Borani Kadoo Guyana style..


 

Pumpkin 

Man in the market asks if I want the pumpkin cut at $400 which is the same as 2 pounds of carailla and 2.5 pounds of ochro and I say no, then I see that it dry and look nice and I have not cooked pumpkin for a long time as the price was too much in the oil and gas luxury range . 

Visitor to Guyana asks me 'is that grown here?" and when I tell him yes , the man said "wow, that is so expensive"

 and I tell him since oil flowing, the vegetables and fruits more expensve and he ask me why 

and I say, 'I don't know'. 

Kadoo

And is a nice pumpkin and I think would be nice to make something else other than the regular pumpkin and the internet throw up 'Borani Kadoo' ..   کدو Kadoo  - is Pashto/Urdu/Persian for pumpkin though the pumpkin might be a different one from the expensive one which growing in Guyana.

And 'Borani Kadoo'.. as with food, so many different ways to cook it.

All start with slicing the pumpkin into thin slices and deep frying it.. and I say no to deep frying and I might still by an air-fryer at some point.. (they say oven but is lil bit pumpkin for the big oven and place hot and I would get ideas that since I lighting oven i might as well bake something sweet and Christmas done a long time ago and I supposed to be eating healthy)

So I check if I can do 'pumpkin on the tawa' and Internet throw up Duddi Phodi from South India and it seem like pumpkin could roast nice on medium heat tawa with a cover...

So I slice the pumpkin thin and there is a kind of meditation in doing that, I not thinking of the meeting I sat down in Guyana where the Guyanese were the minority.. 

and how Guyana apparently getting to be big on motorsports as the noise from the citizens who think all our roadways are race tracks, and who don't care about disturbing the quiet which is becoming more rare in Guyana.. so I remove those thoughts..  yeah.. all Guyana is a race track, a rubbish bin.. a 

And then heat the two tawas I have, and take my time because well is thin slices, 5 minutes one side, 2 on the other . and can't be rushed.

And the fragrance as the shugah as the pumpkin start to burn.. er carmelise.. .. .. 

so it takes time, turning slices gently, concentration..

meditation..

Borani

 Next thing is the tomato sauce (not all of us cook pumpkin with tomato much less in tomato sauce) and all the spices many of which I do not have.. so I put what I have.. 

  

Borani is 'creamy yoghurt sauce' with garlic and mint and so, but I was too lazy to go collect fresh mint and I decide to bus a peppermint teabag and use the dry one (I will not do that the next time, i will get the fresh mint.. ) and I have this version of dahee .. fermented milk

and I don't put garlic in the sauce because my mouth will smell/taste of garlic long after I brush my teeth ..

and so for the first time, the pumpkin. the kadoo with the dahee .. lash with a sada roti..

and as it goes, it take more time to cook and wash the wares and to scrub the carmelise shugah from the two tawa

than to eat..

but it is a blessing..  

 

 

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