Signature dishes of South America are tender and juicy beef, baked on lattices, fried in lard cakes and delicious red wine. The basis of most dishes is corn. Seafood and fish are also widely used in South American cuisine.

To prepare this dish you will need the following ingredients.

Marinade:

    * 100 ml of wine, preferably red;
* Tbs minced garlic;
* Tbs ginger;
* 5 tablespoons brown sugar;
* 100 ml of soy sauce.

Ingredients for chicken:

    * Rust. Oil;
* 2 eggs;
* 100 grams of flour;
* Herbs (dill or parsley);
* 50 g of flavored nuts or almonds;
* 2 tablespoons bread crumbs;
* 5 chicken breasts (only without the skin).

Sauce:

    * Tbs mint (necessarily fresh);
* 3 tablespoons sugar;
* 15 – r papaya or pineapple.

Method of preparation.

To begin with all the ingredients that make up the marinade, stir and it marinuem chicken breasts for an hour.

Then take out of the marinade, the breast, rolled in flour, dip in beaten egg first, and then fail, but in the breadcrumbs (same here, add nuts and parsley).

Warm up the oil in a frying pan. Fry breasts for five minutes on each side.

While breast roast, blend papaya (or pineapple) and 3 liters. Sugar, then cook on medium heat for minimum half an hour, all the while stirring the sauce. When half an hour has passed, add the mint to the sauce and remove from heat.

In Guyana, it is considered the national dish.

There is a recipe for chicken and in Portugal. To prepare the chicken in Portuguese using the following ingredients:

    * A bunch of parsley;
* Pepper and salt to taste;
* Bay leaves – 2 pieces;
* 2 tablespoons wine, preferably n / s of white;
* Sweet peppers – 2 units (yellow and red);
* 3 tomatoes, medium size;
* 3 cloves garlic;
* Bulbs – 2 pieces;
* Chicken thighs or chicken, finely chopped.

Method of preparation.

Chicken in Portuguese served with spaghetti, boiled rice or mashed potatoes.

Take tomatoes, make a small incision, then pour boiling water on them to leave for 5 minutes. After that, take out and remove the peel. Cut onions thin rings, and small strips of pepper and cook in a deep frying pan with vegetable oil for 5 minutes. Then here we add diced tomatoes, bay leaf, chicken, pepper and salt, cover with lid. Chicken cook for 15 minutes, stirring constantly. Herbs and garlic chop, pour in the chicken and cook another 5 minutes.

Signature dishes of South America are tender and juicy beef, baked on lattices, fried in lard cakes and delicious red wine. The basis of most dishes is corn. Seafood and fish are also widely used in South American cuisine.

Here you can enjoy great taste desserts that like adults, and people. In South America, all kinds of sweets were brought by the Spaniards. Depending on the region’s dessert recipes are different, they added a large number of fruits that taste, flavor and color, add diversity to every occasion.

In South America, a traditional drink is considered to be (yerba mate) or mate tea, a feature which is unusual method of feeding. Drink it through a tube made of metal with a strainer on the end, and from specially designed for this cup, made of porcelain, wood or gourd.

Due to the Spaniards, who brought the cattle in Argentina, he quickly settled down and got used to the endless plains. After a while the natives have mastered horse hunting. Thus, the image appeared of the Argentine gaucho, it means that “one who knows the secret of cooking meat.” They can be found today. The only means of transportation, real gauchos believe horses. Also stoitotmetit that almost all the gauchos are doing with their hands.

Unfortunately, in South America, almost no cultivated food of indigenous people. Indian cuisine was lost in time. In return the Indians received a variety of food and beverages of European conquistadors.

If you bothered to get to the guests on the grill, you will need to be prepared for the fact that the portions are very large. It should also be prepared to the fact that on lattices, in addition to meat and can easily find the rest of the animal guts or balls, (which are considered a delicacy for them) that some guests may spoil your appetite.

Guyanese cuisine, like everything else in Guyana, mixed. In part Indian, part African, part Chinese. For every taste.

Many in Guyana and this Latin American cuisine. For example, a couple of our favorite Brazilian restaurants, organized by the system Buffet. Just pay 10-15 dollars and can eat all kinds of grilled meat and delicious Brazilian sausages as much as you like. Washed down with a Brazilian bottling beer. In short, paradise.
Guyana to develop, we started cooking with Indian cuisine. Or rather, Roti bread
Led by our communion to the Guyana kitchen very experienced and wise woman, whom everyone in Georgetown called Aunty Nysha, which translated into Russian means Auntie Nisha.
Roti – such cakes, apparently similar to our pancakes, but actually a bit more reminiscent of Armenian lavash. One of the favorite dishes of the Guyana Indian cuisine. Although we can not say that the roti can be an independent dish. These are thin pancakes, stuffed or not, eaten with fish curry or chicken curry. Indians generally prefer to eat with your hands, what a great help just different roti. Just off a piece of cake, they are trapped in chunks, fish dishes and leave in your mouth.
I wanted to make this site a section with recipes for dishes Guyana, and then I thought that this would require a separate site cooking exotic dishes. And it did. You go for the exotic recipes to the site exoticpovar.ru

The most delicious roti (for my taste, of course) is Dhal puri.

Cooking them is not very

difficult, but all have their nuances.

First, cooked peas. To give yellow-puri take a split pea. Fill with water to cover the peas and cook until almost ready.

Back in the colander, and give extra water to drain well.

At this time, prepare the dough.

Take 0.5 kg of flour, 1 teaspoon no slides of soda, 1 teaspoon no slides and 1 tablespoon salt olive oil. Add water in small pieces and knead the dough. Not too hard, not too soft. Leave to infuse.

We continue to prepare the filling:

Peel 1 medium onion, 2 cloves garlic 1 red pepper spicy (remove the seeds, so there were not too badly). All cut and fry in a pan with 2 tsp olive oil.

Add a teaspoon 

of ground cumin. Add peas and fry everything together.

Cool slightly and grind in a blender to puree. Add salt to taste. Filling is ready.

Dough into small balls share. Sprinkle a little flour.

Like many other cuisines of South America, Guyana cuisine has absorbed incredible mixing cuisines and traditions of many peoples who inhabit this country. Most of Guyana prepare different sauces unusual flavors, tapioca – it’s beef, tropical fruits and vegetables, rice river fish, as well as seafood. Typically, rice is part of almost all dishes, including in the Indian bread “roti”.

For lunch and breakfast Guyanese cost very simple and democratic dishes – such as dairy products, simple sandwiches, fried rice, as well as beans with sauce, which includes a curry. As for the evening meal, she is preparing a much more complex and interesting.

National Indian traditions are clearly visible in such a hot favorite Guyanese dishes, like a lot of curry. Traditional for the region are “Labbe-curry” (used rattan palm hearts), “Seven-curry” (class of dishes prepared from vegetables), “Acar” (curry, made from peppers), as well as curry with meat, shrimp or lamb.

Popular cakes and pastry, “Puri” and “roti”, as well as the indispensable attribute of any table Guyanese – the pea cakes “given” or “give-puri ‘, chicken, roast in a large number of spices and butter” bhundzhal “pies Rice “bibingka” fried balls consisting of pea flour “fuluri” (these balls are a traditional garnish for a mango “chutney”), yn, cooked with pumpkin curry and milk dish consisting of marinated shrimp with coconut and spices, called the “broth” or “potliker ‘,’ chutney ‘, consisting of coconut with pepper and ginger, rice, spices and poultry meat -” cockapoo-rice “cakes with shrimp and crab meat, fruit candy called” Digramma ” and, of course, a lot of sauces. All these dishes are people just love to Guyana and prepare them almost every day.

For non-alcoholic beverages include the traditional drink “father” of clove and ripe papaya, fresh, beloved Guyanese drink “maubi” made from the bark of the tree oxalate, as well as herbal tea and “mate”. If you lay organization prom in St. Petersburg, you can cook up fresh as a cooling drink.

In a separate bowl, mix a little olive oil with 1 tablespoon margarine for greasing bread.
Begin cooking.

Cooking daypuri different ways. Anti Niche showed us three ways.

The first method.
We talk in a round cake. Snick to the radius.

Lubricate with oil. Wound on his hand in the form of kulechka, put 1 tablespoon into filling.

Seals kulechek and molding of a new ball. Lightly sprinkle with flour.
The second method.
Stretch the hands of a small round cake, grease oil, sprinkle evenly 1 tablespoon filling. Putting the edge, as in khinkali, and all rolled into balls. Lightly sprinkle with flour.
The third way.
Roll out into a round cake. Incision along the radius, to oil and sprinkle with 1 tablespoon filling.
Begin to fold into a cone. Ready cone sealed with the broad side and molding it into a ball. Lightly sprinkle with flour.
Carefully hand molding of the balls flat cake and gently roll out again evenly into a round cake.
For the preparation of grant-puri

You w

ill need a frying pan. It would be better, of course, special – tawa. But can and regular pancakes. Grease pan with butter paper napkins. Carefully we shift our cake in the pan. Turn over several times, and lubricate with oil on both sides.