This Guyanese inspired ChowMein recipe is almost as good as the real thing.
This Guyanese inspired ChowMein recipe is perfect for those times when the tummy-rumbling, mouth-watering craving for a bowl of childhood-comfort food is hard to ignore.
Guyana is referred to as the Land Of Many Waters, and The land Of Six Races, but for me, it is The Land Of Amazing Culinary Delights.
Guyanese chowmein, like any fried rice dish, is made up of whatever one can find in the fridge. Sometimes, it can be planned out with specific ingredients, or most times it can be made with ingredients like leftover meats and vegetables that should be used up.
The most important step for this recipe is the sauce, the entire dish stands on the sauce combination, so follow that step well and you will be sure to have success with the dish.
I was very lucky to grow up in a family of food-lovers, heck my mama spent her whole life as a professional cook and she is known for leaving a trail of tummy-happy memories in her wake. Her Guyanese chowmein was so popular, that everyone throwing a party would request her to whip up a pot of chowmein.
The following recipe is my creation – using bison, chorizo and organic tofu – built on the foundation of my mama’s homemade chowmein. You can do as I did and substitute for any and all meat and vegetables combination your craving desires.
If you want to try more foods of Guyana, please check out Alica’s pepperpot, she has some fantastic recipes.
The Sauce: Mix together the broth, ketchup, mustard, soya sauce and green onions, set aside. The trick to remember, as always, is to have your Mise En Place (everything in place) before firing up the wok.
Serve this dish while hot, in big bowls and just dig in!
Guyanese Inspired ChowMein
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Ingredients
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