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Pepperpot is an Amerindian-derived dish popular in Guyana.It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes.
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.
Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew from French Guiana, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot.
It is used as a basis for sauces and as a culinary flavoring, principally in tropical countries. It is exported chiefly from Guyana, where it started as a traditional recipe with its origins in Amerindian practices. In Guyana, a popular dish using cassava called metamgie cassava is boiled with sweet potatoes, white potatoes, and coconut milk ...
This page was last edited on 17 October 2008, at 03:49 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
How To Make My 3-Ingredient Macaroons. For about 24 macaroons, you’ll need: 4 large egg whites. 1/2 cup (100 grams) granulated sugar. 1 1/2 teaspoons vanilla extract, optional
Beef fricassee with creole rice. Fish or chicken blaff; Awara broth; Calou (smoked meat and/or shrimp and pig tails with spinach); Kalawang (green mango salad); Guianan colombo (stew of meat and vegetables with curry: potato, green arricot, etc.)
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