My mouth waters thinking about this dish; the sweet surprise of several bits of pineapple in every bite, clashing with the savory of garlic and sweet peppers, but also living in harmony with the thyme and onion; only to be magnificently masticated for my pleasure. Before living in Guyana I never ate pineapple and my experience with mangoes consisted of Mango-a-go-goes. But then Chelsea thought of this magnificent dish, it reminded us of home because there was a great Thai place near our apartment in San Diego that served something very similar to this. Did I think we’d ever be able to cook it? Never. But resourcefulness is always birthed from necessity, and that is the point of our blog.
Rice (our culinary compatriot Ngia says it should be at least a day old, we’ve done it both with fresh cooked and day old rice…both are pretty awesome)
Garlic (3 cloves 4? Depends on your taste)
Onion (1) or Scallions
Pinapple (only need about ½ of one, the other ½ consume as a healthy snack! Or put it on one of your home-made pizzas.) Or use about 3 Mangoes
4 Sweet Peppers (or a bell pepper or two)
½ a can or more of rinsed corn.
Broad Leaf Thyme
Salt (sometimes soy sauce if you’re saucey)
Black Pepper
Cook your rice, as you prefer (or a day in advance if you are so inclined)
Dice up your Garlic, Onion, Pepper, and Thyme
Sauté, in some oil, onions, garlic, peppers, corn, and thyme (in pan or Kaharee)
Stir in your rice, then season or soy sauce to your taste.
When it is almost done, in order to not make the pineapple too mushy but still warm, stir in your pineapple (or mango) and cook for a few more minutes.
Serve (we usually serve it with a dash or 4 or Guyanese Pepper Sauce.)
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