Food and Cooking

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Pasoca – An Innovative Food Product of Region 9

Pasoca is a nutritious, innovative food product consumed in Guyana mostly by the people of Region 9. Made by fusing tasso and cassava farine, the practice of making pasoca likely originated in neighboring Brazil and was subsequently imported into the Rupununi because of the proximity of the two places and the intermingling of the peoples. To date, most pasoca is made in Brazil and imported into Region 9. Pasoca is also made in Region 9, but to a lesser extent.

How to Make Ghee Parsad, also Called Mahamboug

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.

What is Tasso and Why You Should Learn About it

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.

Pepperpot, A Guyanese Delicacy

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.

Moringa, Colloquially Called Saijan, is a World Renowned Superfood

“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 – a Super Tasty Guyanese Snack Now Going Extinct

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. Originating in India, it was introduced to Guyana by the East Indians. Unfortunately, due to evolving foods and food technology, as well the influx of imported food products, badam latch is rarely seen nowadays. Nevertheless, we urge all Guyanese to keep the badam latch experience alive. Through documenting this recipe this article, we hope that we have helped to keep it alive.