Category Archives: Cuisine – Foods

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

From Wikipedia – https://en.wikipedia.org/wiki/Eggplant

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
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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 Metemgee.com

Meet Althea – at https://metemgee.com/

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.

READ MORE from BLOG : https://metemgee.com/about-me/

GO TO WEBSITE: https://metemgee.com/

BANANAS- A great natural food with many benefits

A banana really is a natural remedy for many ills.

When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals.  It is also rich in potassium and is one of the best value foods around so maybe it’s time to change that well-known phrase so that we say, ‘A banana a day keeps the doctor away!’      

GUYANA: A Cultural Melting Pot – Guyana Tourism News

GUYANA:  A CULTURAL MELTING POT

You can sense it as you walk the streets of Georgetown. There’s a whirl of colours, architecture, sounds and scents. Guyana is a vibrant, energetic cultural melting pot which can more easily be along the coast and especially in the capital city of Georgetown. Over the centuries, a variety of ethnicities and populations have woven their influences into what is today a unique tapestry of Guyanese culture.

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CUISINE: What’s cooking this holiday? – By Cynthia Nelson

  By Cynthia Nelson – Stabroek News – December 5, 2020

Editor’s Note: A bit late for Christmas but I thought you would like what Cynthia wrote about a month ago, and also view some of her previous cuisine articles at the end of this entry.

I don’t know about you, but I’ve stumbled into December trying to keep my balance. In many ways, this year is like me being outdoors in a wide open space, standing still, the world whizzing by in big blurry images.          Continue reading

CUISINE: Guyanese Christmas Gives A Whole New Meaning To Slow Food – NPR.org

Guyanese Pepperpot

Pepperpot, a traditional Guyanese Christmas dish, is basically a stew of aromatics and tough meat parts like shanks, trotters and tails that benefit from a long cooking.
Courtesy of Cynthia Nelson Photography

There are some Christmas foods you make far in advance that just get better and better with age and anticipation. Like British fruitcakes that age into their boozy ripeness, and German gingerbread cookies called lebkuchen that get softer and spicier as they mature.        Continue reading

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