A collection of Guyana food and Guyana Recipes as well as general Caribbean food and Caribbean Recipes and how to make Guyana and Caribbean Recipes. It includes vegetarian recipes, a staple of the Indo-Guyanese population and recipes influenced by African, Indian, Spanish, Amerindian, Chinese, French and British colonial influences in the Caribbean. Many recipes are a fusion of food and culture like the Caribbean.
This time of the year, down in the Caribbean island of Jamaica, Trinidad and Guyana, the locals are pulling out their pitchers and punch bowls to make the traditional holiday drink called sorrel punch. What’s sorrel, you ask? Don’t confuse it with the leafy spring green, as […]
What do you do with an abundance of pears from your tree? Make a smoothie! Perfect for breakfast, snacks or even a healthy dessert and it’s so easy the kids can help make it. This delicious Pear Ginger Smoothie is packed with healthy protein, fiber […]
An easy Insta-pot/electric Pressure cooker recipe
Do You want to make Roti that turns out right every time? Caribbean or Guyanese food can be complex, time consuming or strenuous to make if you are a newbie. It can take years of practice and acquired intuition to get a dish perfect on […]
This is the family favorite recipe- especially Ajah’s favorite recipe, and generally a good hit with everyone who comes over for dinner. So big a hit that lamb curry has become an addition to both Thanksgiving and Christmas, and most holiday meals, in addition to […]
A deep fried bread that pairs with eggs and Guyanese style veggies or Dhal!
Roti-Buss-Up Shut Roti is one of the Caribbean’s most famous culinary export whether you call it Roti like in Guyana and Jamaica, Paratha Roti or Buss-Up-Shut as they do in Trinidad. The secret to making good Roti and Roti dough is practice and portioning correctly […]
Drink Like a Caribbean, No Passport Required In Guyana and the Caribbean, rum is the most popular liquor to drink. Of course, many in Guyana and the rest of the world know about El Dorado Rums, which have won international awards. I picked up a […]
Wiri Wiri Pepper
Mangoes, Jackfruit, Cookrit, Awara, Jamoon, Sapodilla, Downs
Rum Swizzle, Mauby, Sorrel, Black Cake
How do three generations of a family’s Guyanese gardening and food traditions take root in America? ala Ajee’s House and Gardens, whose parents and grandparents grew food in their own yard in Cumberland, and Allness Village Guyana, using seeds harvested from their own gardens and organic techniques that Ajee’s family have incorporated into their own gardens.
There are many benefits of eating fresh produce. Whether your garden is in the small front yard in Washington DC, or multiple raised beds at Ajee’s House, everyone is capable of growing their own delicious, organic produce while getting the nutrition they need and enjoy tastier food. Many studies have shown that organically grown food have more minerals and nutrients that we need than food that has been grown with synthetic pesticides. There’s a good reason why many chefs use organic foods in their recipes; they taste better. Organic farming starts with the nourishment of the soil, which in turn leads to nourishment of the plant and ultimately our bodies.
The wiri wiri pepper seeds in Ajee’s garden were procured from a family garden in Florida. However, most of the seeds now being used are propagated from heirloom seeds and seeds from last year’s harvest.
Caribbean vegetables, herbs, and spices have held significance and symbolic meaning, and how the process of planting food for one’s family and eating the foods is key to preserving a sense of home and tradition, wherever you live.
There are certain signature ingredients, flavors, and stories of Caribbean-Guyana-Trinidad-Jamaica -Guadeloupe-Suriname-French Guiana-Grenada-St. Vincent-St. Kitts-St. Lucia cooking. When her kids were young, Ajee set out to explore and document her Indo-Guyanese-Caribbean ancestry and recipes as a way of tracing the stories and recipes of her parents and grandparents’ generation. It was also a way to pass on family traditions and heritage to her American born children. As we prepared a few dishes from Ajee’s site, we explored the complex social, political, and cultural history as that has led to Guyana’s distinctive cuisine, and how the dishes prepared by Guyanese and Caribbean-Americans honor the country’s rich traditions.
Caribbean and Guyana culinary traditions emerged from a commingling of Indian, African, Chinese, Portuguese migrants, European colonists, native peoples, from the Caribbean and it is how the region’s signature dishes represent its rich history. Root vegetables known as “ground provisions” now constitute a national menu: crab or fish soups with plantains, eddoes, cassava, dasheen, and coconut milk; “cook-up rice” with black-eyed peas, pigs tail, green plantain, and cassareep; Chinese fried rice, Lo Mein and Indian curries and roti.
Guyana and the Caribbean complex social, political, and cultural history has led to its distinctive cuisine, and how the dishes prepared by Caribbeans and Caribbean-Americans honor their country’s rich traditions.
This recipe is a wonderful recipe influenced by Travel and lipsticks. I and Guyanese in general eat these mostly at the end of religious functions with parsad. Guyana, which is located in South American country is considered part of the Caribbean and shares much of the […]
Hi and WELCOME! I’m Ajee (grandma) to three, mom of three, mother-in-law of two and wife of an Iowa boy (Ajah). Together, we make up the Ajee’s House team. I grew up eating and cooking the flavorful Guyanese and Caribbean recipes I learned from my mother when I was eight. I have taught my kids to cook Guyanese/Caribbean and now am doing this with my grandchildren from my home on the Eastern Shore of Maryland. I want to get you creating tasty traditional Guyanese and Caribbean, fusion and Chesapeake dishes that reflect our family and the influences of the places we have lived. From the Caribbean to the Chesapeake Bay, these recipes have color, flavor and spice. Anyone can do this, cooking just needs guidance and practice. Our family is all about hand crafted food and beverage. Food so good that as my mother-in-law would say, “Hurry up and eat your lunch so you can be hungry for dinner!” I’m about making healthy, delicious food in the shortest time possible for easy entertaining and so I have more time for family, friends, creating and making memories. Asa Guyanese would say, “Time to Lime.” My other mission is to inspire people to build strong family bonds by preserving their cultural inheritance through food, travel, making things and making memories!
These fried breads are not greasy when properly cooked. Serve with scrambled eggs at breakfast or with Baigan choka, pumpkin (butternut squash) or dhal. My kids say their favorite breakfast is bake and eggs. Say that really fast and you can see how it confuses their friends who think they are being served bacon and eggs.
A delicious breakfast bread with eggs.
This recipe is a wonderful recipe influenced by Travel and lipsticks. I and Guyanese in general eat these mostly at the end of religious functions with parsad. Guyana, which is located in South American country is considered part of the Caribbean and shares much of the […]
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Pineapple tarts commonly called pine tarts by Guyanese is a delicious pastry! Whenever my sisters-in-law from New York visit, they bring these amazing treats to share. It is difficult to eat just one and they almost always disappear in less than a day, no matter […]
This Caribbean fruit cake is made during the holidays by many homes throughout the Caribbean and in Guyana. My mother always called this “pound cake” because her recipe calls for a pound of just about every ingredient in it. When I was a child, and […]
Ajee’s house, is a place for making food, making things and making memories.
