Food

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almac68

We are on oxtail and butterbeans countdown today. GF’s mum started prep on Thursday. It’s all in the seasonings, marinating, then an eight hour slow cook marathon the Guyanese 🇬🇾 method . There are no short cuts for this. Every morsel will be savioured with thanks.

Guyanese cuisine is supreme, across the West Indies and West Africa this dish is a much prized and lamented homemade dish. White folk rarely get to taste the real deal.

Just read this from Gina Yashere, absolutely on point.

Black people know how to cook meat better than anybody and I’ll tell you why. During slavery, when they were giving us the shittiest part of the meats, the offcuts after they’d eaten all the best parts of the animal, we turned that into deliciousness. The oxtail, cow foot, pig’s trotters: we turned that into a culinary delight.

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sohi in reply to @almac68

Do you have a recipe you would recommend?

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almac68 in reply to @sohi

jeez, the recipe is top secret, even my GF does not have it.. it’s mums way of staying in touch with their children.. if I asked for that recipe I will get the Guyanese death stare and then a long schtoops, which believe me you don’t want to be on the receiving end of..

we get the oxtail from butcher’s in Plaistow though, special order. The down side is that the more popular these cuts become, the price starts to rise due to demand thanks to a celebrity chef waxing lyrical about, let me think … oh yes ox cheeks..

tarquin absolutely devoured my belly of pork dish, using the trusted nigella lawson cookbook, she is a genius you know of making poor peoples food taste fabulous

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