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Pages in category "Guyanese cuisine" The following 28 pages are in this category, out of 28 total. This list may not reflect recent changes. A. Aloo paratha; C.
Depending on the recipe, culantro, garlic, pepper, turmeric, onions and/or cumin are used. Then dough balls the size of golf balls are formed and fried afterwards. The fried balls are usually served with a chutney to dip them in, usually tamarind or mango. The dish was brought to Trinidad and Tobago, Guyana and Suriname by migrants from India. [1]
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This is a list of notable Guyanese. This list includes people born in Guyana , notably of Guyanese descent, or otherwise strongly associated to Guyana. This is a dynamic list and may never be able to satisfy particular standards for completeness.
Woman preparing fante kenkey (boiled maize dough) Kenkey (also known as kɔmi , otim , kooboo or dorkunu ) is a staple swallow food similar to sourdough dumplings from the Ga and Fante -inhabited regions of West Africa , usually served with pepper crudaiola and fried fish , soup or stew .
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Pine tar is a form of wood tar produced by the high temperature carbonization of pine wood in anoxic conditions (dry distillation or destructive distillation). The wood is rapidly decomposed by applying heat and pressure in a closed container; the primary resulting products are charcoal and pine tar .
Guyanese breads, pastries, cakes, and frozen treats are also popular among Indo-Guyanese, such as patties, pine tart, butterflap, tennis roll, fried bake, cassava bread, plait bread, cheese roll, black bean (chiney) cake, cassava or pumpkin pone, salara, coconut buns, black cake (rum cake), lime cookies, custard, fudge, snow cone, ice cream ...