This is another recipe about adding a little twist to what is deemed traditional. This year, instead of the usual pineapple-jam glaze, spice things up a bit by using a different flavour of jam – sorrel – and some good ole Guyanese achar, preferably mango.
Photos by Jannelle Williams
Diwali – the Festival of Lights is celebrated by Hindus across the globe primarily with rows of lights that illuminate the world on what is considered to be the darkest night of the year.
By Oluatoyin Williams
It might be seasonal, but African head wraps are very much a going thing in Guyana even though many who step out in the headgear are more enamoured of the fashion than of the culture and tradition.
No one can be absolutely sure when the first enslaved Africans were brought to our shores, but we do know that when the first Dutch arrived in what was to become the Colony of Berbice in 1627, they brought six Africans with them.
‘Canje Pheasant’ – a sculpture by Brentnol Lewis, which was on display at the Museum of African Heritage as part of the exhibition ‘The Making of the Guyanese Nation’ held from June 26 to July 3 in collaboration with Guyana United Artists.
By Cynthia Nelson
Caribbean food is a creative combination of cuisines from all over the world. However, as we get ready to celebrate Emancipation Day this is an ideal time to think about how our food is linked to the cuisines of the African continent.
Welcome to the first edition of Lifestyle.
As our name suggests, this magazine looks at the Guyanese lifestyle. People making a living, Guyanese culture and traditions, food and fashion will be the focus.
INGREDIENTS5 large russet or Idaho potatoes
3 – 4 tablespoons butter
½ cup whole milk
3 cups grated sharp cheddar cheese for filling and topping
¼ cup thinly sliced green onions
Freshly ground black pepper, to tasteDIRECTIONS
Preheat oven to 400 degrees F with the rack in the middle.