I love receiving feedback from my readers and welcome inquiries, photo submission or whatever your heart desires. I can be reached at Jehancancook@gmail.com.
If you have a question about a recipe please comment on Facebook first as it is an open forum others may have the same questions as you do.
Thanks for stopping by!
Jehan,
First of all I LOVE your website. I’m guyanese and live in Richmond VA so sometimes it’s hard to get some ingredients but I usually stock up when I visit relatives in NY. Happy New Year to you and family! Your son is so adorable, he’s a cutie pie. When you get a chance can you please post a recipe for cassava pone, I’ve made a couple of times in the past but dont have exact measurements of things and haven’t made it in so long so I forgot. I would love to see your spin on it! Thanks and take care!
Author
Hi Diane, thank you for the kind words. I’m still working on a recipe for cassava pone and will post it once its perfect.
IT´S GREAT TO KNOW THAT I COULD FIND ALLOT OF RECEPIES ,OF DELICIOUS THAT I USE TO HAVE AS A KID,,,,,,THANKS FOR MAKE THINGS MUCH MOORE SIMPLE,,,,I LOOOOVE KOOKING,,,,,ALSO,,,,,I LOOVE MY GUYANEES FOOD..
Hi Jehan. I am awaiting your return with bated “stomach”. If you come back before Winter ends (I’m in NY), can you post some cold weather soups/stews please? For instance, I love chilli. Is there a Caribbean twist on that?
Jehan.
ever since I’ve found your site I’ve been hooked! You are awesome! Your cooking and recipes are great and incredibly reminiscent of home….Thank you so very very much for being here.
I’ts been a while since I’ve checked in, but I just saw your son’s first birthday and was blown away at his Cookie Monster cake…..AMAZING!!!!!!! I just had to let you know how wonderful that was….I’m sure that he’ll enjoy the memories and all your hard work once he’s older 🙂
Congrats…and please; continue cooking!
Best Wishes,
Samantha V.
Author
Mo, I’m back! I will try to post a few winter recipes. I do have a recipe for Chili on the blog already but not with a Caribbean twist.
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Samantha thank you for stopping by and I’m glad my food can evoke memories. Isn’t it funny how you can be transported with just one bite? I thoroughly enjoyed planning my son’s birthday and that cake was a bit of work but so worth it.
hi ur receipes are really superb i tried the sandwitch and the salads they are really tasty..ur son oh hes so cute……………so lovely giv ma kisseses to him i luv desserts would u pl send me some dessert recipes
thankz
lochi
Sri Lanka….
Do I have to used baking powder in the mithai?
Author
Diane, there is no baking powder in the recipe.
Hi, thank you for creating a highly informative website/blog!!! Both my parents are from Guyana (I was born in the US) and I have always wanted to cook like them. Like you said, there are no measurements and that alone has scared me to try and cook Guyanese cuisines. Fortunately, your website/blog is giving me some courage to try some of them. Thank you very much and keep up the awesome work :D.
Thank you for creating this page.
Hi, I love the recipes and your website im so excited i found it and am planning to try your recipes this weekend. One of them was the banana oatmeal and I have a question I need to know if banana flour is the same as plaintain flour (cause that is what the Guyanese-Indian at the local Guyanese store told me) …so i want to confirm with u. Thanks-
Love your website added it to my favourites and showed my Guyanese husband to look forward to some great meals!!!
Author
Hi Karen, thank you for stopping by and for the love. Banana flour is different from plantain flour. I think the brand I used was Grace.
Good Afternoon Jehan,
My husband is Guyanese and your website has helped me bring back those flavors from his childhood. Yesterday I made bake and served it with a sauce made with bok choy and spices it was excellent. Can’t wait to try salted fish on my own. I am in need of the bbq sauce recipe often served at West Indian restaurants on their bbq chicken, if you could provide this recipe I would be so grateful. It has a sweet spicy taste, I think it may contain brown sugar, but not sure. Thank you and keep on cooking!
hi jehan love your recipes, ever thought of doing some youtube videos,.,would really love to see you making paratha. the way the roll out the dough in a rectangle, ive never seen it done that way im facinated. if not could you please post some pictures of this method on your site,by the way your dhalpuri is the most delicious looking ive ever seen
Hi Jehan, I must say I love your website & the Guyana recipes yum, lately I have been craving Guyana coconut biscuits I check through your list but didt see it , just wondering if you have the recipe by any chance ,you are doing a great job keep up the good work .
Author
Hi Shaniz, that’s for the kind words. I don’t have a recipe for coconut biscuit as yet.
So exited for you yo come cook for me i Love you and miss you
Hi Jehan, I visit you site often cause I love to cook. I don’t know if you ever herd of GUN OIL, it’s made with corn and coconut milk. I herd of it and want to try it but I don’t have the recipe. I’m wondering if you know how to make it or have the recipe.
Thanks
Author
Sorry Sam, I haven’t heard of it…
Hi Jehan!!! I just discovered your site and I love it!!! I can’t wait to try the recipes! Great job on the site, it looks awesome and the pictures are amazing!
What a gorgeous baby, congrats to you and your family. I just love your site.
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Thanks Beverley.
Hi jehan. Do you have a recipe for the guyanese coconut buns?
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Ingrid I do, here’s the link. http://jehancancook.com/2010/05/rock-buns/
Hi Jehan,
Glad you enjoyed your trip to Lagos, Nigeria. I am Nigeria-Guyanese currently living in Philadelphia.
I love your recipes especially Banana coconut cake, Guyanese Black Cake, Pepperpot.
Keep up the good work!
Sincerely, –NK
Author
Thank you!
Am having problem making the beef patties “dough.” Is there a substitute I could buy that’s ready made? If not ,could you post the quantities for the ingredients, again.
Thanks
Author
You can try frozen empanada dough or storebought pastry.
Did your oven fried chicken, probably the best I’ve done. Even my wife liked it.
Baked on a wire rack hopefully so that the bottom wouldn’t be soggy. No go.
Would try starting skin side down initially then flip to crisp the top. Otherwise
really good. Will be my go to from here on.
Kindly post a Sernie recipe please
Hi Jenna, do you have a recipe for Guyanese Chinese cake?
Author
No I don’t, sorry.
Hi Jehan,
Your Caribbean Fried Chicken is a big hit in my house.
Do you have a recipe for sweet and sour chicken?
Author
Hi Pri, that’s great to hear. I will post one soon.
Dearest Jehan,
Thank you so much for your recipes. My husband is Jamaican and I am not (hes a picky eater, and i will try anything at least once), for years I tried my hand at Jamaican food (my kids where always satisfied alas the husband….). Finally i was resigned to letting my aged(almost 90) mother-in-law cook occasionally for the family. Last month my mother-in-law was too busy too cook and I had a feel for some stewed peas and found your recipe. I liked that it used coconut milk so I decided to try it. My husband really enjoyed it and the kids were fine with it (kids prefer southern cooking) I made a few tweeks, of course. I added browned short ribs in grass fed butter so i had to increase the liquid (i added Swanson’s chicken stalk instead of water) Thanks again! Now I can cook too….your my hero!
Hi Jehan, Do you have a video of how to make Dhal Puri. If you do, can you please post it.
Also when I make pholourie I usually add yeast and baking powder. Is there a reason why you make yours with yeast and not baking powder or both.
Author
Here’s the recipe for dhal puri. https://www.youtube.com/watch?v=LeGnpM9rfrE&t=178s As for the pholourie, any raising agent is fine. Baking powder or yeast works just as well.
Jehan , someone named car king on youtube has posted your beef patty video as theirs
Author
Thank you! I found the video and I’ve reported it to YouTube.
Hello Jehan,
I just “stumbled” across your website and I am hoping you can help me. I have been trying for the longest time to find the “piping barrel” that you used to make your cheese straws. I have been using nozzles that my Mum had but would love to get the entire set I.e piping barrel and nozzles. Thanks for your help. I live in Canada
Hi Jehan, I am of Guyanese parentage and born in London. I came to your website because my husband bought some Okra for me to cook his traditional Okra soup (he’s Nigerian), but he had bought too much! I used what I needed for the soup but was wondering what to do with the plenty left-over’s?? Then it occurred to me. My mother used to cook fried Okra and beef as an evening meal for the family years ago and it was delicious so, tomorrow evening I will use your recipe and hope I can replicate what my mother used to cook. Wish me luck. Take care.
Author
Hi Brenda, it’s called a cookie press, if you google it some should pop up.
Hi. I just saw your recipe for the Guyanese plait bread and I’m really confused about the cups of flour to use. Is it 3 of 1/2 cups or 3 cups and a 1/2 ? Thanks.
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It’s 3 and a 1/2 cup.
You can cook …… Yes indeed……great recipes, instructions and photos!
Do you have a cook book? Please send information.
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Thank you Audrey, no I don’t have a book as yet.
Hi Jehan, after many, many failed attempts over the years to make split peas and rice, I discovered your seasoned split peas rice recipe. Today I summoned the courage to try it just once more before completely giving up. It was a win – success, yay! Thank you so very much for this very simple and tasty recipe that even a novice like me can follow with good results and hopefully impress my husband.
Great recipes that brings me back to my childhood in Guyana.
Hi I’ve tried a few of your recipes and love the videos. Since covid19 there’s a shortage on of so much ingredients i want to make roti but an short on self rising flour any suggestions on an alternate to achieve this recipe?
Hi Jehan! I’m a Guyanese student studying in New England and haven’t been able to see my family or go back home for the summer due to the pandemic. I came across your YouTube video on how to make butterflaps and oh my goodness! I’m so intrigued by how simple, delicious and easy you’ve made these recipes. I’ve been making most of your recipes on a weekly basis now and it has been such a great comfort in these times. Thank you!! I’ve recommended your page to my mom and she’s hooked too! Although we’re far apart we have so much fun together making your recipes over video calls 🙂
Hi Jehan
I have butter crisp shortening. Would I still need to use butter in this recipe?
Author
Hi Sharon, what recipe are you referring to?
Author
Thank you! I’m glad you’re enjoying the food!
Hello, Jehan.
I am looking forward to trying and having your Mac N Cheese recipe permanently on our Thanksgiving menu. I was wondering what is the best way to reheat the leftover Mac N Cheese? I am looking forward to watching all of your videos as I have subscribed to your channel tonight. Thank you for your time. Hope your holidays are filled with much joy and love.
Author
Hi, you can microwave it or cover it and heat it in the oven.
Hi Jehan!
With the black cake recipe, you mention 2 cups of brown sugar. I made it tonight with the 2 cups. But now as I sit here I wonder did you mean 2 PACKED cups of brown sugar?
Im worried now that it won’t be sweet and will just taste like straight up rum and bitterness of alcohol
Please send to me all your available recipes, with thanks, I can’t wait to get started !
I made this for New Years and a gluten free version for myself. Hands down the very best mac n cheese I’ve ever had. Even reheated was wonderful. I am about to make it again for dinner. Thanks for the recipe.