2020 August 10, “Guyanese Cuisine Culture”, in Stabroek News[1]:
I can go on about Chef Delven’s delicious Gilbaka curry, smoked snapper shine rice, wild pig pepperpot, garlic pork, roast chicken, bunjal duck curry, fireside Metemgee, Married-man-pork drink, and Pastry Chef Malini’s triumphant cheese cakes – the sorrel and passion fruit, and the chocolate are my favorites.
2020 October 31, Cynthia Nelson, “Extraordinary Dhal”, in Stabroek News[3]:
Meanwhile, thinly slice garlic and assemble some whole jeera and black/brown mustard seeds (these are optional if you do not have) for the tadka (to chunkay the dhal).
2020 October 31, Cynthia Nelson, “Extraordinary Dhal”, in Stabroek News[4]:
Depending on how pulpy you want things, fish out a few pieces of the pumpkin, and then using a dhal gutney, puree the mixture to your desired consistency.
2018 December 6, Indranie Deolall, “Kit, kin and “kinnah””, in Stabroek News[8]:
Some days not content with potting around in “putta putta” or soft mud, much like the small trench loving “cuirass,” we indulged in other catfish meals of hallowed “hassar” and the giant golden “gilbacker.” Later, heeding the ubiquitous warning of “all skin teeth nah laugh” we listened keenly as the gossiping adults “steupsed” in unison about the quiet, hapless villager whose wife had just given birth to another baby which the entire community, including him, knew was not his.
2011 August 4, Cecilia McAlmont, “The African Village Movement”, in Stabroek News[11]:
On Monday, Emancipation day, I stood on a relative’s veranda in Hopetown watching a group of young and not so young people making their way home, through the rain, after a night of frolic at the annual ‘swari’.
2020 October 31, Cynthia Nelson, “Extraordinary Dhal”, in Stabroek News[12]:
What makes my dhal extraordinary is not only the use of a variety of pulses, the texture or takda combinations used to flavour the dhal, it has a lot to do with the additions I make to the dhal.
2020 August 10, “Guyanese Cuisine Culture”, in Stabroek News[14]:
Even in a small Georgetown yard, growing karela, tomatoes, ginger, moringa, plantains, bananas, callaloo, tulsie, teaseum, alongside marigold, lilies, crotons, cactuses and “jump up and kiss me” attracts humming and other birds, butterflies, bees and other life who are attracted and add even more beauty, interest and (ecological) health to the yard.
2020 October 31, Cynthia Nelson, “Extraordinary Dhal”, in Stabroek News[15]:
There are of course other ingredients used to make the spiced oil that add different flavour notes to dhal; such ingredients are curry leaves, mustard seeds, cinnamon, cloves, tejpetta (Indian bay leaves) and dried chilli.
2020 October 31, Cynthia Nelson, “Extraordinary Dhal”, in Stabroek News[16]:
There is a spectrum of yellow dals – whole yellow moong, split yellow moong, chana dal, toor (split pigeon peas), masoor (red lentils), val dal, urad (skinned and split gram).
2020 January 26, “Q&A: Meshach Andres Pierre”, in Stabroek News[17]:
I once attended a meeting and while speaking to a toshao he told me he had to sell some birds to make the money to come out to attend and have his voice heard.
2020 August 10, “Guyanese Cuisine Culture”, in Stabroek News[19]:
Even in a small Georgetown yard, growing karela, tomatoes, ginger, moringa, plantains, bananas, callaloo, tulsie, teaseum, alongside marigold, lilies, crotons, cactuses and “jump up and kiss me” attracts humming and other birds, butterflies, bees and other life who are attracted and add even more beauty, interest and (ecological) health to the yard.
