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Archive for August, 2008


metagee

Mettagee/Sancoche recipe is thought to have been Portuguese in its origin. While on the boats from Portugal to Guyana – a one pot dish made with coconut milk but certainly far removed from what we prepare today. As with everything, food changes as we move from one place to another and adapt. However, though believed to be Portuguese in origin, Mettagee/Sancoche is often considered to be an Afro-Guyanese national dish. It is traditionally served with salt fish or fried fish.

There are different Versions of this dish are made in other Caribbean islands, in Jamaica it’s Rundown, in Grenada, St. Vincent & The Grenadines and Trinidad & Tobago, it’s known as Oildown.
I encourage you to try your hand at this dish. You will absolutely love it.

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Ingredients:

  • 1 lb beef, pork or pig tail
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 2 cloves garlic, crushed
  • 1 coconut (juice only)
  • 4 green bananas
  • 8 okras
  • 1 bunch spinach
  • 2 tanias
  • 1 dasheen
  • 2 green onions (chives)
  • 1 hot green pepper
  • ¼ teaspoon blank pepper
  • 1 sprig thyme
  • 6-8 cups water
  • 1 onion
  • 2 plantains
  • 6 cabbage leaves
  • 1 yam
  • 6 dumplings
  • ½ cup saltfish


Method:

Soak meat for several hours. Cut up and cook until tender. Measure remaining water, adding coconut juice and add enough water to cover vegetables (quantity will depend on amount of vegetables). Add seasonings and all vegetables, except cabbage, okra and saltfish. Cook covered until all vegetables are cooked, but do not overcook. Add dumplings and balance of vegetable as well as saltfish. Just before removing add butter and chopped green onions (chives).

Recipe by:Yolande Cools-Lartigue
Photo courtesy:Tasteslikehome.org

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I have to honestly say that only started eating eggplant just over a year ago. My girlfriend at the time introduced to it, and ever since I’ve been really be craving eggplant and looked forward to trying it new ways. I love this version on stuffed eggplant as much as I did spicy grilled eggplant with green pepper and parley- the dish that started my eggplant craze. Try this recipe; it’s quick and simple vegetarian meal for those always on the go.

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Ingredients:

  • 2 eggplants
  • 1 onion, chopped
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon thyme
  • 1 pinch garlic powder
  • 2 tablespoons breadcrumbs


Method:

Cut eggplants in two, lengthwise. Then cook in salted water until tender. In a bowl, scoop out flesh, leaving for filling. Crush eggplant; add seasonings and spoon into skin shells. Sprinkle with breadcrumbs. Bake in hot oven 325F for about 10 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:myrecipes.com

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pepper pot recipe

This is a Guyanese specialty! In the days when having a refrigerator was a luxury item to have in your kitchen, this was an excellent method of keeping a ready to serve dish for the busy farmer. And it’s also a delicious recipe – if it’s made the correct way.

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Ingredients:

  • 1 oxtail
  • 3 lbs. fresh lean pork
  • 4 hot peppers
  • ½ cup cassareep
  • 5 onions, sliced
  • 1 lb. salted pork
  • bunch thyme
  • tablespoons brown sugar
  • 3 cloves garlic
  • ¼ cup oil


Method:

Cut meat into small pieces. In large skillet fry meat over heat. Cover with cold water; add spices, sugar and cassareep. Tie peppers in a clean cloth and set aside. Simmer meat for several hours (about 3-4 hours) until all meat is tender. Add peppers and simmer again for about 15 minutes. Remover form heat, cool and keep covered. Serve hot as required. Heat up every day and add fresh cooked meat for time to time as required – meat must be added unseasoned.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:jupiterimages.com

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