Hi Everyone,
Most of the times when we cook, we chop, soften, mash and stir ingredients, bending them to our will to create the dish we want to make. However, there are times when it’s the ingredients that take charge – driving a dish and challenging a cook to just let them be. Such was the case last week Saturday. And it was the best thing I ate last week.
I bought a packet of locally made artisan goats’ cheese from a pop-up vendor. In another aisle in the market I gently placed ripe, locally grown baby plum tomatoes into a bag and handed them to a vendor to weigh. I paid and moved on, heading towards a vendor who sells some of the most beautiful looking bush basil (Guyana’s married man pork). Selecting a bunch and making several other purchases, I headed home. As I unpacked my shopping bag, like so many of you, I wondered aloud – what to cook today. All I knew was that I wanted to use the tomatoes, goats’ cheese and basil in whatever dish I was going to make.
