SOUTH AMERICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are going to

GUYANA

Guyanese cuisine is similar to the rest of the Anglo Caribbean, especially Trinidad, where the ethnic mix is somewhat similar. The food reflects the ethnic makeup of the country and its colonial history, and includes Ethnic groups of African, Creole, East Indian, Portuguese, Amerindian, Chinese and European (mostly British) influences and dishes. The food is diverse and includes dishes such as Dal bhat, curry, roti and cookup rice (the local variation on the Anglo-Caribbean rice and peas. The one pot meal while not the national dish is one of the most cooked dishes. With its various versions, according to what type of meat, beans and other ingredients available, is a true reflection of the country.

Pholourie

Ingredients

2 cups all-purpose flour

½ Cup Split pea powder

2 teaspoons yeast

3-4 garlic cloves

2 -3 Tablespoons onion chopped

2 green onion white part chopped

1 Tablespoon cilantro

½ - scotch bonnet pepper minced or hot sauce adjust to taste

½ - teaspoon cumin spice

½- teaspoon turmeric

½ teaspoon curry powder

1 teaspoon or more salt adjust to taste

2 Teaspoons sugar optional

1 1/3 cup warm water or more adjust to form a thick batter

Instructions

1. In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet pepper until puree. If you do not have a processor finely chop the ingredients and smash using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons instead.
2. In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast, salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix.
3. Then add warm water a little at a time until you get to desired consistency – like thick pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands.
4. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
5. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375 degrees.
6. The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches
7. Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown.
8. Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.
9. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.

We hope you liked this post and as always have a chilled day from the viking.