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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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peanut soup recipe

Peanut Soup recipe is fabulous and somewhat different; but very intriguing, rich and spicy with West African and Caribbean roots. The onion, celery stalk, green peppers, chicken, thyme and peanut combine wonderfully.

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Ingredients:

  • 4 tablespoons margarine
  • 1 onion, grated
  • 1 stalk celery, grated
  • 1 clove garlic, crushed
  • 1 sprig fresh thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon chopped green pepper
  • 2 cups milk
  • 1 tablespoon flour
  • 4 cups stock (beef or chicken)
  • 1 ½ cups peanut butter (crunchy)
  • or 2 cups ground peanuts

Method:

Prepare ground peanuts if you are not using peanut butter. Then place butter in a saucepan over low heat. Add onion, celery and one teaspoon chopped fresh thyme and sauté for about 5 minutes stirring. Add flour. Then slowly add stock. Increase heat to medium and stirring all the time add peanut butter or ground peanuts and cook for about 10 minutes. Reduce heat and add milk very slowly. Then add seasonings. Allow to simmer over low heat for about 15 minutes. Strain and serve immediately very hot, garnished with chopped green peppers.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:castsugar.blogspot.com

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olive_salad

Onion and Olive Salad recipe has a great combination of flavors of a beautiful simple salad. It’s great compliment when served together with roasted chicken or pork. Salad can be prepared before hand and put together up to 1 hour before serving or refrigerated.

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Ingredients:

  • 1 Onion, thinly sliced
  • 1 bunch green onions, chopped
  • 1 cup stuffed olives
  • 1 clove garlic, crushed
  • ¼ teaspoon white pepper
  • ¼ cup wine vinegar
  • 1 teaspoon salt
  • 1 ½ cups black olives
  • ½ cup olive oil


Method:

Put onions into salad bowl, sprinkle with salt and add vinegar. Refrigerate covered for one hour. Then add olives (sliced) and garlic. Pour olive oil over olives and onions and then sprinkle pepper mixing well. Then serve.


Why not try…

Adding 2 cups coarsely chopped orange sections (about 2 pounds) to add that extra flavor.

Recipe by:Yolande Cools-Lartigue
Photo by Randy Mayor; Styling: Jan Gautro via Myrecipes.com

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