Tastes Like Home

Barbadian Rice and Peas (Photo by Cynthia Nelson)
Barbadian Rice and Peas (Photo by Cynthia Nelson)

Guyanese and Barbadian food things

Do you think we will finally see some movement and concrete action on the food security and nutrition partnership that is being talked about between Guyana and Barbados?

 Ingredient variety cooking - Fried Green Plantains, Pounded with Eggs (Photo by Cynthia Nelson)
Ingredient variety cooking – Fried Green Plantains, Pounded with Eggs (Photo by Cynthia Nelson)

A love letter to – Guyanese Cuisine

Love is in the air, and it is the perfect time to begin ‘A Love Letter’ series in this the 16th year of Tastes Like Home.

Pull Apart Breads are meant to be shared (Photo by Cynthia Nelson)
Pull Apart Breads are meant to be shared (Photo by Cynthia Nelson)

Pulling bread apart

One of the ways that the Bible speaks of the “breaking of bread” is that of fellowship and the sharing of a communal meal.

Heated coconut milk added to Fish Curry to not overcook the dish (Photo by Cynthia Nelson)

What’s Cooking: Liquids

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask, or, as in many cases, questions that you do ask.

Cheesy Garlic Bread with homemade garlic butter (Photo by Cynthia Nelson)

Prepping in advance

Last week I mentioned that I prep and store certain things for convenience and the cutting down on prep time to cook (especially when in a rush).

Baking success - Breadfruit Pudding with Passionfruit Sauce (Photo by Cynthia Nelson)

Holiday baking

We use our ovens all year round for baking but at this time of the year, we really give them a workout.

 Sweet, spiced, steamed Conkie (Photo by Cynthia Nelson)

There will always be Conkies

On Tuesday, November 30, Barbados will officially become a Republic. November 30 is also Barbados’ Independence Day and this year marks 55 years of self-government.

Steamed food - Ripe Plantains, Sweet Potatoes & Broccoli
(Photo by Cynthia Nelson)

On My Plate

This week begins a new series in Tastes Like Home. It is called, On My Plate (OMP).

Semolina Parsad (Photo by Cynthia Nelson)

‘Twas a hit – Semolina Parsad

While in our part of the world Diwali is not a five-day celebration, we can pretend it is so as to have a little more sweetness by making this absolutely delicious Semolina Parsad.

Sri Lankan Pol (Coconut) Roti (Photo by Cynthia Nelson)

Coconut Roti

At the beginning of the month, I shared with you a Sri Lankan side dish – Pol (Coconut) Sambol, and what I’d promised then was to try their Pol (Coconut) Roti that I discovered in my research, and share with you.

Guava Pancakes (Photo by Cynthia Nelson)

Try this: Guava Pancakes

I don’t know about you, but often, cooking for me is coming up with something on the fly, throwing together ingredients, putting together a little something, or using out certain ingredients.

Pol (Coconut) Sambol - A Sri Lankan Side dish/condiment (Photo by Cynthia Nelson)

Samba for this Pol Sambol

Step forward with your left foot (count 1) Move your right to your left foot (uh) count 2 Step backward with your right foot (count 3) Move your left foot to your right foot (uh) count 4 Now repeat these steps to the rhythm in your head as your tastebuds recall the dance of enjoyment of the Pol Sambol (coconut sambol) you just ate.

Chester Cake (Photo by Cynthia Nelson)

Chester Cake

There is history, pain, survival, and ingenuity, baked and cooked into many dishes and foods around the world.

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