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To Die For Guyanese Black Cake (Fruit or Christmas Cake)

To Die For Guyanese Black Cake (Fruit or Christmas Cake)

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Good Morning With Roti and Dhal

Good Morning With Roti and Dhal

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 […]

SADA Roti

SADA Roti

I do not make Caribbean/Guyanese food for my family regularly because to do it well can be time consuming. However, this Caribbean bread which folks from Guyana, Trinidad, Jamaica etc. are very familiar with, is very simple to make. So if you are pressed for time but crave Caribbean comfort food, then try this plain white roti, made of white flour. With modern appliances, it is also an almost no fail recipe as finishing in a microwave for a few seconds will give it the required puff. It is a popular breakfast in Guyana and Trinidad combined with baigan choka (eggplant), and othere vegetable dishes. Perfect for the Vegan and vegeterians as well.

Guyanese Sada Roti

May 30, 2018
: 8
: 10 min
: 15 min
: 25 min
: Very Easy

A quick, easy flatbread for eating with Dhal and curries

By:

Ingredients
  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1 2/3 cups water
Directions
  • Step 1 Combine flour, baking powder, and salt into mixing bowl.
  • Step 2 Add water slowly and mix to form a soft dough, adding a little extra water if necessary.
  • Step 3 Knead dough until smooth and elastic. Cover and let rest 15 minutes.
  • Step 4 Divide dough into eight equal parts and shape into smooth balls. Let rest another 10 minutes.
  • Step 5 Flour the work surface.
  • Step 6 Heat flat pan or electric skillet over medium heat. Roll out each ball of dough to a thickness of about 1/4 inch, making sure to roll right over the edges.
  • Step 7 Cook on both sides until lightly golden. If you are using a flat pan, move the pan halfway off the heat, lift the roti out of the pan with a spatula r(esting the roti on part of the pan),, and toast the edges of the roti over the direct fire, turning regularly so it does not burn.
  • Step 8 If using electric skillet, turn on stove to medium low heat and using tongs roll edges over the fire until toasted.
  • Step 9 Each roti should puff up slightly. If it does not, you can microwave for 3 seconds and it will!Stack roti on plate, covering the stack as each one is cooked.
  • Step 10 Serve warm.
Tamarind Sauce

Tamarind Sauce

Tamarind is a tree-pod much like vanilla that produces a very fruity sour pulp. Sugar is used to sweeten the dish, but it can be used in many sweet-and-sour types of sauces. It pairs very well with phulourie  and is a good sauce for any duck […]

Mauby Punch-Guyanese Style

Mauby Punch-Guyanese Style

Mauby is a drink that is widely consumed in the Caribbean and arguably one of its most popular beverages. It is made from the bark of Colubrina elliptica or soldierwood, and has a distinct flavor that could be described as resembling root beer. However, mauby […]

Sauteed Okra with Shrimp

Sauteed Okra with Shrimp

Sauteed Okra and Shrimp-Caribbean Style

May 17, 2018
: 4
: 5 min
: 12 min
: 17 min
: Easy

By:

Ingredients
  • 1 lb.s peeled shrimp
  • Juice of 1/2 lime
  • 1/4 cup olive oil (or vegetable oil)
  • 2 cloves garlic, minced
  • 2 green onions, finely chopped
  • 1 small onion, finely chopped
  • 1lb. okra trimmed and cut into 1/4 inch pieces.
  • 1 small hot red pepper, seeded and finely chopped, optional
  • 1 teaspoon cumin
  • salt to taste 91/4 teaspoon salt)
Directions
  • Step 1 Sprinkle shrimp with lime juice.
  • Step 2 Heat oil in frying pan or wok over medium high heat
  • Step 3 Add garlic , green onion and onions an saute 1 minute.
  • Step 4 add okra, hot pepper, cumin, an salt to taste.
  • Step 5 Saute 4 more minutes.
  • Step 6 Add shrimp and saute until okra is soft, about 10-12 minutes.
  • Step 7 Serve hot with rice and dhal.
Bakes and Eggs-A Guyanese Breakfast

Bakes and Eggs-A Guyanese Breakfast

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 […]

Pineapple Tarts-A Caribbean Treat

Pineapple Tarts-A Caribbean Treat

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 […]

Caribbean Fried Cassava-Yuca

Caribbean Fried Cassava-Yuca

Cassava root also called yuca is very popular in Guyana like many tropical countries, often replacing the potato as the main source of carbohydrates. However, it has more food energy than any other food except perhaps sugar cane. It is native to Guyana, Brazil and has been part of the Caribbean diet for hundreds of years by the native Amerindians. This is not a sweet dish, and can be eaten with sada roti. The very popular Caribbean Pepper Pot dish is made with Cassareep from the Cassava. Cassava makes a wonderful side dish and Guyanese often eat it for breakfast. Just like a potato, it can be seasoned to taste.

Fried Casava

April 25, 2018
: 5 min
: 20 min
: 25 min
: Easy

By:

Ingredients
  • salt
  • 8 cups water
  • 2 lbs cassava, peeled and cut into 2″ cubes
  • ½ cup vegetable oil or coconut oil
Directions
  • Step 1 Bring salted water to a boil. Add cassava pieces and simmer until tender but not mushy, 10 to 12 minutes. Drain and remove any stringy parts from the cassava.
  • Step 2 Heat oil in frying pan until hot. Add cassava and sauté over medium heat until very lightly golden, turning often to brown evenly.
  • Step 3 Add seasonings such as garlic, onion, pepper, cumin to taste. Drain on paper towels and serve hot.
Sauteed Bora-Green Beans Caribbean Style

Sauteed Bora-Green Beans Caribbean Style

Bora, also known as yard-long beans or snake beans are found throughout the Caribbean. This recipe can also be used with green beans found commonly in the grocery stores or farmers markets in the U.S.