salt
1 small hot pepper
Thyme
Few leaves shreded basil
1/2 tsp curry
1 tbs ketchup
1 small onion finely diced
1 peg of garlic crushed
1/2 tsp soy sauce
About 1 cup finely ground crackers or bread crumbs
2 to 3 sardines or 1 tin chunky tuna [minus the oil]or flaked fried fish
Cooking Instructions:
Blend all ingredients except egg plant and crackers/bread crumbs. Boil eggplants with skin until tender (remove and drain) use a spoon and remove the flesh from the skins. While still warm add the blended ingredients and mix well. Now add the ground crackers/bread crumbs slowly until a consistency is reached whereby pulling the tines of a fork on same will leave firm ridges. Place same on a greased shallow pyrex (9 inch diameter) spreading mixture to about 3/8 inches thick and bake at 320 degrees for 15 to 25 mins. You can play around by grating cheese on mixture while on the pxrex and even add raisins which must be pushed into the mixture.
Ingredients:
½ medium sized breadfruit
½ lb cheese
2 tbs. Mustard
1 tsp. Salt
1 tbs. bread crumbs
2 tbs. Flour
½ oz margarine
1¾ cups milk or water 1 egg, optional
Cooking Instructions:
Wash breadfruit and cut into pieces lengthwise. Peel and remove core. Boil in salted water. Grate cheese and grease a pie dish. Grate cheese and mix with milk, flour and margarine to make a sauce. When breadfruit is cooked and cooled, cut into small pieces. Pour the sauce over the breadfruit pieces. Stir without breaking breadfruit pieces. Pour the mixture into the pie dish. Mix the remainder of the cheese with the bread crumbs. Sprinkle over the top of the pie. Brown in a moderate oven for about 15 minutes.
Servings: 8-10
Ingredients:
1/2 lb Pickled pig's tail (1 large tail) or pig's foot
1 lb Beef stew meat, cubed
2 tbl Oil
1/2 lb Raw tripe
5 cup Water
1 med Onion, peeled and chopped
2 Garlic cloves, peeled and chopped
1 lb Taro leaves, chopped
1/4 tsp Chopped fresh Habanero (Scotch Bonnet) pepper
5 oz can coconut milk
Salt and pepper
1 lb Uncle Ben's long-grain rice
1/2 cup Chopped red bell pepper, for garnish
Cooking Instructions:
Put the pig's tail in pot and cover with water; bring to a boil, and boil for 1 hour. Drain and set aside. Brown beef in oil, then add tripe and water. Bring to a boil, reduce heat and cook at a gentle boil for about 1 hour. Add pig's tail and cook until liquid has reduced to about 3 cups. Cut tripe into pieces and cut meat from pig's foot; return meats to pot.. Add onion, garlic, taro leaves, Habanero, coconut milk and salt and pepper to taste. Simmer for 10 minutes. Add rice. Cover the pot, reduce the heat and simmer for about 30 minutes, until mixture "looks nice and green." Garnish with chopped red pepper.
Ingredients:
1/4 lb pickled meat
2-3 crabs
1 doz eddo or dasheen leaves
1 tbs. Butter
8 ochroes
1 pt boiling water
Celery, garlic
Shrimp
Scallion
Salt and pepper to taste
Cooking Instructions:
Soak and cut up pickle meat. Scald crabs to kill them, scrub well. Strip the stalks and mid-rib from leaves, wash and roll them. Wash and cut up ochroes, scallion, celery and garlic. Put all ingredients except butte in an enamel or aluminium saucepan. Pour on boiling water and simmer util ever thing is soft - about « - 3/4 hour. Remove crabs , swizzle throughly, add butter, and re-heat. If like remove the fleas from the crabs and add to the callaloo before serving. Serve with foo-foo, made of green plantains and hard yams.
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
Cooking Instructions:
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.
Servings: 12
Ingredients:
1 lb cooked flaked crabmeat
2 oz butter
2 green onions chopped
1 large onion chopped
7 cloves garlic minced
Salt to taste
1 tsp hot pepper sauce
4 Tbsp Worcestershire sauce
Juice of 1 fresh lime
1 cup breadcrumbs
12 crab backs scrubbed clean or 12 foil potato shells
Parsley and red bell peppers for garnish
Cooking Instructions:
Stir-fry the green onions, garlic and onion in butter for 3 minutes. Add the flaked crabmeat, Worcestershire sauce, pepper sauce and salt. Add the lime juice. Cook for about 2 minutes then add the breadcrumbs. Continue to cook for a further 5 minutes. Adjust seasonings to taste. Spoon the mixture into the crab backs or foil potato shells and dot with butter. Brown in a hot oven (preheated to 400 °F) for 8 minutes. Garnish with parsley and small pieces of red bell pepper.
Ingredients:
¼ cup grapefruit juice
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp mayonnaise
Salt and hot pepper to taste
8 oz crab meat, flaked
2 small avocados, cut in half
Lettuce leaves for serving
½ cup grapefruit slices
Cooking Instructions:
Mix juices, oil, mayonnaise, and seasonings to taste. Reserve 2 tablespoons of the above mixture and mix the rest with the crab meat. Fill the cavities of the avocados with the salad and serve on a bed of lettuce garnished with grapefruit slices. Sprinkle with the remaining mixture.
Ingredients:
1.8 kg Pork
4 sprigs thyme
4 heads garlic
1 Tbsp. Salt
2 cups Grace White Cane Vinegar
Oil for deep fat fry
Cooking Instructions:
Strip garlic, chop thyme, add salt and mix well. Cut pork in bite sizes. Parboil pork in water for 20 minutes. Drain. In jar or earthenware, place pork and garlic mixture. Pour on vinegar, cover and allow to stand for 1-4 days. Remove from jar and deep fat fry.
Ingredients:
1 1/2lb. mixed dried fruit
2 oz. mixed peel
1 tsp. mixed spice
4 oz. chopped peanuts
8 oz. soft brown sugar
8 oz. margarine
6 eggs
1/4 tsp. baking powder
8 oz. flour
1/2 bottle red wine and/or rum
1 lb. sugar for making caramel
2 Tbls. red wine for making caramel
Cooking Instructions:
Wash and dry the fruits, then grind or chop the fruits, nuts, and fruit peel together. Caramel - Heat the sugar and when melted, add the wine. Simmer until dark colour is obtained. Mix the wine and the rum and pour over the fruits. Leave to soak for a day or more (up to 3 months). Grease and doubly line an 8 inch cake pan. Cream the sugar and margarine. Add eggs one at a time (beaten or unbeaten). Add fruits and stir well. Add enough caramel to make it as dark as desired. Sift the flour, baking powder and powdered spice together. Add a little at a time and fold in. Mix to a soft dropping consistency using wine or rum. Pour the mixture into the prepared pan and bake in a slow oven, 300 degrees F. for 2 hours on the middle shelf. Pour wine and rum over immediately after cake is baked. Repeat 3 or 4 times.
Serving: 1
Ingredients:
2 lb Green (unripe) mango, peeled and chopped
1/4 lb Scotch bonnet peppers
4 Cloves garlic
2 tsp Salt
1/4 cup White vinegar
Cooking Instructions:
Put all ingredients into a blender. Blend until thick and slushy. Use instead of Tabasco. Makes about 2 cups.
Ingredients:
500 g pork/beef/trotters
1 Tbs. Grace White Cane Vinegar
1 Tbs. Grace Fish and Meat Sauce
1 Tbs. soy sauce
1 packet Grace Cock Soup Mix
1 medium onion
3 cloves garlic
1 stalk scallion
1 sprig thyme
1/4 tsp. Salt
1 Tbs. Grace Frying Oil
2 cups water
1 medium scotch bonnet pepper
Cooking Instructions:
Clean meat with vinegar. Cut meat into small pieces. Season with Grace Fish and Meat Sauce, soy sauce and use seasoning from Grace Cock Soup Mix over meat. Add chopped onion, garlic, escallion, thyme and salt. Rub in ingredients well. Heat Grace Frying Oil in a pan and fry meat. Add water, scotch bonnet pepper, with additional seasoning and allow meat to cook until tender.
