International Cuisine

Exploring the world through food.

Guyana Pholourie (Split Pea Fritter)

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Guyana Pholourie Pronounced pho-lo-ree is a delicious treat made from split pea.   This is a clear Indian influence in the Guyanese cuisine.  They are spicy and have the flavors of India with curry and other seasonings.   They are best eaten right out of the fryer and awesome dipped in Mango Sour a  Mango chutney.  A perfect beginning to our Guyanese meal as these are a very popular street food there.  Often times you will see them perfectly round, a unique way to drop the dough into the pan using your hand.  I was chicken to try it and used a small ice cream scoop.  They came out great,  just not perfectly round.

Click here to get wiri-wiri peppers

Guyana pholourie

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3.29 from 7 votes

Guyana Pholourie (Split Pea Fritter)

Course Appetizer
Cuisine Guyana
Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Servings 16 pholourie
Author International Cuisine

Ingredients

  • 1/2 cup dry split peas
  • 4-5 garlic cloves
  • 2 wiri wiri pepper or 1/2 red scotch bonnet or habanero
  • 1/4 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp yeast
  • 1 tsp baking powder
  • 3/4 cup flour
  • Oil for frying

Instructions

  • In a bowl soak dry split peas with about 1 1/2 cups of water. Leave this overnight. By morning the peas will double in size.
  • The next morning, drain the water from the peas. In a blender or food processor put peas, garlic and pepper or pepper sauce, and enough water to cover the peas and blend on high till smooth.
  • Transfer mixture to a mixing bowl. Now add all of the dry spices and mix till they are incorporated. Add baking powder, yeast, and flour. Mix thoroughly.
  • Cover the batter and let it sit for 1-2 hours.
  • Heat oil in frying pan, I would say enough oil that comes half way up your pan.
  • Dropping the batter into the oil: This is tricky, you can do this with two spoons, but your pholourie balls will not come out as round as they should be. The authentic way is to grab some batter in your hand and turn your fist upside down so that the batter falls through your thumb and pointer finger. When you drop the batter into the oil, it should immediately pop up, if it doesn't then your oil is not hot enough. Obviously you need to be extremely careful to not splatter your hand as you drop in the dough.
  • Turn the pholourie balls while they are frying so that they can evenly brown.
  • Continue this process until all your batter is used up.
  • Serve hot with mango sour.

 

Guyana Mango Sour (Mango Chutney)

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Guyana Mango sour is a delightful sauce made with green mango.  It is balanced with lime, garlic and of course chili peppers.  In Guyana it would likely be the wiri-wiri pepper that they use in just about everything.  This sauce/chutney is very spicy and it mellows with time in the refrigerator.  It is outstanding with the just out of the fryer pholourie however it would be awesome with many other things as well, just a shrimp dip or on chicken or well, you get the idea. Adjust the heat to your liking.  You want to use a firm green mango for this recipe.

Guyana Mango sour

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5 from 1 vote

Guyana Mango Sour (Mango Chutney)

Course Sauce
Cuisine Guyana
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 cup
Author International Cuisine

Ingredients

  • 1 green mango
  • 1/4 teaspoon salt
  • 2 wiri-wiri peppers or 1 scotch bonnet or habanero
  • 2 cloves garlic
  • 1 tablespoon fresh cilantro
  • juice of 1 lime
  • 1 scallion for garnish

Instructions

  • Peel and put the chunks of mango in your food processor (if you don't have one you can grate the mango on the small grater holes)
  • Add the rest of the ingredients, except for the scallions, into the processor and let flavors meld together for about 30 minutes in the refrigerator.
  • If you do not have a food processor, Put the rest of the ingredients in a mortar and pestle and crush. Add it to the grated mango, mix thoroughly.
  • Put in refrigerator and garnish with scallions before serving

 

Guyana Chicken Chow Mein

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Guyana Chicken Chow mein is a staple food in this most interesting country.  The Chinese came to Guyana as laborers after the British abolished slavery.  Although most of the Chinese have left, their mark on the cuisine is permanent.  This dish is made for special occasions or available as take-out, and it is delicious.  Of course you can use whatever vegetables or meat the you like, this was made with chicken. We absolutely loved it, you will too!

Click here to get the wiri-wiri pepper

Click here to get cassareep

Click here to get a wok

Guyana Chicken Chow Mein

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5 from 1 vote

Guyana Chicken Chow Mein

Course Main Dish
Cuisine Guyana
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 pk dried Chow mein noodles
  • 1 1/2 lbs. boneless chicken thighs
  • 1 small onion thinly sliced
  • 3 tbsp. oil
  • 1 1/2 mixed red, green, yellow bell peppers (thinly sliced)
  • 2 cups frozen mixed vegetables or
  • 1 carrot julienne
  • 1 cup petite green beans cut into 2 inch pieces
  • 1 cup fresh or canned sweet corn
  • 1/2 head of broccoli speared
  • 1/2 head of cauliflower speared
  • 1/3 green cabbage thinly shredded
  • 5 scallions finely chopped
  • Of course you can use whatever vegetables you like!
  • 1 wiri-wiri pepper and remove after cooking for a little heat.
  • To Season the chicken:
  • 1 tbsp. dried thyme
  • 1 tbsp. cassareep or soy sauce
  • 3 cloves of garlic chopped
  • 1 tsp. brown sugar
  • 1 tsp. salt
  • 1 tsp. mustard
  • 1/4 tsp. ground black pepper

Instructions

  • Follow the instructions on the packet to cook the noodles. Chop chicken into 1 inch chunks. Then season with thyme, cassareep or soy sauce, garlic, brown sugar, salt, mustard, black pepper. Set aside and let marinade for about 5 minutes. Prepare the vegetables. Then in a skillet or wok large to hold everything, warm oil on medium heat. Add onions and cook until onions are brown and soft. Then increase heat to high. Add seasoned chicken and cook until chicken is fully cooked. Add vegetables including chili pepper and cook for another 5 minutes or so, constantly turning for even cooking. Add the peppers and cook for 3 minutes. Peppers should be crunchy after cooking. Then add the cabbage and the noodles. Toss together then add chopped scallions. Remove from heat, remove the hot chili pepper and serve hot.
  • FYI: Cassareep, is a Guyanese dark sauce made from cassava. It’s traditionally made by the indigenous peoples (Amerindians) of Guyana and makes stews and almost any dish you would add soy sauce too, taste amazing.

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Guyana Baked Vanilla Custard

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Guyana Baked Vanilla Custard is easy to make, it is light and not too sweet.  It was the perfect ending to our Guyanese meal and figure this is the English influence on the cuisine there.  Sometimes Guyana is referred to as the land of six peoples because of the interesting mix of ethnicity that ended up there.  All of them influenced their delicious food. Enjoy!

Guyana baked vanilla custard

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3.69 from 16 votes

Guyana Baked Vanilla Custard

Course Dessert
Cuisine Guyana
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 custards
Author International Cuisine

Ingredients

  • 3 cups evaporated milk
  • 1/2 can condensed milk 14 oz can
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 Tablespoon sugar
  • fresh nutmeg

Instructions

  • Preheat oven to 350 degrees.
  • Heat milk, do not allow to boil.
  • Beat eggs and add a littlle of the warm milk gradually to eggs to temper them and avoid scrambled eggs.
  • Add egg mixture to remaining milk and add vanilla and sugar.
  • Pour into greased ramekins and sprinkle grated nutmeg over top.
  • Place the pan in a larger pan filled with warm water about 1/2 way up the ramekins and bake for approx. 40 mins or until set.
  • Remove and let cool
  • Serve

 

Guyana Lime Wash

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Guyana Lime Wash is basically a lime-ade with a touch of vanilla.  It is a refreshing drink that is loved in Guyana.  A perfect way to quench your thirst on a hot tropical summer day. This recipe makes about 8 cups or a pitcher full  you can easily adjust amounts to your taste.  We enjoyed it as part of our Guyanese meal.

Guyana lime wash

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5 from 1 vote

Guyana Lime Wash

Course Drinks
Cuisine Guyana
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 cups
Author International Cuisine

Ingredients

  • 8 cups water
  • 12 regular limes or double if using key limes
  • 1 lemon
  • 1/4 - 1/2 cup sugar to taste, brown sugar or sugar in the raw or a substitute can be used.
  • 1 tsp vanilla

Instructions

  • Fill a pitcher with 8 cups cold water.
  • Squeeze juice out limes and lemon into a measuring cup.
  • Remove seeds and add juice to water.
  • Add sugar and stir until it dissolves.
  • Add mixed essence or vanilla essence and stir.
  • Slice any left over limes or lemon and place in pitcher.
  • Refrigerate until chilled, serve over ice and garnish with a lime wedge.