GUYANESE AT CHRISTMAS

Link to: Scoop on Christmas Day Food in Guyana

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For Christmas Gifts,For Entertaining, and For a Warm Feeling: - LAZY MAN PONCHA CREMA 6 medium eggs 2 8oz tins sweetened condensed milk Grated peel of 1 lime, or lemon 1 teaspoon vanilla Dash Angostura Bitters 1 pint Demerara rum, or more to taste. Beat the eggs slightly in a large bowl. Add all the other ingredients, except the rum, and mix well. Add the rum, mixing thoroughly. Serve over crushed ice. makes 6 to 12 servings. Refrigerate(Don't keep for too long

For Christmas Visits, For Entertaining, and For Goodwill: - GUYANESE BLACK CAKE THE CAKE 1 lb. rasins 1/2 lb. currants 1/4 lb. prunes 1 cup Demerara Rum (Barbados or Jamaican rums can be used as substitutes) 1 1/2 lbs. brown sugar, packed (3 1/4 cups) 1/2 lb. butter 6 eggs, beaten 1/2 lb. flour (2 cups) 1/2/ tsp. baking powder 1 tsp. mixed spice (nutmeg, cinnamon, cloves, allspice) 1/4/ lb. mixed peel 1/4 lb. chopped nuts (optional) Wash and dry the fruit. Grind the fruit and soak with 3/4 cup of rum. Store, covered, in a glass jar to steep for 3 weeks or longer. To make caramel ('burnt sugar'), heat 1 lb of brown sugar in aheavy-bottomed frying pan until melted; simmer until dark brown. Let cool. Prepare a baking pan, greased and lined with waxed paper. Cream butter and 1/ 2 lb. Sugar well, add beaten eggs a little at a time; add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired. Add sifted flour with baking powder and mixed spice. Fold in the mixed peel and the chopped nuts. Pour the mixture into the baking pan. Bake in a slow oven at 300° (150°C) for about 2 - 2 1/2/ hours. Sprinkle additional rum over the cake, immediately after it is baked. Repeat a few times. Allow the cake to remain in the pan for 2 to 3 days. THE ALMOND ICING (Marzipan) 2 egg whites 1/2/ ground almonds (2 cups) 1/2/ lb. icing (confectioner's) sugar 1/2 tsp. almond essence (extract) Beat the egg whites to a stiff froth, stir in the ground almonds, sugar and almond essance to make a paste. Remove the cake from the pan. Place it on a cake plate. Cover the top of the cake with the almond paste. Roll the remainder of the paste thinly, and cover the sides of the cake. Allow to dry 1 day before icing the cake. THE ROYAL ICING 2 egg whites 1 lb. icing (confectioner's ) sugar juice of 1 lemon Beat the egg whites to a froth, add sugar, a little at a time, beating well after each addition. Add lemon juice and sugar and continue to beat until the mixture forms peaks. Dip spatula into hot water, and use it to smooth the icing over the almond paste. A second layer may be applied AFTER the first is thoroughly dried. Decorate as desired.

To Wash Down the Black Cake (in place of an XM and coconut water): SORREL 4 cups sorrel sepals (Il) 6 - 8 cloves Piece of orange peel 8 cups boiling water (2l) Sugar to taste 1/4 cup rum (optional) (50ml) Remove the seeds from the sorrel sepals. discard the seeds.Put the sepals into a jar with the cloves and orange peel. Pour boiling water over the sorrel. Cover the jar and let it stand for 24 hours. Strain the sorrel liquid. Sweeten to taste. Bottle and store in the refrigerator. If rum is used, add before bottling. Yields 2 1/2 quarts (2.5 L) Serve cold. Dried sorrel sepals may be substituted for fresh. Use 2 ozs (60g) dried sorrel in this recipe.

For Christmas Morning, and many mornings after PEPPERPOT Casareep is the ingredient which gives Pepperpot its distinctive flovour . All sorts of stories are told about casareep. It is said to be a meat tenderiser, and/or a preserative and since meats can be added to the pot daily, there are stories of pepperpots which have been kept going from generation to generation. Gather 1 lb. oxtail, or pig's tail, cut into joints 1 cow's heel, quartered 2 lb. lean pork or beef, or both, cut into 2-inch cubes 1 stewing chicken, cut into serving pieces 1/2/ lb. salt beef 1 lime 6 tablespoons casareep 1 Stick cinnamon (optional) 3 cloves 2 or 3 hot peppers ( tied in cheesecloth if they are to be removed after cooking) 2 tablespoons Demerara brown sugar. Salt Wash the meats well with lime juice. Boil the cow's heel with enough water to cover the meat. When half-cooked, about 1 hour, add the other meats and casareep. Simmer for another hour. Add the remaining ingredients: simmer gently until the meats are tender and the sause is thick, about 1 hour. Remove the hot peppers before serving (optional). Serves 8 to 10. Serve with boiled rice, or with Cassava Bread or hard dough bread. Note: Pepperpot develops more flavour if left for a few days, but it must be boiled every day.

For Christmas Morning: - GARLIC PORK You don't have to ask your friends if they've had this traditional holiday dish on Christmas morning. If they have, the half pound of garlic included in the ingredients ensures that you will know when they drop in to bring you your Christmas gifts. Just in case you miss the aroma of garlic pork on Christmas morning, what's left is eaten on New Year's Day. Serves 6 to 8. 3 to 4 pounds pork loin, cut into i-inch pieces 3 cups white vinegar 1/2 pound garlic, separated into cloves and peeled 4 stalks fresh thyme or 1 teaspoon dried 6 to 8 wiri wiri-type peppers (or 2 scotch bonnet-type peppers) 2 cups cold water 2 teaspoons salt 6 cloves 1 tablespoon vegetable oil In a large bowl, wash the pork pieces with 1 cup of the vinegar. Lift them from the bowl with 2 large forks; do not use your hands. Place the pork in a large jar or bottle. Place the peeled garlic, thyme, and chilies in a mortar and pound to a paste. Then add the cold water and the remaining 2 cups of vinegar to the garlic mixture. Add the salt and cloves and pour the garlic and vinegar mixture over the pork, making sure that the pork is completely covered. Tightly cover the jar and allow the pork to marinate in a cool place for 3 to 4 days or longer. To cook, place the pork in a heavy skillet and cook until the liquid evaporates. Then add the vegetable oil and fry the pork until it is brown. Serve hot - with bread, or over white rice.

For the Old Year's Night 'Swaree' PEAS & RICE 1 small coconut 4 - 6 cups water 1/4/ lb. salt beef (optional) 1 onion, chopped 2 tbsp. cooking oil 1 garlic clove, minced 1 cup peas (Pigeon or Black Eye) 1/2 tsp. thyme (fresh is good) salt and pepper to taste 1 tsp. lime juice 1 hot pepper, chopped 2 cups rice (uncooked) 1/4/ dried shrimp (optional) Grate the coconut, add 2 cups of water. Let stand for 5 minutes. Squeeze the coconut and extract the liquid, which is called coconut milk. Wash the salt beef to remove excess salt; cut into small pieces. In a large saucepan, sauté the onion in oil until tender. Add salt beef and garlic. Fry for about 15 minutes. Add the peas, cover with water by about 2 inches. Cook, covered, until the peas are tender (about 20 minutes). Drain the pea mixture and measure out 2 cups of liquid. Return liquid and peas to the pot. Add the coconut milk, thyme, salt and hot pepper; the liquid should measure 4 cups before the rice is added. Stir in the rice. Cover and cook gently over a low heat for about 15 minutes. Add shrimp, cook until the rice is tender and all the liquid is absorbed. Serves 6 - 8

For the Old Year's Night 'Swaree' CHICKEN SALAD 4 cups cooked, diced chicken 1 cup chopped celery 1 cup cooked green peas (or canned mixed peas, corn, and carrots) 1 small onion, grated salt and pepper to taste 1 garlic clove, minced 2 tsp. hot pepper sauce 1 tsp. paprika 1/2 cup mayonaise 2 tbsp yogurt or sour cream Lettuce Parsley for garnish Combine chicken, celery, green peas and onion in a bowl. Add salt, pepper, garlic and peper sauce. Mix well with mayonnaise and yogurt. Chill thoroughly. Serve on a bed of lettuce and garnish with parsley. Serves 6 - 8

For The Morning After: BAKES 2 cups flour 2 tsp. baking powder 1 tbsp. butter 1/2 tsp. salt 2 tsp. sugar 2 eggs 1/2 cup milk 1/2 cup water frying oil Sift the flour and baking powder. Rub in the butter, salt and sugar. Combine the mixture with eggs and milk and enough water to make a soft pliable dough. Knead. Break off pieces of dough, roll into balls; flatten into circles about 1/4 inch thick and 4 inches in diameter. Heat the oil to 365°F (185°C) Fry the bakes in hot oil until golden. Drain; serve warm Yields 10 bakes.

For The Morning After: FRIED SALT FISH 1/2 LB. dried alt fish 2 tbsp. cooking oil 1 medium onion, sliced 1 green pepper, sliced 1/2 tsp. black pepper 1/2 tsp. garlic powder 1 tsp. hot pepper sauce 1 medium tomato, chopped Boil the salted fish in water for 15 minutes. Remove the skin and bones; squeeze the fisk dry. Flake the fish. Heat the oil; sauté the onion and the green pepper; add the fish and seasonings. Fry at medium heat. Add the tomatoes and fry until soft. Serve with bakes.

GINGER BEER 1 oz. fresh ginger root 4 tablespoons lime juice Peel from 1 lime 1/2/ lb. (white) sugar 1 1/2 pints boiling water 1 teaspoon active dry yeast. Peel the ginger root and crush it lightly with the flat side of a cleaver. Combine the ginger, lime juice, peel and sugar in a large bowl, and pour the boiling water over them Put the yeast into a small bowl with 3 tablespoons lukewarm water and let it stand for a few minutes, then stir to dissolve it completely. Let it stand in a warm, draught-free place for about 5 minutes, or until it begins to bubble. Add it to the ginger mixture, and stir thoroughly. Cover the bowl and leave in a warm, draught-free place for a week, stirring every second day. Strain through a fine sieve, bottle (in sterilized bottles), and let the beer stand at room temperature for 3 or 4 days longer. Chill, and serve, with or without ice, in tumblers. Makes 1 1/2 pints.

RUM & COCONUT WATER This recipe calls for fresh coconut water, for which there is no substitute. 3 tablespoons light rum (any cured rum from Guyana is suitable) 1 1/4 cups coconut water, chilled 3 or 4 ice cubes Pour the rum into a tall glass and add the coconut water. Drop in ice cubes, and serve.

FLY 2 1/2 lbs sweet potatoes (white variety) 1 1/2 cups lime juice 2 teaspoons ground mace 1 1/4 gallons boiled water 6 lbs granulated sugar 2 teaspoons whole cloves 3 - pieces stick cinnamon 2 egg whites and 2 egg shells Sterilized bottles Grate the sweet potatoes and squeeze out the starch, using the residue. Beat the egg whites together with the shells of two eggs. Place the potato residue, and the beaten egg whites and shells, the spices and the other ingredients into a jar. Stir well and cover loosely i.e. with a piece of muslin. On the third day, strain off the liquid and pour it into strong (sterilized) bottles. Cork the bottles, securely. Tie down the corks with wire, and allow a few days for ripening. Chill this drink before serving. makes 25 - 30 servings.

RICE WINE 2 lbs raisins 2 lb currants 2 1/2 cups white rice 1 package yeast 3 lb granulated sugar 1 orange 1 lime 1 gallon water (boiled and used warm) A wooden spoon. Sterilized bottles. Put washed fruit, rice, yeast and sugar in a jar. Add the water while warm, and stir well to dissolve the sugar. Peel the orange and lime, cut in halves and with the rind, add to the mixture . After 3 - 4 days, remove the rind. After 7 days remove the cut fruit, and allow the mixture to stand in the jar for 21 days, stirring each day with a wooden spoon and tasting it for sweetness. Sugar may be added if needed. Pour off the liquid and strain it. Allow it to settle and pour off again. Bottle and cork well before storing.

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