It's Pudding NOT Pie

>> Monday, 24 November 2014

Tis the season for pumpkin and other pies for the US Thanksgiving holidays. And down here in Barbados, tis the season for Conkies aka as Sweet Dumplings.

We get pumpkin all year round in the Caribbean and it makes a regular appearance on our tables and plates in many dishes such as soups, stews, steamed, stir-fried and sautéed. I like that pumpkin is one of these vegetables that struts along both the savoury and sweet aisles of food. The texture and flavour is unrivalled and when you add a lil spice to pumpkin - whether it is for sweet or savoury - you've got something very special.

Pumpkin Pudding photo PPudding_zps9f4d9205.jpg

This is my take on pumpkin pudding. Infused with a vanilla bean, cinnamon and nutmeg along with dark rum, this creamy, moist pudding is bound to have you licking your spoon.

So if you're looking for a dessert for the holidays - Thanksgiving, Christmas or a special occasion and don't want to fuss with a crust, try this pudding. If you are not up to all the work involved in making Conkies, try this pudding. And if you just love pumpkin and looking for a dessert to make at any time, trying this pudding. Serve it warm or at room temperature. My preferred way to enjoy it is cold, right out of the fridge!

Click here for the recipe.

Happy Thanksgiving to all those celebrating!

Read more...

MYF - Samanta Browne

>> Wednesday, 5 November 2014


Hi and welcome to MY FOOD! Sharing her food with us this week is Samanta Browne who has been living in Toronto, Canada for 21 years.

Welcome Samanta!

Samanta Browne photo SamantaBrowne_zpsd61f091c.jpgMYF Living Abroad200 photo 200pxlogoabroad_zpsf5a9e45d.jpg

MF: How do you identify yourself?
SB: As Guyanese-Canadian. I have been living here (Canada) longer than I have lived in Guyana. I call Canada my home away from home.
MF: If you had to choose a particular dish or two that would identify you as Guyanese, what would they be:
SB: Without a doubt, they would be Pepperpot and Cook-up Rice. Both the ingredients and style/technique of cooking sets these two dishes apart as distinctly Guyanese.
MF: And if you had to choose a Canadian dish?
SB: I don't particularly have a favourite dish from Canada, however, Poutine and Maple syrup would stand out as two very Canadian things of my home away from home.
MF: In thinking of Guyana as home, is there any food or drink that you consider to be a taste of home?
SB: The drinks would be Mauby, Cherry juice and Cane juice. For dishes, I'd say fried Bangamary, Guyanese-style Chinese Fried rice or Low Mein, roti and chicken curry.
Bangamary is a white fish that is very popular in Guyana.

MF: Generally when you're entertaining, what type of food do you make?
SB: Mostly West Indian/Guyanese such as roti and curry and Cook-up rice.
MF: What are some of the rituals/traditions or practices associated with food from Guyana that you upkeep?
SB: Making Cook-up rice for Old Year's Night and Pepperpot and bread for Christmas morning. I also tend to make fried fish at Easter time.
MF: What was the food you missed the most when you first moved to Canada?
SB: The local fish and the variety of fresh vegetables.
MF: How would you describe Guyanese food?
SB: Fresh and tasty.
MF: When you visit Guyana and are ready to return to your other home (Canada), what are some of the foods/ingredients that you take/bring back with you?
SB: Fish, fried bakes, cassareep, pepper sauce, fudge, curry powder and geera (cumin).
MF: Finally, is it important to you that your children know about the food of Guyana? If so, why?
SB: It is very important. When I cook, I am sharing and instilling in them a love of home and culture.
MF: Thanks for sharing Samanta!

New logo photo 160pxnewlogo_zpsb841e265.jpg


Read more...

Back With a Favourite Breakfast

>> Monday, 27 October 2014

It was not like me to disappear unannounced but it happened and I apologise. It was one of those situations where you missed a scheduled posting and then it stretched into a longer period of time. I ditched Facebook and Twitter for the same period of time too. I ain't gonna lie, though I missed you, I enjoyed being away :-)) But I am back and slowly getting into the rhythm of blogging again.

The MY FOOD Project has been ongoing behind the scenes but the interviews will continue to be posted effective from next week Wednesday.

BF Cassava2 photo bfcassava5a_zps97b7eea0.jpg

Today I am sharing with you one of my all-time favourite ground provisions - cassava (aka yucca). This is the veggie version, it can also be cooked with salt fish. Yum! This method of preparation is called 'boil & fry'. The cassava is first peeled and boiled then 'fried' really meaning a sauté. I did something a little different  this time around - I let the tomatoes cook low and slow until they became pulpy and sauce like. I also wanted the flavour of garlic to be more pronounced so instead of crushing and finely chopping, I grated the garlic making it a paste. Add it (the garlic paste) the same time with the tomatoes so that it can cook through well. The recipe is here, just leave out the salt fish.

BF Cassava photo bfcassava3_zps4192d221.jpg

Talk to you again, soon!

Read more...
Related Posts with Thumbnails

  © Blogger template by Ourblogtemplates.com 2009 Modified by Cynthia Nelson

Back to TOP