Our Saturday night Guyanese Buffet 🇬🇾
Recipes in this Video
Dhal, originating from the Indian subcontinent, is a staple dish made from various types of lentils. It holds cultural significance as a nutritious and affordable source of protein, often served with rice or bread. In modern cuisine, dhal has gained global popularity, with many variations reflecting local ingredients and tastes, making it a beloved comfort food worldwide.
Ingredients
- ●lentils
- ●onion
- ●garlic
- ●ginger
- ●tomato
- ●cumin
- ●turmeric
- ●coriander
- ●green chili
- ●coconut milk
- ●vegetable oil
- ●cilantro
- ●lime juice
- ●salt
- ●pepper
Instructions
- 1Rinse lentils under cold water until water runs clear.
- 2Boil lentils in a pot with water until tender, about 20-25 minutes.
- 3Heat oil in a pan over medium heat until shimmering.
- 4Add chopped onion and sauté until translucent, about 5 minutes.
- 5Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- 6Add chopped tomatoes, cumin, turmeric, and coriander; cook until tomatoes soften, about 5 minutes.
- 7Pour the lentils into the pan and mix well with the spices.
- 8Add coconut milk and simmer for 10 minutes, stirring occasionally.
- 9Season with salt and pepper to taste.
- 10Finish with lime juice and chopped cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories while maintaining creaminess.
green chili
Healthier: bell pepper
Cheaper: jalapeño
Bell pepper is milder and more accessible.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides healthier fats.
onion
Healthier: shallots
Cheaper: leeks
Shallots add a milder flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb fresh okra, sliced
- ●1 cup cornmeal
- ●1/2 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper
- ●1 cup buttermilk
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, combine the cornmeal, flour, salt, black pepper, paprika, and cayenne pepper.
- 2Pour the buttermilk into another bowl.
- 3Dip each slice of okra into the buttermilk, allowing excess to drip off.
- 4Coat the okra slices in the cornmeal mixture, pressing lightly to adhere.
- 5Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat until hot.
- 6Carefully add the coated okra slices to the hot oil in batches, being careful not to overcrowd the pan.
- 7Fry the okra for about 3-4 minutes, or until golden brown and crispy, turning occasionally.
- 8Using a slotted spoon, remove the fried okra and place it on a paper towel-lined plate to drain excess oil.
- 9Repeat the frying process with the remaining okra slices.
- 10Serve hot as a side dish or snack.
Equipment
Chickpeas & Potato Curry, known as Chana Aloo Curry in India, is a comforting dish that showcases the versatility of legumes and vegetables in Indian cuisine. Traditionally enjoyed with rice or flatbreads, this curry reflects the rich tapestry of flavors found in Indian cooking. In modern times, it has gained popularity worldwide for its hearty nature and plant-based goodness, making it a staple in vegetarian diets.
Ingredients
- ●chickpeas
- ●potatoes
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●coconut milk
- ●curry powder
- ●cumin
- ●coriander
- ●turmeric
- ●salt
- ●black pepper
- ●cilantro
- ●oil
Instructions
- 1Soak chickpeas overnight in water, then drain.
- 2Boil chickpeas in fresh water until tender, about 1-1.5 hours.
- 3Peel and dice potatoes into small cubes.
- 4Heat oil in a large pan over medium heat until shimmering.
- 5Add chopped onion and sauté until translucent, about 5-7 minutes.
- 6Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
- 7Add diced tomatoes and cook until softened, about 5 minutes.
- 8Mix in curry powder, cumin, coriander, and turmeric; cook for 1-2 minutes.
- 9Add boiled chickpeas and diced potatoes to the pan; stir to combine.
- 10Pour in coconut milk and season with salt and black pepper; bring to a simmer.
- 11Cover and cook for 15-20 minutes, until potatoes are tender.
- 12Adjust seasoning to taste and stir in chopped cilantro before serving.
- 13Serve hot with rice or bread.
Ingredient Alternatives
coconut milk
Healthier: low-fat coconut milk
Cheaper: milk + cornstarch
Low-fat coconut milk reduces calories while maintaining creaminess.
curry powder
Healthier: homemade spice blend
Cheaper: individual spices
Homemade blends can be healthier and cheaper.
cilantro
Healthier: parsley
Cheaper: green onions
Parsley adds freshness and is often cheaper.
ginger
Healthier: fresh ginger
Cheaper: ground ginger
Ground ginger is more affordable and has a longer shelf life.
Techniques
Equipment
Also Known As
Fish cakes have roots in various coastal cuisines, often made with local fish and served as a hearty meal. In the UK, they're a popular pub dish, showcasing the versatility of seafood. Globally, variations exist, from Japanese 'saba' to Caribbean 'fish cakes', reflecting regional tastes and ingredients.
Ingredients
- ●fish
- ●potatoes
- ●onion
- ●parsley
- ●egg
- ●breadcrumbs
- ●lemon juice
- ●salt
- ●pepper
- ●mustard
- ●garlic
- ●cayenne pepper
- ●oil
Instructions
- 1Boil potatoes until tender, about 15-20 minutes.
- 2Drain and mash the potatoes in a large bowl.
- 3Flake the cooked fish and add it to the mashed potatoes.
- 4Finely chop the onion and parsley, then mix them into the bowl.
- 5Add lemon juice, salt, pepper, mustard, and garlic to the mixture.
- 6Stir in the egg until fully incorporated.
- 7Form the mixture into patties or cakes.
- 8Coat each patty in breadcrumbs to create a crust.
- 9Heat oil in a frying pan over medium heat until shimmering.
- 10Fry the patties for 3-4 minutes on each side until golden brown.
- 11Transfer cooked patties to a paper towel to drain excess oil.
- 12Serve warm with a dipping sauce or salad.
Ingredient Alternatives
fish
Healthier: tofu
Cheaper: canned tuna
Tofu is a plant-based alternative, while canned tuna is budget-friendly.
potatoes
Healthier: sweet potatoes
Cheaper: mashed potatoes
Sweet potatoes offer more nutrients and flavor.
breadcrumbs
Healthier: ground oats
Cheaper: crushed crackers
Ground oats are gluten-free and nutritious.
egg
Healthier: flaxseed meal
Cheaper: applesauce
Flaxseed meal acts as a binder and is plant-based.
Techniques
Equipment
Also Known As
Coconut Choka is a traditional dish from Guyana, often served as a side with various meals. It reflects the country's rich culinary heritage, where fresh coconut is a staple ingredient. This dish is particularly popular in coastal regions, where coconuts are abundant. Today, Coconut Choka is enjoyed by many in Guyana and among the diaspora, often paired with rice or roti, showcasing the versatility of coconut in Caribbean cuisine.
Ingredients
- ●coconut
- ●onion
- ●scallions
- ●garlic
- ●hot pepper
- ●lime juice
- ●salt
- ●black pepper
- ●cilantro
Instructions
- 1Grate the coconut using a box grater or food processor until finely shredded.
- 2Finely chop the onion and scallions.
- 3Mince the garlic and hot pepper, adjusting the amount to taste.
- 4In a large bowl, combine the grated coconut, onion, scallions, garlic, and hot pepper.
- 5Add lime juice, salt, and black pepper to the mixture, stirring well to combine.
- 6Taste and adjust seasoning as needed, adding more lime juice or salt if desired.
- 7Garnish with chopped cilantro before serving.
Ingredient Alternatives
coconut
Healthier: unsweetened shredded coconut
Cheaper: coconut milk
Shredded coconut is lower in fat, while coconut milk is more accessible.
lime juice
Healthier: fresh lemon juice
Cheaper: vinegar
Lemon juice offers a similar acidity, while vinegar is often less expensive.
Techniques
Equipment
Also Known As
More Dhal Videos
(9 videos)
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Dhal and Rice and Stew Saltfish.
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Dhal, Rice, Smoked Herring, Dasheen & Stewed Lamb with Mom
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Homestyle Lentil Curry - Ghar ki Dhal - Karen Ahmed - Love Lentils
Kravings
Recipe: How to make Dhal, Surinamese/Indian Dish | CWF
Cooking With Feffie
Spiced Lentil And Coconut Dhal | Waitrose
Waitrose & Partners
வீட்டிலேயே பயிரை பருப்பாக மாற்றும் திருகுகல் பயன்படுத்தி பார்க்கலாம் / How to make dals in pulses
G Vinay
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