Parsad (not sure I spelt that correctly) is a Guyanese dessert of East Indian origin. It is especially popular during the Phagwah Holidays. Although parsad is often used in Hindu Religious Functions, and is offered to “hindu gods” during Hindu rituals, parsad or mahamboug can be made and eaten by anyone at any time and for any occasion. There are many variations of Parsad. In this video, a Guyanese citizen, Miss Naressa, teaches us how to make Ghee Parsad, also called Mahamboug.
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Tasso is a high protein food product which is made by slicing beef into thin layers, salting it thoroughly and drying it in the sun for four to five days. After five days of drying the salted beef, the tasso is said to be “cured” and then carries a long shelf life. While the precise shelf life of tasso has never been scientifically determined, most people whom I’ve interviewed in the Rupununi say that tasso can last for up to six months without refrigeration.
If it’s one thing our indigenous counterparts can teach us, it’s how to survive without modern conveniences. They have mastered the art of preservation and creating food products with long shelf life. Farine is one such food.
In Guyana, pancakes are locally referred to as “dosay” or “chota.” The origin of pancakes to Guyana is not clear at this time. Based on the local names, it may have been imported from East Indian tradition. If you have any information on which ethnic group first introduced pancakes to Guyana’s rich cuisine mix, please tell us in the comments.
The cashew nut is a high protein delicacy, but preparing it for consumption is no easy task. Through a labor-intensive process, the nut is detached from the cashew fruit which comes from the cashew tree. Cashew trees grow abundantly in the Rupununi Savannahs of Guyana, and also in similar environments in neighboring Brazil.
We are living in a era of increased natural resource discovery in Guyana…from oil and gas to gold…we hope these resources will create a brighter future for ALL Guyanese, but there is another great natural resource which we would like to tell you about that is yet to be discovered and exploited in Guyana – the Acai Berry.
A video demonstrating how a “Roti Making Machine” simplifies the task of making roti has gone viral on Facebook. Everyone is asking, “where can I get one?”
Pepperpot has graced the tables and satisfied the stomachs of all races and classes of Guyanese on a wide variety of occasions – from Christmas season to the everyday grind. During the Christmas season, it is often served with cassava bread and complimented with ginger beer. Although it is not clear at this time which ethnic group introduced pepperpot to Guyana, it might be a blend of two cultures – a tradition adapted by the Africans using casareep – an indigenous creation. It was then adopted and modified by all other ethnic groups in Guyana making it a truly Guyanese flavor.
In an interview with this publication, Guyanese herbalist, Nicholas Foo, shares his knowledge of the seed borne by the moringa tree – a tropical plant most prolific throughout India but which also grows in Africa, South America, and other parts of the world.
“Saijan bhajee” as it is commonly called by the locals in Guyana, is in fact the world renowne superfood, moringa leaves. Moringa, the subject of a US scientific study around the year 2010, has been classified as a superfood and is used to fight malnutrition as well as for its medicinal value in various parts of the world. The recently developed moringa industry – which sells moringa based products, is a billion dollar industry.
Badam Latch, also variably called “badam latcta,” “balam latcha,” etc, is a super tasty snack made, sold, and consumed in Guyana since pre-independence times. It might have been introduced to Guyana by the East Indians and probably has its roots in India.
While people in the capital city (Georgetown, Guyana) and along the coasts refer to pepperpot as meat cooked in casareep, the indigenous in Guyana’s hinterland refer to another dish made with fish as pepperpot. For this reason, disambiguation is needed, so, to avoid confusion, I’ll refer to the pepperpot made with fish (the subject of this article) as tuma pot.