Food Adventures Continue!

Dessert Edition

Guyana is represented by Guyanese Sponge Cake (Pound Cake). I really enjoy finding out about the linguistic idiosyncrasies in food! This is called Sponge Cake but elsewhere similar recipes would be referred to as Pound Cake. I think the previous Pound Cake was the Plain Cake from Barbados. Delicious and disappearing quickly!

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Food Adventures Continue!

Guyana is represented by Guyanese Beef Patties! These were delicious and lasted no time at all. I’ve enjoyed all the pastry dishes on our adventures and this was no exception!

Haiti is up next!

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Food Adventures Continue!

Dessert edition!

Guinea-Bissau is represented by Raivas (Cinnamon Cookies). Made for dunking, we tried them with a matcha latte, hot chocolate, and coffee. They were delicious and all 18 disappeared instantly! Like a softer version of biscotti. Very tasty. I made half in the traditional random squiggles and half like breadsticks.


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Guinea-Bissau is represented by Abacate Recheado Com Atum (Tuna Stuffed Avocados). This was delicious. It felt spring-like. Simple and refreshing. Both recipes for Guinea-Bissau highlight the impact of Portuguese colonial history on the culinary traditions!

Up next, Guyana!

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Food Adventures Continue!

Dessert edition!

Guinea is represented by Jus de Bissap (Bissap, a sorrel and mint drink with strawberry and vanilla syrup). I got to make strawberry syrup and vanilla syrup for this and everything smells amazing! I love seeing the different variations on this drink in different countries. This one was beautifully fragrant!

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Guinea is represented by Bouille (sweet Guinean cornmeal porridge). Simple, quick, and tasty. I will be adding lemon juice to my polenta from now on!

Up next, Guinea-Bissau!

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Food Adventures Continue!

Dessert edition!

Grenada is represented by Cocoa tea. Living up to the name “Spice Island”, this tea is so fragrant. Beautiful way to finish the meal. Perfect for chilly mornings! Absolutely lovely.

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Grenada is represented by Grenadian Fry Bake and Saltfish Souse. Amazing how something so far from ‘home’ feels so familiar. Fry Bake is so similar to Toutons that I had to have one with molasses! I think I may have a new Touton recipe! Some recipes land just right and immediately become part of rotation (I made El Salvador’s Sopa de Gallina again yesterday). This is one of those recipes! The molasses that is traditionally had with Toutons, comes from the Caribbean. The salt fish that is used to make Souce has historically come from Newfoundland! For this recipe, from Newfoundland too, as I had some that I brought back from my last trip to the Rock. So good. No leftovers!

Up next, Guatemala!

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