We Guyanese like we curry! We have this saying - as long as it moves, we can curry it. Ain't that the truth. Duck Curry or Curry Duck seems to have a special hold on us. We make this curry when we are sporting (liming), having family and friends over, on special occasions or when we feel like eating it. In many cooking competitions, Duck Curry is the number one or main item around which the competition is centered.
White-belly shrimp is a variety of small shrimp that we get in Guyana. It is an everyday seafood that is mostly sautéed with vegetables. They can be made into Guyanese-style fish cakes and fritters. A favourite way to enjoy them is in the style of curry we call bunjal (dry curry); when cooked this way, we eat it with dhal and rice. Yum!
I am serious. I don't know how much longer I can put up with preparing breakfast. Read this week's column and find out what has prompted me to make an earnest effort at eating breakfast. And be sure to check out my lofty aspirations that are not working for me! Then, if you're up to it, apply for the job. Click here for the column.
My efforts have been many and varied. Kinda how I like breakfast - if I am to commit to it.
Mini pancakes with smoked salmon and scrambled eggs
I chuckled a couple of weeks ago as I read Dave Martins’ article, Guarding the recipe, in which he expressed his enjoyment of some “mouth-watering” and “mek yuh foot bottom lif’ off de ground” (make your feet lift off of the ground) food in the forms of corn bread, fry bake, pepper sauce, fried snapper and coconut fish. Dave enjoyed these creations so much that he wanted to try making them himself but the creators would not share their recipes. Although he extolled the delights of his Cardamom Bread, he stopped short of sharing his recipe with us. He’s guarding his recipe too! Well, I was going to have none of it... click here to read the column.
The government of Barbados recently issued a 6-month amnesty for all undocumented Caricom nationals (citizens of the Caribbean), to apply for immigrant status. This move has been met with mixed reactions in Guyana, Barbados and across the region. For sometime now there has been disquiet about Guyanese in Barbados. It is similar to the reactions of Haitians in The Bahamas, Mexicans in the USA and the migration of immigrants from certain European countries into others like Britain and France.
This week's column looks at the coming together of Guyana and Barbados on a plate and about how the food scene has changed here as a result of international migration.
Through migration, many items once not found here are now grown, such as the drumstick. I was surprised and overjoyed when I saw this vegetable in the market. It was another example of my merged space that I now call home. Follow this link to find out more about this vegetable and its health benefits.
Like me, many of you have a very, very, very long bookmarked list of foods and beverages to make from our fellow food bloggers. Yeah, I see you nodding :) I don't just have one list, I currently have 32 lists ranging from meal type, to ingredients to cuisines. I've promised myself to make the effort to do more blog cooking and not just fall back on the regular stuff I find myself making every week because I'm rushed for time.
This week, I wanted to share with you three things that I made a few weeks ago.
You all know how much I love scones so when I saw Maris' Chocolate Chip Scones, I just had to give it a try. If you're a chocolate lover, you'll like this. Here's her recipe. A note: I did not use buttermilk as the recipe prescribed. I used whole milk.
I come before you with my head bowed for I have flirted, cheated and obsessed about things other than my self-confessed true love... Here's the thing, though my head is bowed I am not sure of how ashamed I am. Does that make me a bad person? Does it mean that I need therapy? You'll have to click here to read the rest of the column.
In order not to give away anything, I'll just leave the pictures below. When you read the column, you'll figure it out. Go on, read the column. When you're done, come and share with me some of yours (don't worry, you'll understand when you've finished reading) :)
Click on the image to get all the details to this month's Monthly Mingle and your chance to win a free, signed copy of my book!
I do not shy away from hard work. I know and understand that there are certain things that take time to prepare and cook. However, after sitting for more than two hours cutting, peeling, shredding a katahar’s pulp and shelling its seeds and then waiting for more than an hour for it to finish cooking, I was no longer feeling the love. Click here to continue reading the column and to learn more about this vegetable.
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