This is the most popular dish cooked by many Guyanese and other Caribbean nationals...In Trinidad it is known as "pillou". But in Guyana it what we call "cook-up" The name itself is a give way. Meaning you can almost add "anything" to this pot as it boils.
What you really need to cook this fantastic meal?
1 large onion
4 fegs garlic
Pepper to your likeness ( one whole pepper for me is enough)
2 lbs beef (with bone is good) or chicken (or simply fry fish and eat on top of cook-up when done)
1 and 1/2 pints rice
2 tablespoon cassareep
Salt to taste
Fine leaf thyme/married man poke (don't know the real name)
1/2 stick butter
2 tins black eye
1 tin Channa (chick peas)
Cut up in small pieces garlic, onion and pepper and fry in hot oil. Add cassareep whilst frying seasoning. Then add 4 pints of water and beef. ( some folks like to fry meat in seasoning before adding water. Fry chicken separately before adding to cook-up pot.) add salt and fine leaf thyme.
Pressure, if it is beef or boil until tender. Then add rice. When rice near finish cooking add butter. Also add the black eye and channa at least 10 minutes before cook up is finish cooking.
Serve hot. Eat great also when stale.
Enjoy!
Subscribe to:
Post Comments (Atom)
5 comments:
What kind of pepper do you use?
This recipe is great! I tried it, and my family loved it. I didn't not use a whole stick of butter b/c I thought it would be a bit much. I was also hoping for it to be a little more spicy as it is a Caribbean dish, maybe I'll add some more pepper next time.
Half stick of butter is good. I may post another recipe you may want to try. So remember to check out the blog.
I am sorry I accidentally delete a comment link.
Anyway with regards to the question on what type of pepper I use for the cook-up: I love to use wiri wiri or the one called tiger pepper or any hot whole pepper can do.
Post a Comment