Tag Archives: food

A Culinary peek into Guyana: “The Making of the Pinetart”!

Image courtesy http://www.infoplease.com

Guyana, officially the Co-operative Republic of¬† Guyana, is a sovereign state on the northern coast of South America. Culturally, it is considered part of the Anglophone Caribbean. Guyana was a former colony of the Dutch and for about 200 years – the British. Remnants of its Dutch history are present in many ways in modern-day Guyana, perhaps most distinctively in the names of its streets and towns. It is the only country in South America where the official language is English. The country is bordered by Suriname to the East, Brazil to the South & Southwest and Venezuela to the West. The population of this diverse and beautiful country is about 770,000 – just under one million. In contrast, the landmass is approximately 214,970 sq km! Known as “The Land of Many Waters”, this tropical country boasts of majestic waterfalls – most popular being the Kaieteur Falls, vast expanses of rivers, Amazon-type rainforest and about seven tribes of Amerindians. Other languages spoken on this mainland include Cariban, Guyanese Creole, Spanish & Portuguese. Welcome to the beautiful Guyana!

Today I am sharing a recipe for one of Guyana’s sweet delicacies – the pinetart or pineapple tart. What sets this pastry apart is the crust. It is usually a deliciously thick, crunchy and flavourful crust. I’m still trying to get it right! Nevertheless, here it is in pictures. Enjoy this culinary peek into a majestic land!

You can either choose to prepare the pastry filling from scratch or substitute with store-bought jam. Depending on the option you choose, the steps will be slightly different. I chose the faster route – store-bought jam ūüôā

You will need: 1lb (16oz) flour, 1/2 lb (8oz) shortening, 1 large egg, 1 bottle pineapple jam (or 2 cans crushed pineapple & sugar)
STEP 1: Prepare the Pastry: Mix flour and shortening together until the mixture is crumbly like bread crumbs.

STEP 2: Slowly add iced water and gently knead until you have a soft dough. Separate into small balls, spread flat and place a small amount of pineapple filling in the centre of each circle.

STEP 3: Fold dough over filling to form triangles. Prick the edges shut with a fork. Brush the tops of the pastry with egg. Place into 350F oven and bake for approx 20-25 mins/ until done

VOILA! You’re done. Enjoy warm out of the oven or when cool.

Stay tuned for more on Guyana – especially of course socio-economics – in the coming weeks! If you enjoyed this post, please take a moment to click to follow ISLAND VIGNETTES, leave a comment or hit LIKE!

 

 

 

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What’s cooking today?

Surprise, surprise – there have been requests for more food photos!¬†How could I possibly forget?¬†This is a Caribbean blog after all, and our fantastic cuisine is one of the things we look forward to each day.¬†The historic influences on¬†Caribbean cuisine is as varied and colourful as the ingredients used to create our tantalizing creations. Dependent on where in the Caribbean you’re located, the dishes can be¬†traced back to¬†Amerindian, African, East Indian, British, Spanish, French or¬†Chinese origins – amongst¬†others. Today’s post is dedicated to my friend Bernice, I know she’s been looking out for this. Just a note of warning, what you’re about to see is traditional meet economy meet budding Food Network star,¬†so without further ado, here’s what’s been cooking in my kitchen recently! Enjoy!

Macaroni pie and green salad

                                                           

Toast, eggs, bacon, sautéed green peppers                                                            Rice, corned beef, plantain, salad

 Callaloo, mashed & baked potatoes, fried plantains

Escovitched fish with “food” (Not my creation!)

Baked chicken, mashed potatoes, coleslaw, gravy, green beans

Also check out this article by Nigel Spence, a Culinary Institute of America alumnus and Jamaican who has done well. He shares some of his favourite memories associated with Jamaican cooking http://www.caribjournal.com/2012/07/17/nigel-spence-50-years-of-jamaican-food/

Cooking Caribbean: A peek through my kitchen window!

It’s food time!¬†So these past few months I’ve had to navigate my way through the supermarket shelves, get used to different ingredients and¬†somehow satisfy a¬†grumbling stomach¬†with my version of a “home cooked” meal. These pictures represent my successes to date and trust me¬†– it’s all about convenience & necessity with a bit of pretence that I’m actually a great chef!¬†Enjoy!