Ratatouille guyanais
(First written in 2010 and updated with images from 2013)
I first made ratatouille was in 1993 and I have been wondering how to do it since then.. courgettes have a different flavour from squash. So I made this after consulting with local experts and also eating a delicious one at Oasis Cafe.
This should be made the day before needed.
Ingredients
3 baigan - peeled cut up into cubes
1 small squash
2 Butternut squash if you can get them cheap.. peeled and cut up into cubes.
6 or more of the small sweet peppers - or 1 or 2 big bell peppers if they cheap
2 carrots - sliced
3,4 onions - chopped
4 cloves garlic- chopped
1 or 2 wiri wiri or madiwiri pepper. chopped
I have also put in pumpkin
My mother said Nenwa would also be good to add.
Tomatoes.. depending on price. I put about a 1/4 pound, but if they were cheaper, i would put more - chopped into nice chunks. Keep the seeds and juice.
Tomato paste, a small tin.
Salt - if you need it.
Some oil to chunkay the onion and the vegetables
a lil bit whole geera to put in the oil to add some flavour
Fine leaf thyme, thick leave thyme, married man pok' (basil), celery and any other herbs you have, not ganja
1.Chunkay the onion and garlic until the onion is translucent. Add the wiri wiri pepper. Stir in the carrot chunks for a minute or two, then throw in the baigan (or butter nut squash if used first). Cook the baigan for about two or three minutes in the oil. Throw in the cubed squash. Stir a bit. Throw in the herbs and the tomatoes and tomato paste and stir up the pot. Throw in your salt to taste.
Cover the pot and let everything simmer, stirring occasionally - but not too much to mash up the vegetables. Put in the sweet peppers at some point. You will know that thing done when the bottom and sides start to 'ketch' on the carahee or the stew is not watery.
3. Cool and store in the fridge overnight. Reheat to eat the next day.
Serve with salt biscuit (whole wheat Bermudez Crix is good), or roti or dhal puri or toasted whole wheat bread with garlic butter or cook up rice..
I first made ratatouille was in 1993 and I have been wondering how to do it since then.. courgettes have a different flavour from squash. So I made this after consulting with local experts and also eating a delicious one at Oasis Cafe.
This should be made the day before needed.
Ingredients
3 baigan - peeled cut up into cubes
1 small squash
2 Butternut squash if you can get them cheap.. peeled and cut up into cubes.
6 or more of the small sweet peppers - or 1 or 2 big bell peppers if they cheap
2 carrots - sliced
3,4 onions - chopped
4 cloves garlic- chopped
1 or 2 wiri wiri or madiwiri pepper. chopped
I have also put in pumpkin
My mother said Nenwa would also be good to add.
Tomatoes.. depending on price. I put about a 1/4 pound, but if they were cheaper, i would put more - chopped into nice chunks. Keep the seeds and juice.
Tomato paste, a small tin.
Salt - if you need it.
Some oil to chunkay the onion and the vegetables
a lil bit whole geera to put in the oil to add some flavour
Fine leaf thyme, thick leave thyme, married man pok' (basil), celery and any other herbs you have, not ganja
1.Chunkay the onion and garlic until the onion is translucent. Add the wiri wiri pepper. Stir in the carrot chunks for a minute or two, then throw in the baigan (or butter nut squash if used first). Cook the baigan for about two or three minutes in the oil. Throw in the cubed squash. Stir a bit. Throw in the herbs and the tomatoes and tomato paste and stir up the pot. Throw in your salt to taste.
Cover the pot and let everything simmer, stirring occasionally - but not too much to mash up the vegetables. Put in the sweet peppers at some point. You will know that thing done when the bottom and sides start to 'ketch' on the carahee or the stew is not watery.
3. Cool and store in the fridge overnight. Reheat to eat the next day.
Serve with salt biscuit (whole wheat Bermudez Crix is good), or roti or dhal puri or toasted whole wheat bread with garlic butter or cook up rice..
Vidya, next thing we will be seeing you on Iron Chef, man - the recipe sounds great - I must try it. I will though offer u a variation to this: cut all the veg (inc onions) into chunks and just drizzle them with olive oil and season with a bit of garlic and roast until they have a nice golden look. The cook the tomatoes with the rest of the stuff and then mix the two things gently together.
ReplyDeleteKay