So the longer one cooks food, the less nutrients it has. Guyanese like to destroy their food. They pressure or fry their veggies until all semblance of color is dispersed. We try to tell them that when they do this it takes away the nutritional value, but I don’t think they like the hardish texture of not obliterated veggies. For example, we had a salad one time with fresh lettuce, tomato, carrot, cucumber, and a homemade vinigarette, and our Guyanese guest just looked at it and said, “Wha' that!?” Anyway, this is a nice little dish that is quite good and doesn’t destroy the veggies. One of our goals here is try and get some Guyanese to eat healthier and this could be one of our target dishes. However, there will be challenges since carrot is primarily for color, not nutrition here, and bora is rarely served when it’s not in fried rice or chow mein.
Bora (green beans)
Cabbage
Carrot
Tomato
Chicken
Salt and Black Pepper
Butter
If you want Chicken, saute it in some of the butter. Once the Chicken is cooked, take out of pan.
In another pan or cleaned kaharee, saute the bora, cabbage, and carrot in butter. After a few minutes, once some of those veggies have been cooked (you still want them to have texture), stir in Tomato and Chicken. Add Salt and Pepper to taste.
