Search results
Results from the WOW.Com Content Network
Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. [ 1 ] This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day or during the Christmas holiday season, and sometimes on Boxing Day.
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]
Cassareep is a thick black liquid made from cassava root, often with additional spices, which is used as a base for many sauces and especially in Guyanese pepperpot. Besides use as a flavoring and browning agent, it is commonly regarded as a food preservative although laboratory testing is inconclusive.
"With these ingredients, you'll be well prepared to tackle the majority of dessert recipes in your cookbooks." Check out the slideshow above to see which 15 ingredients make their list! Related ...
Georgetown Cupcake turns to fruity flavors this month, with seasonal cupcakes such as Banana Split, Peaches & Cream and Neapolitan. "We are very focused on the relationship of seasonality and ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.
West Indian food is itself a mixture of West African, British, Indian-South Asian, Spanish, French, Portuguese, Middle Eastern, and Indigenous cooking styles. Although a long-favoured cuisine in West Indian restaurants and Chinese-Caribbean households, it is only recently that an increase in number of Caribbean–Chinese restaurants has ...