Tuesday, July 20, 2004

July 20,2004


Afro-guyanese peanut soup

2c chopped onions
1tbls oil
1tsp cayenne or other chiles
1tsp grated, peeled fresh ginger
1c chopped carrots
2c chopped potatoes
4c stock
2c tomato juice
1c peanut butter
1tbsp sugar
1c chopped scallions

1. Saute the onions in the oil until tender. Add cayenne,
ginger, and carrots for a few minutes. Mix in potato and
stock. bring water to boil and then simmer for 15 min.
until vegetables are tender
2. Puree vegetables (optional) and return to soup pot. Stir
in tomato juice and peanut butter until smooth. Season soup
to taste with sugar, if desired.
3. garnish with scallions


Dahl (split pea puree)

1c dry yellow or green peas
4c water
1tsp
curry powder
1 onion, finely chopped
1 garlic clove, minced
1tsp hot pepper sauce
1tsp. cumin
salt, pepper, to taste

1. wash peas and place in a saucepan with water. add
curry
powder
, onion, and hot pepper and boil for about 30 min.
turn heat to low and simmer 1 hour
2. remove peas from heat, puree, and then reheat
3. saute garlic until brown, stir in cumin. stir mixture
into peas and mix well
Serve hot with rice or roti


Cheese straws

1c butter
1c
cheddar cheese, grated
pepper sauce to taste
1c flour
1tsp dry mustard
black pepper to taste

1. Rub butter and flour together
2. Add grated cheese, pepper, pepper sauce, and mustard
3. mix well
4. Shape as you would like. Here they put it through a
multipointed star shaped mold and make 2-4 inch. straws
that are straight or curved.
5. place straws on a baking sheet. bake at 400 degrees for
about 15 min.
In my opinion, these taste as close to cheezits as I can
remember.

Good luck, have fun!