There are many fruits to be found in Guyana and a lot of them are considered exotic. Apart from the overall range, one can find variety in individual fruits such as mangoes, bananas, and cherries among others.
Let's discuss. How did this basil, the variety known as Basil Bush come to be known in Guyana as "Married Man Pork"? The basil has a wonderfully distinct flavour. When it is combined with broad-leaf thyme, the combination creates the signature taste of Guyanese Black Pudding. In Barbados, the broad-leaf thyme is known colloquially as "poor man's pork"; the reason being that the savoury, highly fragranced leaves give off the aroma and flavour of cooked meat. This would have been important at a time when there was little or no meat and cooks employed all their skills and knowledge to elevate "simple" ingredients. I find it interesting the reference to pork in the use of both of these herbs.
So how do you think the term "Married Man Pork" came about?
Pow(s) were always a hit and a sold-out favourite at the many Church cake/bake sales, especially the ones held by Sacred Heart Church. On Saturday mornings, in the foyer of the then Royal Bank of Canada on Water Street, there would be bake sales to raise funds for one cause or another - to fix the Church's roof, send the altar boys to camp or something. The Pows would be delivered and they never made it to the sale table because all the ladies selling bought the Pows for their family. :)
Bangamary is a tender white fish that we get in Guyana. To simply say that it is delicious would be an understatement. Seasoned with Guyanese fine thyme, wiri-wiri pepper, garlic and salt, all ground to a paste, and massaged on to the fish, Bangamary is transformed into a most flavourful fish. Pan-frying is the cooking method mostly applied to Banga (the familiar name used by Guyanese). A light dusting of all-purpose flour is all that is needed for a coating.
Among the things I miss about living in Guyana is the facility of having daily fresh markets all full of fruits, vegetables, produce, seafood, meat and poultry. And depending on which market you visit, clothing, jewellery and household items can be bought.
If you are not Guyanese, you may be wondering what's the big deal posting about thyme. It is a big deal because Guyana thyme/Guyanese thyme or Guyana fine thyme as it is familiarly called, is integral to Guyanese cuisine. The flavour, taste, and aroma are distinct. Our soups, Garlic Pork, Black Pudding, Cook-up Rice, fried fish, green seasoning and many other foods would not be the same without this distinct thyme. Some of you in other parts of the region, like Trinidad would most likely know this herb as Portuguese Thyme.
Porridge is a well-loved breakfast food. Hearty bowls and cups of various grains are turned into creamy goodness and spiced with cinnamon sticks or fresh bay leaves. Barley, sago, oats, plantain, cream of wheat, and flour porridge are among the more popular ones. Cornmeal porridge is also known as Cornmeal pap.
One of the many things I like about Guyana is the constant and ready supply of fresh food. At many of the markets you go to, you can point to a duck or chicken you wish to purchase, have it weighed, slaughtered, plucked, gutted, roasted, and cut up to your specifications. Food cannot be more fresh! The char and smokiness from the roasted skin adds immense flavour to the finished dish, particularly if you are planning to make a curry.
While Sweet Rice (rice pudding/kheer, Vermicelli (pudding/payasam), and vermicelli cake, are among the many sweet, spiced dishes made on certain religious holidays, festivals, and special occasions, these dishes can be also be found throughout the year in many homes as treats.Vermicelli (the pudding) was something mommy would make for us on Saturday evenings, it was like having dessert for dinner.
The nuttiness of the toasted vermicelli would fill the air; the sound of the spoon gently hitting the sides of the karahi as she tossed the noodle. The cinnamon and cardamon infused creamy milk simmered gently in the pan, cooking the noodles. Always, plump raisins would be added, sometimes cherries too. It was torture waiting for the Vermicelli to cool. Each mouthful was simply outstanding. Licking the spoon was the best part.
"Boil 'N Fry" is a two-step cooking method employed in Guyana to cook a variety of dishes, especially ground provisions (root vegetables). The vegetables are peeled, cut into large chunks or left whole and boiled in salted water. Once drained, they are fried (sautéed) with aromatics and fresh herbs such as onions, garlic, tomatoes, thyme, celery, parsley and hot peppers.When cooked this way, root vegetables are enjoyed as breakfast, lunch or dinner meals. They often are, and can be eaten alone, or be accompanied by meat or seafood dishes. Fried "sautéed" salt fish is a regular accompaniment.
The influence of various world cuisines can be experienced throughout the Caribbean. In some countries, it is easy to see the direct influence of certain provinces, and regions, of large countries and continents, like Africa, India and China. In Guyana, Cantonese is the style that dominates our Chinese food. Like many Guyanese, I cannot get enough of it.
This Cantonese-style roast pork belly with its crispy skin takes time to make but it is totally worth the effort. Served as a cutter or as the meat component of a main dish, along with some hot Guyanese pepper sauce you'll be drooling, and won't want to stop eating until all is gone.
Tea is very popular way to entertain in Guyana. Whether the gathering is to raise funds for a good cause, to celebrate holidays such as Easter, to catch up with family and friends or simply to relax. I have fond memories of the many tea parties held back in the day at Sacred Heart Church.
When last were you invited out to tea or entertained with tea?
Foo-foo - boiled and pounded ground provision is a direct influence of Africa in Caribbean cuisine. The ground provision mixture, pounded smooth, is rolled into balls and can be dropped into soups, eaten as is or most often with a meat or vegetable stew with lots of flavourful gravy/sauce.
Low in fat and full of fibre, ground provisions are also an excellent source of complex carbohydrates. It is food that keeps you full for a long time providing energy throughout the day.
Growing up, Saturday afternoons meant the baking of bread, coconut buns, cassava pone and other treats to enjoy at breakfast, tea, and snacking during the week. Coconut buns remain one of my favourite sweet treats. Warm out of the oven the scent of cinnamon in the air, these buns are one of life's little pleasures. Enjoy a couple with a cup of tea, coffee or an ice cold glass of mauby.
You say dumpling, we say duff. Guyanese duff is made of a soft, slightly sweet flour dough. Once divided, each piece of dough is rolled into a thick cylindrical shape and placed on top of rice, ground provisions or soup to steam and cook. Some people also place them in a steamer to cook or boil them. I like to add a little cinnamon, and sometimes, freshly grated coconut to the mixture. So good!
Here is one of the more popular ways it is presented - in a soup.
Karaila/bitter melon/bitter gourd, you either love it or you hate it. I LOVE this vegetable and buy it often. Whether stuffed, sautéed, steamed or stir-fried, I would eat karaila frequently. I am sure that many of you, like me, when growing up, was faced with the tortuous experience of having to drink the juice of this vegetable to "clean out the insides". Mommy would allow us to arm ourselves with a little sugar in the palm of our hands so that we could eat it to get rid of the bitter taste in our mouth after downing the bitters.
We take our Black Pudding very seriously in Guyana and it is not just us humans, even our beautiful birds such as the Macaws get in on the action. This family pet of Black Pudding makers on the East Coast of Demerara enjoys several pieces each week that has been specially set aside for its enjoyment.
A Karahi is as important a cooking vessel to Guyanese cuisine as a Wok is to Chinese cuisine. We use it cook curries, stews, deep fry, stir fry, steam, and make certain desserts. They come in various sizes - from small to supersize. The very large ones are used to cook for crowds such as at a wedding, festival or special occasion.
With the cuisine of Guyana drawing influence from India and China, (among others), and both countries having similar types of cooking pots, a Karahi is the perfect hybrid of the two.
One of the many pleasures of living in a multicultural society is the access to, and participation, that one enjoys in many settings, especially at festivals and on special occasions.
Eating a vegetarian meal in big, broad water lily leaves at a Hindu wedding or Pooja connects you with the multifaceted food culture of the land. No cutlery, just you, eating from a natural vessel that you balance in the palm of one hand while expertly mixing the food with the other and transporting it, without spilling, to your mouth.
This type of meal is referred to as 7-curry because 7 different 'curries' are made to be eaten with rice. Some people consider dhal/dal to be one of the curries while others don't. Either way, it is an outstanding meal.
Sometimes it is all about perspectives. Our sugar is branded and sold: Demerara Gold. Here are the crystals close up; notice how they look like nuggets of the precious metal for which the country is well-known.
Beginning today, in honour of Guyana's 50th anniversary of Independence, I will be posting 50 photographs (1 daily) of food, food-related scenes, sights, tools or equipment, for 50 days, culminating on Thursday, May 26th, 2016 - the day of Guyana's Independence.
Please feel free to share the posts with your network and if sharing online and on social media, please link back to the site: www.tasteslikehome.org or the post's direct URL.
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