Category Archives: Cuisine – Foods

Guyanese Words and Names – By Geoff Burrowes + Video “Song of Guyana’s Children”

November 27, 2020 – 12:05 am

 By Geoff Burrowes

If you or your parents are Guyanese you have probably heard some or all of these words: (phonetical spellings)

        Kiskadee, Blue Saki, Carrion Crow, Crapaud, Mypuri, Fowl cock, Buxton Spice mango, Starapple, Mami apple, Golden Apple, Sugar Apple, Awara, Genip, Jamoon, Breadfruit, Mauger like a Yow, Hungish, Bruk Foot, Nharra, Fresh Cold, Banga Mary, Hassah, Patwa, Mauby, Ginger Beer, Man Piaba, Woman Piaba, Granny Backbone, Lemon Grass, Conga Pump, Wirry wirry pepper, Karilla.      Continue reading →

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GUYANESE CUISINE: A Mouthwatering Melting Pot – By: The Guyana Tourism Authority

November 25, 2020 – 12:15 am

One of the things that makes Guyana so intriguing is its unique blending of cultures.

And one of the ways visitors can experience this blending is through Guyanese cuisine. With an abundance of seasonal, organic fruits and vegetables and the bounty of the sea, our cuisine is a unique Creole-Indian-Caribbean fusion.

Guyanese cuisine recently caught the attention of renowned chef, Gordon Ramsay, who filmed an episode of his “Gordon Ramsay: Uncharted” here. You can read more about that, and many other fascination aspects of Guyanese cuisine below.                    Continue reading →

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GUYANA: Linden Fund USA (LFU) – Project to assist vulnerable senior citizens in the Linden

November 22, 2020 – 12:05 am

LINDEN FUND USA – LFU GUYANA INC

Download: LFU seniors care basket project solicitation letter  (PDF)

Earlier this year, Linden Fund USA (LFU) embarked on a project to assist vulnerable senior citizens in the Linden area during these difficult times that were brought about mainly by the pandemic.

So far, we have fed 150 seniors with hot meals twice per week for a total of 9 weeks, receiving coverage by local NCN News for both Phase One and Phase Two of the feeding program.  Continue reading →

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INTERVIEW: David Lammy: ‘You can be critical of your country and still love it’ – The Guardian UK

November 17, 2020 – 12:15 am
Interview  – Sun 15 Nov 202 – – The Guardian UK
Illustration: Lyndon Hayes/The Observer – David Lammy has Guyanese roots

The Labour MP talks about belonging, Brexit and Caribbean comfort food

“I make sure I know where all the new Caribbean restaurants and takeaways are,” says David Lammy, “because there are times I need a certain type of comfort food. Somewhere like this is almost umbilical for me. It’s the food my mum used to cook.”

We are in One Love Kitchen, in Finsbury Park, north London, which began life in a city street-food market and opened here just in time for lockdown. While Uber Eats riders come and go clutching bagged orders, and locals queue for something from the invitingly smoky grill, Her Majesty’s shadow minister for justice is deliberating between the jerk chicken and brown stew. Actually, “umbilical” is almost literally right, he suggests with a laugh as he opts for the former, because he was conceived a couple of streets away from here, where his parents had a bedsit.        Continue reading →

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Guyana Cultural Association of NY- ‘Pot Turn Down Lunch’- Saturday November 23. 2020 – NYC

November 12, 2020 – 12:15 am

Click to Enlarge

PLEASE SUPPORT OUR FUNDRAISER
“Pot Turn Down” TAKE OUT
Don’t cook on
SATURDAY, NOVEMBER 21: 12 – 5.00 P.M.                   Continue reading →

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A Diasporan’s Nostalgia: Legacy of the “School Vendor” and “Lunch Lady” Revisited – By Lear Matthews

October 27, 2020 – 12:05 am

By

By Lear Matthews

Do you remember the School Vendor selling snacks outside our school buildings? Not so much? OK, let’s revisit her legacy. Whether it was Miss Murray, Miss Stefie, Auntie Gertie or Auntie Sattie, her presence represented an impressionable dimension of the educational environment of urban, towns and rural primary school children in Guyana and the Caribbean since the 1950’s and to a lesser extent, today.

She was like a daytime symbol occupying a small unsolicited territorial “spot” in the school yard or close proximity of the school building.  She would “set up” a make-shift stand under a tattered umbrella, near a lantern-post or under one of Guyana’s massive oaks sheltering from the beaming sun and torrential rain.         Continue reading →

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VIDEO: A Tour of Trinidad’s Market – By Chef Debra Sardinha-Metivier of DSM Creative Cuisine

September 16, 2020 – 12:10 am

A Tour of Trinidad’s Market – The Culinary Institute of America

In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni — a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket.

For recipes, visit http://www.ciaprochef.com/WCA

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FEATURE: IN THE DIASPORA: Guyanese Cuisine Culture – By G. J. Giddings

August 18, 2020 – 1:32 am

By G. J. Giddings – Dr. Jahwara Giddings is Professor of History at Central State University

It is always a good time to reiterate Guyana’s food traditions, practices, and prospects, and to emphasize the power and potential of good food in general. Just as food does amazing things at the table, it could be a source of national unity through development of a thoughtful and positive national food culture. In fact, there is a contemporary cuisine scene unfolding in Guyana, with great potential for our food security, health, economic enterprise and yes even national pride and unity.

There are global calls, if not cries, for more thoughtful and sustainable food systems which demand leadership from agriculturally rich and culturally dynamic places like Guyana.  And with projected oil wealth, and good governance, Guyana could lead and model modern sustainable food practices.    Continue reading →

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TOURISM: Gordon Ramsay Cooks a Breakfast Hash in the Jungle of Guyana | Scrambled

July 23, 2020 – 12:16 am

Gordon Ramsay Cooks a Breakfast Hash in the Jungle of Guyana | Scrambled

July 5, 2020 – Gordon Ramsay

This week Gordon’s in Guyana, on the edge of the Amazon Jungle. With potatoes and starches being the heroes of this country, Gordon’s making a delicious Breakfast Hash with a fried egg using the incredible local ingredients! This is amazing breakfast dish is the perfect dish after he jumps out of Helicopters and fishing on the local rivers on Gordon Ramsay: Uncharted.

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TOURISM: A Crash Course in Guyanese Cuisine | Gordon Ramsay: Uncharted

July 22, 2020 – 12:10 am

TOURISM: A Crash Course in Guyanese Cuisine | Gordon Ramsay: Uncharted

Jul 11, 2020 – Gordon Ramsay

Gordon meets with Chef Delvin Adams in Georgetown, Guyana to begin a crash course in Guyanese cooking.

About Gordon Ramsay: Uncharted: Gordon Ramsay travels the globe on an epic adventure, experiencing new cultures and new cuisines in search of culinary inspiration.

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