Now then, are you feeling hungry? I know I am!! I think it's high time for yet another food-related post.
BRING ON THE NOM-NOMS!!!!!!!!!!
Before we begin, I will note that it is very interesting the noticeable differences of cooking between Skeldon and Orealla. Culturally, there is a strong Indian/East Indie influence in Skeldon, proven by the frequency of roti, curry, and turmeric. How would I describe Orealla's cuisine? Hmmm. I just consulted my partner in crime and travel and he captured it well: totally dependent on what is available, but still outstanding. Due to the fact that Orealla relies heavily on either home-grown crops or the twice-a-week boat arrivals from the coast, the food supplies can vary from day to day. This, however, does little to impede the generous hospitable personality of her residents. Put simply, whatever the people have, they will share. Their palms stay open and their hearts are even more so.
Now that I have boasted sufficiently about my dear lovely little Orealla, ONTO THE FOOD!!!!
Cashew: (the sound of a nut sneezing)
For future reference, Orealla is PACKED with fruit trees. EVERYWHERE. This ended up being a refreshing blessing, especially for hot service days when your water bottle would run dry. This happy-colored fruit grows plentifully and is delicious. The cashew fruit is an extremely juicy fruit, commonly harvested for the popular nut-seed hanging from the bottom. One bite and immediately juice begins squirting out. Be warned, though! This very juice can stain like nothing else, leaving unpalatable yellow and brown streaks that take plenty of washes to remove.
Padoo: The ice-cream fruit! A favorite among Orealla's tiny tykes (or as I affectionately refer to as "miniature humans"), the padoo resembles a pea pod at first glance. Inside lies the REAL treasure. Hidden within are usually 3 dark brown seeds enveloped in a white soft pulp. THAT. IS. DELICIOUS. No wonder children and adult alike adore it. We caught the very tail-end of its growing season, but at least we got to savor the flavor. This was high up on my favorite fruit list, most definitely.
Guinep: Now this fruit I was already somewhat familiar with prior to our trip. Latin Caribbean markets carry this tiny gem, usually under the name mamoncillo or quenepa. Reminiscent of a tiny lime, it is as well a seed fruit encased in a bright light-orange pulp. A bite into the skin bursts it and reveals the goodness inside, mmmmmm.
As a quick side note, just last week out in service, a young lady from El Salvador offered us guineps as a snack during her study. One taste took me straight back into my beloved village. *insert dramatic sigh* Meeeeeeeemoriiiiies....
ANYWAYS.
Butterflop and Bake: These ALMOST deserve a post of their own. Both breads are staples of the greatest kind. If you love bread(goodness knows Ribz and I do!), you would definitely enjoy them. Bake is a treat you'll find pretty much all over Guyana, so it seems. Vendors on the street, gramophone-bearing taxis, and restaurants alike sell them inexpensively. It's a triangular fried bread, simple in itself but tasty. It can be stuffed with anything from saltfish to potato to coconut shreds, very versatile.
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| Bake and Cart-Witnessing, perfect combo! |
Butterflop is the perfect marriage of LOTS AND LOTS OF BUTTER, fresh bread and MORE BUTTER. There is one man in Orealla that, despite knowing his actual name, we would refer to as "Butterflop Man" due to his buttery prowess. If and when you can make it to Orealla someday, look for Winston on a Wednesday or Friday. For $1,000 Guyanese (or $5 US) you can get 10 hot butterflops and have a yummy companion for your morning coffee.
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| The secret to life is.....butter. (read with a French accent) |
We tried an assortment of meats down there as well; bush cow, jungle deer, even paca (labba in the local Arawak language. It's an ROUS. If you understand this reference, you get a virtual hug). Not as many pictures of said meat, but still tasty!
Mouth watering yet? If you travel to Guyana, you will have a culinary experience for sure!
Thanks a lot and stay tuned for the next post!
Love,
The Adventurous A.
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