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Guyana
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A Street Vendor Guyana, a country of exceptional natural beauty, is a splendid combination of the Caribbean and South America, with fascinating touches of a sometimes turbulent past. Perched on the northeast corner of the South American continent, Guyana stretches 450 miles from its long Atlantic coastline into dense equatorial forest and the broad savannah of the Rupununi. |
The picturesque capital and primary port is Georgetown, a city
of comfortable, modern hotels, fine colonial buildings, and broad,
tree-lined boulevards. The striking wooden architecture is reminiscent
of Guyana's centuries as a Dutch, and then a British colony. Georgetown
offers an evocative introduction to the land of Guyana. Don't
miss the imposing St. George's Cathedral, reputed to be the tallest
wooden building in the world. The tumbling rivers and dense rainforests of Guyana are filled with extraordinary natural sights. Kaieteur Falls, where the 400-foot wide Potaro River plunges 741 feet downward from the Pakaraima Plateau, is one of the world's great waterfalls. The magnificence of Kaieteur stands beyond any comparison in its majesty and sheer size. You can also visit the striking beauty of the Orinduik Falls, the Marshall Falls, the Kaieteur Gorge and remote Mount Roraima - the inspiration for Conan Doyle's Lost World. |
Kaieteur Falls
Map of Guyana |
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Chicken Pepperpot A true pepperpot is prepared in a large kettle. In some families, the same pepperpot will stew for years, kept going by the continual addition of leftover ingredients from other meals. Scraps of meat, fish, vegetables, and spices create a stew that never tastes the same. The pepperpot is most common on Guyana, where it originated during plantation days. Slaves rarely got meat and perhaps stretched its flavor in a dish like this one. |
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MARINADE: 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/2 teaspoon ground turmeric Juice of 1 lime Juice of 1 lemon 1 3-4 pound chicken cut into serving pieces 1/2 cup (1 stick) butter 1 white onion, finely chopped 1 red onion, finely chopped 1 green pepper, seeded and finely chopped |
1 Scotch bonnet pepper, seeded and finely chopped 1 cup dry white wine 2 tablespoons sweet vermouth 2 cup chicken stock 1 white turnip, peeled and cubed 1 sweet potato, peeled and cubed 6 small new potatoes, peeled and halved 4 carrots, sliced 1 sprig fresh thyme |
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In a large bowl, combine the salt, black pepper, thyme, cayenne
pepper, and turmeric. Add the lime and lemon juices and stir well
to make a paste. Rub the paste over each chicken piece, cover,
and marinate in the refrigerator for at least 1 hour. In a large Dutch oven, melt the butter over medium heat and sauté the onions, green pepper, and Scotch bonnet pepper, until they are tender. Add the chicken pieces to the Dutch oven, setting aside the marinade, and brown the chicken on all sides, about 15 to 20 minutes. Stir in the marinade, wine, vermont, and chicken stock and bring to boil, then add the turnip, potatoes, carrots, and thyme. Lower the heat and simmer, covered, for about 1 hour, stirring occasionally. The chicken should easily pull from the bone. If the vegetables are not tender, add more chicken stock and cook on low. Serve with white rice. Serves 4 to 6 |
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