Guyanese Cook-Up

Guyanese Cook-Up is a delightful one-pot meal that brings together the rich and diverse flavours of Guyana. Traditionally prepared on weekends and special occasions, this dish combines rice, meat, and a variety of peas or beans, all simmered in coconut milk and infused with fragrant spices. The addition of cassareep, a thick black sauce made from cassava root, adds a unique depth of flavour and richness to this comforting dish. Whether you're new to Guyanese cuisine or a seasoned cook, this recipe will guide you through creating a hearty and comforting meal that's perfect for sharing with family and friends.

Prep Time: 30 minutes  Cook Time: 90 minutes Serving Size: 6-8  Difficulty: Medium

Ingredients:

• 2 cups long-grain rice, washed and drained
• 1 lb chicken or beef, cut into bite-sized pieces
• 1 cup dried black-eyed peas, soaked overnight
• 1 cup dried pigeon peas
• 1 can (400 ml) coconut milk
• 4 cups chicken or beef broth
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 wiri wiri pepper 
• 2 green onions, chopped
• 2 tsp thyme
• 1 tsp ground allspice
• 1 tsp ground black pepper
• 2 tbsp vegetable oil
• 2 tbsp cassareep
• Salt to taste
  
  

Instructions:

• Prepare the Ingredients: Drain and rinse the soaked peas. Set aside. Season the meat with salt, black pepper, ground allspice, and cassareep.
• Cook the Meat: In a large pot, heat the vegetable oil over medium-high heat. Add the seasoned meat and brown on all sides. Remove the meat and set aside.
• Sauté Aromatics: In the same pot, add the onion, garlic, and green bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes.
• Combine Ingredients: Return the meat to the pot and add the peas, rice, coconut milk, and broth. Stir to combine.
• Add Spices and Herbs: Add the thyme, green onions, and scotch bonnet pepper (if using). Bring the mixture to a boil.
• Simmer: Reduce the heat to low, cover, and simmer for about 1 hour, stirring occasionally. The liquid should be absorbed, and the rice should be cooked through. Add more broth if necessary.
• Adjust Seasoning: Taste and adjust the seasoning with salt and additional pepper if needed. Remove the scotch bonnet pepper and thyme sprigs before serving.
• Serve: Fluff the Cook-Up with a fork and serve hot, garnished with extra chopped green onions if desired.