In our quest for healthier eating choices, we are encouraged to eat foods with less fat and sodium, more fiber, more complex carbohydrates and lower in calories. The foods that are most promoted are usually the imported ones since more … Continue reading Eat local!
Whole wheat bread, sweet fig banana (one) and one teaspoon of gorgeous Guyanese honey (I’m generally not a big honey fan but somehow it tastes different here; more like candy) and, of course, peanut butter! Makes a quick yummy lunch … Continue reading P.B., Banana & Honey Sandwich
Well, some of us anyway. Note: balanjay is Guyanese for eggplant/aubergine/brinjal. A friend of Mr Pedro’s made us balanjay pizza and it was delicious. Will share the recipe as soon as I can get my hands on it! Continue reading People are eating: Balanjay pizza
Wiri Wiri Peppers Very popular pepper. Very hot. 100% Guyanese. It’s pronounced “wee-ree wee-ree” and it’s about 15 times hotter than a jalapeno. If you accidentally get some in your eye, I’m very sorry. Pepper sauce is a very important … Continue reading Hot enough for you?
Prepared by Mrs. Madeline Fung-Khee (with cheese grating assistance from Ms. Finola Fung-Khee) over in New York. Says Finola on cooking in the Fung-Khee household: “When we were younger, mom was determined that her children should know how to cook … Continue reading Guyanese Macaroni and Cheese
“The cheese pies we make in Guyana is a riff of the Portuguese Egg Tart, pastel de nata. And, in essence, it is like a mini quiche, drawing influence from the British proclivity for custards baked in pastry. I suspect that what we did in Guyana, as is done throughout the world with food that has traveled, is that we adapted the tart and married it with our penchant for English pies and came up with a Guyanese cheese pie.” Continue reading “People are eating: Cheese Pies”