@alicaspepperpot

WE’RE FOLLOWING ALICA RAMKIRPAL-SENHOUSE, A FLORIDA-BASED DIGITAL MARKETER AND FOOD BLOGGER CHAMPIONING HER GUYANESE HERITAGE

What did you eat growing up?

West Indian/caribbean food. I was surrounded by talented home cooks and learned about my culture through conversations and aromas in the kitchen — from brightlyspiced curries and soft rotis to simple but big flavoured ground provisions (fruits and vegetables) like cassava, eddoes and breadfruit — all sauteed up in fragrant onions and herbs. My mother’s dhal puri and chicken curry is one of my favourite childhood dishes.

Why did you start your blog?

At the time, there weren’t many websites dedicated to showcasing Guyanese cuisine. I saw an opportunity to nurture my foodwriting hobby by sharing family recipes and cultural stories.

What’s your favourite dish?

I love a hot fish curry made with gilbaka, a Guyanese catfish. Guyanese fish curries have a unique flavour because the gravy is simmered with unripened green mango or tamarind, giving it a nice tang and a balance of spicy, savoury, and sour. For dessert, local pastries, pine tarts and black-eye cakes are among my favourites to enjoy with a cold glass of mauby (a tree barkbased drink) or cream soda.

Where are your favourite places to eat in Georgetown, Guyana?

When we visit, all we really want is fresh, home-cooked food. However, some of my favourites are Hack’s Halal and Maggie’s Snackette for pastries and cakes, and New Thriving Restaurant for Guyanesechinese food.

What other cuisines do you love?

Vietnamese. Besides a good shrimp fried rice, one of my favourite dishes is cá kho, a caramelised and braised fish. I also love South Indian food — eating any regional Indian dishes gives me an insight into the history of Indo-caribbean food.