Barbados makes exceptional local ham. Perfection speaks for itself. The proof is in the eating.
On Sunday, I mentioned Barbados' love of pork. One of the things that is a hit on the weekend street food scene is fried pork chops. During the week, at many of the local small eateries, fried pork chops are top draw on the menus.
Bajans have a serious love affair with all things Arnold (pork). If you have been following this series from the start, I am sure you will agree. And we ain't done yet! Baked pork makes an appearance on the dining tables for Sunday lunch and on all special occasions. Actually, it is so popular that you can find it among the daily lunch buffet offerings throughout the island.
In every country, there is a dish that comes to define and challenge a home cook. The ability to make the dish is not just a mark of accomplishment, it speaks directly to the skill of the cook, creativity, and efforts to put their stamp on the dish to make it their own. In Guyana, there are many such dishes - Cook-up Rice, Pepperpot, Garlic Pork, Pound Cake, Roti... the list is long and includes Fried Rice.
Ask a home cook and he/she will tell you of their special way of cooking the rice to make fried rice. The ingredients used to season the rice becomes their signature blend and the method of combining the rice with vegetables and meat (if using) is unique to each cook. Fried Rice is also one of those dishes that we are constantly working on to perfect. We want to replicate a particular taste and texture that we've enjoyed at our favourite restaurant or at the home of family and or friends. For us, Fried Rice is more than just tossing day-old rice with veggies.
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.
I swear, I am not trying to be pretentious with the name of this post, it is just that I could not think of a name for the dish. The word umami seemed to fit based on the combination of ingredients in the marinade and the final taste. There are other names I considered, but, you know… some things should just remain in your head.
This week, I want to thank everyone, particularly those living in Guyana for their recommendations re: finding good pastries and Chinese good in Georgetown. Though I could not visit each place recommended, I did manage to get around to quite a few. Along the way, I also discovered some other treats.
The quest for tasty food anywhere in the world is often found not in the fancy eating establishments.
The recommended roast pork was very tasty.
United by a complex history, the Caribbean is made up of four parts – the English-speaking Caribbean, the Dutch Caribbean, the Spanish Caribbean and the French Caribbean. While there are many similarities in the ingredients we use, some techniques and methods of preparation are as varied as the languages spoken. First colonised by the Spanish and then the French, the Haitian cuisine is a uniquely created cuisine that displays various nuances of Spanish, French and African cooking through its ingredients and methods of preparation. I invite you to read this week's column which gives some insight into Caribbean cuisine; learn about Haitian Griot Pork and Haitian Accra. When you make these two dishes I am sure they will delight you, your family and friends. And so without further ado, here again is this week's column. The recipe for the Griot can be found at the bottom of the column and here's the link to the Accra recipe. Enjoy!
Have you ever sat down to a meal and as you are eating, you think of others – be they family or friends – that you think might enjoy the meal and wish that they were there to share it with you? That’s what happened to me this past Wednesday. Click here to read the rest of this week's column.
Here's what I was eating:
Twice each year I go through a phase where I find food unappealing. I find myself not feeling hungry and even when I try to envision my favourite dishes I generally like to indulge in, nothing happens. There’s no excitement. No love for food of any kind. I am currently going through one of those phases. Click here to read the rest of the column and reason behind all the food you see displayed in this post despite my lack of hunger. It almost seems like an oxymoron.
There are many Khottu recipes out there but I rembered book marking Arundati's.
Do you taste when you eat? In other words, can you discern what it is that you’re eating and drinking when you consume food and beverages? I’m not referring to having a finely tuned palate as that of a chef or someone very familiar with food. Rather, I’m talking about the ability to determine that you are eating the breast meat of chicken rather than the thigh meat; that you’re eating beef and not lamb; or drinking tangerine juice and not orange juice. Click here to read the rest of the column.
BOTH RECIPES can be found at the bottom of the column.
Don't forget to join with the rest of the world tonight at 8.30 for Earth Hour and switch off your lights for 1 hour as a Vote for Earth! Read all about it here.
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