🇬🇾pacoo braff guyanese styles Toocool family recipe 🇬🇾

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat with fewer calories, while bell pepper is milder and inexpensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often cheaper.

Introduce the hakubra fish, already prepared and cut into pieces.

Prepare a broth-like mixture with water, cassava, plantain, and sweet potatoes.

Gather ingredients: willy pepper, pumpkin, carrots, sweet corn, kara, salt, onion and garlic paste, seasoning, green seasoning, Maggie Super Top, MSG, fresh onions, lime, poi, pak choy, fine leaf thyme, celery, shallots, and coconut milk.

Preheat a karahi (a type of pan) for cooking.

Melt butter in the preheated karahi instead of using oil.

Add the hakubra fish to the karahi and stir it gently.

Add the onion and garlic paste, celery, shallots, and fine leaf thyme to the fish in the karahi.

Mix in some seasoning for flavor and let the fish cook until it is fully cooked and begins to break apart.

Once the fish is cooked, add in the pumpkin, bok choy, and carrots, stirring to combine.

Introduce the main provisions: plantain, cassava, sweet potato, and corn into the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens