We Call It Fried Eggs

One of the main things I set out to do as a food enthusiast is to put our own food in front of us; it matters not which part of the region you are from. My goal is simple - appreciation. It is my hope that through the appreciation of our bounty, variety, and freshness, that we will strive to cook at home more often, buy what we produce, pass along cooking techniques that can only be learnt by doing, and share know-how that cannot be found in a cookbook.

Sometimes the familiarity of our food can make us think that it is simple, ordinary, and unflattering. Way too often, it takes outside sources to make us realize that what we have is special and that it is food/dishes to be celebrated and uplifted. A few years ago I watched as a very famous TV chef rubbed her hands in glee in anticipation of a guest coming on her show to make Mexican-style scrambled eggs. Her enthusiasm was infectious so I stayed glued to the show; I'm always looking for new and different ways to cook familiar ingredients. When I saw the dish being made - onions, tomatoes, minced hot peppers being sautéed with beaten eggs mixed in - I laughed, not in mockery, but with the pleasure that I already knew how to cook eggs like this :)) I grew up on this stuff!

What I took away from the show is that what is ordinary for someone is extraordinary for another, and, that we must constantly showcase and celebrate all of our food. Over the years, my preference for the ways in which I like my eggs has meant that I have not had this style of fried eggs in years. I made it the other day, and having not eaten eggs this way in such a long time, it brought back warm memories of growing up in Guyana. The eggs were absolutely delicious. I don't know why it has taken me so long to get back this childhood favourite.

Here is how I made it.

INGREDIENTS

• 1 tablespoon oil
• 1/2 cup chopped tomatoes
• Finely minced hot pepper, to taste
• Salt to taste
• 2 scallions, white & green parts, sliced wafer thin
• 2 large eggs, room temperature, lightly beaten

DIRECTIONS

1. Add oil to pan and place over medium heat until the oil is hot. Toss in tomatoes and hot pepper along with salt to taste, stir to mix then reduce heat to low and cook until the tomatoes are soft.
2. Mix scallions with eggs and then add to pan with tomatoes; raise the heat just a little and cook, gently scrambling the eggs with the tomato mixture. Cook until the eggs are cooked through with big tender pieces of egg.

NOTE

• Use white/yellow onions in place of scallions and parsley or finely minced Chinese celery (aka known as Guyanese celery), leaves only for the herb flavour.

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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!

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MYF - Debra Gibson-Welch

I've been travelling hence this 2-day late posting of MY FOOD.

The response to MY FOOD has been excellent and I am considering weekly rather than by-weekly posts. Will let you know what I decide.

If you are new to this blog, MY FOOD is an online research project into my ongoing interest in Caribbean food culture and food heritage. It seeks to explore how we use food to identify ourselves, connect and communicate. For full details and how you can participate, click here.

Debra Gibson-Welch is a successful marketing and merchandising professional. You can read more about her profession here but today, she is sharing her food with us. Welcome Debra!

MF: Debra, you are originally from Guyana, where do you live now?

DGW: Atlanta, GA

MF: How long have you been living abroad?

DGW: 25 years

MF: How do you self-identify?

DGW: Guyanese

MF: What dish or dishes would you say identifies you as Guyanese?

DGW: Guyanese Pepperpot because it is the only dish in the world made with Cassareep and it is a symbol of our national pride of our native Amerindians and Guyana. Pepperpot is also unique in that it can last for weeks unrefrigerated as long as it is reheated twice daily; it gets better every day. The second dish for me would be Cook-up Rice. This one-pot dish of rice, peas and different meats, cooked with coconut milk draws its roots from our African heritage.

MF: What for you is a taste of home?

DGW: Pepperpot and Mauby.

MF: When you are entertaining what dishes from Guyana do you make to share with your guests?

DGW: Pepperpot, Cheese sandwiches, Cook-up Rice, Salt fish and Bakes. Curry and roti.

MF: If the people at your gathering are not West Indian do you  still make Guyanese dishes and do you take the time to explain what the dishes are?

DGW: Of course! I do explain and I ask them to try it at least once. One taste and all the food is eaten.

MF: What about when you go to outings like Potluck? Do you carry Guyanese or American dishes?

DGW: I would make meat or veggie Patties, Cheese Rolls or Cheese Sandwiches. Basically, Guyanese food.

MF: What are some of the rituals, traditions or practices associated with food from Guyana that you upkeep?

DGW: I make Pepperpot at Christmas because I want my daughter to know about food from Guyana. She loves Pepperpot.

MF: What was the food(s) you missed the most when you first moved abroad?

DGW: The pastries - Pine Tarts, Cheese Rolls, Cheese Straws and things like Salara, Salt fish and Bakes.

MF: What are some of the must-have pantry items that you always have stocked to make Guyanese food?

DGW: Cassareep.

MF: What type of food do you make and eat as a part of your everyday routine?

DGW: A mix of British, Italian and Guyanese.

MF: What is your favourite Guyanese dish?

DGW: Cook-up Rice. My mother's recipe.

MF: How important is it for your children to know the cuisine of your home/birth country? Why?

DGW: It is very important because we have to ensure that future generations know about and can make our native dishes. Our unique food and heritage must live on!

MF: When you visit home (Guyana) and are ready to return to your home in the USA, what are some of the foods/ingredients that you take/bring with you?

DGW: Cassareep, Cassava Bread, Pepper sauce and Pickled Mangoes.

MF: Is there any street food or shop-around-the-corner snack that was your favourite or makes you recall a fond memory?

DGW. Yes! Pine tarts, Cheese rolls, Cheese straws, Pickled mangoes, Tamarind in syrup and Patties.

MF: Is there any food or drink that you have put your special twist to that makes it Guyanese?

DGW: Rum Punch and Fruit Punch. I add papaya and Guyanese 10-year old rum!

MF: Is it important for you to keep a connection to Guyana through food? Explain.

DGW: Yes, it is important to ensure we preserve our fantastic history and heritage for future generations. We have to keep the Guyanese flame burning brightly for our children and their children.

MF: Thanks Debra!

Find Debra Gibson-Welch, online.

Would you like to share your food with MY FOOD? Know someone that does? Leave a comment below or inbox me directly. This project is open to anyone that falls into any of the categories below.

CATEGORIES

• Caribbean/West Indian living at home.
• Caribbean/West Indian living abroad.
• Non-Caribbean/West Indian married to or partnered with West Indian folk.
• Non-Caribbean/West Indian, however, the region has been home for at least 5 years.

Join the conversation below or on Facebook and don't forget that it is easy to participate, click here for more details. The next instalment is Wednesday, July 2.

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MYF - Iana Seales

It's a day late but here it is - another instalment of MY FOOD!

MY FOOD is an online research project into my ongoing interest in Caribbean food culture and food heritage. It seeks to explore how we use food to identify ourselves, to connect and communicate. For full details of the project and how you can participate, click here.

Featured this week is one of Guyana's finest: Journalist and Writer - Iana Seales. Iana, I am delighted to welcome you to MY FOOD.

MF: How would you describe Guyanese food?

IS: The local cuisine is not native to Guyana though we have traditional dishes which are native to our indigenous community. However, our cuisine is a fusion of influences from across the globe - this includes Africa, Asia and Europe.

MF: What is your favourite dish?

IS: This would be Mettagee with Smoked Herring because I love ground provisions, and fish somehow tastes better smoked!

Mettagee is ground provisions cooked in fresh coconut milk with fresh herbs and it flavoured and seasoned with salt fish or salt meat such as pigtail or salt beef.

MF: What is generally your eating style?

IS: Up until this New Year (2014), I made no attempt to plan my diet. Now I have a weekly food chart - I eat fish once a week, preferably on Sundays; chicken twice a week; peas and beans twice a week, and I have ground provisions and pasta once a week - pasta and ground provisions are weekend only. I eat salads at least 4 times a week, often veggie salads. I try to eat fruits at least 4 times a week. The goal is to have the right amount of protein, carbs, vegetables and fruits in my diet.

MF: What is a typical weekend dish that you look forward to?

IS: Baked pasta (macaroni) with cheese and bacon bits! Got the idea from Jamie Oliver a year ago. Before this, it was Fried Rice but I am cutting down on rice in my diet and I've been making strides.

MF: On any given Sunday, what's on the menu?

IS: Pasta

MF: If you had to choose a dish or beverage that marks or identifies you as a Guyanese, what would it be? Explain your answer.

IS: Mettagee. I fell in love with it even before considering the cultural/ethnic influence. I am Afro-Guyanese and the dish has its origins in Africa, which is where my fore parents originated from.

MF: Food is at the centre of most holidays and festivals. Which is your favourite festival/holiday food?

IS: Pepperpot. Pepperpot is native to our indigenous community in Guyana and I was fortunate to grow up in a home where it was a staple at Christmas. I identify Christmas with Pepperpot; if there is no Pepperpot on the table Christmas morning then it is not Christmas for me. I have lived overseas and I managed to have Pepperpot on December 25 during the time I was away, and on those days the distance all but disappeared.

MF: Me too - if there is no Pepperpot, it is not Christmas for me. Where do you live now?

IS: In Guyana

MF: Where do you generally shop for your food?

IS: Supermarket for meat, poultry, seafood and dry goods. Market for vegetables and fruits.

MF: Can you cook?

IS: The question is how good do I think I am (smile).

MF: Do you cook? If yes, how often?

IS: I cook at least 5 days a week, I usually take a day or two off to relax.

MF: What is the one dish that you can whip up in no time and can make off the top of your head (without a recipe)?

IS: Mettagee!

MF: Do you eat street food? If yes, what's your favourite?

IS: I do. I believe that would be curry and roti.

MF: If you are having overseas guests (not from the Caribbean) and you needed to make a couple of dishes that say this is Guyanese food. What would they be?

IS: Mettagee (obviously, I prepare it very well). Curry & Roti (I make a mean curry). Cook-up Rice (because it is simple, could be very tasty and it's a popular local dish). Macaroni & Cheese (I get better at this every time and it's also very popular here - in Guyana)

MF: Do you cook dishes from other cuisines or dishes from other parts of the Caribbean? If yes, give examples. If no, explain.

IS: Yes, I do the Peas and Rice and Jerk Chicken from Jamaica. I love this dish! I find myself using jerk seasoning a lot now because it has a great flavour.

MF: If you were migrating forever, what do you think that you would miss the most about the food in Guyana?

IS: I would miss the natural ingredients - the local produce that comes straight from the farm to the market. This is so rare overseas. I like the smell of fresh veggies and fruits - it awakens me and it inspires me to cook. I've lived overseas and the processed food is depressing - so depressing that I often suffer, lose weight and end up at a hospital being counselled about my diet and healthy eating habits.

MF: If you could take a food journey anywhere in the world, where would you want to go and why?

IS: I would love to go to China. There is so much about their cuisine that makes me curious. Also, I want to get a little more adventurous with food that I think there could be no better place to start than China.

MF: Thanks for taking the time for sharing your food with MY FOOD, Iana.

Iana Seales is a columnist at Stabroek News. Here column is titled: FOR DE RECORD.

If you would like to share your food with MY FOOD, or know someone that does, leave a comment below or inbox be directly. This project is open to anyone that falls into one or more of the categories below.

CATEGORIES

• Caribbean/West Indian living at home
• Caribbean/West Indian living abroad (1st, 2nd, 3rd generation. State your generation)
• Non Caribbean/West Indian married to, partnered with Caribbean folk
• Non Caribbean/West Indian but the region has been home for at least 5 years.

Join the conversation on Facebook and don't forget that it is easy to participate, click here for details. The next instalment is Wednesday, June 18.

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MYF - Mark

You were probably wondering if men are not interested in MY FOOD. They are! And this week is the first of several.

MY FOOD is an online research project into my ongoing interest into Caribbean food culture and food heritage. The project seeks to explore how we think about food, how we use it to connect and communicate, and the importance of food to our identity. For full details of the project and how to participate, click here.

In the sunshine state of Florida, we find my friend Mark.

MF: Mark, welcome to MY FOOD! How long have you been living abroad?

Mark: 20 years

MF: You are?

Mark: Guyanese

MF: What is a dish or 2 that you would say identifies you as Guyanese?

Mark: Pepperpot and Cook-up Rice. I like the unique preparation of these two dishes and the variety of ingredients, particularly for Cook-up Rice.

MF: What for you is a taste of home?

Mark: Cook-up Rice and Swank or one of our local fruit drinks. I like five-finger and gooseberry.

MF: When you are entertaining, whether at the holidays or generally, what if any home dishes do you make?

Mark: Cook-up Rice, Fried Rice or Curry.

MF: If your guests or non-West Indian, do you still make those dishes?

Mark: Yes, I do.

MF: Do you explain to them what the dishes are?

Mark: Most of the time.

MF: When you go to potluck get-togethers, what's your choice of dishes to make - West Indian or one from your adopted home?

Mark: I usually choose a rice dish but cook it the way we (Guyanese) do. Or sometimes I would buy pastries like pine tarts, patties and cheese rolls; it is a way to introduce people to something different.

MF: What are some of the rituals, traditions or practices associated with food from back home that you upkeep?

Mark: I buy leafy vegetables instead of the pre-cut variety and prepare them the way my grandmother did, mainly because I am comfortable with the way I was taught.

MF: How did your grandmother cook her greens?

Mark: She started by washing the leaves individually. For some leafy vegetables she would add salt to a bowl of water and wash the leaf, for example, thick-leaf callaloo. They were then cut and placed in a colander to drain. She would heat the oil in a pan (karahi), sauté onions, tomatoes, shallots, pepper and herbs, stir in the veggies, cover the pan and cook (steam) on low fire. Our veggies were always steamed this way.

MF: What was the food you missed most when you first moved abroad?

Mark: Fruits and vegetables especially bora (snake bean, yard long bean) and thick-leaf callaloo.

MF: What are some of the must-have pantry items that you always have stocked to make Guyanese food?

Mark: Curry powder, masala and geera (cumin)

MF: What type of food do you make or eat as a part of your everyday food routine?

Mark: Mostly Caribbean with some Italian-American.

MF: What is your favourite Guyanese dish?

Mark: Cook-up Rice. Roti and curry.

MF: How would you describe Guyanese food?

Mark: It is difficult to describe since the food is so diverse as is the influences - Indian, Chinese, African…

MF: How important is it for your children to know the cuisine of your homeland/birth country?

Mark: Very important. I want my child to know about my heritage and diverse culture.

MF: When you visit Guyana and are ready to return to your home abroad, what are some of the foods/ingredients that you take/bring back with you?

Mark: Nothing because so many things are readily available here even snacks and pastries like Cheese straws and mittai and plantain chips. I wish I could bring back local fruits but there are too many restrictions (customs).

MF: Is there a street food or shop-around-the-corner snack that was your favourite or makes you recalls a fond memory?

Mark: I was on vacation in Trinidad and visited a roti shop and I was taken aback by the size of the roti;  it was as big as an open umbrella. I had never seen roti that big and was blown away. It was a 2-day dinner.

MF: Is it important for you to keep a connection to your homeland through food?

Mark: Well 95% of what I cook is done the Guyanese way and it is the only way of cooking that I know. However, most of the so-called food I crave from back home is not the main dishes like fried rice, chowmein etc. but the fruits, snacks and pastries. I long for a star apple, monkey apple, gooseberries, soursop, jamoon - not only to eat but to make homemade drinks.

MF: Now you have made me homesick for Guyanese fruits. Thanks for sharing your food Mark!

Would you like to share your food with MY FOOD? Know someone that does? Leave a comment below or inbox me directly. The project is opened to anyone that falls into any of the categories below, and you do NOT need to have a blog to participate.

CATEGORIES

• Caribbean/West Indian living at home
• Caribbean/West Indian living abroad (1st, 2nd, 3rd generation. State which generation you are)
• Non-Caribbean/West Indian married to/partnered with Caribbean/West Indian folk
• Non-Caribbean/West Indian but the region has been home for at least 5 years.

Join the conversation on Facebook, and don't forget that you too can participate, get the details here. The next instalment of MY FOOD is on Wednesday, May 7.

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Take Your Pick of Pancakes

RECIPE

Tuesday is Pancake Day. It is also Carnival Tuesday in Trinidad & Tobago, Panama and Dominica - the last day of feasting and frolicking before the beginning of Lent.

While pancakes are enjoyed all year round, there is something special about having them on Pancake Day, especially the Guyanese-style pancakes which are more like the Portuguese malasadas, a direct influence of food of that country on Guyana. They are puffy nuggets of doughnuts. I like them the traditional way I grew up having them, with homemade syrup but for the past two years, I have also been rolling them into cinnamon sugar. They are sooooo good with tea or your favourite hot beverage.

RECIPE

Anyway, as you can see, I've decided to give you options for Pancake Day. Take your pick and enjoy!

RECIPE

RECIPE

RECIPE

RECIPE

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Shrimp Cakes & A versatile mixture

These shrimp cakes celebrate the wonderfulness of the baby shrimp so prevalent in Guyana, which we simply call, "white belly shrimp". It is so called because the body of the shrimp is plump and white with the head and tail, a kiss of pink.

These shrimp cakes, however, can be made with any variety of small shrimp. Sure you can use the larger shrimp (prawns) but the texture will not be the same and the cooking time will vary.

The mixture for these cakes is versatile and it can be made into patties and fried as is shown here, rolled into small balls for appetizers or a little larger to be steamed and added to soups. It can be stuffed into vegetables like okra, sweet peppers and be steamed for sautéed; enclosed in wanton wrappers... really, there is a lot you can do with the mixture.

The recipe is simple and very flexible so I am not giving precise measurements but you if are looking for an exact recipe, let me know and I'll send you a copy of October's newsletter. If you would like to subscribe to monthly editions of the newsletter - TASTESMONTHLY, then simply type the word SUBSCRIPTION in the subject line.

SHRIMP MIXTURE

ingredients

• Rinse, drain well and pat dry shrimp
• Make a paste of ginger, garlic and hot peppers
• Thinly slice green onions (white and green parts)
• Use 1 egg to 1 pound of shrimp
• Use 1 cup fresh breadcrumbs to 1 pound of shrimp
• Salt to taste

directions

• Pulse together the shrimp and ginger-garlic-pepper paste to a coarse texture
• Transfer mixture to a bowl, add the remaining ingredients and mix well to incorporate
• Let rest for 10 minutes before using

note

• The mixture will be a little pasty; lightly oil your hands when working with it

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Big, Beautiful, Bountiful & Independent

Happy 46th Guyana!

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Off to Guyana

I'm heading to Guyana in a couple of days for two events - first, on Friday (October 21) I am leading a group of friends and followers of my column, Tastes Like Home, on an eating expedition at one of the country's largest markets - Stabroek Market. Over the years, the vendors there have seen a decline in sales, so I am using whatever little influence I have to help drum up some business for them. And then on Saturday (Oct 22), I'm doing another book signing. Details below. I'll try and bring back photographs to share with you.

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