OP: Guyanese Seed of Soul
R&M Publishing Company, Holly Hill, SC, 1983. Paperback. Near Fine. Third printing.
Guyana—a country poised on the Caribbean coast of South America—boasts a culinary culture layered with diverse traditions, beginning with the Indigenous population and followed by European colonists, enslaved Africans, and immigrants from Asia, not to mention influences from neighboring nations like Brazil.
This slim (83 pages) paperback manages to capture that range with its concise recipes. It is hard not to be tempted, surprised, and intrigued by:
- Shrimp rice and calaloo
- Roast duck with ginger sauce
- Chicken paprikash
- Beef and eggplant curry
- Rum meatloaf
- Swahilian steak—with green peppers, onions, and hot sauce
While no one book can capture an entire nation’s cultural identity, Guyanese Seed of Soul is a welcome start to the exploration of a country seemingly blessed with the perfect blend of culinary traditions.
Our copy is Near Fine in all regards. Scarce.
