Fruits of Guyana 2: Sumatoo

The small delicious fruit grown locally especially in Region 3. It is grown on vines and is green when it is not ready to pick. When it is ripe, it is usually has shades from a light yellow to a deep orange.

The seeds are consumed from this fruit.

Fruits of Guyana 1: Gunip

This flavorful fruit is grown by the hundreds and thousands on trees throughout Guyana. The skill is picking a really ripe Gunip and you can tell that it is ripe because one you pop it in your mouth, it will melt.

For those of you who have never had one of these, you split this green fruit and discard the outer green skin. Once you suck on the fruit and all of the bright orange flesh is gone, you discard the seed. Sometimes you will get one that is huge and has two seeds, it is often called a "twin".

Pear = Avocado: Pear, Pear Everywhere

I am sitting here on warm and decadent Sunday morning trying to decide what to make for breakfast. I take a look at my refrigerator, eggs, turkey bacon, bread, cheese, onion, scallions, pepper, pancake mix, flour and cereal. I feel like having something different, something simple but good. I take a look around there is an pear on the table maybe I can make a choka and some roti. I grew up in Guyana in the 1980's and 1990's but some of the names that we call food, has still remained in my personal vocabulary all these years. We call pear in Guyana is most famously referred to as Avocado throughout the world. Growing up we had several varieties of pear(avocado) to choose from and they consisted of some that literally tasted like butter and some larger varieties that were not that great to mash but were delicious on its own.

Pear Choka (Similar to Guacamole)

2 small or 1 large Pear(Avocado)
1 small onion (finely chopped)
1 scallion (finely or coarsely chopped)
¼ teaspoon salt
¼ teaspoon hot pepper or fresh pepper (finely chopped) (optional)

1. Cut pear in half and remove and discard pit
2. Scoop the flesh and put into a large mixing bowl
3. Add onion and scallion and mix them together
4. Add salt and pepper according to your taste

Prep. Time: Appr. 10 minutes
Cook Time: None
Servings: 2-4 people

Eggplant - Friend, Foe, or Just Freaky (Part I)

So today, I embarked on my journey into eggplant euphoria. As a child vegetables were consumed in almost all three meals a day. Eggplant was one of those vegetables that you had some flexibility to either curry, fried (sautéed) or have it roasted. Hopefully not all three variations in any single day.

Baigan Choka (Roasted Eggplant)

1 large Eggplant or 3 medium Eggplant
1 small onion (finely chopped)
5 cloves garlic (cut in halves)
1 scallion (finely chopped)
3 medium tomatoes
3 tablespoon oil
¼ teaspoon salt and fresh pepper

1. Preheat oven to 375 degrees
2. Wash eggplant and make ten incisions approximately ½ inches deep and wide
3. Insert a piece of garlic in each incision
4. Cover a large flat oven-safe pan with foil or use a large nonstick glass dish
5. Place the eggplant and tomatoes on the dish and baste them with two tablespoons of oil and sprinkle half of the salt on them
6. Place in the oven and let it sit for approximately 30 minutes and then turn over on the other side for an additional 30 minutes or until cooked thoroughly
7. Remove from oven and let it sit for 15 minutes
8. Cut the eggplant in half and scoop out the inside and discard the skin
9. Peel the tomatoes and discard the skin and then dice them
10. In a large bowl add the eggplant, tomatoes, onion, oil and ¼ teaspoon of salt. With a fork mash the ingredients together
11. Add additional salt or pepper to your taste

Prep. Time: Appr. 15 minutes
Cook Time: 60 minutes
Servings: 2-4 people

Part II: Sauteed Eggplant (Fried Baigan) (sautéed eggplant with tomatoes, potatoes, scallions and shrimp)

Part III: Curried Eggplant (Baigan Curry) (egglant cooked with eddoes or potatoes in a seasoned curry sauce)