In this soul-nourishing episode, Collette Alvis shares more than her Guyanese recipes & Culture—she offers the secret ingredients to a life well-lived. Like the perfect curry, her story balances bold flavors of resilience with subtle notes of faith, all simmered in the broth of cultural heritage. Each dish she describes—from golden roti to hearty chana(Chick Peas)—carries generations of wisdom, love, and the unshakable spirit of her loving roots.
At the heart of Collette’s kitchen philosophy lies a truth deeper than technique: cooking is alchemy. Measuring not in cups but instinct, she teaches us that the best meals are made with intuition, patience, and a dash of courage—the same qualities that guided her through motherhood and her son’s SMA journey. Her fried bake isn’t just bread; it’s edible memory, a taste of home that transcends borders.
This conversation reminds us that food is never just sustenance—it’s identity, legacy, and love made tangible. As Collette’s stories of family, faith, and flavor intertwine, we’re invited to savor not just the dishes but the life lessons they represent: Trust your instincts, hold onto your roots, and always, always cook with heart.
Collette's Guyanese Fried Bake Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon cold butter or coconut oil
- ¼ cup coconut milk or whole milk
- ⅓ cup warm water (adjust as needed)
- Vegetable oil for frying (grapeseed recommended)
Instructions:
1. Mix Dry Ingredients:
- Whisk together flour, baking powder, salt, and sugar in a large bowl
- Rub in butter until the texture resembles coarse sand
2. Form Dough:
- Combine coconut milk and warm water
- Gradually add to dry ingredients, mixing until soft dough forms
- Knead on a floured surface for 5 minutes until smooth
- Let rest covered for 15 minutes
3. Shape & Fry:
- Divide the dough into six equal balls
- Roll each to ¼-inch thickness (about 4-inch diameter)
- Heat 1-inch oil to 350°F in skillet
- Fry bakes 1-2 minutes per side until golden and puffed
- Drain on paper towels
Serving Suggestions:
- With saltfish and eggs for breakfast
- Alongside Guyanese curries
- Simply with butter and honey
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