Comments on: Guyana-style Pumpkin http://www.bengfort.com/lily/guyana-style-pumpkin/ The Bengfort Global Blog Tue, 07 Feb 2012 23:14:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Anna Hinbest http://www.bengfort.com/lily/guyana-style-pumpkin/comment-page-1/#comment-1412 Anna Hinbest Tue, 09 Nov 2010 14:54:58 +0000 http://www.bengfort.com/?p=130#comment-1412 Dear Benjamin I tried your pumpkin recipe but it came out too watery. Do you think I added too much water - I was married to a Guyanese and his pumpkin came out much nicer. What is the secret of really tasty pumpkin. Thank you so much for your recipe and your response in due course. Kind regards Anna Hinbest kpostie7615@aol.com Dear Benjamin

I tried your pumpkin recipe but it came out too watery. Do you think I added too much water – I was married to a Guyanese and his pumpkin came out much nicer. What is the secret of really tasty pumpkin.

Thank you so much for your recipe and your response in due course.

Kind regards

Anna Hinbest
kpostie7615@aol.com

]]> By: Benjamin http://www.bengfort.com/lily/guyana-style-pumpkin/comment-page-1/#comment-417 Benjamin Tue, 12 Jan 2010 14:49:53 +0000 http://www.bengfort.com/?p=130#comment-417 Lynn, I'm glad you're enjoying it! Let me know how the food turns out! The pumpkin recipe is especially tricky- my entire family debates on exactly what to put in it, and since no one measures anything- it gets pretty heated! Stay tuned- I'm editing a Guyana cooking video that we produced to put on the website soon! Lynn, I’m glad you’re enjoying it! Let me know how the food turns out! The pumpkin recipe is especially tricky- my entire family debates on exactly what to put in it, and since no one measures anything- it gets pretty heated! Stay tuned- I’m editing a Guyana cooking video that we produced to put on the website soon!

]]> By: Lynn http://www.bengfort.com/lily/guyana-style-pumpkin/comment-page-1/#comment-416 Lynn Mon, 11 Jan 2010 19:27:50 +0000 http://www.bengfort.com/?p=130#comment-416 Hi! I just wanted to let you know that your site thus far has been the best one for Guyanese recipes. I'm a Canadian but I was in Guyana in 2008 and I experienced so much good food, and learned to cook a bit of it myself. Other sites use different names for the dishes, but your site uses the names that I learned, like bakes, roti, solara, and pumpkin curry. I'm going to try your recipes and hopefully they taste like the Guyana I remember! Hi! I just wanted to let you know that your site thus far has been the best one for Guyanese recipes. I’m a Canadian but I was in Guyana in 2008 and I experienced so much good food, and learned to cook a bit of it myself. Other sites use different names for the dishes, but your site uses the names that I learned, like bakes, roti, solara, and pumpkin curry. I’m going to try your recipes and hopefully they taste like the Guyana I remember!

]]> By: robin http://www.bengfort.com/lily/guyana-style-pumpkin/comment-page-1/#comment-212 robin Fri, 18 Sep 2009 13:48:44 +0000 http://www.bengfort.com/?p=130#comment-212 Thank you for posting this recipe, going to try it today! :) Thank you for posting this recipe, going to try it today! :)

]]> By: Benjamin http://www.bengfort.com/lily/guyana-style-pumpkin/comment-page-1/#comment-14 Benjamin Tue, 17 Mar 2009 00:53:51 +0000 http://www.bengfort.com/?p=130#comment-14 So I have spent a lot of time perfecting this recipe- Jaci has been complaining that the recipe as it stood before was not correct. I have updated this post to be more accurate, but let me describe the problem so that you can be well armed to make this delicious dish- I don't know how big your pumpkin is! If you have a small pumpkin, it is very easy to over spice the dish, and if you have a big one, easy to under spice. So here is my tip: Use equal amounts of garam masala and brown sugar- you want a spicy sweet combination. The final color of the pumpkin should be a golden auburn- not brown, not yellow this will help you measure your spice. Start with small spice, then add more to taste, but make sure you get it in after the boil so that the spices cook in! Ask Jaci- I feel that I have perfected this by now- now I just have to work on my roti... So I have spent a lot of time perfecting this recipe- Jaci has been complaining that the recipe as it stood before was not correct. I have updated this post to be more accurate, but let me describe the problem so that you can be well armed to make this delicious dish- I don’t know how big your pumpkin is! If you have a small pumpkin, it is very easy to over spice the dish, and if you have a big one, easy to under spice. So here is my tip:

Use equal amounts of garam masala and brown sugar- you want a spicy sweet combination. The final color of the pumpkin should be a golden auburn- not brown, not yellow this will help you measure your spice. Start with small spice, then add more to taste, but make sure you get it in after the boil so that the spices cook in!

Ask Jaci- I feel that I have perfected this by now- now I just have to work on my roti…

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