Thursday, 4 January 2007
Welcome
Welcome to the table. Please, make yourself comfortable. I'm glad that you can join me. There are those of us who are vocal and there are those who are content to just listen, that's okay - everyone is welcome. Whenever you're ready, please comment.
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7 comments:
Guyanese food sweeeeet! I like garlic pork, an' pine tart, an roti, but leh me as' a question - how different is GT cookup from Trini pelau?
wsfkvgarlic pork ....wait I still go som in my cupboard, gonna ave a feast later with a beer:-). I miss the little snackette kinda thing though. eggballs potato balls, and fried fish. with loud sour :-))
There are a few differences between the Trini Pelau and GT Cook-up:
1. We do not exclusively use chicken in our cook-up, we use salt meat such as pig-tail and beef, fresh beef as well as tripe. These are used in combinations at any given time but we do also make chicken cook-up especially for those who do not eat pork or beef.
2. The colour of the cook-up really reflects whatever colour is given off by the peas unlike the Trini cook-up where the rice and meat is coloured by the burnt sugar they use.
3. Some trini pelau also contains chopped vegetables such as carrots, that is not so with the GT cook-up. What we do sometimes, is steam some small okras at the top of the pot.
The method of cooking is basically the same with the rice and coconut milk.
The delicacies from the snackettes are really tasty indeed and once you find a snackette that makes their stuff really good, you rarely venture to another one. On my recent trip back, I had the best tasting cassava ball from a place called M & M Snackette on the East Bank just opposite the Demerara Harbour Bridge.
I've never been a big fan of phulourie but I love the sour they make to go with all the balls - potato, egg and cassava. And don't forget the dhal puri with sour! When I was going to secondary school, and in 5th form, everyday that was luch for me and my friends: dhal puri with sour and an icee red drink! lol
Trinis don't use chicken exclusively in their pelau. There is also beef pelau (very rare in my house because some of us don't eat beef) and on some occasions vegetarian pelau. People don't generally mix meats but I wouldn't put it past anyone.
Recently, I started preferring the snackette in Peter Rose (?). I don't know what it's called and it may be by a mosque.
Nandi Park is where that little snackette is (peter rose is a street in Queenstown) - great bread, when I toast their wholewheat bread it's great on it's own and super delicious with butter.
I have met quite a few Trinis who add pork and pig-tail to any meat pelau. That's probably why us as Muslim Trinis aren't familiar with mixed meat pelaus :-)
I have had Guyanese cook up with corn in it though...a bit odd to my palate, but a good black-eye peas cookup I really like (love blackeyes)
Wow, y'all get real nice whole wheat bread there. Where I live, (will not mention in case of spies LOL) we don't get nice breads - whole wheat nor white. The whites are too thin and limp and the whole wheat - extremely dry.
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