Black Eye Peas Cookup

 This is a Guyanese special. Enjoyed by everyone mostly prepared on old Year's Night for a celebration. This meal is now being prepared at all restaurant's in and around in Guyana and can be garnished with slices of fried ripe plantains, vegetable salad or a tsp of spicy pepper sauce.

BLACK EYE PEAS COOK-UP RICE

2 cups of long grain rice
1 cup of black eye peas (soaked overnight)
½ lb of salted beef(optional)
1 lb of pickled pigtails(optional)

1 lb beef (with bones preferred)
3 cups of water
2 cups of coconut milk
1 tbsp of finely chopped thyme
1 medium onion minced finely
1/4 tsp ground black pepper
1 tbsp casareep (optional)
2 small or 1 large bouillon cubes
1 tsp ground allspice
½ tsp salt
2 tbsp of oil

Method:

In a soup pot, bring pigtails and salt beef to boil
Reduce heat and simmer for 40 minutes
Discard liquid and set aside
Heat 1 tbsp oil and add black eye peas 
Cook until slightly brown
Add 1 tbsp of casareep and allspice
Continue to cook until it’s absorbed
Pour in 2 cups of water
Bring to a rapid boil and reduce to a simmer 
Cook black eyes peas for 30 minutes until tender

Transfer to a bowl and set aside
Add to 1 tbsp oil, chopped onion and saute
Add beef and saute until all liquid sprung from meat has been absorbed
Add pigtails and salted beef, and cook for 2 minutes
Add rice,  thyme, black pepper, bouillon,
salt, coconut milk, cooked black eye peas, and the additional water
Incorporate well by stirring and bring to a boil
Reduce to a low fire and simmer for 20 minutes
Fluff with a fork and transfer to a serving platter

** For canned coconut milk, add 2 cups of water to create 3 cups of milk **

**Other meats can be used eg. chicken, chicken foot, fried fish, pork**

Chicken Chowmein Recipe

CHICKEN CHOWMEIN

Ingredients:

2 tbsp soya oil
1 lb chicken breast, cut into pieces

½ tsp garlic salt
1 tbsp soy sauce
1 onion, chopped
2 cloves garlic, finely chopped
1 sprig thyme, finely chopped
1 hot pepper, seeded and minced if desired
1 stalk celery, finely chopped
1 eschallot, chopped
1 tsp tomato paste
½ cup cooked green beans, cut into ½ inch pieces
½ cup diced cooked carrots
2 tbsp water
8 oz egg noodles

Directions:

Boil noodles until tender and drain. Heat oil in a large saucepan or wok over high heat and stir fry chicken with garlic salt until browned on all sides. Stir in soy sauce. Add onions garlic, thyme, hot pepper, and celery and stir fry until onions are cooked but slightly crispy. Add tomato paste, beans, carrots, salt to taste. Add noodles, reduce heat to low and cook for 4 minutes. Serve hot.

Chickpeas Recipe

Commonly known in the Caribbean as "channa" this pea makes a delicious snack and can be served at any time of the day, also at any function. It is a fulfilling meal to devour and is simple to prepare. Follow my quick and easy recipe to your delight.

Ingredients:

8 oz dried chickpeas, soaked overnight; or canned chickpeas, drained
¼ cup vegetable oil

1 tsp cumin

1 stalk celery, finely chopped

1 small onion, finely chopped
salt and freshly ground black pepper

Directions:

If using dried chickpeas, cover with 4 cups boiling water, add ½ tsp salt, and simmer over medium heat until tender, about 45 minutes. Drain.
Heat oil in a frying pan until hot. Add onion and sauté until golden. Add chickpeas and seasoning and sauté 3 to 4 minutes.

Caribbean Dessert

BAKED VANILLA CUSTARD


3 cups evaporated milk

1/2 can condensed milk (14 oz can)
4 eggs
1 tsp vanilla essence
nutmeg
fresh fruits slices if desired

Preheat oven to 350 degrees. Heat milk, do not allow to boil. Beat eggs and add warm milk gradually to eggs. Make sure that eggs does not scramble when adding to milk. Add egg mixture to remaining milk and add vanilla. Cut fresh fruit in to bite size and add to mixture. Pour into greased baking dish and sprinkle grated nutmeg over top. Place the pan in a larger pan filled with water and bake for 40 minutes or until mixture is set.

VERMICELLI

5 oz Vermicelli noodles

2 tbsp butter

3 cups whole milk
½ tsp almond essence

1 tsp vanilla essence

¼ cup raisins
¼ cup condensed milk
Nutmeg to garnish

Pistachio or almond nuts if desired

In a heavy bottom saucepan, melt butter. Add noodles and allow to brown. Add milk and raisins, then cook for 10 minutes over medium heat until it has thickened slightly and noodles are soft. Add vanilla and almond essence and condensed milk, stir. Remove from heat. Before serving, garnish with freshly grated nutmeg and chopped pistachio or almond nuts.

CASSAVA PONE

Ingredients:

2½ cups sweet cassava, peeled and finely grated,

1 cup grated coconut

1 cup sugar
½ tsp ground or freshly grated nutmeg
½ tsp cinnamon
½ tsp freshly grated ginger
1 tsp vanilla essence

3 tbsp butter or margarine, melted
1  cup evaporated milk

Directions:

Preheat oven to 350 °F (180°C/Gas 4) and grease an 8 inch, square baking dish.

Combine cassava and coconut in large mixing bowl. Add sugar, nutmeg, cinnamon, ginger, vanilla, and butter and mix well. Gradually mix in enough milk to form a thick batter.
Turn mixture into prepared baking dish. Bake until set and top is browned, about 1¼ hours. let cool, then cut into slices and serve.

Coconut Water

After a long day of being in the sun , revive and refresh yourself with a coconut. This Caribbean island fruit is known for its unique tasting water . Some people prefer it chilled and others fresh off the tree. Split the fruit after drinking the water and surprise yourself to a treat of sweet soft jelly.

To put a sting to this already great water you can add 64 oz of pineapple juice and 1/2 cup of your alcohol to make a splendid delight.
NB. You can add more alcohol if desired depends on how strong you like your drink.

Float and salt fish......A Guyanese special!

Curry Recipes

CURRIED BEEF 

1 lb stewing beef
1 onion
2 cloves garlic
1 oz curry powder
1 tbsp oil
¾ pt stock
8 oz yams, eddoes or potatoes, cut into pieces

Salt to taste

Ground pepper if desired

Instructions:

Wipe meat and cut into large pieces.
Chop onion and garlic. Mix curry powder to a paste with water.
Season meat.
Fry onion, garlic, and curry lightly in the oil, add meat and fry.
Add stock salt and ground pepper, bring to the boil. Add yams, eddoes or potatoes, reduce heat and simmer until meat is tender.
Place the meat and vegetables in the center of the dish, pour over gravy.

Serves 6

NB. This recipe can be prepared with chicken and fish also. Follow same recipe for chicken, for fish clean and season thoroughly, cut into two pieces. Coat into flour and fry in smoking hot oil until golden brown, drain properly prepare stew as same for chicken and beef except add fried fish when yams, eddoes or potatoes are tender and leave for five minutes remove from heat. Best served with roti or dhall puri.

Caribbean Fruit Buffets

Fruits are a creative way in which we can make a buffet table stand out.Instead of arranging fruits in bowls or dishes in a line up try making figures and shapes with them. You will definitely enjoy eating them while getting your full dosage of vitamins.

Fish

FISH FRITTERS

Ingredients:

½ lb dried salt fish or 2 lrg fresh boneless fish fillet
2   blades eschallot

Pepper to taste
1 egg
½ pint milk
2 oz flour
¼ tsp baking powder
Oil

Preparation:

Sift flour and baking powder into a bowl.  Add the egg and milk. Stir properly until there are no lumps, then beat well for 5 minutes, and leave to stand.
While it is standing, thoroughly scald the fish, then bone, skin and pound or flake it.
Chop the eschallot very finely.
Mix the fish and seasonings together. Add to the batter. Drop by the spoonful into smoking hot oil.
Turn as required and cook until golden brown -- about 2 to 3 minutes.
Note: Fresh cooked fish may be used instead of salt fish, and in this case, add half teaspoon of salt. Add all of the ingredients into food processor. Process until well combined, shape into patties and drop into smoking hot oil.

FISH FILLET IN WINE

Ingredients

2 lb fish fillets
1 cup dry white wine

1 small onion, chopped
¾ cup sliced mushrooms, if desired
Salt and freshly ground black pepper to taste
2 tbsp white sauce
¼ cup cream
1 tbsp butter or margarine
1 tbsp chopped eschallot
1 tbsp chopped parsley

Preparation:

Preheat the oven to moderate (350°F).
Butter a baking dish. Add the eschallots and mushrooms on the bottom of the dish and sprinkle with salt and pepper.
Arrange fish on top, add the wine and cover with buttered waxed paper or foil.
Bake until the fish flakes easily when tested with a fork.
Drain the juices from the baking dish into a saucepan. Cook over a moderately high heat until reduced to about half.
Add the white sauce and cream and cook until sauce has thickened, rotating the pan all the time.
Pour the sauce over the fillets and garnish with the chopped eschallot and parsley.

FISH CAKES


Ingredients

½ lb  fish

¼ to ½ lb yams
½ oz margarine
1 tbsp chopped eschallot and celery
Pepper and salt
Lemon juice
Pinch of nutmeg

1 egg (for coating)
1 egg (to bind)
Dried bread crumbs
Preparation

Steam and remove the skin and bones from the fish and break up the remainder finely.
Boil and mash the yam, add to fish with eschallot, celery, salt, pepper, lemon juice and nutmeg.
Add margarine to the mixture, with enough egg to bind it together.
Coat mixture on a floured board. Cut into 6 equal portions.
Reshape the slices into neat, flat, round cakes.
Coat the cakes with the beaten egg or batter and dried bread crumbs.
Fry in oil and drain well when golden brown.
Serve garnished with fried parsley.

Ingredients

1 fish or fish head, about ¾ lb

1 qt cold water
1 onion
2 tbsp butter
1 lb root vegetables
½ tsp salt
¼ tsp black pepper
Eschallot, celery
1 clove

Juice of lemon or vinegar
Preparation:

Coarsely chop up the onion, eschallot and celery and lightly fry together in the butter. Avoid browning and use a cover if necessary.
Clean with lemon juice or vinegar fish or fish head and add, water and salt. Heat to boiling.
Skim and add the vegetables, previously peeled, washed and diced. Add the clove, reduce the heat and simmer for 30 - 40 minutes.
Remove the fish, separate the flesh from the bone, return the flesh to the broth and reheat.
Remove the fish head, if used, and serve it separately, if desired.
Garnish with chopped parsley and serve hot.

Porridges

Most of us do not like using porridge but with these quick, fun,tasty and simple recipes. I assure you that you will be whipping up these treat for a satifying experience.

OATMEAL PORRIDGE

Ingredients

1 cup rolled oats
2 1/2 cups water

1 teaspoon salt
1 tablespoon white sugar
2 bananas, sliced
1 pinch ground cinnamon
1/2 cup cold milk (optional)
Directions

In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

CORNMEAL PORRIDGE

Ingredients:

1/2 cup cornmeal (finely ground)
2 1/2 cups water (divided)

1 (3-inch) cinnamon stick
Sugar and milk to taste
Preparation:

Add cornmeal to a bowl. Pour in 1/2 cup water and let soak for 5 minutes.
While the cornmeal is soaking, add the remaining 2 cups of water to a sauce pot along with the cinnamon stick. Cover and bring to a boil.
Pour in soaked cornmeal as well as any liquid in the bowl, to the boiling water. Lower the heat to simmer and whisk to avoid lumps.
Cook covered for 15 - 20 minutes.
Remove the pot from the heat, sweeten with sugar and milk to taste, stirring until fully incorporated. Try some grated chocolate on top of this yummy....

SAGO PORRIDGE

Ingredients:

1/2 cup sago
2 1/2 cups water, divided

1 (3-inch) cinnamon stick (or gently bruise 2 green cardamom pods)
Sugar and milk to taste
Preparation:

Soak sage with 1/2 cup water for 4 minutes.

While the Sago is soaking, add 2 cups of water along with the cinnamon stick (or cardamom) to a saucepan. Cover and bring to a boil.

Add soaked Sago along with any residual soaking liquid to the boiling water. Stir.

Lower the heat to low, cover pot and let simmer for 6 minutes or until the Sago is translucent.

Remove from heat, sweeten with sugar and milk to taste.

Oil Roti

Now i know this recipe requires a lot more than the sada roti recipe, but you will enjoy the end results.

ROTI (oil)

Ingredients:

8 cups (2 lbs/1 kg) all-purpose flour
1 tbsp baking powder

½ tsp salt
2 to 2.5 cups water
 1 cup vegetable oil and/or melted ghee

Directions:
Sift flour, baking powder, and salt into a large bowl. Add water and mix to form a soft dough, using a little extra water if necessary. Knead dough smooth and elastic (the better kneaded, the better the roti). Cover and let rest for one hour, or until risen to double its size.

Divide dough into 8 equal parts and shape into smooth balls. On a floured surface, roll out the balls to a circle of about 5 to 6 inches. Place a teaspoon of oil/ghee in the center and spread almost to the edges using the back of the spoon. Cut a line from middle point to edge. Pick up the cut edge and roll it clockwise into a cone shape. When you have nearly reached the end of the cone, stretch remaining piece of dough under the back of the cone and firmly press into the base. Place back on work surface, press down and reshape into a ball. Continue with the remaining dough, then let sit for 20 minutes.

Flour your work surface. Heat a large frying pan or tawa over medium heat. Roll a ball of oiled dough out to form a circle an eighth of an inch thick and about 6 to 7 inches in diameter. Place on tawa and cook for 2 to 3 minutes or until the surface begins to bubble and rise. Turn the roti and spread a teaspoon of oil over the entire surface and repeat. Cook both sides until lightly grilled.

After each roti cooks, turn it onto a plate. Hold cooked roti in one hand and let go, catching it with a clapping motion with both hands. Do this two times to separate the layers (use a towel if hot). Keep warm on a plate lined and covered with cloth until service.

Sada Roti

SADA ROTI

Ingredients:

4 cups (1 lbs/500 g) all-purpose flour
4 tsp baking powder

½ tsp salt
~1 2/3 cups water

Directions:
Sift flour, baking powder, and salt into a mixing bowl. Add water and mix to form a soft dough, adding a little extra water if necessary. Knead dough until smooth and elastic. Cover and let rest 15 minutes.

Divide dough into 8 equal parts and shape into smooth balls. Let rest another 10 minutes. Flour a work surface in the meantime and heat a frying pan or tawa over medium heat. When the dough is rested, roll each ball into a circle about ¼ inch thick, making sure to roll right over the edges.

Cook on both sides until lightly golden. If you are using a frying pan, move the pan halfway off the heat, lift roti out of the pan with a spatula (resting the roti on part of the pan), and toast the edges of the roti over medium low heat, turning regularly so it does not burn. Each roti should puff up slightly. Stack roti on a plate, covering the stack as each one is cooked. Serve warm.

Boiled Corn

BOILED CORN

Ingredients:

1 cup fresh coconut milk
1 cup of water

Salt to taste
Lots of freshly ground black pepper to taste
Minced hot pepper to taste
4 sprigs fresh thyme
6 ears young corn
Preparation:

Add all the ingredients except the corn, to a large pot and place on medium heat. Stir to mix and dissolve the salt.
Cut each ear of corn in half.
Add the cut corn to the pot with the coconut milk mixture. Turn the heat to high, cover the pot and bring to a boil. Once the pot comes to a boil, remove the lid and let continue to cook on high heat until all the liquid has been absorbed and the coconut milk cracks (this is indicated by small bits of white curds from the coconut milk).
Serve warm or at room temperature.

Guyanese Pepperpot

This is a to die for christmas special in Guyana, though it is becoming popular during the year being offered at most restaurants and food spots. This dish can be prepared with a variety of meats. Enjoy!

Recipes
INGREDIENTS:

1 lb stewing beef or 1 lb beef brisket
1 lb pork, trotters (or cow's heels) (optional)
1/2 lb pigs tail (optional)
1/2 cup amerindian seasoning (cassareep)
1 red hot pepper
1 cinnamon stick (1 in x 1 in)
1 ounce sugar
salt
2 stalks basil
1 bunch fine fresh thyme
1 large chopped onion
3 chopped garlic cloves
Directions:

1. Soak pig tails and scald. 
2. Cook cow heel or trotters in covered pan with water to boil. 
3. Skim .
4. When half tender add all the other meats hot water to cover 
5. Add all other ingredients and simmer gently for about one hour until meat is tender. 
6. Adjust flavor with salt and sugar. 
7. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. 
8. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti .
9. *Serving sizes are a guess on my part

Caribbean Fruit Juices

PASSION FRUIT JUICE               
Ingredients:
 Servings:
 2 Units: US | Metric 2 teaspoons sugar 3 medium passion fruit, 4 1/2 cups water ,1 lemon juice of 
 Directions:
  Cut the fruits into half and scoop out the inside on a plate.
  Put in a blender along with the remaining ingredients, except the lemon juice, and process until smooth.

  Strain and add lemon juice. 4 Serve chilled over ice cubes in tall glasses on a hot sunny afternoon!

PAWPAW JUICE

Directions:
1 medium ripe pawpaw, peeled
150 g sugar
5 tablespoons powdered milk or 1 glass fresh milk

3 glasses water
Remove the seeds of the papaw.
Put it in a blender.
Add the remaining ingredients, blend well and serve cold.

GREEN MANGO DRINK

Green Mango Drink

3 cups green mango peel and diced, about 1 large mango (discard the seed)

4 cups water
Juice of 2 limes
1 recipe simple syrup*

Simple Syrup
1 cup sugar
1 cup water

To make the simple syrup: Place ingredients in a small pot and heat until sugar has dissolved. Remove from heat and set aside to cool.

To make Mango Drink: Place diced mango and water in a blender and puree. When the mango is finely pureed, place a large strainer over a large pitcher and pour the pureed mango into the strainer to separate the liquid from the pulp. Stir the pulp with a spoon until all of the liquid is removed, then discard the pulp. Next add the simple syrup and lime juice and stir to combine. Place in a refrigerator until cold, then serve.

GINGER BEER

crushed
peel of a medium lime

1/3 cup fresh strained lime juice
1/2 cup of sugar
3 3/4 cups of boiling water
1 teaspoon active dry yeast
1/4 cup lukewarm water

* Starting one week ahead, combine the ginger,lime peel,lime juice and sugar in a large bowl, and pour boiling water over mixture. Stir until the sugar dissolves completely, let it cool to room temperature.

* In a small bowl, sprinkle the yeast over lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set this small bowl in a warm, draft free place for about 5 minutes, or until mixture begins to bubble and double in volume.

* Add the yeast to the ginger mixture and stir

* Cover the bowl tightly with foil or plastic wrap, and place it in a warm, draft free place. Let the mixture ferment for a week, stirring every other day. After a week it will be mildly carbonated.

* Strain the ginger beer through a fine sieve, using a funnel, pour the liquid into a glass bottle and cork tightly.

* Let the beer ferment at room temperature for an additional 3 or 4 days, then serve over ice……

WATERMELON JUICE


Watermelon Juice
2 cups chopped seeded watermelons
1 cup crushed ice

2 teaspoons honey
1/4 teaspoon black pepper
fresh mint (optional garnish)
Combine watermelon, ice, honey, and black pepper in a blender.
Blend until smooth.
Garnish with mint.
Serve chilled.
Stir well before serving.

CHERRY JUICE

Ingredients
1 pound sour cherries, washed and pitted
2 pounds sugar
1/2 pint water

Sparkling water
Directions
Place the cherries in a saucepan off the stove, pour the sugar over the top and let them sit for 2 hours. Add the water, and stir to mix the cherries, sugar and water together until the sugar dissolves.

Bring the cherry mixture to a boil, reduce the heat and simmer for 15 minutes. Strain liquid into another pan, pressing cherries with a spoon to extract all the liquid, and discard the cherries. Simmer the liquid over low heat until it is syrupy and coats the back of a spoon. Remove from heat and let cool. Pour syrup in a jar and store in the refrigerator.

To serve, place 1 to 2 tablespoons of syrup in each glass, fill glasses with chilled sparkling water and stir to mix.

LEMONADE

Ingredients
2 cups sugar
1 cup hot water
2 cups fresh lemon juice

1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish
Directions
In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.