Guyana: Chicken Curry, Roti (flat bread), & Lemon Scones

Last weekend I cooked food from the country of Guyana. My husband lived in Guyana for a period of time while serving a mission for the Church of Jesus Christ of Latter Day Saints. He recorded some recipes during his time there and I was able to use them. Enjoy!

Chicken Curry

Spices Mixed

Serves: 4

1 Lb Chicken Breast, chopped

1 Onion

4-5 Small Potatoes, peeled and chopped

3 Cloves of Garlic

1 Cup Chicken Broth, and more to taste or 2 Boullion Cubes (+3/4 Cup Water)

- TRY: Rapunzel Pure Organic Vegetable Bouillon, No Salt Added, 8 Cubes, 2.4-Ounce Packages (Pack of 6)
3-4 Thyme Leaves

1 Tsp Cumin

3 Tsp Curry

Salt to taste

- My FAV: Eden Foods Sea Salt -- 14 oz
Oil to cook

Heat oil in a large pot. Add all of the ingredients except the meat and potatoes. Cook until the mixture becomes slightly thick. Then add the meat and potatoes. Turn down the heat, cover and simmer until it is fully cooked (about 30 minutes). Add extra broth or water if needed.

Roti (Guyanese Flat bread)

Yields: 4+ Pieces of Bread

1 Lb Flour

1 Tsp Baking Powder

1/2 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz
4 Tbsp Butter (or more), melted

4 Tbsp Oil

Add Water by hand

Mix the flour, salt and baking powder. Add in water little by little (probably 1/4 Cup at a time) until the dough becomes soft, not sticky. Each time you add in water mix it thoroughly with the dry ingredients. once you are done, cover and let the dough rest for 20 minutes. 

Roll the dough into a baguette shape and then pinch off dough into four balls. Take each ball and roll out flat. Brush the dough with butter and oil. Then roll each piece into a ball again.  You will repeat this a total of 3 times. 

Once you are done with that, roll each ball out flat. Cook some oil in a pan on medium heat. Cook each piece of dough in the oil. Cook each dough until it is fully cooked by flipping it over - it will look slightly flakey. Serve warm and eat with the curry. 

Lemon Scones

1 Large Lemon or 2 Smaller Lemons

3/4 Cup Flour

1 Tsp Baking Powder

2 Tbsp Butter, cold and chopped

2 Tbsp Sugar

2 Egg

Salt, to taste

- My FAV: Eden Foods Sea Salt -- 14 oz

Grate the lemon(s) and squeeze out the juice, set aside. Combine the flour, baking powder, and salt. Mix in the butter (make sure it is cold or at least room temperature). Stir in the lemon rind, lemon juice, sugar and 1 egg. Make sure the dough is a soft consistency. If need add in some flour or water. In a separate bowl scramble the leftover egg. Roll out the dough until it is a 1/2 inch thick and slice into different pieces (like a pizza). Brush the dough with the stirred egg. Bake at 375°F for 20 minutes or until golden brown.

Djibouti: Skoudehkaris (Lamb Stew), Laxoox (Flatbread), & Banana Fritters

So this past Sunday I cooked food from the little country of Djibouti. Before I looked up recipes from Djibouti I was expecting to find recipes for mush and bushmeat haha - even though I know better. If there is anything from this experience that I've learned its that there is good food everywhere! Enjoy!

Skoudehkaris (Lamb Stew)

All of the spices mixed

Serves: 4

1 Lb Lamb
1 Onion, chopped (I had to leave out)
2 Tbsp Oil
1 Tsp Cumin
1/2 Tsp Cloves, grinded/crushed
1 Tsp Cardamom
1/2 Tsp Cayenne
1/2 Tsp Cinnamon
1 14 oz Can Tomatoes, diced
1 Cup Water
1 Cup Long-Grain Rice
Salt & Pepper to taste
- My FAV: Eden Foods Sea Salt -- 14 oz

Heat the oil in a large pot. Cook the onions until they are soft. Then add in the lamb and brown the meat on all sides. Add in the tomatoes, seasonings (all of the spices mixed), and water. Cover and simmer for 45 minutes. Then mix in the rice (and extra water if it is getting dry). Cover again and simmer for 20 minutes or until the rice is cooked.

Serve with the Laxoox.

Laxoox (Flatbread)

Serves: 4

2 Cups All-Purpose Flour

1/4 Cup Wheat Flour

1/4 Cup Millet Flour TRY: Arrowhead Mills Organic Millet Flour -- 32 oz
-Substitutes: Sorghum TRY: Bobs Red Mill Sorghum Flour Gluten Free 22 Ozor Rice Flour

1 1/2 Tsp Yeast

1 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

1 Tsp Sugar

2 1/2 Cups Water

Add all of the ingredients in a large bowl. Mix together and cover. You have two options: refrigerate overnight or sit it out on the counter for 4 hours. 

Heat up a pan (stainless steel or cast iron) or griddle (what I used) to medium heat. Coat the surface with some oil. Now spread the batter over the surface evenly until it is about 1/4" thick.

Leave the dough on until it is cooked all the way through - you do not need to flip it. Make sure to not burn the bottom. I would lift it up and look at the bottom to make sure I was not burning it. 

Serve with the stew. You can also serve it with butter and honey or with fruit. Enjoy!

Banana Fritters

Serves: 4

6 Bananas, ripened (I only had 3 so I halved the recipe)

1/2 Cup Rice or Wheat Flour

1/4 Cup Sugar, dissolved in 1/2 cup of water

1 Tsp Nutmeg

Oil for pan

Mash Bananas with a fork or blender to make into pulp. Mix in the flour, sugar (in the water) and nutmeg. Heat some oil on a frying pan or griddle. 

Fry the batter until it is cooked all the way through - flipping to cook both sides. I made the mistake of trying to flip it too soon on a few. It took a little longer to cook - so just be aware of it and make sure it does not burn. Enjoy!