Trip Start Oct 30, 2010
Trip End Aug 27, 2011

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Flag of Guyana  ,
Wednesday, March 16, 2011

Guyana is a multi-ethnic country with a diversity of political, social and even culinary cultures.  The four main ethnic groups, Indo-Guyanese, Afro-Guyanese, Amerindian and Chinese, have spread the cuisines of their ancestral countries of origin throughout Guyana. It seems that Guyanese people overall, both eat and prepare cuisines from all groups, but the foods remain linked to their historical heritage.  As a result last Sunday, Nichola taught me how to make Cookup – Guyana's most famous Afro-Guyanese dish. *P.S. I have just learned that Niccola is spelled Nichola, Yolanni is spelled Ulani and Aisha is still Aisha.

The Ingredients and directions for cook up are as follows:

  • azuki (red beans) or beans of your choice, pre cooked
  • green onions
  • shallots
  • chilli peppers
  • celery (including leaves)
  • bell peppers
  • garlic
  • Fish fillet (trout in this case)
  • vinegar
  • Nichola’s marinade (consists of blended celery, shallots, broad leaf thyme, onion,       garlic, ginger, chilli pepper, and weri weri) 
  • mustard
  • mayonnaise
  • Salt
  • Pepper
  • Bullion cubes
  • Flour
  • Cooking oil
  • margarine
  • Rice
  • Coconut milk (fresh or canned)
  • Plantains
(adjust quantities to taste and for desired portion size)

1. Descale trout fillet, cut into 2 inch pieces, tenderize and set in salt, vinegar and water for 30 minutes.

2. Grate coconut flesh into basin and soak in water for 30 minutes

3.  In the meantime, chop all vegetables (except beans) into fine pieces.

4.  Remove fish from vinegar, drain and marinate with Nichola’s marinade, mayonnaise, mustard, salt and pepper.  Let sit for another 10-20 minutes.

5.  Squeeze ground coconut flesh to excrete coconut milk into water.  Remove the coconut grinds.

6.  In a pressure cooker or large pot, fry a small amount of all vegetables in oil. 

7. Once they are golden brown and emitting a nice smell, add rice, enough coconut milk cutwith water to cook the rice, beans and remaining vegetables and bullion cubes to enhance taste.  Cook in pressure cooker for 15 to 20 minutes, or in a covered pot for 30-40 minutes until rice is tender and water has been absorbed.

8. Coat fish in a layer of flour and fry in 2cms of cooking oil until golden brown.

9. Peel plantains, slice into 1cm slices and pan fry in oil as well.

10. Serve with Salad and a fresh glass of Guava juice!

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Niki on

I don't eat fish but that looks amazing! I would have to try that! Hope you are having a great week, Mishka! xoxo

Jessimesh on

WOW! how did it taste? looks good and very tropical... finished with the guava juice and all! How long does it take to put it all together!?

mishkabobala on

It was really nice... it has a cocount after taste, and the fish is crispy and delicious!!!! Takes about an hour with three people working together lol!

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