Comments on: Tastes Like Home http://www.stabroeknews.com/2008/the-scene/06/14/tastes-like-home-40/ Guyana News, Sports, Businesss and Entertainment Sun, 08 Nov 2009 10:40:11 -0600 http://wordpress.org/?v=2.8.5 hourly 1 By: Rajaraja http://www.stabroeknews.com/2008/the-scene/06/14/tastes-like-home-40/comment-page-1/#comment-88404 Rajaraja Tue, 20 Jan 2009 23:00:02 +0000 http://www.stabroeknews.com/?p=14702#comment-88404 thought most people have for gotten about duff. I'm only reading now about other Caribbean areas that make duff also. Duff in methem is a favorite with anyone in the countryside in Guyana. My grammies, was an expert duff maker. Rarely if ever ever fell. The left over was was fried with onion and eaten the next day some people just do a boil n fry. (Byle n fry) is provisions(plantain, cassava, potatoes) with duff, flash fried with onions and served with fried fish or a salt fish fry up...very country style Just wondering what Coconut Choka have to do with duff thought most people have for gotten about duff. I’m only reading now about other Caribbean areas that make duff also.

Duff in methem is a favorite with anyone in the countryside in Guyana. My grammies, was an expert duff maker. Rarely if ever ever fell.
The left over was was fried with onion and eaten the next day

some people just do a boil n fry. (Byle n fry) is provisions(plantain, cassava, potatoes) with duff, flash fried with onions and served with fried fish or a salt fish fry up…very country style

Just wondering what Coconut Choka have to do with duff

]]> By: Joe Coxall http://www.stabroeknews.com/2008/the-scene/06/14/tastes-like-home-40/comment-page-1/#comment-8134 Joe Coxall Thu, 19 Jun 2008 22:28:37 +0000 http://www.stabroeknews.com/?p=14702#comment-8134 Cynthia, Here's a great local favorite for you to try out. But first allow me some preamble time. Here in New York you can have some good food and drinks and still cannot get a crowd over by cold calling. Everyone is busy. I just have to call and mention this one dish and everyone drops whatever they are doing and rush over. I have named it Coconut Choka minus the Massala Brick. You roast your coconut as usual, (preferably over a mud stove fire) then grate it. Next put it into a food processor, (not a blender or you will end up with coconut mud, it took me a while to perfect this proccess) Add your garlic,peppers,onions,springonions , a piece of green mango and salt. Start the proccessor. After a while it will begin to stick to the walls, so I continually lean the proccessor from side to side. I comes out a bit dry so keep adding some oil to it until you get a nice moist consistency. Serve with some Dholl and curry shrimp. Enjoy Cynthia,
Here’s a great local favorite for you to try out. But first allow me some preamble time. Here in New York you can have some good food and drinks and still cannot get a crowd over by cold calling. Everyone is busy. I just have to call and mention this one dish and everyone drops whatever they are doing and rush over.

I have named it Coconut Choka minus the Massala Brick.

You roast your coconut as usual, (preferably over a mud stove fire)

then grate it. Next put it into a food processor, (not a blender or you will end up with coconut mud, it took me a while to perfect this proccess)

Add your garlic,peppers,onions,springonions , a piece of green mango and salt.

Start the proccessor.

After a while it will begin to stick to the walls, so I continually lean the proccessor from side to side. I comes out a bit dry so keep adding some oil to it until you get a nice moist consistency.

Serve with some Dholl and curry shrimp.

Enjoy

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