Guyana @ 50 - Duck Curry

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.

From the masala mix to the type of pot to the kind of heat for the cooking - fireside, stovetop, wood or coals - all factor in when it comes to cooking duck curry. Whenever we went to visit my maternal aunts and uncle in the country, they would abandoned their stoves and pressure cookers for the fireside and big karahi for the cooking of duck curry.

Duck Curry ©Cynthia Nelson

Read more...

A Duck Curry Competition

Cooking competitions have only become popular for the past several years in the Caribbean. We are more into food fairs. In countries with large East Indian populations such as Guyana and Trinidad & Tabago, Duck Curry Competitions have become annual events and always draw large crowds. Last Sunday, here in Barbados, we got another taste of Guyana, this time through a duck curry competition. Yours truly was one of the judges! Read all about it in this week's column.

Duck Curry is always cooked as a celebratory meal and often served with dhal puri or rice and dhal. I made Duck Curry to celebrate my birthday.

The cooking device took us back to basics - a coal pot!

Have a look at the album of the day's events. And check out Chris' Trini take on Duck Curry.

To all my USA friends and readers - Happy 4th of July!

Read more...