A food-centered collaboration w:/ @thirdculturecooks highlighting. Global culinary connectedness from the perspective of South Asian history.
🥥 The coconut is undoubtedly one of the world’s most valuable fruits - I mean what else gives us milk, sugar, fruit, flour, alcohol, oil, water, husk, AND a bowl to eat out of!? No wonder the palm is often referred to as ‘the tree of heaven’.
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As you can imagine, this versatile crop has had an interesting journey around the world. It’s caused naval mutinies, protected British troops during WW2 as they used coconut charcoal in masks to resist gas attacks, was integral to creating the napalm bomb and was destined to become a ‘superfood’ in the 21st century. All while being an integral ingredient to delicious dishes across South Asia, South East Asia, Africa, and the Caribbean.
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This month we are looking at Guyana and Suriname, speaking to Chefs from both countries and understanding the culinary influences that make up the cuisines of the respective countries. Coincidentally, today is Guyanese Indian Arrival day, honoring the 240,000+ men and women who were taken to Guyana from India.
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This Guyanese salara is probably my favorite recipe of the month! I mean, the color of the coconut alone is just so inviting. It’s a delightful yeasted bread encasing a filling of sweet shredded coconut. It’s perfect as a tea-snack, for breakfast, or just because. The coconut made its way to the Caribbean/ South America via European travellers who noted that although not indigenous, the coconut was very much at home on the islands. It was first grown in Trinidad, and then cultivated elsewhere.
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