Category Archives: Snacks

Pholourie… fried split peas dough deliciousness!

Guyanese Pholourie

Before I even start this post, let me just give a shout out to all my new subscribers and all those that have also subscribed to my youtube channel (metemgeeblog). I am forever humbled by your willingness to check out and try my recipes! Also please check out this webpage gotoguyana.org. It is a tourism site that features everything you need to know if you want to visit Guyana. While you’re visiting the site, check out my article on Guyanese hospitality. I am sure many of you can identify with what I have to say. Love you all!!!!

Now for this pholourie (pah-lou-ry) recipe. At first I thought about putting this under quick and easy snacks, but making pholourie takes time and patience, but the end results are totally worth it. I kinda, sorta made this recipe up, but isn’t that the case with most of my recipes? My grandmother used to make the most delicious pholourie. She died before I became super interested in cooking, so I couldn’t get the recipe from her. My mom hardly ever makes pholourie and when I asked for a recipe it was something like this, two handfuls of flour, a dash of curry, a pinch of geera. I mean, seriously mom! So after many tries, more like failures I finally made pholourie that my husband was willing to eat! I’ve made it a couple of times now with consistent success so I felt confident to share. This pholourie is not dense. It has a light crunchy texture on the outside and soft dough on the inside. I’ve had some dense delicious pholourie in the past, and those are often made with yeast. My pholourie are made with baking powder.

Well let’s get cooking. Enjoy the video below!

 

 

I love my pholourie with mango sour. Yummy!

 

Guyanese Pholourie

Pholourie (Makes 4 servings)

Ingredients:
1/4 cup split peas
2 cups of boiling water
1/2 large onion or 1 small onion (chopped)
6 cloves garlic (chopped)
1 tbsp curry powder
1/2 tsp geera
1/4 tsp garam masala
1 tsp salt
1 cup flour
1 tsp baking powder
4 cups of oil for frying
1/2 and then 1 cup of water
Food processor or blender

Directions:
Add split peas and hot water to a small mixing bowl and let soak overnight. Once peas has doubled in size (after soaking overnight), drain water and rinse. In a food processor or blender, combine onion, garlic and rinsed, soaked split peas. Add 1/2 cup of water and blend/process until it form a smooth paste. Remove paste from the processor/blender and add to a large mixing bowl. Then add curry powder, geera and garam masala. Mix together thoroughly, adding an additional cup of water. Then add flour and baking powder. Continue to mix together until it forms a pancake-like batter. Let sit for at least 30 minutes before frying.

When ready to fry, add oil to a medium saucepan on high heat. Once oil is hot, spoon mixture (using a dinner spoon) and carefully drop into the hot oil. Fry for about 3 to 5 minutes or until golden brown. Remove from oil and place on a few sheet of paper towel to allow the excess oil to drain. Continue frying small batches until all the mixture has been fried. Serve with some mango sour or achar.

Tips and Ramblings:
1. Traditionally you fry the pholourie mixture by scooping it up in your hand and squeezing little drops, through the space created by your thumb and index finger. I wanted to demonstrate how dangerous this could be in the first part of the video and ironically burned my hands pretty badly while doing it. I thought about included that footage but decided against it. Using a spoon is much safer.
2. Spray the spoon with some cooking spray or dip it into some oil before you start scooping the mixture and it will help the mixture to just slide right off the spoon.
3. I know some of you may have different methods of making pholourie, don’t be afraid to share.

Happy Cooking!

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Quick and Easy Snacks… Cassava Egg Ball

Cassava Egg Ball

So Easter is over and you bought trays of eggs to color, dye and hide for your Easter egg hunt, but you didn’t quite use all of the eggs. What to do with those left over eggs? Make some egg balls of course!!!

Egg ball is a delicious Guyanese street food. It’s similar to scotch eggs, in that it is boiled eggs wrapped and deep fried. Only difference is that it is not wrapped in meat, it is wrapped in Cassava (yuca), instead. And it is eaten with mango sour!!!

I don’t make these often because it is difficult to get good cassava where I live, but when I do, they don’t stick around for too long.

Peel and chop 1 lb cassava into 2 inch pieces. Place in a small saucepan, add about 1 tsp salt and cover with water. Bring to a boil on medium heat. Boil until cassava is soft and can be easily crushed with a fork.

Peel and chop 1 lb cassava into 2 inch pieces.
Place in a small saucepan, add about 1 tsp salt and cover with water.
Bring to a boil on medium heat.
Boil until cassava is soft and can be easily crushed with a fork.

While the cassava is boiling. Hard boil 6 eggs. Put the eggs in a small pot, cover with water, bring to a boil on high heat. Boil for 10 minutes. Then transfer to a bowl with iced water. When eggs are completely cool, remove shells.

Cassava Egg Balls

Once the cassava cooks. Remove from the water and crush.Before crushing remove the "vein" of the cassava.

Once the cassava cooks. Remove from the water and crush.
Before crushing remove the “vein” of the cassava.

Season the egg balls with a pinch of fresh ground black pepper, about 1 tsp granulated garlic and a handful of chopped scallions.

Season the egg balls with a pinch of fresh ground black pepper, about 1 tsp granulated garlic and a handful of chopped green onions.

Making the egg balls:1. Take about a 1/4 cup of the mashed cassava, then roll it into a ball.2. Flatten the ball.3. Place the boiled egg in the center of the ball.4, 5 & 6 Cover the egg with the egg ball.

Making the egg balls:
1. Take about a 1/4 cup of the mashed cassava, then roll it into a ball.
2. Flatten the ball.
3. Place the boiled egg in the center of the ball.
4, 5 & 6 Cover the egg with the egg ball.

Before Frying…

Simple Egg Wash:Add 1 beaten egg to a small plate and about 1 cup flour to another plate.

Simple Egg Wash:
Add 1 beaten egg to a small plate and about 1 cup flour to another plate.

First coat egg ball in beaten egg, then cover with flour.

First coat egg ball in beaten egg, then cover with flour.

Frying up these bad boys…

Add about 3 to 4 cups of oil to a saucepan. Enough to cup about 1/2 way up the egg balls. Heat the oil on medium heat to about 300 degrees F. It should be hot but not smoking.Add the coated egg ball to the oil and cook for about 2 minutes on each side or until golden brown.Remove from oil and drain the excess oil by placing egg ball on a paper towel.

Add about 3 to 4 cups of oil to a saucepan. Enough to come about 1/2 way up the egg balls.
Heat the oil on medium heat to about 300 degrees F. It should be hot but not smoking.
Add the coated egg ball to the oil and cook for about 2 minutes on each side or until golden brown.
Remove from oil and drain the excess oil by placing egg ball on a paper towel.

Cassava Egg Balls (makes about 6 egg balls)

Ingredients:
1 lb cassava (yuca),
6 eggs and 1 for frying
1 cup flour
1 tsp salt
1 tsp granulated garlic
4 to 5 heads of green onions, finely chopped
pinch of fresh ground black pepper
3 to 4 cups oil for frying.

Directions:
Peel cassava and cut into 2 inch pieces. Place in a small sauce pan, cover with water and add salt. Bring to a boil on high heat. Boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork. Place 6 eggs in a small saucepan and cover with water. Bring to a boil. Boil for 10 minutes. Then transfer to a bowl of iced cold water. When eggs are completely cool, remove shells. Once the cassava boils, remove from the water. Then remove the “vein” from the center of cassava. Crush the cassava with a potato masher or fork. Season cassava with granulated garlic, black pepper and green onions.

Making the cassava balls:
Take about 1/4 cup of the mashed cassava and form into a ball. Flatten the ball, then add 1 boiled egg. Cover the egg with the cassava and roll into a ball. Whisk the remaining egg and pour into a small plate. Add 1 cup of flour to another plate. Coat cassava ball with eggs, then with flour. Fry in hot oil, until golden brown. Remove from oil and drain excess oil on a paper towel. Enjoy with some Guyanese pepper sauce or sour.

Tips and Ramblings:
1. Most of the time making this dish is used for boiling the cassava, which can be less that 15 minutes, or up to 30 minutes, depending on the cassava.
2. If you don’t have cassava you can substitute cassava for potatoes.
3. I only made 4 egg balls when I made these and used the remaining cassava to make cassava balls.

Happy Cooking!

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Happy Holi… with Parsad!

Guyanese Parsad

The first time I tried to make this lovely Indian sweet treat, I made it entirely from memory: scent and taste memory. My grandmother was Hindu and we got parsad at almost any Hindu holiday, festival or religious services. I remember the parsad always came in a brown paper bag with 1/2 of a small banana, a piece of water melon and some pomegranate seeds. These garnishes made the parsad even more delectable. I finally narrowed down the proportions for the parsad recipe and wanted to share with you lovely people. Now I must say that I googled Guyanese parsad before posting this and to my surprise the recipes I saw were completely different to mine. Am I making it the right way? Not sure but I remember my grandmother sort of making it this way. If I am wrong and you have a better recipe, don’t be afraid to share. We’re all learning together…

First I prepared the wet ingredients…

Bring 3 cups whole milk to a boil. Add 1/2 tsp of cinnamon powder, 1/4 tsp vanilla essence, 1/2 cup butter, 3/4 cup granulated sugar and 1/4 cup of raisins (not pictured).Once sugar has dissolved reduce to a low heat.

Bring 3 cups whole milk to a boil. Add 1/2 tsp of cinnamon powder, 1/4 tsp vanilla essence, 1/2 cup butter, 3/4 cup granulated sugar and 1/4 cup of raisins (not pictured).
Once sugar  dissolves reduce to a low heat.

Now for the flour…

Add two cups of flour to a large saute/frying pan on medium heat. Constantly turn the flour in the pan with a wooden spoon until the flour is evenly brown. This is called parching the flour.

Add two cups of flour to a large saute/frying pan on medium heat.
Constantly turn the flour in the pan with a wooden spoon until the flour is evenly brown. This is called parching the flour.

Bringing it together…

Add the milk and raisins the flour, once the flour reaches a warm brown color. Stir the flour and milk until the milk is completely mixed with the flour. Reduce heat to low and continue to stir until mixture becomes thick.

Add the milk and raisins the flour, once the flour reaches a warm brown color.
Stir the flour and milk until the milk is completely mixed with the flour. Reduce heat to low and continue to stir until mixture becomes thick.

Smooth out any lumps by using the back of your wooden spoon and pressing and pulling along the bottom of the pan.

Smooth out any lumps by using the back of your wooden spoon and pressing and pulling along the bottom of the pan.

Remove from the heat and enjoy!

Guyanese Parsad

Parsad

Ingredients:
2 cups all purpose flour
3 cups whole milk
3/4 cup granulated sugar
1/2 cup butter
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
1/4 cup raisins

Directions:
Combine milk,sugar,butter, ground cinnamon, vanilla extract and raisins and bring to a boil on medium heat. Once sugar has completely dissolved reduce to low heat. In a sauce/frying pan, on medium heat, parch flour until lightly brown. Add milk and raisins to flour and mix until completely combined. Reduce heat to low and continue stirring mixture until thick and smooth. Remove from heat and enjoy!

Tips and Ramblings:
1. This recipe was created through trial and error.
2. You could add cardamon or other spices to this sweet.
3. If you know a better way to make parsad, please feel free to share.

Happy Cooking!

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Quick and Easy Snacks… Channa

Channa

I LOVE chick peas. In fact when I was in grad school, many nights I opened a can of chick peas added some salad dressing and that was dinner. True story. Channa is a quick and easy alternative to eating chick peas right out of the can.

Here’s another true story, one of my closest friend’s dad made the most amazing channa. I would always ask him to make it for me. Then finally I asked how he got it to taste so good. This is my version of his recipe and his tips.

This dish takes 15 minutes to cook and prep, faster if you buy Goya chick peas since they are nice and soft, right out of the can. The chick peas I am using is a bit al  (tough in texture) and needs additional cooking to get it just right.

1. Finely chop 5 heads of green onions and 3 cloves of garlic. 2. In a skillet / frying pan on medium heat cook green onions and garlic in about 1 tbsp of olive oil, for two minutes. 3. Add chick peas and water (from the can) to the green onions and garlic.4. Add 1 tsp cumin powder or geera (ground toasted cumin), salt and a pinch of cayenne pepper.  5. Cook until all the water has evaporated and the chick peas is soft.Enjoy with some mango sour.

1. Finely chop 5 heads of green onions and 3 cloves of garlic.
2. In a skillet / frying pan on medium heat cook green onions and garlic in about 1 tbsp of olive oil, for two minutes.
3. Add chick peas and water (from the can) to the green onions and garlic.
4. Add 1 tsp cumin powder or geera (ground toasted cumin), salt and a pinch of cayenne pepper.
5. Cook until all the water has evaporated and the chick peas are soft.
Remove from the heat and enjoy with some mango sour.

Channa (2 servings)

Ingredients:
1 can of cooked chick peas (about 2 cups)
5 heads of green onions (finely chopped)
3 cloves garlic (finely chopped)
1 tbsp oil
1 tsp cumin or geera (ground toasted cumin)
1/2 tsp salt
pinch of cayenne powder


Directions:

Add oil to a saute/frying pan on medium heat. When oil is hot add green onions and garlic. Cook for 2 to 3 minutes. Add chick peas, including water from the can. Add cumin, salt and cayenne powder. Cook until all the water has evaporated and chick peas are soft.

Tips and Ramblings:
1. You can use dry chick peas if you prefer. If you use dry chick peas, you will need to soak it over night, then boil until the peas are soft. At the point where you add the chick peas to the cooked green onions and garlic you would add some of the water reserved from when you boiled the peas.
2. I am a lazy cook so I use chick peas from the can, it’s just as delicious.
3. Depending on what brand of chick peas you buy, you may need to add an additional cup or two of water to help soften the chick peas. The Goya brand of chick peas is the best and is the right texture for channa.

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Quick and Easy Snacks… Plantain Chips

Plantain Chips

Today I am featuring another delicious snack that goes well with mango sour, plantain chips. Plantain chips are a simple treat and they are so easy to make. It’s another school yard favorite. Definitely something I bought many days during recess (break, as we called it) when I was in high school!

For this recipe you just need a green plantain, something to slice it really thin (you can use a knife if you are skillful), and some oil for frying (about 3 cups of canola oil).

Let’s get to it…..

First peel the plantain.This is a quick and easy way to peel a plantain.1. Cut off the tips.2. Make for diagonal slits in the plantain. 3. Insert a knife under between one slit and under the plantain's skin.4. Peel downwards (similar to how you peel a banana).5. repeat until all four pieces of skin have been removed and the plantainn is completely peeled.

First peel the plantain.
This is a quick and easy way to peel a plantain.
1. Cut off the tips.
2. Make four diagonal slits in the plantain.
3. Insert a knife between one slit and under the plantain’s skin.
4. Peel downwards (similar to how you peel a banana).
5. repeat until all four pieces of skin have been removed and the plantain is completely peeled.

1. Slice plantains into thin circular pieces. The thinner the crispier.2. In a frying pan heat 3 cups of canola oil to 350 F.3. Add plantain and cook for about 1 minute or until golden in color. 4. Drain on a paper towel. Then add some salt and enjoy!

1. Slice plantains into thin circular pieces. The thinner the crispier.
2. In a frying pan heat 3 cups of canola oil to 350 F.
3. Add plantain and cook for about 1 minute or until golden in color.
4. Drain on a paper towel. Then add some salt and enjoy!


Plantain Chips
(1 serving)

Ingredients:
1 green plantain
3 cups canola oil (for frying)
salt to taste.

Directions:
Peel plantain and slice into thin circular pieces. In a frying pan heat oil to 350 degrees Fahrenheit. Add plantain slices to oil and cook for about 1 minute or until golden. Remove from oil and drain on a paper towel. Add salt to taste.

Tips and Ramblings:
1. The thinner you slice the plantains the crispier the chips will be.
2. It’s important to drain the chips on some sort of absorbent paper or it will be soggy
3. I am using a kitchen aid slice that makes really thin chips.

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Quick and Easy Snacks… Chicken Foot

Chicken foot and sour

I should change the title of this post, cause this was not quick and easy. First let me say I got this recipe from my big sis in Guyana a long time ago, but it was given to me like this over text -” flour, curry powder, salt, geera, pepper. Mix it together to form a stiff dough, Cut in strips and fry.” So after many tries I got the proportions right. Now the dough making part is quick. Took 10 minutes. Cutting the little strips to fry took forever. Then figuring out the right temperature to fry the chicken foot was a night mare. Okay, I might just be exaggerating a bit, but it was work y’all. Somehow I figured it out and made some pretty amazing chicken foot to go with delicious mango sour (click link for recipe).

In a small mixing bowl combine 1 cup flour, 1 tbsp curry powder, 1 tsp cumin powder or geera, a pinch of cayenne powder and salt to taste.

In a small mixing bowl combine 1 cup flour, 1 tbsp curry powder, 1 tsp cumin powder or geera, a pinch of cayenne powder and salt to taste.

1.Mix ingredients together. 2. Make a well in the center of the mixed ingredients and add about 1 cup water.3. Knead to make a stiff dough.

1.Mix ingredients together.
2. Make a well in the center of the mixed ingredients and add about 1 cup water.
3. Knead together to  make a stiff dough.

1. Roll dough on a floured surface until it is really thin.2. Cut into two.3. Roll one half out until it almost doubles in size. Then cut in two.4. Cut into a square.5. Using a sharp knife cut into tiny strips.6. Cook in hot (about 250 F) oil, until golden brown. 7. Remove from oil and allow to cool, preferably on paper towels. Enjoy with some delicious mango sour.

1. Using a rolling pin, roll dough on a floured surface until it is really thin.
2. Cut into two.
3. Roll one half out until it almost doubles in size. Then cut in two.
4. Cut pieces into squares.
5. Using a sharp knife cut into tiny strips.
6. Cook in hot (about 250 F) oil, until golden brown.
7. Remove from oil and allow to cool, preferably on paper towels.
Enjoy with some delicious mango sour.

Chicken Foot

Ingredients:
1 cup flour
1 tbsp curry powder
1 tsp cumin powder or geera
pinch of cayenne powder
salt to taste
1 cup water
3 cups canola oil for frying

Directions:

In a small bowl combine all the dry ingredient. Make a well in the center of the dry ingredients and add water. Knead together water and dry ingredients to make a stiff dough. Roll dough out on a floured surface until really thin. Divide dough into two halves. Roll half out until it doubles in size, then cut in two halves. Cut halves into squares, then using a sharp knife cut into strips. Repeat process for other half of dough. Fry strips of dough in hot oil (about 250 degrees Fahrenheit) until golder brown. Remove from heat and drain on paper towel. Let cool and enjoy with some mango sour.

Tips and Ramblings:
1. If I had to make a big batch of chicken foot to save my life, I would be dead. No joke. I was completely tired of cutting tiny strips but it was so good it was totally worth it.
2. If you have a better recipe for chicken foot, please feel free to share.

Happy Cooking!

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The ultimate Guyanese relish… Mango Sour.

Mango Sour

Mango sour goes with everything savory, that you want to add a little kick and bit of sour flavor to. It’s most famous accompaniments have to be snacks such as, chicken foot, channa and plantain chips. These are definitely school yard favorites. When I visit Guyana my trip is not complete until I go to the snack stand on the corner and get some chicken foot and sour. Yum. Today I am featuring a quick and easy way to make mango sour.

This sour takes about 5 minutes to prep and 20 minutes to cook…

For this simple recipe you will need. 2 green mangoes (peeled and diced), 1/2 a medium onion (chopped), 2 cloves garlic, 1 wiri wiri pepper, 1 tsp cumin powder, 2 tbsp vinegar and salt to taste.1. Combine mangoes, onions, garlic and pepper in a food processor with 1/2 cup water and blend until very fine. 2. Place blended ingredients in a small pot. 3. Add 1 cup water, salt and cumin powder and bring to a boil. 4. Boil for 20 mins (stirring constantly). Then add vinegar and boil for an additional 5 minutes.6. Remove from heat and let cool. Enjoy with your favorite Guyanese savory snack.

For this simple recipe you will need: 2 green mangoes (peeled and diced), 1/2 a medium onion (chopped), 2 cloves garlic, 1 wiri wiri pepper, 1 tsp cumin powder, 2 tbsp vinegar and salt to taste.
1. Combine mangoes, onions, garlic and pepper in a food processor with 1/2 cup water & blend.
2. Place blended ingredients in a small pot.
3. Add 1 cup water, salt and cumin powder and bring to a boil.
4. Boil for 20 mins (stirring constantly). Add Vinegar and continue to boil for an additional 5 minutes.
5. Remove from heat and let cool. Enjoy with your favorite Guyanese savory snack.

Mango Sour (spicy)

Ingredients:
2 green mangoes (peeled and diced)
1/2 medium onion (chopped)
2 cloves garlic
1 wiri wiri pepper (or any really hot pepper)
1 tsp cumin powder
2 tbsp white vinegar
1 1/2 cups water
salt to taste

Directions:
Combine mangoes, onion, garlic, wiri wiri pepper and 1/2 cup water in a food processor or blender and blend until really fine. Place blended ingredients, cumin powder, salt and 1 cup water in a small saucepan on medium heat and bring to a boil. Stir constantly to avoid burning or sticking. Boil for 20 minutes then add vinegar. Continue to boil for about 5 minutes. Then remove from the heat and let cool.

Tips and Ramblings:
1. I used to make sour without the food processor part for years and it took hours. I boiled the mango until it was soft and almost jam like. This method is much quicker with the same flavors.
2. You can add different spices to your sour to achieve the flavor you want.
3. Adding a bit of vinegar at the end helps the sour to last longer. I store my sour in the fridge and it lasts about a week, before it’s all gone or turns bad.

Happy Cooking!

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