![]() It became a celebrated part of Guyanese cuisine - regardless of the ethnic background of the cook - often served with vegetarian dishes, meat stews, and curries contributed to the cuisine by African slaves, Indigenous peoples, and indentured servants from Europe, Portugal, and China.Īs roti became integral to eating in Guyana, so did the tawa (or tava), which Indian immigrants also introduced to the culture. Indian immigrants introduced roti (unleavened flatbread) to Guyana, then British Guiana, during the period of indentureship in the mid-1800s, when plantation owners looked to India, among other places, for workers. ![]() And she continued to cook Guyanese food for herself (and me), including roti. For years she worked as an international trader, moving fabric and consumer goods between the U.S. Political strife and racial tensions made it untenable for her to stay in her home country, but she didn’t leave behind her whole life. My grandmother left Guyana for New York in 1981 in search of better economic opportunities and safety. ![]()
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