Chow Mein Guyanese style is a one pot simple dish that is popular in Guyana. I would always remember when I first this guyanese lady in 2000. We had an argument about Chow Mein – it was a funny argument. In Trinidad we prepare Chow Mein with just cabbage and carrots, actually this is a chinese style Chow Mein. In Guyana, Chow Mein is made with egg noodles and maybe with some type of meat or seafood.
My friend had the opportunity to visit Trinidad and she ordered some Trini Chow Mein from a chinese restaurant. She said that she surprised as well as disappointed. She was very hungry and she only got vegetables! We had a good laugh.
chicken cut up into small pieces
4 garlic cloves
1/2 red sweet pepper
1/2 green sweet pepper
1/4 cups carrots diced
1 teaspoon Cassava Cassareep
bora aka bodie
1 bag medium chow mein noodles
Season the chicken with black pepper, diced onion, finely chopped garlic, salt or soya sauce and let the chicken marinate for a few minutes.
Cut the bora (aka bodie in Trinidad) in about one inch pieces and also chop up the sweet pepper. You can use a variety of vegetables of your choice. If you have limited access to fresh vegetables, you can use the frozen or canned peas and carrots.
Put some water to boil to cook the chow mein noodles. When the water comes to a boil, add a piece of butter to the water (this is to keep the noodles nice and loose). Add the chow mein noodles and allow the noodles to cook (follow the instructions on the packet). Do not add salt. Stir and continue to stir while the noodles are cooking. Strain.
Run some cold water over the chow mein noodles to cool down the cooking process so it would not get too soft.
In a deep pot put some oil to hot. Add some diced onions, finely chopped garlic and let them saute for a few minutes. Add the season chicken and allow to simmer for a few minutes.
Add some red wine and allow the chicken to cook. Before the chicken is almost cooked add the cassareep.
What is a Cassareep? Cassareep is the juice of cassava boiled until it reduces and caramelizes. It is the creation of the Guyanese Amerindian (Indigenous Peoples) and is made from the juice of the bitter cassava. The juice is boiled long and slowly to remove any poisonous elements and impurities. The result is a thick brown liquid, cassareep. It is used to cook many Guyana’s dishes.
Stir. Add the cut up vegetables to the chicken and allow to simmer for about 6 minutes. Transfer the chow mein noodles in a large bowl. Throw the cooked chicken and vegetables in the bowl with the chow mein noodles. Thoroughly mix every thing together. Serve and Enjoy!!!