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Pages in category "Guyanese cuisine" The following 28 pages are in this category, out of 28 total. ... Pone (food) Puri (food) R. Rice and peas; Roti; Roti (wrap) S.
The People's Cookbook: A celebration of the nation's life through food. Infinite Ideas. pp. 69–. ISBN 978-1-907755-09-5. Smock, Kirk (2008). The Bradt Travel Guide: Guyana. Bradt Travel Guides. pp. 22–. ISBN 978-1-84162-223-1. Walcott, Michael (2005). A Cathedral Inside: Odyssey of a Guyanese Family. Michael Walcott. pp. 102–.
Guyanese pepperpot – A Guyanese dish prepared using meats such as beef, pork and mutton; Gyro; Hachee; Haggis; Hodge-Podge – a meat soup; Inihaw; Jerusalem mixed grill – a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with ...
Depending on the recipe, culantro, garlic, pepper, turmeric, onions and/or cumin are used. Then dough balls the size of golf balls are formed and fried afterwards. The fried balls are usually served with a chutney to dip them in, usually tamarind or mango. The dish was brought to Trinidad and Tobago, Guyana and Suriname by migrants from India. [1]
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How a Florida woman’s phone calls led to a $50,000 food ripoff of New York’s poor. David J. Neal. April 8, 2024 at 1:28 PM. ... Guyanese Singh, 51, was sentenced to three years, six months in ...
Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew from French Guiana, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot.