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Guyana Recipes

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Recipes on this page:

Cassava Broth with Shrimps

Ingredients:

-thyme
-a few shrimps
1 green pepper
2 pints of water
1 onion and tomatoe
2 pounds of cassava
1 pound of meat bones
1/4 pound of mixed pickled
-meat

Preparation:

First wash and simmer the bones for
one and a half hours. Clean and cut
up the meat. Peel then wash cassava.

Next add the meat and cassava to the
stock. Simmer until cassava is soft,
remove, then pound it.

Prepare the seasonings and lightly fry
them with shrimps. Add the seasonings,
shrimps, and cassava to soup and boil
until thick.

Serve with foo-foo (pounded plantain).
Note: Pieces of fried saltfish may be
used in place of shrimps.

 Garlic Pork (Guyana)

Ingredients:

-Cane Vinegar
4 garlic heads
1.8 kgs. of pork
4 sprigs of thyme
1 tablespoon of salt
2 cups of Grace White
-oil for deep frying

Directions:

First combine the chop thyme, strip
of garlic, along with 1 tablespoon
salt and mix well. Cut the pork in
bite sizes.

In water parboil the pork for 20 min.
Drain off the excess water and place
the pork, and the garlic mixture in
a jar.

Pour on the vinegar, cover and allow
it to stand for at least 1 to 4 days.
Now remove from the jar and deep fry
the pork.

Time of Preparation: 10 minutes
Amount Per Serving: 10

Chicken Adobo

Ingredients:

3 bay leaves
1 cup of white vinegar
1 head garlic, cloves
-peeled and crushed
6 skinless chicken breast
-halves with bones
1/4 cup of soya sauce
-cooked white rice
1/2 tablespoon crushed
-cayenne pepper

Directions:

Combine the vinegar, garlic, pepper, bay
leaves, along with the soya sauce and put
into a large saucepan.

Add the chicken and marinate for about 20
to 30 minutes. Cover then bring to a boil
and let simmer for 45 minutes. Serve with
your favorite rice.

 Chicken Breasts with Vinegar Sauce

Ingredients:

2 ounces of butter
3/4 cup of wine vinegar
-salt and pepper to taste
1 tablespoon vegetable oil
1/2 cup of onions (chopped)
1 tablespoon of cornstarch
dissolved in 1 tablespoon water
4 skinless, boneless chicken breast
-halves

Preparation:

Sprinkle the chicken breast and salt,
pepper to taste. Pour the oil into a
hot skillet along with the butter.

Add the chicken and brown on one side,
then turn it over and reduce the heat.

Cook for at least 10 minutes covered.
Transfer chicken to a serving platter
and it keep warm.

In a pan add the onions then cook for
1 minute. Add the vinegar, bring to a
boil, reduce the heat, and cook for 2
minutes.

Next add the dissolved cornstarch, stir
and allow the sauce to thicken slightly
then spoon over the chicken.

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