Lifestyle

Baked Ham with Sorrel Jam-Achar Glaze

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.

Celebrating Diwali: then and now

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.

Freedom

As we approach August 1 and the celebration of 177 years of the emancipation of slavery, this issue of Lifestyle has ‘freedom’ as its underlying theme.

The road to Emancipation

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’

‘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.

African Food Links

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.

Introduction

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.

Working it!

This capsule collection by Stacy Hope and The Online Runway presents a different female personality in the workforce in each piece.

Twice-Baked Potatoes

Yield: 10 INGREDIENTS5 large russet or Idaho potatoes Oil Salt 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.

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