|i mixed in a tin of chick peas and added some greens|
as you know i am a true foodie. love cooking, love fusion and being creative with ingredients and products. i love tweaking recipes. get inspired by looking at pictures and reading the listing only to make it my way.
that's why i can seldom give you a recipe with specific ingredients and measures. sorry...
because we live in s.america and are also part of the caribbean, latin america, with european influences, african roots, asian vibes and north american touches, our food tends to be exactly that. a window of the world.
in the past few weeks, i did just that.
looked through the window and made things mine.
come and have a look at my food. let me inspire you to experiment and try things. you want regret it. promise.
|these peas are called dyarpesi or capucijners|
i love cooking moksi alesi or cookup rice as it is called in Guyana. this is usually made with parboiled rice, which soaks up all the flavors of the condiments and slowly softens as it cooks.
in the top dish, i used the peas which are precooked to soften them and then added to the meat stew consisting of salt meat, chicken and pork, cooked in a lightly seasoned sauce because the meats already have lots of flavor. coconut milk is added as desired. as well as a few hot peppers for the aroma and afterwards to be eaten with the rice..feeling hot hot hot.
here we have my personal favorite, bhagee steamed rice with salt pork - pigs tail and ardenner ham- cooked with coconut milk.
|my personal favorite|