Best Elijahs Phulourie Recipes

Guyanese Pholourie image

Provided by Alica

Number Of Ingredients 10

1/2 cup dry split peas
4-5 garlic cloves
2 wiri wiri pepper or 1/2 red scotch bonnet or 1/2 tsp pepper sauce
1/4 tsp turmeric
1/2 tsp curry powder
1/2 tsp geera (ground cumin)
1/2 tsp salt
1/2 tsp yeast
3/4 cup flour
Oil for frying

Steps:

In a bowl soak dry split peas with about 1 1/2 cups of water. Leave this overnight. By morning the peas will double in size.
The next morning, drain the water from the peas. In a blender, put peas, garlic and pepper or pepper sauce, and enough water to cover the peas and blend on high till smooth.
Transfer mixture to a mixing bowl. Now add all of the dry spices and mix till they are incorporated. Add baking powder, yeast, and flour. Mix thoroughly.
Cover the batter and let it sit for 1-2 hours.
Heat oil in frying pan, I would say enough oil that comes half way up your pan.
Dropping the batter into the oil: This is tricky, you can do this with two spoons, but your pholourie balls will not come out as round as you would like. Grab some batter in your hand and turn your fist upside down so that the batter falls through your thumb and pointer finger. There is a picture above to help guide you. When you drop the batter into the oil, it should immediately pop up, if it doesn't then your oil is not hot enough. Turn the pholourie balls while they are frying so that they can evenly brown.
Continue this process until all your batter is used up.
Serve with mango or tamarind sour, lime sour, mango achar or any spicy condiment you like. I served mine with mango achar.

Eggs in Purgatory with Crispy Herbed Parmesan Breadcrumbs image

Provided by Trisha Yearwood

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

3 slices white bread (preferably from a good, crusty loaf)
2 tablespoons fresh oregano leaves
Kosher salt
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 onion, finely chopped
One 28-ounce can crushed tomatoes
6 large eggs
1 cup Greek yogurt
1 tablespoon minced fresh oregano
1 teaspoon ground cumin
Pinch crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

For the eggs in purgatory: Pulse the bread in a food processor until finely ground. Add the oregano and a pinch of salt and process until the herbs are finely chopped. Add 1 tablespoon of the olive oil and pulse until incorporated.
Heat a large nonstick skillet over medium-high heat. Add the crumbs and toast, stirring, until golden, about 5 minutes. Transfer to a bowl and stir in the Parmesan.
Wipe the skillet clean and lower the heat to medium. Add the remaining 2 tablespoons oil and the red pepper flake, garlic and onion. Cook, stirring occasionally, until softened, about 6 minutes. Add the crushed tomatoes and 1/2 cup water, cover partially and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Crack one of the eggs into a small bowl. Make a small indentation in the tomato sauce in the skillet, then gently pour the egg into the indentation. Repeat with the remaining eggs. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 5 to 7 minutes.
For the spicy yogurt sauce: Meanwhile, add the yogurt, oregano, cumin, red pepper flakes and lemon zest and juice to a small bowl and mix to combine. Season with salt and pepper.
Serve the eggs and sauce in shallow bowls topped with the Parmesan crumbs and spicy yogurt sauce.