WDP-USA

• Home
• About WDP
• WDP News
• Worship Themes
• Resource Materials
• Prayerful Action
• Share a Prayer
• Support Us
• FAQ's

Name: {@name}
Description: {@description}
Price: {@price}
Code: {@code}
Download the Order Form Here

Traditional Food Recipes of Guyana

There are many influences in the Guyanese cuisine, due to Guyana’s position and historical background. The most significant cooking styles of Guyana have been taken from traditional Caribbean, East Indian, African and Chinese cuisines. However, there are also many European influences, as Guyana is basically a harmonious balancing of all of these cultures.

Metagee
500 g. (1 lb.) green plantains
1 small coconut
4 ochroes (okra)
125 g (1/4 lb.) pumpkin
1 tablespoon margarine
100 g (1/4 lb.) mixed meat (*salt meat or pig’s tail)
1 large onion
A few tomatoes
1 tsp. hot pepper sauce
Sprig of thyme
Black pepper and salt to taste
Dumplings**

Clean and cut up mixed meat. Fry lightly in margarine, and then simmer in water to cover for about 15 minutes. Clean and soak fish for 15 minutes. Peel and wash vegetables. Grate coconut, add a cup of hot water and strain off milk after squeezing well. Remove pot from heat. Arrange vegetables, and seasonings in layers putting the plantains and dumplings at bottom. Simmer for 30 minutes. Add pumpkins and ochroes and allow to steam for 10 minutes. Serve hot.
***Use a healthier meat, if you choose

Dumplings**
250 mL1 cup floor
2 tbsp. butter OR margarine
1 tsp. baking power
1⁄2 tsp. salt
2 tbsp. sugar
> 1⁄2 cup milk OR water

Mix flour and butter together. Add baking power, salt and sugar. Mix with enough milk or water to
make a stiff dough. Form dough into balls. Cook, covered, for 8 minutes. Do not open pot until
dumplings are well risen.

Cook-Up Rice

1 cup cooked meat
1⁄2 cup prepared shrimp***
2 cups rice
few garden tomatoes
2 tablespoons butter
1⁄2 cup dried peas (soaked before) OR 1 cup frozen/fresh green peas
4 cups water
1 chopped onion
2 blades chives
pinch of salt
pieces of green pepper
1 tsp. of hot pepper
1 teaspoon lime juice
sprig of thyme and marjoram

Cut up seasonings and meat. Brown in the butter. Add water, salt and peas; cook for 20 minutes. Add rice, lime juice, tomatoes and hot pepper. Cover and cook until both rice and peas are soft but grainy. Garnish with green pepper and serve hot.

Pumpkin Pone

500 grams pumpkin
1 cup water
1 small dried coconut
1/2 tsp. ground cinnamon
1 cup cornmeal
1/2 tsp. nutmeg
4 Tbsp. margarine
1/4 tsp. salt
1/4 cup sugar
1/2 tsp. vanilla

Peel, wash and grate pumpkin and coconut. Grate nutmeg. Add cornmeal and rub in margarine. Add sugar, water, vanilla, cinnamon and nutmeg. Mix well. Pour into a greased baking pan. Bake in a moderate oven at 190 degrees until crisp and brown. Cut into 6 cm squares before serving.