The term ‘fried’ in this recipe refers to the style of cooking we Guyanese employ when we talk about cooking vegetables – fried pumpkin, fried callaloo etc. We also use it to describe the cooking of salt fish, smoked herring and other types of smoked fish, as well as thinly sliced potatoes.
This ‘recipe’ can also be described as a sort of pan roasting because it does not contain any of the foundation ingredients that a traditional Guyanese fry-up would (onions, garlic, herbs, hot pepper and tomatoes). Vegetables like broccoli, cauliflower and kohlrabi all belong to the cabbage family and what that means is that they can yield a lot of moisture when salt is added too early, becoming soft, to the point of mush, when eaten.
