A few days ago I asked my followers on my Facebook fan page what recipes they would like to see on this blog in the future. So I made a list of your request and

This popular Guyanese bread is rolled up with a sweetened and spiced coconut filling, then baked till golden brown.

Guyana Flavors? Make your own flavor blends at home with this easy ingredient, filled with loads of piquant and aromatic flavors. Don’t you love a good Cake? Guyanese cooking originated in Guyana and you’ll get all those wonderful Caribbean flavors when you cook with these essence. It is traditionally used in cakes, pastries, ice cream and more, but it works great over drinks and other delicacies such as sorrel drink, mauby, tamarind drink. I’m not very picky in how I use it. When I want Guyanese flavors, I add some essence! With these flavors, it can work with any protein of your preference. Icicle and Fluty anyone? Why not? It also works to bring back childhood memories.

The most popular patty from the Caribbean is the Jamaican beef patty, it is quite famous. We have our beef patty which is a bit different in shape as well as flavor. The Guyanese beef

With roots in Indian cooking, Guyanese chicken curry is a beloved recipe.

Isn’t it amazing how we can conjure up something delicious with just a few ingredients? I am always awed by different combinations of raw ingredients and how they can can be transformed through cooking, into things vastly different from their original form. It’s alchemy and the reason why I love cooking so much. Fudge is... Read More

Seasoning can make or break a meal; exalting it to par excellence or rendering it rubbish. Getting the right combination is key, but how does that happen? Enter ‘Guyanese Green Seasoning’.

Learn how to make the best Guyanese Plait Bread with these easy step by step directions.

Learn how to make Guyanese Mithai step by step complete with a comprehensive video.

The fruits of Ashoka Tree or "False Ashoka Tree" (Polyalthia longifolia) are ripening. Branches laden with purple fruits are a feast for the birds. Cacophony of the birds rend the air as they flock the tree to claim their share. Big ones scare the small ones who keep frequenting the tree to try their luck. Shrieks of a bird draw our attention and we discover a Tree Pie enjoying fruits and keeping away others by its shrill cry. In my kitchen Guyanese Butterflaps are in the final stages of baking. A recipe that is easy and wonderful. Light fluffy and garlicky, they make our dinner so gratifying and fulfilling. Hard work well rewarded. Butterflaps are made from white bread dough. You can use any of your favourite bread dough. Dough is rolled into tiny rounds, liberally spread with butter, folded over twice and baked. Enjoy them warm with a bowl of soup or stew. Or eat them plain. They are yum anyway! I read about Guyanese Butterflaps at www.tasteslikehome. I used garlic in butter for flavour. This is how I made Guyanese Butterflaps Guyanese Butterflaps Ingredients 2 cups all purpose flour 2 tablespoons sugar 2 tablespoons milk powder 1 ½ teaspoon instant dry yeast 2 tablespoon olive oil ¼ teaspoon salt ½ cup warm water plus more if needed 2 tablespoons butter, softened 4 cloves of garlic peeled and crushed into a fine paste. Method Add sugar and yeast to ½ cup warm water. Stir and cover for 10 minutes. Whisk together flour, salt and milk powder in a large bowl. Add yeast mixture and oil and knead dough. Add more water if the dough feels hard or dry. Knead for 6 to 8 minutes till dough becomes smooth and elastic. Place dough into a greased bowl. Cover with a towel and keep in a warm place for 1 ½ hours or till double. Punch the dough. Mix butter and garlic paste. Pull out small balls of dough. On the floured counter, roll out a circle about 15 cm in diameter. Spread 1 teaspoon of butter garlic spread. Fold dough into a semicircle and then fold further into a triangle. Repeat with remaining dough. Arrange butterflaps on a greased baking tray. Cover and keep in a warm place to rise for 45 to 50 minutes. Preheat oven to 190 degrees C. Bake for 20 to 25 minutes or till butterflaps turn a beautiful golden brown. Enjoy warm butterflaps. Submitted for Yeastspotting

Learn how to make the best Guyanese Plait Bread with these easy step by step directions.

Learn how to make Guyanese pine tarts in a step by step tutorial. This sweet treat is sweet pineapple jam in side of a flaky crust.

Learn how to make Guyanese pine tarts in a step by step tutorial. This sweet treat is sweet pineapple jam in side of a flaky crust.

Guyanese Sponge Cake is a Christmas staple in every Guyanese household. This simple sponge is often colored in a festive red and green holiday colors.

This popular Guyanese bread is rolled up with a sweetened and spiced coconut filling, then baked till golden brown.

Guyana is one place where you can dive deep into the culture when searching for the local food. Here are 21 dishes you should try when you visit.

So many people have asked for this recipe and it is not on the web...here goes... Guyana Cheese Spread - This is a traditional Guyanese spread used for sandwiches. We can trace it back to our British heritage and tradition of tea with sandwiches and cakes. If we need a snack we take this out of the fridge and eat it with bread, bagels or crackers. Adults and children are also initially attracted to this sandwich because of the different colors ( food coloring). I cannot even remember when I made this for the first time, I just knew how to make it, it passes from generation to generation. Cheese Sandwiches ( Mom's Recipe from Guyana South America) Ingredients - I do not have any exact measurements. Add the ingredients and taste as you proceed. Here are some approximate measurements. Serves 8 people and can be stored in the refrigerator for up to two weeks. Sharp Cheddar Cheese - Large ( 8 or 16 oz). Must be sharp 1 tsp of Mustard- or add more if needed. 1 tbsp butter 1/3 cup of milk or added as needed. Milk helps the spread to become smooth and creamy. be careful if you add too much the spread becomes soft. A dash of Tabasco or pepper sauce. Parsley finely chopped ( must be very fine) Food Coloring ( 4 to 5 colors) Grate the cheese ( fine ) and set aside. Put cheese, mustard, butter, parsley, pepper sauce and milk in a large bowl. Using a hand or standing mixer whip everything together until it is firm and smooth. It should be smooth enough to spread on bread. The cheese must be melted and whipped into the mixture, no chunks ( add more milk). Place the finished spread into 4 Martha Stewart mini prep bowls.. Drizzle a different color of the Liquid Food Coloring into each bowl. Mix the coloring in and set aside. To make a "triple deck sandwich", layer one color on the bottom slice of your choice of whole wheat or white traditional bread ( I like P Farm Whole Grain . Cover with a second slice and then add a second color to the slice.Top with slice number 3. Cut all of the edges off of the bread and make a final diagonal cut. Voila! A cheese sandwich that cannot be beat!