Tastes Like Home

It’s been a decade now since I first made Peera – Indian Milk Fudge also known as Doodh Peda.

You did not misread the headline. This is not about the popular and well-known local staple, Cassava Bread.

Dhal has always been one of my favourite dishes. I especially like it simply – with rice and achar.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.

Weekends are about treats. And while it also the time we take to make many things to fill the Sunday lunch or dinner table – often with no space left to actually sit and eat at the table – it is also the time that some of us take to cut back on the cooking.

While television celebrity Chef Alton Brown’s book of the same title as the headline for this column is all about the science and how-to of cooking the food, I am here to tell you that for me, especially this week, I’m just here for the food – to eat and enjoy.

Short, square, and fat, Cardaba bananas are known in Barbados and much of the Eastern Caribbean as buffit.

The other day, a food-in friend was sharing with me the pleasures of eating Guyanese-style Aniseed Biscuits.

Eddoes with pork. Squash with chicken feet. Pumpkin with chicken. Chowmein with mince.

When last did you have Fish Choka? Or should I ask, have you ever had Fish Choka?

Many of us are more familiar with the hot version of lemongrass tea but have you ever considered making the tea and having it cold?

I have been trying, unsuccessfully, for the past 2 years to make granola clusters, also known as oat clusters or oatmeal clusters.

“Do not tumble the pot.” When my siblings at I were at the age where we were allowed to dish out our own food, directly from the pot or pan, that was the instruction (in retrospect it was more like an admonishment) given by our mother.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.

I am hungry and I want to come home to Guyana to eat.

Several Christmases ago, I wanted a twist to the glaze I was going to put on baked ham, so I decided to add some mango achar to my homemade guava jam.

I don’t know about you, but I could do with some cheering up.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.

It is not easy coming up with ideas as to what to cook to eat on a daily basis.

It’s a frustrating and emotional time in Guyana isn’t it? The past couple of weeks have been especially exasperating.