The BEE Man - torches the African Killer Bees from eaves over our bedroom window
Too bad this honeycomb was contaminated with insecticide during eradication!!
The story as told by Jack:
According to my rationale, African Killer Bees could be expected when we were in Cameroon. In fact, we had a pole with a nest of them not far from our door in N'gaoundéré, which we judiciously avoided. They didn’t bother you as long as you didn’t get too close. But, here we are on the other side of the Atlantic and the African bees seem to have followed us.
Since we arrived in January we have had to collect dead bees off of our floor every morning. They would fly to the florescent light and after wasting their energy drop to the floor. A few weeks ago one dropped - but before it headed for bee heaven it decided that Val should be its last fling, I mean sting: the right thigh.
A visitor’s bare foot was greeted by a stinger last week when a bee protested being stepped on: ouch!
This prompted action... to remove the hive which was located under the eave at the corner of our bedroom. The enemy of bees, the ‘BEE Man’ arrived with bottles of spray stuff, and energetically tore a hole in our ceiling. After applying smoke, spray and converting the volatile spray into a flame thrower announced the bees were almost gone. “Almost gone”, meant tearing a hole in the eave of the roof and applying the finishing touches with his makeshift flame thrower.
I must say that the ‘BEE Man’ knew his stuff as no one was stung by the somewhat confused remnant of bees that lingered about for a few more days.
Things are now back to normal. Well almost :~) the hole in the ceiling and the hole in the eave of the roof are still there.
There was honey in the hive, but it was contaminated by the spray. There must be a better way.
The story as told by Jack:
According to my rationale, African Killer Bees could be expected when we were in Cameroon. In fact, we had a pole with a nest of them not far from our door in N'gaoundéré, which we judiciously avoided. They didn’t bother you as long as you didn’t get too close. But, here we are on the other side of the Atlantic and the African bees seem to have followed us.
Since we arrived in January we have had to collect dead bees off of our floor every morning. They would fly to the florescent light and after wasting their energy drop to the floor. A few weeks ago one dropped - but before it headed for bee heaven it decided that Val should be its last fling, I mean sting: the right thigh.
A visitor’s bare foot was greeted by a stinger last week when a bee protested being stepped on: ouch!
This prompted action... to remove the hive which was located under the eave at the corner of our bedroom. The enemy of bees, the ‘BEE Man’ arrived with bottles of spray stuff, and energetically tore a hole in our ceiling. After applying smoke, spray and converting the volatile spray into a flame thrower announced the bees were almost gone. “Almost gone”, meant tearing a hole in the eave of the roof and applying the finishing touches with his makeshift flame thrower.
I must say that the ‘BEE Man’ knew his stuff as no one was stung by the somewhat confused remnant of bees that lingered about for a few more days.
Things are now back to normal. Well almost :~) the hole in the ceiling and the hole in the eave of the roof are still there.
There was honey in the hive, but it was contaminated by the spray. There must be a better way.
Val was treated royally on her '39th' birthday
Traditions here... have someone close to you feed you the first mouthful...
The Confirmation class watch a DVD, the story of Joseph in our LR - the Youth decide how they will finish their tye-dyed cloths
Our kitty (mama has a fat rat to nibble on!) and puppy family next door
Independence Day, May 26. 09
Anniversary of Independence from Britain in 1966.
Anniversary of Independence from Britain in 1966.
Originally a Dutch colony in the 17th century, by 1815 Guyana had become a British possession. The abolition of slavery led to black settlement of urban areas and the importation of indentured servants from India to work the sugar plantations. This ethno-cultural divide has persisted and has led to turbulent politics. Guyana achieved independence from the UK in 1966, and since then it has been ruled mostly by socialist-oriented governments. In 1992, Cheddi JAGAN was elected president in what is considered the country's first free and fair election since independence. After his death five years later, his wife, Janet JAGAN, became president but resigned in 1999 due to poor health. Her successor, Bharrat JAGDEO, was reelected in 2001 and again in 2006.
East Indian 49% black 32% mixed 12% Amerindian 6% white and Chinese 1%
Religions: Christian 57% Hindu 33% Muslim 9% other 1%
Religions: Christian 57% Hindu 33% Muslim 9% other 1%
Languages: English Amerindian dialects
The Land of Six People...
The original Guyanese are, of course, the Amerindian people, the Arawak and the Carib tribes who lived here before the Europeans settled in the 17th century. Originally mostly living in the interior of the country, the Europeans established colonies in the coastal areas and traded goods from there. Ultimately, it resulted in the current situation in which a large majority of Guyanese live near the Atlantic coast. Guyana is often dubbed the Land of Six Peoples; these six peoples include the Amerindians, people from African descent, East Indians, Chinese, Europeans and Portuguese (don't ask me why these two last categories are considered separate).
After the Dutch established three colonies, they started importing slaves from Africa to work on the sugar plantations and to carry out the hard work for building the defence systems against the Atlantic. When slavery was abolished in the 19th century, East Indians, Chinese and Portuguese came to work here as indentured servants. Nowadays, after several centuries of living together in the same country, the population is increasingly mixing. I sincerely hope that the Guyanese will treasure the richness of their ethnic diversity. The main ethnic groups are the East Indians and the Africans, while the Europeans and Portuguese are but minor groups. English is the main language, which can be considered a major advantage for many visitors; pronunciation is not always easy to understand for the foreign traveler.
Despite the warnings I got before traveling to Guyana, I almost only had good encounters with Guyanese people from any of the groups. The sincere smiles and vibrancy of the blacks, the smartness of the East Indians, the modesty of the Amerindians; overall, they were as curious about me as a visitor than I was as in their lives. Sometimes, they seemed shy or insecure about how to deal with visitors, but it was easy to break the ice and then the Guyanese appeared very friendly people. Several times, people approached me with something I thought they would try to sell, only to find out that they put the object in my hands, walking away saying it was just a gift. Talking to some of the Amerindian people, I realized how many stories there are to be told in this country so closely linked to nature. Yes, Guyana is rightly known for its richness in nature, but its people are an asset of equal value to this country of waters.
How Do I Love Thee - West Indian Style
You are the essence in my mauby (beverage)
You are the essence in my mauby (beverage)
De fish in my fishcakesI love you love you dearly
You are the lard oil in my bakes
You are the coconut in my sweetbread
De pigtail in my riceJust like piece of curry goat head
I will love you till I dead.
You are the sardine in my gravy
The dumplings in my soup
I love you more than mi belly
Yes I love you bad fah true.
Like banana leaf around my conkie (a sweet treat)
I'll be always close to you
Sweet like sugar in your bush tea
I'll do anything for you.
You are the sauce around my Cou Cou
Hot like sweetbread when it done
I will stick to you like dandruff
Like the corns upon your toes
Like the fat around your belly
I'll be everywhere you goes
Cause you are my black pudding
And I know I am your souse
When you call I will come running
Like when a boar cat see a mouse.
Oh my pepper on my pork chop
Sweet like sorrel when it mix
When my hands caress your body
You feel just like a couple-six.
You are sweeter than a snowcone
I will give you all I own
You are sweeter than a hambone
Soft and sweet like piece'o'pone.
No one can take me from you
Not in this life or death
My Panya girl I love you
It's just your mudda me caant tek.
Some Favoured Recipes of the Guyanese…
Phulourie (Pulourie)
Ingredients
½ pt split peas, or 1 lb ground split peas
Ingredients
½ pt split peas, or 1 lb ground split peas
½ cup flour - 1 teaspoon baking powder
2 - 3 cloves garlic, ground
1 beaten egg
Salt to taste - ¼ teaspoon turmeric - ½ teaspoon ground gheera - Oil for frying
Preparation· Soak the peas overnight, then drain and grind finely.
· Mix all the ingredients using water to make it to a dropping consistency.
· Drop into hot oil, squishing through thumb and fore finger to make balls, about ¾ inch in diameter.
· Fry until golden brown, remove from oil and drain on brown paper.
Note: This is a side dish that may be eaten with dhaal, or as I preferred when I was a kid at school, with "sour" (similar to mango chutney).
Preparation· Soak the peas overnight, then drain and grind finely.
· Mix all the ingredients using water to make it to a dropping consistency.
· Drop into hot oil, squishing through thumb and fore finger to make balls, about ¾ inch in diameter.
· Fry until golden brown, remove from oil and drain on brown paper.
Note: This is a side dish that may be eaten with dhaal, or as I preferred when I was a kid at school, with "sour" (similar to mango chutney).
Ingredients
3 cups crushed pineapple - Sugar (depends on how sweet you want the tarts)
3 cups crushed pineapple - Sugar (depends on how sweet you want the tarts)
1 large egg
Pastry
1 lb (16 oz) flour - ½ lb (8 oz) of shortening
Preparation· Drain most of the liquid from the pineapple put into a pot. Add sugar till the sweetness is desired to your taste.
· Boil the pineapple on a medium fire until the juice is absorbed but the fruit is not dry. Stir often to avoid burning. Put aside to cool.
· Prepare the pastry: mix the flour and shortening together until the mixture becomes crumbly like bread crumbs.
· Then, as you mix with your hands, add small amounts of ice cold water as needed, and knead until the flour mixture becomes soft and doughy.
· Break off 1½ inch balls and roll out into thin rounds.
· Put an amount of the pineapple mixture in the center of each round, and then close the pastry over the filling to form a triangle-shaped tart. Use a fork to pinch the corners shut.
· Beat the egg in a bowl and brush it on top of the pine tarts.
· Put the tarts in an oven preheated to 350°F, and bake for 20 - 25 minutes or until done.
Pastry
1 lb (16 oz) flour - ½ lb (8 oz) of shortening
Preparation· Drain most of the liquid from the pineapple put into a pot. Add sugar till the sweetness is desired to your taste.
· Boil the pineapple on a medium fire until the juice is absorbed but the fruit is not dry. Stir often to avoid burning. Put aside to cool.
· Prepare the pastry: mix the flour and shortening together until the mixture becomes crumbly like bread crumbs.
· Then, as you mix with your hands, add small amounts of ice cold water as needed, and knead until the flour mixture becomes soft and doughy.
· Break off 1½ inch balls and roll out into thin rounds.
· Put an amount of the pineapple mixture in the center of each round, and then close the pastry over the filling to form a triangle-shaped tart. Use a fork to pinch the corners shut.
· Beat the egg in a bowl and brush it on top of the pine tarts.
· Put the tarts in an oven preheated to 350°F, and bake for 20 - 25 minutes or until done.
2 tsp lard, chilled and cut into ¼ inch bits - 2 tsp sugar dissolved in ¼ cup of cold water
Vegetable oil for frying
Preparation· Sift the flour, baking power and salt together into a deep bowl and add the lard.
· Working quickly, use your fingertips to rub the flour and lard together until it looks like grains of coarse meal.
· Pour in the sugar and water mixture all at once, toss together and gather the dough into a ball. If the dough crumbles add a little more cold water, a teaspoon or so at a time, until the particles adhere.
· For each biscuit, pinch off about 2 tablespoons of dough and pat into a ball. On a lightly floured surface, roll each ball into a round about 3 inches in diameter and ¼ inch thick.
· Pour oil into a heavy 10- to 12-inch skillet to a depth of about ¼ inch, and heat until it is hot but not smoking.
· Fry the bakes, four or five at a time for about 3 minutes on each side, turning them with a slotted spoon, and regulating the heat so that they colour richly and evenly without burning.
· As they brown, transfer them to brown paper to drain. Serve the bakes warm, or at room temperature, with butter or cheese.
Makes about 9, 3-inch bakes.
Mauby
Ingredients
½ oz mauby bark - 2 pcs cinnamon spice - -6 pt water
Preparation· Sift the flour, baking power and salt together into a deep bowl and add the lard.
· Working quickly, use your fingertips to rub the flour and lard together until it looks like grains of coarse meal.
· Pour in the sugar and water mixture all at once, toss together and gather the dough into a ball. If the dough crumbles add a little more cold water, a teaspoon or so at a time, until the particles adhere.
· For each biscuit, pinch off about 2 tablespoons of dough and pat into a ball. On a lightly floured surface, roll each ball into a round about 3 inches in diameter and ¼ inch thick.
· Pour oil into a heavy 10- to 12-inch skillet to a depth of about ¼ inch, and heat until it is hot but not smoking.
· Fry the bakes, four or five at a time for about 3 minutes on each side, turning them with a slotted spoon, and regulating the heat so that they colour richly and evenly without burning.
· As they brown, transfer them to brown paper to drain. Serve the bakes warm, or at room temperature, with butter or cheese.
Makes about 9, 3-inch bakes.
Mauby
Ingredients
½ oz mauby bark - 2 pcs cinnamon spice - -6 pt water
Small piece of dried orange peel - 3 - 4 cloves - 2 lb sugar
Preparation
· Boil the mauby bark, orange peel, cinnamon spice and cloves in one cup of water for about 10 minutes.
· Cool and add to water and sugar. Brew for about 5 minutes.
· Strain and fill bottles, and leave for about 2 days.
· Serve chilled.
Preparation
· Boil the mauby bark, orange peel, cinnamon spice and cloves in one cup of water for about 10 minutes.
· Cool and add to water and sugar. Brew for about 5 minutes.
· Strain and fill bottles, and leave for about 2 days.
· Serve chilled.
Black Cake (another of Pastor Jack’s favourites)· ¼ lb cherries
· 1 lb local dried fruits (or raisins)
· 1 cup rum
· 1½ lbs. brown sugar
· ½ teaspoon baking powder
· 1 teaspoon cinnamon
· ½ lb flour
· 12 eggs
· 4 oz orange or lemon peel
· ½ lb butter
Preparation
· Grind dried fruits and soak it in 3 cups of rum. Store in an air tight container for three weeks.
· Prepare the caramel by heating 1 lb of the the sugar until it turns dark brown.
· Cream the butter and sugar. Add the eggs, soaked fruits, and rum. When it is well blended, pour the caramel.
· Add the flour with the baking powder and mixed spice.
· Fold in the cherries.
· Pour mixture in a baking pan and bake in a slow oven (about 300 degrees F.) for two hours. Remove cake from pan after two days.
· 1 lb local dried fruits (or raisins)
· 1 cup rum
· 1½ lbs. brown sugar
· ½ teaspoon baking powder
· 1 teaspoon cinnamon
· ½ lb flour
· 12 eggs
· 4 oz orange or lemon peel
· ½ lb butter
Preparation
· Grind dried fruits and soak it in 3 cups of rum. Store in an air tight container for three weeks.
· Prepare the caramel by heating 1 lb of the the sugar until it turns dark brown.
· Cream the butter and sugar. Add the eggs, soaked fruits, and rum. When it is well blended, pour the caramel.
· Add the flour with the baking powder and mixed spice.
· Fold in the cherries.
· Pour mixture in a baking pan and bake in a slow oven (about 300 degrees F.) for two hours. Remove cake from pan after two days.
2 cups water - 1 tsp salt - 1 cup cornmeal - 1 tbsp butter or margarine
1 pce of cooked salt beef
Preparation· Slice the ochroes. Cut the salt beef into small pieces, add sliced ochroes and one cup of water and cook until soft. Swizzle.
· Mix the cornmeal with one cup of cold water, and stir into a boiling liquid.
· Cook until thick and smooth, beating all the time. If desired, turn into a greased mould.
Note: Coo-coo us usually served with fried fish or fish stew.
Preparation· Slice the ochroes. Cut the salt beef into small pieces, add sliced ochroes and one cup of water and cook until soft. Swizzle.
· Mix the cornmeal with one cup of cold water, and stir into a boiling liquid.
· Cook until thick and smooth, beating all the time. If desired, turn into a greased mould.
Note: Coo-coo us usually served with fried fish or fish stew.
Chow Mein
Ingredients1 lb fine egg noodles - 1 lb pork - ¼ lb raw ham or ham scraps
Ingredients1 lb fine egg noodles - 1 lb pork - ¼ lb raw ham or ham scraps
2 tbsp shee yow (soya sauce) - 1 tsp Chinese spice - 2 tsp salt1 tsp black pepper
2 eggs - Oil - 2 medium onions - ½ lb cabbage - 1 oz dried mushrooms, cut finely, if desired
20 - 30 bora beans - 1 tbsp vetsin - Chopped eschallot
Preparation
· Cut the pork and ham into small pieces and season with shee yow, spice, salt and black pepper.
· Cut all the vegetables into very small pieces.
· Boil the noodles in salted water for 5 - 7 minutes, strain and pour cold water through to loosen the noodles.
· Beat the eggs. Make a thin omelette and shred into ¼ inch strips.
· Heat the oil and fry the meat until tender. Add all other vegetables and fry for about 5 minutes. · Add the noodles and fry for a further 5 minutes. Add vetsin.
· Pile onto a dish, and garnish with stripped omelette, and sprinkle chopped eschallot.
Note: Chicken may be used instead of pork.
Cookup Rice
Preparation
· Cut the pork and ham into small pieces and season with shee yow, spice, salt and black pepper.
· Cut all the vegetables into very small pieces.
· Boil the noodles in salted water for 5 - 7 minutes, strain and pour cold water through to loosen the noodles.
· Beat the eggs. Make a thin omelette and shred into ¼ inch strips.
· Heat the oil and fry the meat until tender. Add all other vegetables and fry for about 5 minutes. · Add the noodles and fry for a further 5 minutes. Add vetsin.
· Pile onto a dish, and garnish with stripped omelette, and sprinkle chopped eschallot.
Note: Chicken may be used instead of pork.
Cookup Rice
Ingredients1 cup parboiled rice
1 lb black eye peas - 1 lb chicken (a mainstay meat – especially curried)
1 lb black eye peas - 1 lb chicken (a mainstay meat – especially curried)
1 onion (chipped)... 2 cloves garlic (chipped)... 2 tbsp soya sauce... 1 coconut
1½ cups of water... 6 okras... 1 tbsp cooking oil... Salt and hot pepper to taste
1 chicken bullion cube... Thyme... Sprinkle of black-pepper
Preparation· Soak black eye peas overnight.
· Grate coconut; add water to grated coconut.
· Squeeze grated coconut in the water. Strain the mixture, and pour the white liquid (coconut milk) in cooking pot.
· Cut up the chicken and season it with salt, black-pepper and soy sauce.
· Fry chicken for about 5 minutes in oil.
· Wash rice and add to the pot with coconut milk.
· Add soaked black eye peas.
· Add fried chicken.
· Add bullion cube, thyme, onion, garlic and whole okras.
· Add salt and pepper to taste.
· Cover pot and cook with medium heat for about 40 minutes until rice is soft and liquid is absorbed.
· Garnish with chipped shallot blades.
Note: Cook-up rice can also include a variety of other ingredients. These include green leaf vegetables (callaloo), cabbage, salt-beef, beef or any other meat, fish and shrimp. It must be noted, too, that cook-up can be prepared cooked in a pressure cooker for 10 minutes.
Preparation· Soak black eye peas overnight.
· Grate coconut; add water to grated coconut.
· Squeeze grated coconut in the water. Strain the mixture, and pour the white liquid (coconut milk) in cooking pot.
· Cut up the chicken and season it with salt, black-pepper and soy sauce.
· Fry chicken for about 5 minutes in oil.
· Wash rice and add to the pot with coconut milk.
· Add soaked black eye peas.
· Add fried chicken.
· Add bullion cube, thyme, onion, garlic and whole okras.
· Add salt and pepper to taste.
· Cover pot and cook with medium heat for about 40 minutes until rice is soft and liquid is absorbed.
· Garnish with chipped shallot blades.
Note: Cook-up rice can also include a variety of other ingredients. These include green leaf vegetables (callaloo), cabbage, salt-beef, beef or any other meat, fish and shrimp. It must be noted, too, that cook-up can be prepared cooked in a pressure cooker for 10 minutes.
Dhaal Puri
Ingredients1½ cups split peas, boiled but not soft
Ingredients1½ cups split peas, boiled but not soft
1 - 2 tbsp geerah (jira) ... 3 tbsp minced onion ... 1 clove garlic ... ½ tsp salt
Small piece of saffron (if desired)
Preparation· The peas should be soaked overnight and boiled with the saffron until barely soft. Drain off the water.
· Parch the geerah in frying pan, add the onion, garlic, salt, and peas. Grind or mash well.
· Place 2 or 3 tablespoons of this mixture in a hole punched in the top of each of the pre-made roti balls. (Or roll the roti out to about ¼ inch thick, place 2 or 3 tablespoons of the dhaal mixture in the centre, and form into balls again).
· Roll out into rounds ¼ inch thick. The idea is to have the peas mixture in the central cavity of the dough.
· Place on a hot greased tawah and cook, turning constantly.
· Dab with ghee or oil, using grease proof paper or a small peice of cloth.
· Cook until nicely browned and puffy, which should take about 10 minutes.
Preparation· The peas should be soaked overnight and boiled with the saffron until barely soft. Drain off the water.
· Parch the geerah in frying pan, add the onion, garlic, salt, and peas. Grind or mash well.
· Place 2 or 3 tablespoons of this mixture in a hole punched in the top of each of the pre-made roti balls. (Or roll the roti out to about ¼ inch thick, place 2 or 3 tablespoons of the dhaal mixture in the centre, and form into balls again).
· Roll out into rounds ¼ inch thick. The idea is to have the peas mixture in the central cavity of the dough.
· Place on a hot greased tawah and cook, turning constantly.
· Dab with ghee or oil, using grease proof paper or a small peice of cloth.
· Cook until nicely browned and puffy, which should take about 10 minutes.
Roti
Ingredients
8 oz flour - 3 tsp baking powder - 2 oz margarine or ghee, optional
Oiling½ pt cooking oil, or 4 oz ghee
Dredging
¾ cup flour
Preparation
· Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used.
· Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
· Cut into 8 pieces.
· Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
· Fold in layers round or square so as to trap air.
· Leave to stand 10 minutes or longer if desired.
· Roll out each piece thinly and place on a heated greased griddle or tawah.
· Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking.
· Remove from the heat and clap out air immediately from the roti.
· Fold and place in a towel or grease-proof paper.
Note: A clean cotton towel may be used instead of bare hands for clapping, and a cast iron frying pan is an excellent substitute for a tawah.
http://guyanaoutpost.com/recipes/recipes_faq.shtml (FAQ…for questions re: ingredients)
For More Photos: The People and the Scenes of Guyana
Ingredients
8 oz flour - 3 tsp baking powder - 2 oz margarine or ghee, optional
Oiling½ pt cooking oil, or 4 oz ghee
Dredging
¾ cup flour
Preparation
· Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used.
· Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
· Cut into 8 pieces.
· Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
· Fold in layers round or square so as to trap air.
· Leave to stand 10 minutes or longer if desired.
· Roll out each piece thinly and place on a heated greased griddle or tawah.
· Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking.
· Remove from the heat and clap out air immediately from the roti.
· Fold and place in a towel or grease-proof paper.
Note: A clean cotton towel may be used instead of bare hands for clapping, and a cast iron frying pan is an excellent substitute for a tawah.
http://guyanaoutpost.com/recipes/recipes_faq.shtml (FAQ…for questions re: ingredients)
For More Photos: The People and the Scenes of Guyana
The following is a wonderful website on Guyana and the people -
I thank them for the great photos.
Until next time...
Our time in Guyana is drawing to a close:
It has been great... consider the experience...
the need is great - for pastors.
Jack & Val
In Mission for Others
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