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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Indigenous Style Pepperpot made with Fish, also called Tuma Pot
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.