I saw a post on social media last week on the Tourism Guyana page that had me salivating, and a caption that made me think. It was a photo of a takeout container of food – rice, fried okra, fried fish, coconut choka, achar and pepper sauce in dollops at the corner, on top the rice, and a cup of dhal at the side of the container. The caption read: ‘A true representation of a Guyanese lunch’. It was indeed. And it also made me think of the very many combinations and plates of food that can easily carry that caption. We are indeed spoilt for choice when it comes to our cuisine.
If I were to ask you (just as I have been asked many times), what is a true representation of a Guyanese plate of food, what would you say? I have and continue to be stumped in coming up with an answer because there are so many that you can’t really choose one. In trying to come up with some sort of answer, I usually think – what’s my favourite? As soon as I start to consider that, I realise that I have more than one favourite. When I narrow it down to about 3 dishes or combos, I interrupt myself as I am reminded of other things. Before you know it, there are at least 6 dishes/combos (lol). Spoilt for choice.
As we celebrate this 57th year of independence, it’s as good a time as any to pause and consider from whence we came, the various routes and journeys of our food and what it is today. The adaptation and creativity are there to see, taste and enjoy. Our cuisine is unique and special, even if some of it resembles those of other countries across the world, including right here in the Caribbean.
Most times when I entertain, I like to make Guyanese food. However, as soon as the invitation is issued, I am indecisive as to what to make, just as I am when asked about a true Guyanese plate of food. I end up giving myself a whole lot of work as I set about making a variety of things.
When my guests are only Barbadians, I prefer to move away from the food court(s) offerings of Guyanese foods to which they are accustomed (and love). If I do make anything from the food court(s) offering, they get a from-scratch homemade treatment, rather than the commercial version that has been watered down, taste and flavour-altered to suit the palates of a wider buying public.
Stop apologising
Forgive me for stating the obvious. We are a land of 6 peoples, our cuisine is diverse and multicultural and whether or not you want to accept or believe it, with the exception of our Indigenous Peoples, we don’t really own any of the dishes we make. Our cuisine has been heavily influenced and adapted. Through our ingenuity and the need to make-do, we have created a very special taste, texture and flavour of food. The only thing we may do is claim association based on our ethnic make-up. Even then, things become a struggle of identity for many of us mixed people. Therefore, if you see someone from a different ethnic background make a dish or an item you believe is owned by you or another, zip it. And by the same token, if you make a dish or item you believe is owned by another ethnic group, do not apologise (for making it). Do not talk down your efforts or engage in any sort of self-deprecation. Know this, accept this, embrace this – you are Guyanese! And being Guyanese says you can cook anything, any dish or item regardless of its influence or association. It’s your birthright.
Anyone can cook and anyone can perfect anything with practice, it is not simply about a recipe. We get better with interest and repeated practice. It is about the shared knowledge amongst each other. There is much to learn, explore and experience.
In the spirit of getting to know more about Guyana and its foods and offerings, I encourage you to go to other markets around the country, whether that is Demerara, Berbice or Essequibo. While many of you reading this column may be more familiar with markets in Demerara and Berbice, go beyond Parika and see what Charity, Regina and Suddie markets have to offer. You might be surprised. Things that you think people are no longer planting, fishing or reaping because you are not seeing it where you shop are still very much in existence and available. We have much to appreciate and value. I’ll never forget my trip years ago to Port Mourant market where all the shallots being sold were the purple head-shallots whilst at Bourda, Stabroek and Mon Repos, there were only white-head shallots. The types of fish and shrimp were different too and so were the snacks and treats, shaved ice instead of snow cones!
Continue to enjoy the holiday weekend!
Cynthia
cynthia@tasteslikehome.org
