I have been to most every country in Latin America, but there are several that I know almost nothing about. These are the little countries scrunched over to the top edge of the continent that I am guessing are also completely foreign to most people as well.
‘m talking about Suriname, Guyana, and French Guyana. The regimes in these countries tend to be repressive and tourism is nearly non-existent, at least compared to the rest of South America.
But in this nice little piece in The Guardian, Anita Sethi ventures into Guyana and gets the vibe of the place. She visits several unusual places, including Kaieteur Falls, one of the highest single-drop waterfalls in the world. The country, she tells us, is nearly devoid of tourism. Most people seem to associate the place with the horrible Jim Jones massacres from years past…AKA the Jonestown masacres. But it turns out it is much more than that, and the article really stirred my interest in the place. Maybe this little country is due for a period of intense eco-tourism…maybe it’s time to get there before ths happens.
In the many times I’ve visited Island Events I never took the time to check out their ‘What’s Cooking’ section until today. In brief Island Events is your one-stop information guide to really fun and exciting affairs across the twin Caribbean islands of Trinidad & Tobago. When the time comes to start preparing for Carnival you’ll definitely want to check them out, but in the meantime you can brush-up on your West Indian cooking skills.
This particular recipe doesn’t come from straight from TnT, but its close South American neighbor, Guyana. Guyana isn’t a typical South American country and many of its plates will resemble those found in the Caribbean. And f you find yourself in Georgetown and ask for one of the more common dishes in the country expect a spicy bowl of Pepperpot to be placed before you. Cubed lean beef, cow heel quartered, lime, thyme, cinnamon stick and hot peppers are just a few of the ingredients needed to prepare Pepperpot.
A bit complicated to cook at home, I’ll leave this one for more experienced gadling chef. I’ve never dined at a Guyanese restaurant or had this dish some I’m curious to know how it turns out! Keep me posted.