Guyana - Land of Many Waters

Guyana looks to be the largest of the three small South American countries that face the Atlantic and seem almost in the way of the two giants, Brazil and Venezuela. The three countries are Guyana, Suriname and French Guiana and they are pushed up together like children standing next to each other in a stair step fashion as if they’re siblings posing for a photograph.

Guyana may still have some old colonial charm but it’s mixed with a heavy reminder of the wicked side of occupation. African slaves were brought to Guyana in the 16th century and the treatment of these slaves was so dreadful it’s compared to Joseph Conrad’s book The Heart of Darkness. Even though it has a horrific history, political instability and an enormous foreign debt, the country has some of the most beautiful and unspoiled natural attractions and often called 'Land of Many Waters'. Hopefully, the government of Guyana will use this to attract tourism instead of depleting it further of its natural beauty.

Guyana cuisine has an East Indian influence, favoring curry and roti. Therefore, for my Guyanan meal I made curried shrimp. It was a flavorful and hearty meal with its mixture of shrimp and potatoes.

Curried Shrimp

1 lb shrimp
Lime juice
Salt and pepper
Thyme, chives and garlic to taste
2 TBSP curry powder
1/2 cup water
2 TBSP oil

Season shrimp and allow to stand 15-20 minutes. Mix curry powder in cold water. Put TBSP oil in pot, heat and add curry powder in water. Cook for 2 – 3 minutes or until thick. Add shrimp and stir to coat. Cook about 5 minutes, then turn off heat.

If you would like to add potato, cut a potato in thin slices and cook in curry powder before adding the shrimp. When the potato is tender, add shrimp and cook 5 minutes.

(I had trouble with the curry mixture sticking to the pan)

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