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 […]
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 […]
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
A quick, easy flatbread for eating with Dhal and curries
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon Salt
- 1 2/3 cups water
- 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 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 […]
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 […]
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 I helped my mother to bake this cake, we had to wash the salted butter and stir and beat eggs, it seems like forever. But it was worth the waiting. With our modern conveniences and the ability to buy unsalted butter, this recipe is so much easier to bake now for the holidays and special occasions. It is a delicious tradition that my family continues during the holidays and as a special wedding cake for guests.
Preparations for the holidays usually begins in early December. In addition to cleaning homes, (like Spring cleaning in the U.S), families would begin to soak the fruit for this Christmas Cake as well as begin making ginger beer early in December. Enough cake and ginger beer was made to serve all the guests (an open house for family,neighbors and friends) on Christmas Eve and on Christmas Day. I ate more Christmas cake that others baked when I was growing up by the visits than were eaten in my own home. But I think that was true for everyone else. In addition to the holidays, my Guyanese-German American Family has black cake as a wedding cake. My Baby Poowah (aunt) is a master baker, and she has made and iced this cake for a traditional Guyanese cake for my two children’s weddings.
This recipe is for a crowd as it makes 4 pans of cake. Share as gifts with family and friends for the holidays or share with guests. It is a delicious, moist fruit cake! Here is the fruit processed in the food processor and soaking in rum.
Guyanese Black Cake (Christmas Cake)
- 1 pound seedless raisins
- 1 pound dried currants,
- 1 pound prunes, pitted
- 1 cup sweet sherry or red wine
- 1/3 cup dark rum
- 1 pound unsalted butter (2 cups or four sticks)
- 2 3/4 cups packed brown sugar
- 1 dozen eggs
- 4 cups self rising flour (0r all purpose plus 1 Tablespoon baking powder)
- 1 teaspoon baking powder
- 1 Tablespoon Vanilla extract
- 1 1/2 teaspoons pumpkin spice or 1/2 teaspoon each of cinnamon, cloves, nutmeg)
- 1 tablespoon vanilla extract and
- One and ahalf teaspoons pumpkin spice
- Or combination of cinnamon cloves and nut Meg
- Step 1 Using either a hand grinder or food processor, mince fruit.
- Step 2 Place minced fruit in a bowl, add sherry or wine and rum, cover and let soak for 2 to 8 weeks. The longer the better.
- Step 3 Preheat oven to 350°.
- Step 4 Grease and flour cake pans (About 4 9inch round pans.)
- Step 5 Beat butter and sugar together.
- Step 6 In a separate bowl, beat all the eggs until fluffy.
- Step 7 Slowly blend with butter mixture.
- Step 8 Add fruit and liquor, mix well.
- Step 9 Sift flour and baking powder together.
- Step 10 Add to fruit mixture.
- Step 11 Add vanilla and spices.
- Step 12 Divide batter between pans and bake in the middle of the oven until knife or fork comes out clean. About 45 to 60 minutes.
- Step 13 Cool in pan before turning out.
- Step 14 Decorate with icing if desired. (For wedding cakes)