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CULTURAL COOKBOOK PROJECT
EAST MEETS WEST
Recipes
Black Sauce Chicken
Chicken Curry with Rice
Vegetable Chowmein
Rice Pudding-Peshwari
Ceviche
I guess by now everybody is familiar with curry because it is an International known food mostly all over the world. The reason I choose curry is because not only of it good taste and beautiful aroma but, it is good for you both for herbal and nutritious values. Originally, curry is from India and attracted attention all over the Asian continent to Europe and all the way to North and South America. Interestingly, as curry is being copied, people tend to change the recipe to suit their taste. By the time it reaches the West Indies, some of the spices were deleted and a few were added. The heritage of Guyana indentured servants under British rule, which included six different cultures brought to Guyana. Being Guyanese incorporates different fragments of each of the six cultures. Our meals have a mixture of different elements of spices and seasonings that the other cultures use.
Appetizer – Black Sauce Chicken
Ingredients
-Pieces of chicken
-Cooking Oil
-Scallions
-Garlic and Pepper
-Salt
-Adobo Seasonings
-Casareep Sauce
Recipe
-Cut up the scallions and grind the garlic and pepper up together.
-Take the pieces of chicken and put it in a pot of water and steam it for 30 minutes.
Then drain.
-Pour the cooking oil into a deep frying pan and let it heat up for 2-3 minutes. Then put in the scallions, pepper and garlic. Let it fry for 2-3 minutes.
– Pour in the Chicken, and add the salt, adobo seasonings and MSG according to average. Turn it up and let it simmer for 5-8 minutes.
-Pour in the Casareep Sauce and turn it up, then let it cook for 2-5 minutes.
-Next add enough water to cover all the meat and let it dry down until the water vanishes.
-The Black Sauce Chicken is now ready to be served.
-Estimated cooking time 45 minutes to 1 hour.
The Black Sauce Chicken is a form of curry. The only difference is that it does