Asked to name her favourite exotic dish, Chef Nisa Walker says that is a tough question, but almost in the same breath she states that it is fish in a lemongrass and coconut sauce.
“It is easy to prepare with readily available ingredients. For example, I grow my own lemongrass,” Walker, a well-known chef in the ‘land of many waters’ shared.
She pointed out that many Guyanese have what is commonly known as fever grass in their gardens and “this works just as well” when preparing this particular dish.
“But I was fortunate to be given the genuine fragrant
