MYF - Samanta Browne

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!

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!