Shine Rice

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Shine Rice (German about: Glänzreis ) is a rice dish of Guyanese cuisine.

Etymology and history

Shine Rice goes back to Central African slaves who worked on plantations in what is now Guyana from the 17th century and cooked the dish using the few ingredients available to them. The English name, which indicates the lack of nutritious ingredients, suggests that the dish emerged after 1746, when the first British settlers settled in what was then the Dutch colony. In Guyana, Shine Rice is a classic dish of the rural poor. Today it has largely been replaced in this segment of the population in favor of more refined dishes with ingredients that are now easily accessible.

preparation

In the basic version, the dish consists of rice cooked in coconut milk, onions and, if necessary, garlic. For the coconut milk, the grated flesh of the coconut was originally mixed with water and then pressed. This preparatory step is considered traditional and flavor-enhancing, but for reasons of convenience, many Guyans nowadays use packaged coconut milk. As a rule, the rice is then supplemented with one or more ready-made components that significantly shape the taste. Often these are protein suppliers such as seafood or stockfish, but vegetables are also common, for example deep-fried okra pods . If the legumes, peas or beans are added to the dish , it is called cookup rice ; this dish is more popular in Guyana than the usually simpler Shine Rice.

Web links

Individual evidence

  1. ↑ INewsGuyana.com: Bagotville Tamarind tree, a daily reminder of Emancipation. Retrieved September 10, 2018 .
  2. ↑ StarbroekNews.com: In the spotlight: Shine Rice. Retrieved September 10, 2018 .
  3. ↑ GuyanaChronicle.com: We enjoyed de shine rice and fish. Retrieved September 10, 2018 .
  4. ↑ StarbroekNews.com: Granny 'ole-time' food An appreciation of our own. Retrieved September 10, 2018 .
  5. ^ Hanna Garth: Food and Identity in the Caribbean . A&C Black, London 2013, ISBN 978-0-85785-358-5 , pp. 80 .
  6. ↑ Richard Wilk (Ed.): Rice and Beans: A Unique Dish in a Hundred Places . Berg, London 2012, ISBN 978-1-84788-904-1 , pp. 148 .