Guyana street food day in my kitchen🇬🇾🇬🇾
Recipes in this Video
Pholourie is a beloved snack in Guyana, often enjoyed during festivals and family gatherings. Originating from the Indian diaspora, these spiced split pea fritters reflect the fusion of cultures in Guyanese cuisine. Today, they are popular street food, served with various dipping sauces, showcasing the vibrant flavors of the region.
Ingredients
- ●split peas
- ●water
- ●onion
- ●garlic
- ●scallions
- ●curry powder
- ●baking powder
- ●salt
- ●black pepper
- ●green chilies
- ●oil for frying
Instructions
- 1Soak split peas in water for several hours or overnight.
- 2Drain and rinse the soaked split peas thoroughly.
- 3Blend the split peas with water until smooth and creamy.
- 4Add chopped onion, garlic, scallions, curry powder, baking powder, salt, black pepper, and green chilies to the mixture.
- 5Mix until well combined and let the batter rest for 30 minutes.
- 6Heat oil in a deep frying pan over medium heat until shimmering.
- 7Scoop small amounts of the batter and carefully drop them into the hot oil.
- 8Fry until golden brown, about 3-4 minutes per side.
- 9Remove the pholourie from the oil and drain on paper towels.
- 10Serve hot with a dipping sauce of your choice.
Ingredient Alternatives
split peas
Healthier: chickpeas
Cheaper: lentils
Chickpeas provide a similar texture and flavor while being lower in calories.
curry powder
Healthier: turmeric
Cheaper: cumin
Turmeric offers health benefits and a vibrant color, while cumin is more affordable.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers add sweetness without heat, and jalapeños are often less expensive.
Techniques
Equipment
Also Known As
Cassava Egg Ball is a popular snack in Guyana, often enjoyed at gatherings and celebrations. This dish showcases the versatility of cassava, a staple in many Caribbean diets. Traditionally, the egg balls are deep-fried until golden and crispy, making them a delightful treat. Today, variations exist, including different spices and fillings, reflecting the diverse culinary influences in Guyana.
Ingredients
- ●cassava
- ●eggs
- ●onion
- ●green onions
- ●garlic
- ●cayenne pepper
- ●black pepper
- ●salt
- ●baking powder
- ●cooking oil
- ●parsley
- ●lime juice
- ●bread crumbs
- ●cheese
Instructions
- 1Peel and grate cassava into a bowl.
- 2In a separate bowl, beat the eggs.
- 3Add grated cassava to the beaten eggs and mix well.
- 4Finely chop onion, green onions, and garlic; add to the cassava mixture.
- 5Season with cayenne pepper, black pepper, and salt; mix thoroughly.
- 6Add baking powder and mix until combined.
- 7Form small balls from the mixture, about the size of a golf ball.
- 8Roll the balls in bread crumbs to coat evenly.
- 9Heat cooking oil in a deep pan over medium heat until shimmering.
- 10Fry the balls in batches until golden brown, about 4-5 minutes per batch.
- 11Remove from oil and drain on paper towels.
- 12Sprinkle with chopped parsley and drizzle with lime juice before serving.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: omit
Nutritional yeast adds a cheesy flavor without dairy.
cooking oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor while vegetable oil is often less expensive.
Techniques
Equipment
Also Known As
Chicken curry is a staple dish in Indian cuisine, known for its rich flavors and aromatic spices. It varies widely across regions, with each area adding its unique twist. Traditionally served with rice or bread, it reflects the diverse culinary heritage of India, influenced by various cultures and ingredients.
Ingredients
- ●chicken
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●curry powder
- ●coconut milk
- ●vegetable oil
- ●salt
- ●pepper
- ●cilantro
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add chopped onions and sauté until golden brown.
- 3Stir in minced ginger and garlic; cook for 1-2 minutes.
- 4Add diced tomatoes and cook until soft.
- 5Mix in curry powder and cook for another minute.
- 6Add chicken pieces and stir to coat with spices.
- 7Pour in coconut milk and bring to a simmer.
- 8Season with salt and pepper to taste.
- 9Cover and cook until chicken is tender.
- 10Garnish with chopped cilantro before serving.
- 11Serve hot with rice or bread.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.
coconut milk
Healthier: low-fat coconut milk
Cheaper: evaporated milk
Low-fat coconut milk reduces calories; evaporated milk is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●1/2 cup water (or as needed)
- ●2 tbsp oil (for dough)
- ●additional oil (for cooking)
Instructions
- 1In a large mixing bowl, combine the whole wheat flour and salt.
- 2Add 2 tablespoons of oil to the flour mixture and mix well.
- 3Gradually add water, a little at a time, and knead the mixture into a soft dough.
- 4Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 5After resting, divide the dough into equal-sized balls (about the size of a golf ball).
- 6On a floured surface, roll out each ball into a flat circle, about 6-8 inches in diameter.
- 7Heat a skillet or tawa over medium heat and add a little oil.
- 8Place the rolled-out paratha on the skillet and cook for about 1-2 minutes until small bubbles form on the surface.
- 9Flip the paratha, add a little oil on top, and cook for another 1-2 minutes until golden brown.
- 10Repeat the process for the remaining dough balls, adding oil as needed.
Equipment
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