Comments on: Some Food From Guyana

By: Chennette

Chennette — Tue, 31 Jan 2012 00:02:17 +0000

I can honestly say in 6 years I have never seen a Guyanese salt fish fritter/cake like there’s in the other West Indian countries. Have had many of these though made with fresh fish.

By: Paul

Paul — Mon, 30 Jan 2012 17:18:19 +0000

this is the first time I heard of Guyanese fish cakes made from fresh fish. My family is from the country side in Guyana, and you to the sea/ creek/ river and haul home as much fish as you want…but our fish cakes and fish cakes from around the region was always made of Salt fish. It usually refereed to as SALT FISH CAKES in most places.

While the taste of salt fish cant compare…I’m sure the fresh is much healthier for you

By: beenzzz

beenzzz — Sun, 19 Aug 2007 17:35:49 +0000

Fish cakes are delicious! My mother also made fried plantains with a pepper sauce rub!

By: chennette

chennette — Wed, 08 Aug 2007 00:01:29 +0000

That combination sounds like it would be interesting. And spiciness can’t hurt!

By: Mani

Mani — Tue, 07 Aug 2007 15:42:22 +0000

Chennette, some of the best fried plantains I have ever had were from Ghana – Kele Wele they called them. Kele Wele is plantains marinated in grated ginger, cayene pepper and salt then fried. If you like spice and heat, you’ll like those.

By: Cranky Putz

Cranky Putz — Wed, 18 Jul 2007 13:29:18 +0000

Fish cutlets were a staple in my child hood. I remember as a kid going to party, thinking they were meat, picking them with glee, sinking my teeth into them, and then realising they were fish…

By: chennette

chennette — Fri, 13 Jul 2007 16:09:19 +0000

I think they use green plantains, which is why it’s a bit dry. They serve the usual suspects as far as condiments go – ketchup, mayo, mustard, pepper sauce – I just don’t like those things for fries. Now a lime sauce sounds very interesting.

By: clubsodaandsalt

clubsodaandsalt — Fri, 13 Jul 2007 14:24:24 +0000

Do they use green or ripe plantains for the chips? I’d think that if you used an almost-ripe plantain, you could get a good texture going.

Plantains + ketchup sounds nasty, though. I think some kind of spicy lime sauce (like you always run into at Thai places) would work better.

By: Global Voices Online » Trinidad & Tobago, Guyana: Tasty Dishes

Global Voices Online » Trinidad & Tobago, Guyana: Tasty Dishes — Thu, 12 Jul 2007 13:07:53 +0000

[...] of a Chennette blogs about a few dishes that have formed part of her “Guyanese foodie experience”. Share [...]

By: chennette

chennette — Thu, 12 Jul 2007 03:25:23 +0000

Thanks for the info Cynthia. Actually, come to think of it, I do remember the parents talking about no potatoes in Guyana when I was younger (possibly threatening to send us there when we didn’t eat our local ground provisions…). But lack of access to ingredients inspires creativity. It’s an interesting process. Like making “apple” pie using christopene (cho-cho) because there were times when imported fruits like apples were restricted or expensive.