Guyana Cookbook
The Mohanlall Family Files: Volume 2
Edited By: Camo Bengfort
Introduction
“Since I occasionally get calls from Guyanese American friends on how to make different things (especially at Christmas time), I am including Guyanese recipes for the next generation. Alas, there are many who don’t know how to cook without a recipe. Learning to cook has always been a trial and error process passed from mother to daughter. I am proud of the fact that my daughters at 10 knew how to cook roti and bake. They’ll have to use these recipes though if they’ll ever cook hassa or carraila! It’s hard to describe a handful of this and a handful of that, so remember that these recipes are guides to help you with your own Guyanese technique!”
Table of Contents
Roti & Bread |
Appetizers & OtherBlender Phulourie |
Spices & Chutney |
Fruit DishesFried Carailla |
Vegetarian DishesDhal |
Curries and MeatPepperpot |
Seafood |
Desserts, Etc.Guyanese Black Cake |
-Camo Bengfort, Editor
This volume is dedicated to my mother, Serojinie Mohanlall Baisakhu
From whom I learned to cook by watching and making little rotis along side of her.
The decades flow like racing rivers swift
The millennium and century I’ve known nears its end
Through almost forty years which gave me so many friends,
The mother I’ve had, from God his gift.
Thanks for praying that I would know who He is
For braving new worlds and heartache to give me lift.
Yet I cannot tell what time portends,
But through these books I send
My love, though moons remaining onward drift.
A Joyful, joyful Christmas may you know,
A blessed, blessed New Years share again,
Enjoy today, but yet recall the glow
of yesteryears, the happiness of then.
As wished by Luke two thousand years ago,
May we on Earth have peace, goodwill to men.
Camo, 1997

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