Guyanese mixed meat cookup rice | full recipe
Recipe Information
Guyanese Mixed Meat Cookup Rice
Cultural Context
Guyanese Mixed Meat Cookup Rice is a beloved dish originating from Guyana, reflecting the country's rich culinary heritage influenced by African, Indian, and Indigenous cultures. Traditionally prepared for special occasions and gatherings, this hearty one-pot meal combines various meats with rice, making it both filling and flavorful. Today, it is enjoyed in households across Guyana and by the diaspora, often customized with local vegetables and spices to suit individual tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: water + coconut extract
Light coconut milk reduces calories while maintaining flavor.
pork
🥗Healthier: chicken
💰Cheaper: turkey
Chicken is leaner and more budget-friendly.
beef
🥗Healthier: ground turkey
💰Cheaper: ground beef
Ground turkey is lower in fat and often cheaper.
sausage
🥗Healthier: chicken sausage
💰Cheaper: hot dogs
Chicken sausage is lower in fat while hot dogs are often less expensive.
Prepare your meats by seasoning them with mushroom seasoning, seasoned salt, black pepper, chicken bouillon, and brown sugar; mix well and cover, allowing to marinate in the refrigerator overnight.
Soak red peas and black eye peas in cool room temperature water overnight; drain and rinse thoroughly before cooking.
Boil red peas in a pot of water for 20 minutes to give them a head start on cooking.
After 20 minutes, add black eye peas to the pot and continue boiling for another 20 minutes, or until tender but still firm to the touch.
Pressure cook the tripe in a pot with hot water for 15 minutes, then add the beef and cook for an additional 10 minutes before adding the chicken foot, which cooks quickly.
In a preheated pot with oil, add chopped herbs and aromatics (thyme, basil, cilantro, celery, onions, scallion, bell peppers, ginger, garlic, and habanero peppers) and stir for about 3 minutes until fragrant.
Add washed parboiled rice to the pot, stirring to combine with the aromatics.
Add the cooked peas and the pre-cooked meats to the pot, mixing everything together.
Pour in the coconut milk and the strained broth from the meats and peas, ensuring not to discard any liquid for flavor.
Add seasonings and a pinch of brown sugar to balance the flavors; mix well.
Cover the pot and let it simmer until the rice is tender, stirring occasionally to prevent sticking.
Once the rice is cooked, let it sit covered to allow it to steam and absorb any remaining moisture before serving.
Cooking Techniques
Equipment Needed
Spice Level:
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