Cooking with Lucie; Spaghetti and meatballs with Soursop juice

Lucie had been trying to get me to teach her how to make spaghetti and meatballs since the first day we met.  Well last weekend we finally got around to making it.  I did have to look up a recipe as I do not make meatballs often.  For the most part we followed the recipe, but Lucie insisted on changing a few things.  To start with she wanted to blend onions and garlic together instead of chopping them, and I let her knowing it wouldn’t change the taste too much.  She also tried to put spicy pepper sauce in them (they use it for every dish) but I convinced her not to.   

For the meatballs we combined

• Meat
• Onions and garlic
• Italian seasoning
• 1 egg
• Bread crumbs
• Salt
• Carrots

Sauce

• Diced tomatoes (that we blended)
• Onions and garlic
• Carrots
• Italian seasoning
• Salt

While all this was cooking Lucie decided to make fresh soursop juice.  Soursop is a big green spikey fruit that grows here.  To make the juice you peel off the rind and deseed the fruit.  Then you throw the rest of the fruit in the blender with some sugar, vanilla essence, and water.  It is quite tasty!  

Overall I think the meal went over well!  Lucie and family seemed to enjoy it and I loved the juice!

Cooking with...

Cooking with Darius and Sam

This edition of cooking with, is a traditional Guyanese dish called Boil and Fry.  This is super yummy and very filling.  My new friends Darius and Sam came over to help me make this dish!

Ingredients

·         1 Cassava

·         4 Ripe Plantain

·         1 Eddo

·         1 Sweet Potato

·         3 Wari Wari Peppers

·         1 Onion

·         2 bundles Green Onion

·         5 cloves Garlic

·         Handful celery leaves

·         Oil

·         Salt

Boil the cassava, eddo and sweet potato until soft.  Add ripe plantain and boil until soft.  Drain pot and add oil.  Sautee up the chopped onion, peppers, green onions, garlic, celery leaves, and salt for about 5 minutes.  Add the provisions and stir until evenly coated.  Eat and enjoy!  

Cooking with Lucie

Yesterday I had my first cooking lesson with my friend and counterpart Lucie.  We are going to cook every Sunday, switching from Guyanese to American cuisine.  Yesterday we made Metagee, a Guyanese soup/stew made from provisions.  Metagee is a staple in most Guyanese household and is relatively easy to cook and affordable to make.  And its supper filling and yummy!

Below is the recipe:

• Provisions: 
•  1 lb of ripe plantain 
•  1 lb of green plantain
• 1 lb of eddo
• 1 lb of sweet potato
• Eddo leaves
• 1 lb of cassava
• 1 onion
• 6 cloves of garlic

Spices

•  Pinch of salt
• Pinch of crushed pepper
• Pinch of time
• Pinch of rosemary

Liquid

• Milk from one coconut

Directions:

Cut up all provisions in to similar sizes, put aside ripe plantains, toss into pot.  Add spices.  Add water to pot make sure all provisions are covered. Boil for about 15 minutes until fork can pass smoothly through provisions.  Add coconut milk and ripe plantains and boil until contents thicken.  Adjust spices and enjoy!

Before cooking!!!

After!!