John Myers
Introduction to Guyanese cuisine
ʻO ka meaʻai Guyanese kahi hui ikaika a ʻono o nā mana ʻApelika, India, ʻEulopa, a me nā ʻōiwi. ʻIke ʻia ka meaʻai o ka ʻāina no ka ʻokoʻa a me ka paʻakikī, me nā kīʻaha e hōʻike ana i nā ʻano mea like ʻole, nā mea ʻala, a me nā ʻenehana kuke. Ua ʻike ʻia ka meaʻai Guyanese no kāna ʻono wiwo ʻole a ʻono, he hōʻailona ia o ke aniau o ka ʻāina.
ʻO ka ʻono o ka ʻōpae pepa
ʻO kekahi o nā kīʻaha kaulana loa i ka meaʻai Guyanese ʻo ka ʻōpae pepa. He mea ʻono kēia meaʻai iʻa iʻa i makemake nui ʻia e nā kamaʻāina a me nā mākaʻikaʻi. Hana ʻia ke kīʻaha ma ke kī ʻana i ka ʻōpae hou i loko o ka hui ʻana o nā pepa wela, ke kāleka, nā aniani, a me nā mea ʻono ʻē aʻe. ʻO ka hopena, he kīʻaha e hāhā i ka ʻono a me ka wela.
ʻO ka ʻōpae Pepper kahi kīʻaha i hoʻohana maʻamau ʻia ma ke ʻano he mea ʻai a i ʻole he ʻaoʻao ʻaoʻao. Hoʻopili pinepine ʻia me ka laiki a i ʻole ka berena, e kōkua ana i ke kaulike ʻana i ka ʻono o ka pā. Ma Guyana, ʻai pinepine ʻia ka ʻōpae pepa me ka pia anu a i ʻole ke aniani o ka rama, kahi e hoʻonui ai i ka leʻaleʻa o ke kīʻaha.
Ka hoʻomākaukau ʻana a me ka lawelawe ʻana i ka ʻōpae pepa
No ka hoʻomākaukauʻana i ka'ōpae pepa, e hoʻomaʻemaʻe mua a hoʻomaʻemaʻe i ka'ōpae. A laila, e hana i kahi hui ʻala ma ka hui ʻana i nā pepa wela, ke kāleka, nā aniani, a me nā mea ʻē aʻe. E hoʻomoʻa i kahi ʻaila i loko o ka pā a hoʻomoʻa i ka hui ʻala a ʻala. E hoʻokomo i ka ʻōpae i ka pā a e kuke a ʻulaʻula a moʻa. E hoʻonani me nā mea kanu hou a i ʻole nā launa ʻokiʻoki a lawelawe me ka wela.
ʻO ka ʻōpae pepa kahi meaʻai maikaʻi loa e ʻoliʻoli hou a wela. He meaʻai maikaʻi loa ia a i ʻole ʻaoʻao ʻaoʻao no kēlā me kēia meaʻai, a he kīʻaha maikaʻi hoʻi ia e lawelawe ʻia ma ka pāʻina a i ʻole ka ʻahaʻaina. No ka loaʻa ʻana o ka mea maikaʻi loa o ka pāʻina, e hoʻohui pū me kahi laiki a i ʻole ka berena a me kahi inu anuanu. A mai poina e ʻoliʻoli i ka wela a me ka ʻono o kēia mea ʻono Guiana!
