As arguably the fastest growing Guyanese-owned restaurant in Toronto, if measured in terms of popularity, Tropical Nights has added to its allure with the introduction of new items as constants to its menu. On Thursday July 26 Caribbean Graphic’s personnel Publisher Tony McWatt and Advertising Manager Lyn Balram along with Keybase Financial’s CEO Owner Dax Sukhraj, his daughter Chrissy and Financial Controller Melvin, met with Tropical Nights owner Nigel Bijulisingh to discuss some forthcoming promotional initiatives for their respective entities. During the meeting Bijulisingh treated his guests to samplings of his newly added menu item lamb strips with white rice as well as the restaurant’s mow legendary pepper shrimp, its very popular fried bangamary and its now more readily available than ever before black pudding.
Judging by the empty serving dishes all four deliciously tasty items for fully enjoyed by the Graphic-Keybase folks.
Some Guyanese Fish Cakes To Help The Bajan’s Celebrate Crop Over
This is Crop Over Festival time in Barbados and as Bajan’s so love their fish cakes consumption of this popular “cutter” will likely be on high during the celebrations. As a tongue in cheek reminder to our beloved Caribbean neighbors that “everything that’s good in Barbados originated in Guyana” we thought that our provision of the following recipe for Guyanese Fish Cakes With Mango Sour would be timely!
Salt Fish Cakes With Mango Sour
- 1 1/2lb boneless salted fish
- 2 cups mashed potatoes (about 2-3 medium)
- 2 tbsp butter
- 3 wiri wiri peppers, seeds removed, minced (or other hot pepper)
- 3 scallion stems, sliced
- 5 garlic cloves, minced
- 3 sprigs fresh thyme leaves
- 1/4 tsp paprika
- Salt to taste
- 1 egg
- 1 cup flour + 1/4tsp black pepper + 1/4tsp salt for coating
- Oil for frying
- Boil saltfish 10 min to remove salt. Drain and boil again an additional 5 min. Drain and flake saltfish with fork until no longer lumpy. Set aside.
- Peel potatoes. Chop into small cubes. Boil until cooked, but not too soft. Potato should not disintegrate when pierced.
- Drain and mash potatoes with fork. Add butter, mix well. Add pepper, scallion, garlic thyme, paprika and salt. Adjust salt and seasonings to suit your taste.
- Add saltfish to potato, mix well. Add egg, mix well.
- Heat oil for frying.
- Roll saltfish into little log/oval shapes. Set aside.
- Place flour in a deep dish with black pepper and salt.
- Roll saltfish cake in flour. Fry until golden brown.
- 2 cups green unripened mango, chopped (about 1 mango)
- 3 garlic cloves, chopped
- 1-2 wiri wiri peppers or scotch bonnet (or desired amount of pepper sauce)
- 1/2 tsp salt or to taste
- 2 1/4 cups water
- 2 tbsp vinegar (optional)
- Peel and chop mango in 2-3 inch pieces. Discard the seed. Chop garlic, set aside.
- Combine all ingredients (except vinegar, if adding), in a small pot and bring to a rapid boil for 10-15 minutes.
- Reduce heat and simmer until mango is soft and cooked through. Mash mango until desired consistency is reached.
- Adjust pepper and salt to suite.
- If adding vinegar, allow mixture to cool slightly then stir in.
- Sour will thicken up once it is cooled.