Geera Pork
Geera Pork [ ˈd͡ʒɪː.ɹɘ pɔrk ] ( ) is a stew of Trinidadian cuisine that is traditionally served as finger food with drinks in local gastronomy . The Trinidadian umbrella term for this is cutters .
Etymology and Ingredients
In Trinidad and Guiana, geera refers to the whole seeds of cumin . Geera Pork consists of thumb-sized pieces of pork marinated in a mixture of herbs , which are cooked with garam masala , cumin and pepper . Occasionally, beef or chicken is used instead of pork .
Preparation and way of serving
Although the preparation is a stew or a curry , Geera Pork is served as finger food in the beverage-oriented gastronomy of Trinidad . Long cooking with just a few ingredients thickens the dish very much so that the pieces of meat can be eaten out of bowls with a fork and no significant sauce residues are left behind.
The hot seasoning stimulates the guest's drink consumption, which is why small portions of the dish are served free of charge. Salted peanuts or snacks have a similar function in other countries.
Web links
- Illustrated recipe on SimplyTriniCooking.com
- Reportage and preparation of Geera pork on Kelly Village TV
Individual evidence
- ^ Entry in the Caribbean Dictionary
- ^ The Multi-Cultural Cuisine of Trinidad & Tobago. Naparima Girls' High School Cookbook. 2nd edition, 2002, p. 19
- ↑ Ann Vanderhoof: The Spice Necklace. A Food Lover's Caribbean Adventure. Chapter "Geera Pork". Pages 201-337. Doubleday Canada, 2010. ISBN 978-0385663366 .
- ↑ Shivi Ramoutar: Caribbean Modern. Recipes from the Rum Islands. Headline Publishing Group, 2015. ISBN 978-1472223265 .