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 […]
These breads are deep-fried and are not greasy when properly cooked. Served with eggs at breakfast or eggplant (baigan choka) or pumpkin or Dhal. Bake and eggs are some of my kids favorite breakfast. It confuses friends who think they’re being served bacon and eggs. […]
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 but check out 12 Tips to Make Roti, to find some tips to boost your Roti making skills.
At a glance, making roti is quite simple. It is a circle of flatbread with a texture that is fluffier than a tortilla and softer than Pita Bread. Roti is a staple bread in the Caribbean and is eaten for breakfast, lunch or dinner. Roti arrived in the Caribean and West Indies in the late 1830’s from India with the arrival of Indian sugarcane workers in Guyana in 1838 and other parts of the Caribbean in the late 1830’s. However, the Caribbean and West Indies has adapted the Roti to its own unique culinary style. It is an art form. Dhal Puri, Paratha and Sada Roti are the most readily available styles of Roti in the Caribbean. These Roits are often eaten with curries and vegetables. You can eat it like a burrito by wrapping the roti around the curry or vegetables or using pieces of Roti to scoop curry into your mouth. Enjoy!
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 Long beans, Cassava, 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 […]
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 culture of Trinidad, Jamaica and other Caribbean countries. Most foods are produced locally: sugar certainly was the reason for many of the laborers of different ethnic backgrounds to arrive there. In addition to sugar, rice, fruit, vegetable, Guyana’s world famous rum and sea food. Since Guyana is the land of six peoples and one being East Indian, the cuisine of Guyana is heavily influenced by India, just like Kurma or as commonly called in Guyana “Mitthai”. Mitthai is a fried, vegan, sweet dessert made out of flour. It is very popular in Guyana at religious and special functions and has its own Caribbean influence.
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This traditional Guyanese flatbread is a staple of a top-of the line Guyanese meal, and probably the most important single dish after rice for a Guyanese cook to learn. For Indian cooking, you can find flatbreads in many shapes and sizes- na’an being the most […]
Ajee’s house, is a place for making food, making things and making memories.