The event that put Guyana on the map for a lot of people is the catastrophe that happend in 1978. Guyana was still a British colony back then. In the middle of jungle a cult called “Peoples Temple” settled and founded their own town “Jonestown” under the leadership of Jim Jones. A total of 909 Americans died in Jonestown, all but two from apparent cyanide poisoning, in an event termed “revolutionary suicide” by Jones and some members on an audio tape of the event and in prior discussions.
That is what put Guyana on the map nowadays there is much more to Guyana. Few places on the planet offer raw adventure as authentic as densely forested Guyana. Although the country has a troubled history of political instability and inter-ethnic tension, underneath the headlines of corruption and economic mismanagement is a joyful and motivated mix of people who are turning the country into the continent’s best-kept ecotourism destination secret. Georgetown, the country’s crumbling colonial capital, is distinctly Carinbbea with a rocking nightlife, great places to eat and an edgy market.
Things you didn’t know about Guyana:
- The official name of Guyana is the “Co-operative Republic of Guyana.
- The national motto of Guyana is “One People, One Nation, One Destiny
- The Omai Gold Mine in Guyana is one of the largest open-pit gold mines in South America.
- Slavery in the state was banned in 1834. There was a great demand for plantation workers after slavery in Guyana, which led to the immigration of the East Indians into the nation
Ingredients: 4 boiled eggs, 1/2 onion sliced, 2 cloves garlic sliced thin (or crushed), 1/2 tomato sliced, 1/2 teaspoon curry powder, 1 scallion, dash of black pepper, 1/4 hot pepper, 1 tablespoon vegetable oil, 1/2 cup water, salt to taste (less than 1/4 teaspoon)
- Prepare the onion, hot pepper, garlic, scallion and tomato and set aside.
- Put the eggs to boil on a medium to high flame (cover eggs with cold water and bring to a boil), then as soon as it comes to a vigorous boil, turn off the heat, cover the pot and let it stand in there for 10-12 minutes.
- Heat the oil in a sauce pan on medium/high heat, then add the sliced onion and garlic and allow to cook for a few minutes. Until they go soft, release their aromatic oils and stars to brown on the edges. Then turn down the heat to medium /low and add the curry powder and slices of hot pepper (if you need some good madras curry powder, check out the store – where you can find tons of Caribbean goodies) and stir. Allow this to cook for about 3-4 minutes, so the curry won’t have a “raw” taste to it.
- The next step is to add the water and give it a good stir and bring it up to a gentle simmer. Then add the slices of tomato and scallion and top off with the eggs. Cut the eggs in half before adding and be very gentle at this point forward, since the eggs will fall apart easily. Add the salt and black pepper at this point as well.
- On low heat, cover the pot and allow to cook for abut 4-5 minutes, so the sauce thickens and all the flavors get a chance to marry together. If you find that the sauce is a bit runny, cook for an extra minute or two with the pot uncovered.
- Serve with Rice or Roti