Tonights Menu

• Guyanese pepper pot
• Fried Plantain
• Peas and Rice
• Roti
• Tropical Fruit Salad

Pepper Pot

When you hear a Guyanese person speak about Christmas the conversation always heads in the direction of Pepperpot.

You have to love the passionate manner in which my fellow Caribbean people speak about this lovely meat stew most Guyanese serve on Christmas morning with a thick slice of their traditional plait bread.

The tender pieces of meat falling of the bones and the rich gravy…. oh that rich gravy! You’d rip a piece of the bread and dunk in into that lovely gravy, spiced with cinnamon, herbs and cassareep (a thick molasses like reduction made from cassava).  Other that what goes into making the pepperpot, patience is key… low and slow and you’ll be rewarded.

https://caribbeanpot.com/simple-guyanese-pepperpot-recipe/

• 4 lbs of meat- (beef and goat)
• 1 cup cassareep
• 2 cinnamon sticks
• 2 inch piece orange peel
• 4 cloves garlic
• 4 wiri wiri peppers
• 1/2 cup brown sugar
• 1 1/2 tsp salt
• 8-12 cups water
• 4 springs thyme
• 6 cloves (optional)
• 2 small onions

Plantains

Fried Plantains – sweet ripe plantains, sliced and fried to perfection. It’s somewhat crisp on the outside and soft on the inside. Sooo good that you can eat it as a side dish to rice & beans, stews or on its own! Amazingly delicious!

You can eat it as a side dish to rice & beans, stews or on its own! Amazingly delicious!

I grow up enjoying anything plantains. From plantain pancakes, plantain bread/cake, to plantain chips – they always have a special place in my taste buds. Plantains are widely consumed from West to East Africa and as well as the Central and South America and to the Caribbean. No wonder there are tons of ways to prepare and serve them on the table!

https://www.africanbites.com/fried-plantains/

Guyanese Roti

http://nadiadonella.com/2017/01/25/roti-paratha-guyanesewest-indian-style/