Tastes Like Home is 17 years old today.
There are certain conversations that seem to be a right of passage to indulge in when we attain a certain age – body aches and pains, energy, weight, and our diet. Over the holidays, I found myself in the midst of one such conversation. The stories told were hilarious – from sitting on the floor and struggling to get up, to walking into rooms and not remembering why, to realising that we can’t eat some things too late in the evening. It ain’t all bad though, there is wisdom, clarity and a strong sense of self. As we talked about food and our daily diet, I was reminded why I started this column in the first place. I was missing home. As I shared about the cuisine of my homeland, not for the first time, I felt privileged at the access and variety readily available. And more importantly how healthy our everyday food is.
I know you know this, but maybe this is a good time – the start of a new year – to remind you. You don’t have to start a new diet or indulge in a fad, all you need to do is get back to eating our food. All of it. In moderation. You do not have to deprive yourself of anything. I have said before, there is enough variety that you can eat a different dish every day of the month. Every. Day. Of. The. Month.
Let’s consider:
Variety in our cuisine does not only come from the types of fruits, vegetables, meats, seafood, herbs and spices we have available, it also comes from the influences of the various cuisines that make ours unique. The cooking techniques employed also play a significant part in the quality and healthiness of our cuisine.
● Vegetables play a big part of our daily diet. If we had to draw a diagram of our plate, you’d see that at least 50% of that plate is apportioned for vegetables. And on the occasion that it is not exclusively vegetables, there are small bite-size pieces of meat, shrimp, salt or smoked fish mixed in to provide necessary and important protein to our diet. And when there is no meat or shrimp, you can have fish, pan fried, on the side.
● Then there is the whole seafood category – so many fish, in so many varieties. We have crab, shrimp, and squid too. The ability to prepare this seafood is limited only by one’s imagination.
● Obviously there is meat and poultry.
● Soups and broths we have in plenty and can make a different one each day of the week. We even have a famous local restaurant that built its reputation on soup. We cannot talk of soups and not mention one of our favourites – dhal. Packed with protein and good carbs, this dish can be made with a variety of legumes and be a daily part of our food consumption. Add vegetables to the dhal and you have a meal on its own.
● Ground Provisions/root vegetables – we have these available daily, all year round and there are so very many ways for us to consume these fibre-rich foods – boiled, mashed, baked, in soups, porridge, and as snacks.
● Our one-pot dishes of Metemgee, Cook-up rice, Fried rice, Chow mein etc. are filling with a little bit of everything that you never feel overwhelmed.
● Do we really need to say anything about our fruits? The variety and various types speak for themselves. And the quality of taste. I am repeating myself here – we can comfortably eat our way around the year getting the full compliments of vitamins and minerals needed as each fruit comes into season.
● We are bakers and we do it well – pastries, cakes and other delightful treats such as Salara, Chester cake, Swiss roll, buns, sweet bread and more. Butterflaps, Tennis rolls, Sandwich, Penny and Plait breads are all on offer.
● Snacking, we have the best snacks in the world. In the world! Cassava ball, Cassava puffs, Egg ball, Fish cakes, Puri, Plantain chips, Phulourie, Channa, and all those unripe fruits we love with salt and hot pepper – green mangoes, golden apple, and pineapple.
There are many things I have not mentioned. But you know them.
I encourage you to eat and shop Guyana. It is an exciting time for the country and many people are doing fantastic things in agro-processing, check them out and support them.
No matter how fancy the offerings and the latest trends, I will always be in love with our local cuisine and be writing and talking about it. It is simply the best.
Side note: I have a friend who’s been home for the holidays, she returns to Barbados in a couple of weeks. Here’s my list of things for her to bring for me: Black Pudding, Fried Bangamary, Trout or Snapper salt fish, dried shrimp and a Mixed Chinese Fried Rice! (lol).
Have a great 2024 everyone!
Cynthia
cynthia@tasteslikehome.org
