Purica à la Guyanaise

Ingredients

In this adaptation, the traditional Croatian Purica na lovranski način is transformed into Purica à la Guyanaise by incorporating the unique flavors and ingredients of French Guianan cuisine. The original dish is typically prepared with Croatian spices and herbs, while the adapted version incorporates local Guyanese spices such as cassareep, allspice, and chili peppers. Additionally, the traditional side dishes of potatoes and vegetables are replaced with rice or plantains, which are commonly used in French Guianan cuisine. We alse have the original recipe for Purica na lovranski način, so you can check it out.

• 1 turkey (4-5 kg / 9-11 lbs) 1 turkey (4-5 kg / 9-11 lbs)
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons cassareep (a Guyanese sauce made from cassava) 2 tablespoons cassareep (a Guyanese sauce made from cassava)
• 2 tablespoons allspice 2 tablespoons allspice
• 2 tablespoons chili powder 2 tablespoons chili powder
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 bay leaves 2 bay leaves
• 4 cups chicken broth 4 cups chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Rice or plantains, for serving Rice or plantains, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 55g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the chopped onions, minced garlic, cassareep, allspice, chili powder, thyme leaves, bay leaves, salt, and pepper.
3. 3.
   Rub the turkey with the spice mixture, making sure to coat it evenly.
4. 4.
   Place the turkey in a roasting pan and pour the chicken broth into the pan.
5. 5.
   Cover the pan with aluminum foil and roast the turkey in the preheated oven for 3-4 hours, or until the internal temperature reaches 75°C (165°F).
6. 6.
   Remove the foil during the last 30 minutes of cooking to allow the skin to brown.
7. 7.
   Once cooked, transfer the turkey to a serving platter and let it rest for 15 minutes before carving.
8. 8.
   Serve the Purica à la Guyanaise with rice or plantains on the side.

Treat your ingredients with care...

• Cassareep — Cassareep is a key ingredient in Guyanese cuisine, providing a unique flavor. If you can't find cassareep, you can substitute it with a mixture of molasses and Worcestershire sauce.
• Allspice — Allspice is a common spice in Guyanese cooking. If you don't have allspice, you can use a combination of equal parts cinnamon, cloves, and nutmeg as a substitute.

Tips & Tricks

• For a spicier version, add extra chili powder or fresh chili peppers to the marinade.
• Basting the turkey with the pan juices every hour will help keep it moist and flavorful.
• Serve the Purica à la Guyanaise with a side of fresh salad or steamed vegetables for a complete meal.
• Leftover turkey can be used in sandwiches or salads the next day.
• Make sure to let the turkey rest before carving to allow the juices to redistribute and ensure a moist result.

Serving advice

Serve the Purica à la Guyanaise as the centerpiece of a festive meal. Carve the turkey at the table to impress your guests and serve it with generous amounts of the flavorful sauce. Accompany the dish with a side of rice or plantains to complement the rich flavors.

Presentation advice

Present the Purica à la Guyanaise on a large platter, garnished with fresh herbs such as thyme or parsley. Surround the turkey with colorful roasted vegetables or steamed plantains to create an appealing visual display. Drizzle some of the flavorful sauce over the turkey for an enticing finishing touch.