Adventures in Cultural Misappropriation: Guyana

In this post:

Channa and potato curry

Butterflap

Guyanese vanilla fudge

Stupidest thing happened in this post, and it’s either my mood or the food of Guyana or the country of Guyana, but I am at a complete loss for dumb jokes. Maybe they’ll come to me as I keep typing.

The channa and potato curry is pretty simple – onion/garlic, spices, broth, potatoes, chickpeas. I think that I overburled my taters, so this eventually became “spicy yellow mashed potatoes with chickpeas.” The recipe called for what is apparently a super spicy Guyanese pepper, and that wasn’t at the store anyway, but Rachel and my kid don’t do spice so I replaced it with the Green Bell Pepper.

coulda used some spice

Those cookies you see behind it aren’t cookies – that’s butterflaps, baby! It’s yeast leavened dough, rolled and then filled with garlic butter, and then folded over itself twice, and then covered with more garlic butter and some herbs. For me, these ended up super crunchy. I would have baked less, or doubled the size, and probably would have doubled the garlic butter too. Wine pairing: Diet Mt Dew.

butterflap in the sky, i can flap twice as higghhhhhh

Dessert was Guyanese vanilla fudge, which mainly differs from US vanilla fudge because it’s only sweetened with brown sugar. It’s good as hell.

The recipe was big on “this is how you eyeball it to get that perfect fudge consistency, just like in Guyana, and it took many batches to get this right,” and I have to say that I just used a candy thermometer and got it right the first time like a big dumb champ.

fudge me big boy

All in all, I give Guyana an 8 out of 10, and it kicks ass.

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