Category Archives: Cuisine – Foods

SHORT STORIES: Christmas in GT with ‘Anna B’ – By: JeanAnn Field-Ridley

– By: JeanAnn Field-Ridley  –  As We End The Season; A Look Back

Anna B was my mom. She it was who made Christmas ‘happen’. Of course, Dad was chief financier, bringing in his teachers’ pay after he had let it warm his pocket for a few days – reluctant to part with it knowing that he would be left with an empty pocket for the rest of the month. We were, in fact, poor. But we children never knew it. Because Anna B never missed a beat. At Christmas, the toys were there. The pepperpot was there. The ginger beer and mauby were there. So were the biscuits and sweets! But most of all, what Anna B gave to us was Anticipation!

Anticipation has a magic all its own – not to be distilled by reality. And our reality never disappointed even though objectively it should have! After all, we never did get that beautiful walking, talking doll we saw in the store windows when we went window shopping at night. We never got that beautifully equipped doll’s house! O the magic of that house! Did such things really exist? After all, we never did see one outside of the glass case.            Continue reading

GUYANA: Christmas is Christmas Eve – By Cynthia Nelson

STABROEK NEWS -By December 25, 2021

My Christmas Eve Cook-up Rice (Photo by Cynthia Nelson)
My Christmas Eve Cook-up Rice (Photo by Cynthia Nelson

We all know that Christmas is a season and while I acknowledge it as such, for me, Christmas is really the day before Christmas. Christmas Eve. Growing up it was where all the action and excitement was, and today, I still maintain some of the rituals and traditions. What about you? When is Christmas for you and what are the things that signal that it is Christmas?

The hustle and bustle of Christmas Eve is special, its energy and noise are different, and it is particular to each home – the songs being played in the background, the aromas, the busyness of bodies, the mingling of voices, tasks and rituals that mark Christmas. In our home, the buildup was to the climax of the midnight mass and nativity pageant at Sacred Heart Church. Church and theater! And then, the lime at home after midnight mass feasting on Cook-up Rice and Pepperpot; sorrel drink and cake.          Continue reading

GUYANA: Oil: Oil everywhere but not enough to eat: A holiday reality check – By Red Thread

 December 20, 2021 – By Red Thread – A Guyana NGO

Red Thread’s members are primarily grassroots women, who live daily with various forms of economic and social insecurity. Despite this, over three decades, we have built an organisation that advocates and organises with women, beginning with grassroots women, to cross divides  and transform our conditions.  Red Thread runs the Cora Belle and Clotil Walcott Self-Help Drop In Centre, which provides support for and advocates with survivors of domestic violence as well as low wage workers (

Everywhere you turn you read about oil. How much better off Guyana and Guyanese will be. But most Guyanese are not seeing these benefits. Most Guyanese are catching hell to make ends meet while the oil companies – the beneficiaries of a disgraceful and lopsided production sharing agreement negotiated by the coalition government and upheld by the present administration – are laughing all the way to the bank.              Continue reading

Guyana: Archives: Dec. 07, 1961: Christmas Recipes in British Guiana

Republished in the Guyana Graphic –
Guyana Graphic - December 7, 1961.
Guyana Graphic – December 7, 1961.

This is a copy of the article in the Guyana Graphic Newspaper in British Guiana dated December 7, 1961 about Guianese Foods at Christmas.

DECEMBER 07, 1961 (Georgetown) – TO the true Guianese, Christmas is never complete unless the fare includes:        Continue reading

AGRICULTURE: EGGPLANT- Wikipedia Report + Slide Show on its surprising qualities

From Wikipedia –

Long Purple Eggplants

Eggplant (US,[1] Australia,[2] New Zealandanglophone Canada), aubergine (UK,[3] IrelandQuebec, and most of mainland Western Europe) or brinjal (South AsiaSingaporeMalaysiaSouth Africa)[4][5] is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.

Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomatochili pepper, and potato, although those are of the New World where the eggplant, like nightshade, is Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.          Continue reading

Linden Fund USA: LFU Reunion Picnic Enthusiastically Supported by the Community

LFU Reunion Picnic- 2021

Community members gathered at the Linden Fund USA (LFU) reunion picnic on Saturday August 7, 2021, at Canarsie Pier in Brooklyn, NY.

The event brought together members and friends for the first in-person LFU gathering since the COVID-19 pandemic prevented us from sharing in our usual annual events like the Breakfast Social and Family Fun Day. The day way well spent with members, friends, and family from noon until 8:30pm, with delicious food, great music, and loving camaraderie.      Continue reading

TRAVEL: Grenada named world’s first ‘Culinary Capital’

Tourists walk on the white sand of the Grand Anse Beach, Grenada.
Associated Press Photo/David McFadden, File
The London-based World Food Travel Association (WFTA) on Tuesday named Grenada and its sister islands Carriacou and Petite Martinique the world’s first “Culinary Capital.”+

WFTA said “Culinary Capitals” is a regenerative tourism program that it devised “to put the spotlight on culinary cultures around the world, as the tourism industry begins to recover after its long hiatus.”        Continue reading

BUSINESS: Transformation of the Street Vendor: A view from the Caribbean Diaspora – By Lear Matthews

Lear Matthews

(Celebrating Immigrant Heritage Month in June)

Transformation of the Street Vendor: A view from the Caribbean Diaspora – By Lear Matthews

Recognizing that the United States is a “salad bowl” of diversity and not the proverbial melting pot, Immigrant Heritage Month was created to acknowledge/celebrate the contributions and accomplishments of immigrants. Opportunities afforded them notwithstanding, despite encounters of xenophobia, immigrants have undoubtedly shaped the economic, cultural and civic engines of North America and Europe. Street vending which has existed as an occupation for a very long time is considered a cornerstone of the historical and cultural heritage of cities and towns globally, with immigrants among prominent purveyors of this tradition.

This article highlights street vending among English Speaking Caribbean immigrants, an aspect of the immigrant experience that has not received much attention. Although focused on the United States, there are implications for other countries of settlement or alleged “host societies” such as Canada and Great Britain.          Continue reading

ASSOCIATION: Sisters With A Mission: FISH FRY – Brooklyn NY. – June 19. 2021- 3.00pm – 9.00pm

RECIPES from Guyana and the Caribbean from

Meet Althea – at

Hi I’m Althea.  Welcome to my blog.  I have a real passion for cooking, especially Guyanese and Caribbean food.  I was born and raised in Georgetown, Guyana. I moved to the USA (Brooklyn and later Queens, New York) with my parents when I was 18 years old.

When I got married and moved to Denver, Colorado I found myself recreating dishes that were no longer easily accessible to me. Without the convenience of my mom’s cooking or all the cook shops and Caribbean restaurants that Queens offered, I started recreating some of my favorite dishes, especially around Guyanese holidays when I craved dishes that we traditionally serve during those celebrations.



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