DHAL
INGREDIENTS
1/2 cup yellow split peas
2 cloves of chopped garlic
4 cups water
1/2 tsp cumin
1/2 tsp curry powder
1/2 teaspoon ground geera
1 hot wiri wiri pepper
1 tsp salt
To Chunkay
3 cloves garlic, sliced
2 tbsps whole geera
3 tbsp vegetable or canola oil
METHOD
Boil split peas along with whole garlic and wiri wiri pepper in 4 cups water on a medium fire
until peas are soft and squishy.
Mix in salt, cumin, curry powder and ground geera.
In a medium frying pan, add oil, sliced garlic and whole geera. Let fry until garlic is almost
brown.
Add contents of the frying pan directly into the boiled split peas and stir. Cook for an additional
10 minutes then swizzle it up so that everything mixes well
together.
BAIGAN CHOKA
INGREDIENTS:
3 large eggplants
6-8 garlic cloves
1 medium tomato (seeded and
cut into 6 wedges)
1⁄4 cup onion, finely chopped
2 tps vegetable oil
1⁄2 chopped wiri-wiri pepper
METHOD
Wash eggplants and make slits in them with a knife.
Peel garlic cloves and stick intothe slits made in the eggplant.
Insert tomato wedges into the slits.
Rub the eggplant with a teaspoon of oil.
Roast over an open flame (for example, a gas cooker) until soft. Do not grill because the taste
will not be the same. The open flame imparts a smokey flavor, which gives this dish its signature
flavour.
When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft
somewhat stringy pulp. Discard skin.
Mash the pulp, tomato, and roasted garlic in a bowl with a fork or pop it into your blender if
you want a nice smooth texture.
Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent.
Add the barely cooked, finely chopped onion, salt to taste, and wiri-wiri pepper to the eggplant
pulp mixture.
GUYANESE CURRY: CHICKEN/ BEEF/DUCK/MUTTON /PORK/
INGREDIENTS:
4-5 lbs
chicken/beef/pork/mutton/duck/
2 large onions, diced
4 cloves of garlic, finely chopped
Lime juice/ vinegar
3 tbsp blended green seasoning (onion, wiri wiri pepper, garlic, hint of vineager, married man
leaves, celery, shallot, broad thyme, fine thyme)
2 tablespoon ground masala
2 tablespoon ground geera
2 teaspoon curry powder (Sujata
or Indi)
3 chicken cubes
1 tsp agee
3 tbsp oil
3 cups of boiling water
(depending on texture of meat)
METHOD
Wash meat well with vinegar; squeeze half of a lime/lemon to
get rid of the scent.
Place meat in a medium sized bowl, drain all the water from washing.
In a small bowl, add curry powder, geera, masala, crushed cubes and agee with a little
water. Mix thoroughly until it has a paste-like texture.
In a large rounded cast iron pan, add oil and heat for about 5 minutes, then add chopped garlic
and onion and let fry until golden brown. After, add blended green seasoning and bowl with the
spices made into a paste. Let fry until it gets a bit dry.
Add meat, turn well until every piece is coated and leave on low heat until meat loses all the
water.
Once the water from the meat is fully evaporated, add 3 cups of boiling water (or enough to
submerge the meat) and cook until meat is fully tender. (Timing depends on meat.)
Optional – Add potatoes to thicken gravy.
PHOLOURIE:
INGREDIENTS:
1 cup split peas
5 garlic cloves
5 wiri-wiri pepper or one tbsp of
blended pepper
1 tbsp geera
1 tsp salt
1 tsp turmeric
1 tsp yeast
2 tsp baking powder
1 ½ cup thunderbolt flour
(preferable)
Enough oil to cover for deep fry
PREPARATIONS:
Include dry split peas with 2 cups of water in a medium sized bowl to cover the dhal (usually works
better if left to soak overnight).
Drain the water from peas.
Using a blender, add peas, garlic, pepper and enough water to cover peas then blend until it is
very smooth.
Transfer mixture into a large bowl then add geera, turmeric and salt. Continuously stir and mix until
all of the ingredients are well incorporated. After, add baking powder, yeast and flour, then mix
thoroughly.
Over the large bowl in which everything was mixed, place a piece of aluminum foil wrap or a
towel and let that sit for 1-2 hours.
In a frying pan or canary, pour enough oil that will cover pholourie and let that heat for 5
minutes.
With the use of a tablespoon, drop batter in a very delicate manner. (The most effective way
for roundness is to take some batter into your hand, turn your fist upside down so that the batter
falls through your thumb, and point finger to guarantee roundness. Our fore parents did
this).
When batter is dropped in oil, it should immediately pop up. If it does not then the oil is not
heated enough. Turn pholourie while they are frying so that both sides can have the golden brown
colour.
Continue this process until all the batter is used without overcrowding the pan.
Drain from oil and serve hot.
COCONUT CHOKA
INGREDIENTS:
1 large yellow onion
1 head of garlic
2-3 wiri-wiri pepper
thyme leaves
1/4 cup water
2 coconuts
5 tbsp pureed onion/garlic
seasoning
2 wiri- wiri pepper, chopped
finely
1 tsp salt
INSTRUCTIONS
Break coconut in half. Drain
water.
Remove coconut flesh from shell.
Chop into large pieces.
Roast coconut until edges and back are dark brown/black.
Let cool. Scrape off burnt pieces as much as you can.
Wipe with a damp paper towel.
Chop into 2-inch pieces and grind. Empty into a large mixing
bowl.
Puree onion, garlic, pepper, thyme leaves in water using a blender.
Use 4 tbsp of the mixture and add to ground coconut. Add salt and freshly chopped pepper, mix
thoroughly with hands. Adjust salt and pepper to suit your
tastes.
Press mixture down into a bowl, mixture should be moist enough
to keep its shape.