garlic herb garden pizza

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Ingredients:

  • 2 cups of all purpose flour
  • 1/2 cup of warm water
  • 2 tsp of active yeast
  • 4 cloves of garlic (minced)
  • 1 tbsp salt
  • 1 tbsp dry basil
  • 1 tbsp oregano
  • 1 tsp of oil

Toppings:

  • Calaloo (aka spinach) $200 GYD/bundle
  • Tomatoes (sliced) $100 GYD/bag of 4
  • Sweet Peppers (diced)  $100 GYD/bag of 4
  • Pineapple (diced) Currently 3 for $500 GYD
  • Shredded cheese $660 GYD/lb
  • Marinara Sauce (homemade or pre-made)

Directions:

  1. In a large bowl, mix together flour + oil + garlic + herbs + water w/ yeast. I usually leave the yeast in the warm water for a minute before adding to the dough mixture.
  2. Dough should be soft. If it is too moist, add a little bit of flour until the dough is less sticky.
  3. While the oven is pre-heating at 450F, roll out the dough. Sprinkle flour on top as you go to roll them out easier. I like thin-crust pizza’s so I cut my dough into three and rolled each out to about 8 inches.
  4. Chip and put all your toppings on.
  5. Bake in the over for about 15 to 20 minutes.


I catch myself missing food from home like thin crust pizza with stringy mozzarella cheese that melts in your mouth and yummy toppings that fall of the sides with every bite. But thankfully, I’m still able to make a lot of my favorite foods here in Guyana. It’s been fun challenging myself to try new recipes on limited resources. It takes a little creativity and some budgeting, but I get the job done.

Pizza isn’t hard to find in Guyana if you live on the coast. If you don’t go to Pizza Hut or Mario’s, your Guyanese Pizza is about 95% bread, 4% cheese, and 1% toppings. The toppings vary from things like pineapples, onions, sweet peppers to ketchup, hot dogs, corn, and bora (green beans). It’s not what I’m used to, but who’s to say it doesn’t work. That’s the beauty of pizza–you can put whatever you want on warm bread and melted cheese and be happy.

I’m a firm believer in eating pizza as an act of loving yourself. As a health promoter I feel obligated to say I wouldn’t recommend it all the time, but sometimes you just need it for your soul. So when you finally get that long-overdue day to yourself, sit in your stretchy pants and enjoy!

 

food in guyana: part 2

PAPAYAS: They’re called “papaws” and they are my favorite fruit. You know when it’s ripe if the skin is soft and yellow. At the market, they usually sell them a little unripe so that you can let it sit for a day or two before enjoying. The other day at the market, I scored a papaya bigger than my head for $500GY ($2.50USD) I was proud of my harvest as I saw other people buying papayas the size of softball for the same price. I’m planning on planting one of my own soon and in 8 months time, I hope to see these little pieces of heaven growing in my backyard.

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ESSENCE: It’s always the first thing I taste when I bite into a piece of cake. I can always tell when they use it. It’s similar to any extract you might use in your baking, except it’s not extract. I don’t know what it is, but like many things in Guyana, you don’t question it. It’s essence.

BURGERS: If you know me well, you know burgers are my love language. Nothing beats a juicy burger with a beer and fries, am I right? Burgers in Guyana are chicken sandwiches though, unless you’re in my house. Then of course, a burger (according to my 5 year old host brother Jeremiah) is a sliced hotdog slabbed between cheese, mayo, mustard, and ketchup in a bun. Sometimes it’s cheese and mayo. Sometimes it’s just mayo. And lots of it.

SEVEN CURRY: If cook-up isn’t your favorite food, then curry is. And my gosh, seven curry is a wonderful thing. Inside a giant water lily-leaf, this Indo-Guyanese delicacy consists of seven different types of curry. SEVEN. Served on top of rice is pumpkin curry, dahl curry, potato curry, bagee (spinach) curry, belanjay (eggplant), edoe, and catahar. You can eat with a spoon, but come on. There’s no fun in that. The first time I had seven curry was at Meena’s (a family friend and kitchen supervisor at the Psychiatric Hospital) wedding. It certainly was a day of celebration. One for Meena’s happily ever after and one for my tummy.

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PLANTAINS: I remember passing by plantains at the markets back in the States, but I never thought to buy them. That was my mistake because I eat these all the time now. When it’s the end of the week and we’ve gone through our groceries, there will always be plantains. I can always count on them. Unripe or ripe, I like them fried.  You can of course boil them with sweet potatoes, mash’em up (or leave in chunks), and eat with some salt fish. Either way, I think me and all of Guyana can attest a tribute to plantains for keeping us full on days we don’t have enough money to buy other things.

BELANJAY CHOKA: Yum. An Indo-Guyanese dish that takes practice to make. It’s quite a lengthy process, at least for a beginner like me, but it’s worth the effort. It’s roasted belanjay (eggplant) stuffed with garlic and mixed with tomatoes, shallots, and celery. One day I was gaffing (aka chatting) with two of my friends, Vido and Kim (vendors from the Corentyne that sell produce on the road), about how much I loved belanjay choka. At the end of our conversation, they generously gave me a few belanjays and a bundle of shallots to try making it myself. And voila! The recipe will be up soon so stay tuned!

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Love always,
Mel

split pea cook-up

Today, me and my host family worked together to make lunch. Mom made Split Pea Cook-up, my little sister smashed garlic and cut tomatoes like a pro, and I made seasoned-baked fish and a salad to go with it. It was a good Saturday afternoon learning from each other and sharing what we all love–food.

Like I’ve mentioned before, I’m learning recipes simply by watching. This is my first attempt to write it down so bare with me. Come, leh we go!

SPLIT PEA COOK-UP

What is cook-up?

Cook-up is an Afro-Guyanese dish made of rice, coconut milk, some kind of legume/bean, and any rank (aka meat) of your choice. People eat this on several occasions: a baby shower, birthday, BBQ, or just because. It’s a Guyanese home favorite. There are many ways to mix it up and make it taste how you like, but what doesn’t change is how delicious rice is cooked in coconut milk. So freaking good.

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Ingredients:

  • 1 cup dry split peas (or use 1 can if you can find some)
  • 2 cups of rice
  • 1 2/3 cups of coconut milk (or 13.5oz can)
  • 1 cup of water
  • onions (diced)
  • 5 stems of celery w/ leaves (diced)
    • if you’re in America, use about 3.
  • 1 hot pepper (diced)
  • salt/all purpose seasoning (in Guyana, you can use cook-up seasoning)

Directions:

  1. I’ve never pressurized anything before, but that’s how people do things in Guyana. My host mom gave me these sweet directions to share with you: place pressurizer on med-hot heat, add about 1 to 2 cups of water into the pot, add your peas, cover with lid, and let it pressurize until you hear the first whistle. Host mama says it shouldn’t take long. I’m going to guess between 5-10 minutes.
    • Of course, if you don’t have a pressure cooker and don’t want to boil your peas for a long time, you can just buy the can.
  2. Sautee celery, onion, and hot pepper in some oil on medium heat.
  3. Add split peas.
  4. Pour coconut milk and water.
  5. Add rice into the pot with everything else until it is fully cooked.
  6. Add salt and all purpose seasoning to taste.

SEASONED BAKED FISH

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Ingredients:

  • 1-2lbs of fish (cut into fillets)
    • Sorry, I don’t know what kind we used… but the flesh was white.
  • 3-4 stems of celery w/ leaves
  • 4 tomatoes (diced, large)
  • 1 whole garlic (minced)
  • 1 lime
  • salt
  • soy sauce

Directions:

  1. Marinated the fish with lime, garlic, oil, and a little bit of salt.
  2. In a one or two large pans, bake the fish (skin facing up) at 450F (or 240C) for 20-30 minutes.
  3. While the fish is baking, cut your celery and tomatoes.
  4. Once the fish is fully cooked, add the celery and tomatoes to the pan.
  5. Lightly pour soy sauce onto the fish. I don’t use much because the fish is already salty. We don’t want to over do it so make sure the fish ISN’T drowning in it.
  6. Place back in the oven for another 10-15 minutes until tomatoes are soft.

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Enjoy!!!

Love always,
Mel