Cakes, Tarts and Pies of Guyana
Ranked #1,323 in Food & Cooking, #26,169 overall
Guyana and its Sweet Cuisine
This has resulted in a rich and interesting palette of foods and spices.
I have been eating and preparing Guyanese meals for near twenty years now, I simply love their spices, foods and cooking styles. From the flavourful curries to the sweat inducing peppers, the melt in your mouth cakes, to die for pies or the omg-i-can't-eat-just-one tarts, it is really hard to not enjoy the variety of foods and flavour that South America, Guyana in particular, can offer.
The recipes are not hard or complicated, they do not require special, exotic or impossible to get ingredients, they are versatile and can easily switch out one item for another. Yet another reason to love Guyanese cuisine is the simplicity of it, a few basic ingredients and some spices, and you are ready to start cooking and creating master pieces.
Below are a number of my favourite recipes that I think are a great introduction to Guyanese desserts and foods, due to flavourful simplicity. Remember they are versatile, it is easy to switch ingredients and bring a little Guyanese cooking and flair into your own home.
Photo Credit: Cynthia Nelson
Guyana
Pancakes and Home Made Syrup
Playful Food
- Serves: About 25 pieces
- Prep Time: 5 minutes to prep, 4 minutes to cook and need time to let dough rise.
- Total Time: 10 minutes if dough risen.
Pancakes in Guyana resemble Portuguese doughnuts, known as Malasadas, and not the flat style that many North Americans are use to seeing. The syrup used is not the bottled kind, but a very simple recipe with but a few ingredients that can be saved for a week or more and used in other recipes.
These pancakes are perfect for those breakfast in bed moments, being a finger food you can have a morning of laughs and teasing. And it all started with a new way to prepare an old food. These are so good, you'll be fighting each other for them.
Ingredients
- 2 cups of all purpose flour
- 1 heaping teaspoon of granulated sugar
- 1/4 teaspoon salt
- 1 heaping teaspoon of instant yeast
- 1/4 ground cinnamon (optional)
- 3 eggs warmed to room temperature
- 1 teaspoon of vanilla essence or extract
- 3/4 cup warmed milk
- Oil of choice for deep frying
- 2 cups Demerara Sugar (can substitute cane sugar or packed brown sugar) - Syrup Ingredient
- 1/4 inch of cinnamon stick - Syrup Ingredient
- 1 cup of water- Syrup Ingredient
Instructions
The Home Made Syrup Instruction
1. Add all three ingredients, Demerara sugar (or substitute), cinnamon stick piece and water to a sauce pan and heat to medium high, stirring to dissolve the sugar.
2. Once mixture is brought to a boil and sugar dissolved, turn heat to low and simmer gently for 15-17 minutes, it will thicken a little.
3. Remove from heat and let it completely cool before using, melted sugar is really hot.
Pancake Directions
1. Put all dry ingredients (flours, salt, sugar, yeast and cinnamon (if using)) into a bowl and mix well.
2. Add the eggs and vanilla essence to another bowl and beat gently to break it up and blend.
3. Milk should be warmed, not steaming hot. Add milk and egg mixture into the bowl of dry ingredients. I make a well in the middle and add it there.
4. Mix this well so that the batter is smooth and thick. It should not be as runny as pancake batter.
5. You have to sit this mixture off to the side in a warm area for roughly an hour to a hour and a half or until it is double its size.
6. Once dough is ready, heat the oil for deep frying.
7. To prevent getting splashed with hot oil, I find using two spoons works best. Use one spoon to scoop out batter, use the second spoon to push or roll it off the first spoon and into the oil (careful of splashing).
8. Cook these batter balls for two or three minutes or until golden brown all around. Remove and sit to drain on newspaper or papertowel or a rack.
Serving
Serve these warm with syrup drizzled over them. Can pile them up into a little pyramid and let syrup drip and run down its sides. Can haphazardly toss them into a bowl and dress them there or bring up the syrup separate and each can dress their own. Fruit on the side is great with this dish.
“Enjoy sweet potato in baked desserts and quick breads, puddings, custards, casseroles or stews.”
Candied Sweet Potato Balls
Simple and Delectable
- Serves: Depends on how its sliced, 10-12 servings
- Prep Time: 2 minutes to prep food, 1 hour cook time
- Total Time: Just over an hour.
Sweet potatoes are sweet and delightful on their own. Adding a home made syrup for them to bake in for half an hour makes them sinfully delicious and evil to the waistline, but your mouth and taste buds will thank you for the experience.
Ingredients
- 4-6 large sweet potatos
- 1 oz cooking butter or margarine
- 1/2 cup of sugar (demerara cane or white granulated)
- 1/4 cup of water
- Pecans or other nut
Instructions
1. Boil the sweet potatoes in lightly salted water. When cooked, remove and let cool.
2. Cut the sweet potato into either slices or you can scoop out the insides and make little balls. Arrange the balls or slices on a greased shallow baking dish.
3. Make syrup if you need to, if already made, pour syrup over the balls or slices of sweet potato.
4. Bake uncovered in a medium high oven until most of the syrup has been sucked up by the potatos, which can take about 30 minutes. You will want to baste often.
5. Plate, sprinkle nut of choice and serve hot.
If you have the syrup from the pancake recipe listed above (or your own) you can use that and omit the water and sugar, as you will not have to make more syrup.
Guyanese Fruits
The Simple and the Exotic
Besides the more commonly known fruits such as avocado, various melons including watermelon, papaya, mango, coconut and pomegrant, there are many more fruits that are not as well known nor as easy to get your hands on in North America at least.
These include guava, sweetsop, gooseberry, jamoon, soursop, star apple, guinep, sugar apples, jackfruit or katahar, mamey, breadfruit, starfruit, awara, sapodilla, tamarind, belembee or souree.
Guava tastes like a kiwi and strawberry mix and the soursop is described as a combination of strawberry, pineapple with sour citrus flavor and it has a underlying creamy flavor reminiscent of coconut or banana. Mamey is a sweet, pleasant taste, which ranges from vanilla to pumpkin and sapodillas sweet dessert flavour is so unique its best to eat it plain. If you come across any of these fruits, either at your grocery store or at a ethnic grocery, it is well worth it to pick up one or two and try them, you can't go wrong.
Lifegiving Water
Fruit Choices
What would be your selection
Henrique
A Ode to Guyanese Food ... Love ... Both
Quite Creative
How Do I Love TheeWest Indian Style
You are the essence in my mauby
De fish in my fishcakes
I love you love you dearly
You are the lard oil in my bakes
You are the coconut in my sweetbread
De pigtail in my rice
Just like piece of curry goat head
I will love you till I dead.
You are the sardine in my gravy
The dumplings in my soup
I love you more than mi belly
Yes I love you bad fah true.
Like banana leaf around my conkie
I'll be always close to you
Sweet like sugar in your bush tea
I'll do anything for you.
You are the sauce around my Cou Cou
Hot like sweetbread when it done
I will stick to you like dandruff
Like the corns upon your toes
Like the fat around your belly
I'll be everywhere you goes
Cause you are my black pudding
And I know I am your souse
When you call I will come running
Like when a boar cat see a mouse.
Oh my pepper on my pork chop
Sweet like sorrel when it mix
When my hands caress your body
You feel just like a couple-six.
You are sweeter than a snowcone
I will give you all I own
You are sweeter than a hambone
Soft and sweet like piece'o'pone.
No one can take me from you
Not in this life or death
My Panya girl I love you
It's just your mudda me caant tek.
Credit: Guyana Outpost
The General Store
Guyanese Pastry
In the tradition of a Guyanese pastry, would you prefer it to be a sweet treat or a spicey meat?
Sweet
ronaldjanki says:
I have a sweet tooth. So its going to be a sweet treat
WriterJanis says:
I'll go with the sweet treat.
FlaminCatDesigns says:
Pastry seems to mean I need sweet, however, I love spicey food.
Spicey
newbizmau says:
Tough one. I'm all for the love of Spicy foods. But I also like a sweet treat now and then. But Spicy for the sake of this poll.
Terrie_Schultz says:
Spicey for me!
cffutah says:
Spicey sounds good right about now!
RetroMom says:
Not really sure, but i will go with spicey!
Guyanese Salara
Coconut Bread
- Serves: Yields 2 rolls and depending on thickness sliced 10-12 servings
- Prep Time: 20 minutes prep time, 30 minutes cook time. Rise dough 1 hour
- Total Time: Just under 2 hours
If you love coconut you will love this dessert. A sweet bread filled with coconut.
Need I say more?
Ingredients
- 1 tablespoon dry yeast - Pastry Ingredient
- 1/4 cup warm water - Pastry Ingredient
- 1/4 cup sugar - Pastry Ingredient
- 1 cup of milk - Pastry Ingredient
- 1/4 cup of shortening - Pastry Ingredient
- 1 teaspoon of salt - Pastry Ingredient
- 3 cups of all purpose flour - Pastry Ingredient
- 1 egg beaten - Pastry Ingredient
- 1 egg white - Pastry Ingredient
- 1 tablespoon of butter - Pastry Ingredient
- 1 cup shredded coconut - Filling Ingredient
- ½ cup sugar - Filling Ingredient
- ½ teaspoon cinnamon - Filling Ingredient
- ½ teaspoon vanilla essence - Filling Ingredient
- 5 drops strawberry food colouring (or red food colouring) - Filling Ingredient
Instructions
1. First thing you should do is dissolve the yeast in warm water, not hot. Sprinkle with 1 teaspoon of sugar. Mix and let it stand.
2. Set the milk to warm, adding the yeast and water.
3. Combine shortening, salt and sugar, once combined add flour and egg.
4. Knead to make a moderately stiff dough and shape it into a ball.
5. Place the dough in a bowl that you have greased with butter and cover it letting it rise to at least double in size, which may take up to an hour or so.
6. Combine all the filling ingredients, coconut, sugar, cinnamon, vanilla essence and the strawberry (red) dye, and set aside.
7. Go back to the dough and punch it down before dividing it in half, each half being a roll.
8. Roll each half into an 12 inch x 8 inch rectangle not to thickly but not to thinly either and brush the dough with melted butter.
9. Fill half of the dough square with some filling mixture on each one of the dough squares.
10. Roll up the dough lengthwise and seal the edges.
11. Cover and let rise again with the filling inside until it is at least double in bulk.
12. Brush the rolls with beaten egg white before baking.
Bake at 375°F (190°C) for 20 - 30 minutes. Cut into slices and serve.
This recipe came from the "Caribbean Cuisine" book, written by Dr. Betty "K" ... it is full of fabulously delicious recipes.
Market Time
What do you think you know?
Test your knowledge
Pine Tarts
Popular Traditional Treat
- Serves: Makes 12 Pint Tarts
- Total Time: An hour or so.
When I say pastries you think of desserts with flakey buttery (fat!) dough and filled with sweet flavourful centers. In Guyana the term pastry refers to any dish or food prepared or cooked in a rich shortcrust pastry dough, be it fruits, sweets or even vegetables and spiced meat, a pastry is not always a dessert.
The pine tarts sweet pineapple filling balances wonderfully with the flakey shortcrust dough. If you are thinking to yourself, that I am talking about an Asian cookie pineapple tart, this is completely different, though I would not be surprised to learn that either the Asian dish influenced the Guyanese version or vice versa.
Pine tarts are a flavourful and popular dessert in Guyana, and when you try these, you will whole heartedly agree - melt in your mouth heaven.
Ingredients
- 4 cups all purpose flour - Pastry Dough Ingredient
- 1 1/3 cup margarine - Pastry Dough Ingredient
- 6 tablespoon of water - Pastry Dough Ingredient
- A 20 oz can of chopped pineapple - Pineapple Filling Ingredient
- 3/4 cup granulated sugar - Pineapple Filling Ingredient
- 1 tablespoon lemon juice (bottled or fresh squeezed) - Pineapple Filling Ingredient
- A pinch of salt - Pineapple Filling Ingredient
- 1 egg yolk - Egg Wash Ingredient
- 1 tablespoon of water - Egg Wash Ingredient
Instructions
To make the pastry:
1. Mix margarine into the flour until it is well combined (hands are great for this one).
2. Add the 6 tablespoons of water and continue to combine the three ingredients until a dough forms. If dry add a little water, if to wet, add a little flour.
3. Let the dough chill for at least thirty minutes.
To make the pineapple mixture:
1. Blend the pineapple chunks in a blender with no less than half of the pineapple juice in the can.
2. Mix the blended pineapple, the granulated sugar, lemon juice and a pinch of salt.
3. Cook over a medium head for approximately 25 minutes or until it has thickened. Do not over cook it .
4. Remove from heat and let cool.
Make the egg wash
1. Beat one egg yolk with 1 tbsp of water and set aside.
To prepare the pastry:
1. Roll out your pastry dough to 1/8 thickness and then cut them into six inch circles. A bowl is a wonderful device to use to get the right size and shape.
2. taking one six inch circle place a full to heaping tablespoon of pineapple filling in the center of the pastry and spread it around, ensuring to leave a border or edge of roughly a half inch.
3. Retrieve the egg wash and brush the borders or edges of the pastry with the brush that do not have pineapple mixture on it.
4. Fold one corner inwards about half way, then fold one of the other two sides over and finally the third. Your pastry should be triangular-ish (technical word) with overlapping sides and some pineapple mixture exposed in the middle.
5. Pinch the edges closed to help hold all the flavour in, and brush the top with eggwash.
6. bake in a preheated oven set to 350 degree for 15 or so minutes or until they are a nice golden brown.
Georgetown Market
Cheese Rolls
Not Cheese Pies
- Serves: 12 Rolls
Cheese pies smack of British influence and the Guyanese version is a little more quiche like. Melt in your mouth amazing. But they can be tricky to make for a new cook and cheese rolls are much more cook friendly. I will provide a link to a great cheese pie recipe, for those of you that are interested.
Cheese rolls are great for breakfast, brunch, lunch, all day snacks and dinner.
Ingredients
- 4 cups all purpose flour - Pastry Dough Ingredient
- 1 1/3 cup margarine - Pastry Dough Ingredient
- 6 tablespoon of water - Pastry Dough Ingredien
- 3 cups shredded cheddar cheese - Cheese Filling Ingredient
- 2 tablespoons unsalted butter room temperature - Cheese Filling Ingredient
- 1 tablespoon garlic powder - Cheese Filling Ingredient
- 1/2 teaspoon paprika - Cheese Filling Ingredient
- 1 tablespoon mustard - Cheese Filling Ingredient
- 1 tablespoon onion powder - Cheese Filling Ingredient
- 1 tablespoon fresh chopped parsley - Cheese Filling Ingredient
- 1 teaspoon sriracha (a hot thai sauce or your own preference) - Cheese Filling Ingredient
- 1 egg slightly beaten
- Extra little water and flour
Instructions
To make the pastry:
1. Mix margarine into the flour until it is well combined (hands are great for this one).
2. Add the 6 tablespoons of water and continue to combine the three ingredients until a dough forms. If dry add a little water, if to wet, add a little flour.
3. Let the dough chill for at least thirty minutes.
To make the cheese filling
1. In a bowl, mix together the cheese, butter, mustard, garlic powder and onion powder, the parsley and sriracha (hot sauce) until you form a well combined paste.
2. Set aside.
3. On a lightly floured surface, you are going to divide your dough into 12 pieces roughly the same size.
4. Roll these out into 4 or 5 inch squares about 1/8 inch thick.
5. Drop a dollop of the cheese mix onto one half side of the dough and spread it out, leaving a half inch thick border or edge.
6. Fold the dough over and crimp the edges closed all the way around with a fork if you like that look or pinch closed. Repeat with the rest of the rolls. Laying them out on a baking sheet.
7. When all the rolls have been made, make a egg wash by whisking an egg with 1 tablespoon water.
8. Use a pastry brush to lightly coat the top of each roll with the egg wash.
9. Bake the rolls in a preheated oven at 350 degrees for 20-25 minutes or until browned on top.
Cool slightly before stuffing your face, I mean eating.
Bee keeping is growing wings
Did You Miss A Recipe?
All can be found here
Additional Resources for Recipes
Authentic Guyanese Cooking
- Guyana Outpost: Wayne's Guyana Page
- One of the premier web sites on Guyana and Guyanese. Content is updated daily to this site which is one of the originals.
- Discover Guyana
- Get Guyana news and learn about the land of six people. Also find information on Kaieteur Falls and the Amerindians people of Guyana.
- Jehan can Cook
- A fabulous site for Guyanese cooking and recipes,
- The Inner Gourmet
- Guyanese recipes with beautiful step by step photos.
- Guyanese Cheese Pie Recipe - How to Make Guyanese Cheese Pies
- Guyanese cheese pies made easy. How to make Guyanese cheese pies. A guide to Guyanese cheese pies.
Have Your Say
Good or Bad
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UKGhostwriter
May 24, 2012 @ 8:31 pm | delete
- Hmmm - mouth watering
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sherioz
Apr 26, 2012 @ 10:38 pm | delete
- These look delicious. And the little bit you showed us of the country makes it look fascinating.
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---Chazz
Mar 17, 2012 @ 10:31 am | delete
- Thanks so much for introducing me to a cuisine I was not familiar with. Can't wait to try some of these intriguing recipes! Blessed and featured on "Wing-ing it on Squidoo," my tribute to the best lenses I've found since donning my wings.
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TTMall
Mar 10, 2012 @ 5:38 pm | delete
- Very informative lens. Well done!
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QuiltFinger
Feb 19, 2012 @ 9:25 am | delete
- I had no idea what Guyanese food would be like. While colonization may not be ideal for the socio-political health of a country, it certainly has had a unique effect on the food. Beautiful lens!
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My Foodie Attempts
I love food my waistline does not lie!
Squid Angel Blessings
I have been blessed by the Squid Angels ... How do you say thank you for something so blessedly sweet? Apparently with a little box and a little love.Thank You.
LittleTwoTwo WhoWho?
by LittleTwoTwo
A lover of food so says my spare tire at my waist. This article aims to share some of my favourite sweet treats from the stunning country of Guyana.
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High Quality Mixer
KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer, White
Amazon Price: $239.99 (as of 05/30/2012)
It has made baking so much easier, quicker and the kitchen stays cleaner.
Can't bake, without bakeware
Calphalon Classic Bakeware Special Value 5-Piece Nonstick Bakeware Set
Amazon Price: $39.95 (as of 05/30/2012)
I am very pleased with all my Calphalon bakeware. It is heavy-weight, durable and bakes evenly.
Perfect Baking Mat
Conimar Kitchen 18 by 24-Inch Helper Pastry Mat, Non-Slip
Amazon Price: $14.99 (as of 05/30/2012)
Product is a great value for the price. Pie crust dough doesn't stick to it, the measurements were accurate, clean up and storage is really easy. The best mat I've seen for the price.
