Guyanese Fry Bora with Shrimp and cabbage

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is budget-friendly.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale offers more nutrients, while lettuce is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry mix

A homemade blend can reduce additives, while generic mixes save money.

Wash and trim the bora, then cut into 2-inch pieces.

Peel and devein the shrimp, then set aside.

Shred the cabbage and chop the onion, garlic, ginger, and green pepper.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Add the chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Stir in the shrimp and cook until they turn pink, about 3-4 minutes.

Add the shredded cabbage and green pepper; cook until the cabbage wilts, about 3-5 minutes.

Sprinkle in the curry powder, turmeric, black pepper, and salt; mix well.

Add the bora pieces and a splash of water; cover and steam for 5 minutes.

Remove the lid and cook until the bora is tender, about 3-4 minutes more.

Drizzle with lime juice and garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens