Maybe it is the winter, or maybe it’s the fact that I am feeling extremely nostalgic about a Guyanese-style Christmas with December around the corner, or a combination of both but of recent I find myself making Guyanese treats.
After about five years, I finally had pholourie last weekend. I never got around to making it because I could never find split peas. I had snapped up two bags while on holiday though. Food has an incredible way in which it moves you, almost like music in a way. It is the thing I always remember when I travel and because it is always done in such a memorable way, whether with your partner or friends, at home or in a restaurant, the occasion somehow always leaves a stain.
Without a doubt, exploring different cuisines has become even more popular with globalization. A flurry of recipe videos on our social media timelines and updates from friends sharing their culinary delights make it hard not be de drawn into wanting to experience something new. Even more so when you are surrounded by people who are drawn to always wanting something new. These desires come at a cost, however, and a high one at that.
It’s hard to realise it because again due to globalization everything is readily available. It is difficult to imagine cost and global impact, transporting our dietary desires to just to satisfy our taste buds. And while it may be possible to overlook, it is important to be present in the environment you are indulging in.
Even though I do give into the temptation to buying overpriced mangoes here, the same way many of you buy overpriced apples and grapes in Guyana, and nostalgia and curiosity gang up on me to try new things, we must try to actively reduce our food miles.
Visit and travel
If you are already travelling, try to leave some space for local products. If friends are visiting stock up with items that you may miss and try to be at peace with having things for a time and being open to new opportunities.
Seasonal and local
Opt for local farmers and local fruits and try to develop and build recipes based on what you have. There are so many alternatives to one single ingredient that you don’t realise until you stretch its benefits out. Split peas can be used for pholourie, soup, cook-up rice. The same could be applied to other in-season or local fruits and vegetables in your area. Eat what’s in season. It won’t have travelled as far as out-of-season fruit and vegetables and will therefore be fresher.
Supermarkets our luxury
Supermarkets are overpriced and also happen to be the bedrock as it relates to temptation to try imported items. To be quite honest, it was not until I moved that I frequented the supermarket. Back home, most things were purchased from Bourda Market which I really miss. While it provides you with just what you need it stimulates the feeling of wanting to aggressively conform to being local and not to mention, prices are usually cheaper.
Stock up at the local markets.
