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Guyanese Pepperpot
Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day or during the Christmas holiday season, and sometimes on Boxing Day. Like the original Amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the cassareep starts preserving the meat. Traditionally, the dish is made using ''wiri wiri'' chilli peppers (a ''Capsicum frutescens'' cultivar native to Guyana) but due to low availability outside of the country, scotch bonnet or habanero peppers are commonly accepted substitutes due to their similar spice level and fruitiness. See also * List of meat dishes * List of stews This is a list of notable stews. A stew is a combination of solid fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guyana
Guyana, officially the Co-operative Republic of Guyana, is a country on the northern coast of South America, part of the historic British West Indies. entry "Guyana" Georgetown, Guyana, Georgetown is the capital of Guyana and is also the country's largest city. Guyana is bordered by the Atlantic Ocean to the north, Brazil to the south and southwest, Venezuela to the west, and Suriname to the east. With a land area of , Guyana is the third-smallest sovereign state by area in mainland South America after Uruguay and Suriname, and is the List of South American countries by population, second-least populous sovereign state in South America after Suriname; it is also List of countries and dependencies by population density, one of the least densely populated countries on Earth. The official language of the country is English language, English, although a large part of the population is bilingual in English and the indigenous languages. It has a wide variety of natural habitats and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Bonnet
Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is native to the Americas—a cultivar of '' Capsicum chinense'', which originated in the Amazon Basin, Central and South America. History Indigenous Peoples like the Amerindians of the Antilles, the Tainos and later the Caribs, transported scotch bonnet peppers and other staples like cassava and sweet potato on huge canoes. Both of these Arawakan subgroups originated in the Orinoco River Valley (present-day Venezuela). The Tainos from the Yucatán Peninsula and Belize were pioneers in traveling to the Greater Antilles, and they took a variety of chilies with them. They have since become a staple of Caribbean cuisine, especially Jamaican cuisine. In the 15th and 16th centuries, Spanish and Portuguese colonizers introduced scotch bonnets to other regions. Through the Columbian exchange, the five do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Dishes
Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and spoil unprocessed meat within hours or days. Meat is edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or processed, such as by smoking or salting. The consumption of meat (especially red and processed meat, as opposed to fish and poultry) increases the risk of certain negative health outcomes including cancer, coron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamaican Cuisine
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian cuisine, Amerindian, Cuisine of West Africa, West African, Irish cuisine, Irish, English cuisine, English, French cuisine, French, Portuguese cuisine, Portuguese, Spanish cuisine, Spanish, Indian cuisine, Indian, Chinese cuisine, Chinese and Arab cuisine, Middle Eastern people who have inhabited the island. It is also influenced by indigenous crops, as well as crops and livestock introduced to the island from Mesoamerica, Europe, tropical West Africa and Southeast Asia— which are now grown locally. A wide variety of seafood, tropical fruits and meats are available. Some Jamaican dishes are variations of cuisines brought to the island from elsewhere, which are often modified to incorporate local produce and spices. Many others are novel or Creole cuisine, Creole dishes, created from a Fusion cuisine, fusion of dishes, techniques and ingredients from different cultures— which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guyanese Cuisine
Guyanese cuisine is a fusion of Indigenous peoples of the Americas, Indigenous, Afro-Guyanese, African, Indo-Guyanese, Indian, Portuguese Guyanese, Portuguese, Chinese Guyanese, Chinese, and European (primarily British) culinary traditions, reflecting the country’s multicultural heritage. This diverse blend results from centuries of migration and colonial history, yielding a rich repertoire of dishes, ingredients, and cooking techniques. Staples include one-pot meals, richly spiced stews, curries with Roti, roti, and a variety of fried breads and pastries, all enlivened by the use of local herbs and hot peppers. Main meals Breakfast dishes A typical Guyanese breakfast may feature Bake (bread), bakes (fried breads) served with Salt cod, saltfish, known locally as bake and saltfish. Other options include Fried rice or Guyanese chow mein, especially as leftovers from the previous day. On Christmas mornings, families enjoy Guyanese pepperpot, pepperpot with homemade bread. The key ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dishes
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as '' fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as a paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During the age of European e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philadelphia Pepper Pot
Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. The soup was first made in West Africa and the Caribbean before being brought to North America through slave trade and made into a distinctively Philadelphian dish by colonial Black women during the nineteenth century. It was one of the first street foods in the United States, sold by so-called "Pepper Pot women", and was at one point the symbolic food of the city of Philadelphia. History Origin Pepper Pot shares the same name as soups in the Caribbean but is credited specifically to Black Philadelphians. According to Catherine Clinton, "steaming peppery pot was served right on the street---a dish of vegetables, meat, and cassava, imported by West Indians". Historians suggest that the soup's origin can be traced from the West Indies to the Atlantic Coast of North America, following the path of slave trade. There are many versions and variations of Peppery Pot stew, though many include dumpling ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ... are also used. Stews See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Meat Dishes
This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken. Meat dishes The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish. * Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). * Asocena * Baeckeoffe – a French casserole dish prepared using mutton, beef and pork * Bangers and mash * Barbacoa * Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Habanero
The habanero (; ) is a pungent cultivar of ''Capsicum chinense'' chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods. Name The habanero is named after the Cuban city of ''La Habana'', known in English as Havana, because it used to feature heavily in trading there. (Despite the name, habaneros and other spicy-hot ingredients are rarely used in traditional Cuban cooking.) In English, it is sometimes incorrectly spelled ''habañero'' and pronounced , the tilde being added as a hyperforeignism patterned after jalapeño. Origin and use The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. Toda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Frutescens
''Capsicum frutescens'' is a wild chili pepper having plant genetics, genetic proximity to the cultivated pepper ''Capsicum chinense'' native to Central America, Central and South America. Pepper cultivars of ''C. frutescens'' can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing long and in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. ''C. frutescens'' has a smaller variety of shapes compared to other ''Capsicum'' species. ''C. frutescens'' has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns. Cultivars Varieties ''Capsicum frutescens'' includes the following cultivars and/or Plant variety (law), varieties: *A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
