Another one of Guyana’s authentic savory dish. I'm sure it's tasted awesome. Anyways; I've noticed the pot you used, as “dem seh a pat ketch”. To avoid the burning, a couple steps to follow. First you wash with comet, scrub as much to get out unwanted dark spots, then finally wash with dawn dishing liquid, once done completely dry, once dry put about 2/3 tablespoons of oil (no olive oil) swirl it around the entire bottom, then go as much as 3/4 way to the sides. Now turn your stove on to medium high and burn out all the impurities, start from the bottom the the sides as much as you can, the oil will get dark, once you’re finished before it cooled wipe the inside, sopping up the impurities, let the pot completely cooled down, then do a final wash. I’ve a similar pot & I did this method, believe me you wouldn’t regret. Happy cooking as always. Oh by the I live Sunrise Fl.
Hi Matthew thanks for the link to Shiv west indian products. because I don't have access to many west Indian products where I live, now I can have the items I need shipped to my address...
WHat do you think of the flavor of Chief Green Seasoning? I need to make some but cannot stad the taste of cilantro Do you have a recipe for a good green seasoning without cilantor or culantro? Thanks
