Saturday, May 3, 2008


  • 1 lb fine cornmeal
  • 1 Freshly grated coconut
  • 1pt. Fresh milk. [not needed if coconut was grated by a juicer - yields its own milk.]
  • 4oz. Raisins [optional]
  • 2oz. Margarine (melted)
  • 4oz. Brown sugar
  • 4tbsp. Water ..[this is increased based on the dryness of mixture]
  • ¼ tsp. Nutmeg ; 1/2 tsp blackpepper
  • A few drops of almond or Vanilla essence
  • Foil/banana leaves { leaves passed over fire to give pliability}
  • Use a large mixing bowl and add all ingredients ..mixing well.
  • Make a pocket from the foil/banana leaf, each approximately (8in x 6in)
  • Leave an opening in the short side and fold over well the edges of the remaining two sides, to ensure that they are sealed.
  • Put about one or two spoonfuls of the mixture into each pocket and fold over top.
  • To seal....tie with a piece of dried banana stalk.
  • Place in a large saucepan of boiling water and simmer for approximately 1 to 1 1/2 hours.
  • To serve, remove foil or leaf.

This dish is of West African origin and is popular in Rural Guyana around Emancipation Month. There are other variations of this dish using tubers and pumpkin. Like to hear from the Sisters in the Islands on their variation.

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