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.