Crossing the Demerara Harbour Bridge in Guyana, South America

Quality music from a TV series broadcast only once back in 1983.

A dramatic representation of KWAMENA (Quamina) who may have given an account such as this, of over 12,000 Enslaved Africans' Demand for their 'Rights' to Freedom (UNCONDITIONAL EMANCIPATION) in Demerara, Guyana, South America, in August 1823

Shots of the Demerara river and the Harbour bridge.

The speedboat from Vreed-en-hoop to Georgetown, 15 tortuous minutes over the choppy waters

Arima Trinidad

A light-hearted ballad with a sugary twist. Download and lyrics available at myspace.com/helgiclaytonmcclure

crossing the demerara into the city..

This is the 1st day and night cricket match at the Guyana National Stadium - Demerara vs Berbice 1

This is the 1st day and night cricket match at the Guyana National Stadium - Demerara vs Berbice 3

This is the 1st day and night cricket match at the Guyana National Stadium - Demerara vs Berbice - 2

This is the 1st day and night cricket match at the Guyana National Stadium - Demerara vs Berbice 4

1° Prova Interna Rancho Fundo Juninho montando Makena 18,44 1° Lugar By Carmen Corrêa

This is the 1st day and night cricket match at the Guyana National Stadium - Demerara vs Berbice 5

a view of Demerara River

The Mojito has its origins in the 17th century when Admiral Francis Drake of the British Navy offered sailors a mixture of mint and rum to eliminate stomach and respiratory problems. This drink also has its roots in the deep-south favourite, the Julep. Rumour has it that Americans holidaying away from Prohibition wanted a Julep-style drink so the Cuban bartenders used the local rum, lengthened with soda and lime, and the Mojito was born. Glass: 12 oz Collins Method: muddle, build & stir 24 lime wedges 12.5ml 25ml Demerara sugar syrup or 12 barspoons Demerara sugar (adjust to taste) 816 large mint leaves (adjust to taste) Crushed ice 50ml Rum Soda water Add the lime and sugar to a Collins glass and muddle with a barspoon. Add the mint leaves and place the flat-end of the bar spoon in the glass. Fill the glass with crushed ice and pour in the rum. Rapidly raise and lower the spoon to thoroughly mix the drink, and then top with soda. Garnish with a sprig of mint, rubbing the leaves before serving to release the bouquet. Variations The original Mojito should be a light, long refreshing drink and not a really flavour-heavy cocktail. However, some people will prefer more sugar, mint or lime and some will like more of everything. This recipe can be changed by substituting the rum for other types of rum or spiced rum.

This is the 1st day and night cricket match at the Guyana National Stadium - Demerara vs Berbice 6

This is the 1st day and night cricket match at the Guyana National Stadium - Demerara vs Berbice 7

Chutney music paired up with a different style of dancing. Chutney guyana soca Trini Trinidad Berbice GT guyanese tassa indian Essequibo Demerara Music coolie

Special Offer: http://lacuizine.co.uk/?id=3091 Cherry Clafouti Recipe: Preparation time 15 min Cooking time 25 min Will serve 6 people Ingredients: 350 g of cherries 100 g of spelt flour 75 g of Demerara sugar (keep some for dusting the clafouti before serving) 4 eggs 250 ml of buttermilk Wash the cherries. Destone them using a cherry pitter. Warm up the oven to 180 °C. Beat the eggs, add the sugar. Mix until smooth. Sieve the flour and add it gradually to the mixture - if too thick gradually beat in some buttermilk to get a smooth liquid with the consistency of double cream. Make sure there aren't any lumps. Continue in this manner until all ingredients are used. Butter a tin. Pour the batter over the cherries until just covered (you may not need to use all the batter) and bake for between 30 and 40 minutes, or until puffed, golden, and set. Let it rest for ten minutes (it will sink slightly), then dust with Demerara sugar and serve warm, straight from the dish or wait and eat cold.

This is a traditional cocktail from Brazil, also known as Peasants Drink. The Caipirinha is a very intense drink containing a whole lime, sugar and spirit. The original spirit used in this cocktail is Cachaça. Caipirinha Glass: 10 oz rocks Method: muddle 1 lime cut into 6 wedges 2 barspoons Demerara sugar or 1 oz Demerara sugar syrup Crushed ice 50ml spirit (Cachaça, vodka, rum or whisky) Dice the lime wedges and place in a rocks glass. Pour over the sugar or syrup and muddle with a large muddler. Fill the glass with crushed ice and add the spirit of choice and stir. No garnish is required for this drink as the lime remains in the glass. Variations Through substitution you can make a range of Caipis and fruit Caipis. Caipirosca (vodka), Caipirissima (rum), Caipirisky (whisky)

Safe stolen form Good Intent (NDC)office west bank demerara.

a trip down the East Bank Road pass Demerara Distillers Limited

Guyanese Folk songs by The Tradewinds, I just added pics to go along with it: -In Guyana -Lilly Gyal -Bamboo Fyah Lilly Gyal Lilly Gyal Lilly gyal Wha Mek Yuh Brazen Suh ..

Marcus Wareing cooks a lovely carrot cake from his new book One Perfect Ingredient, Three Ways to Cook It, available from www.dk.com. For the Cake 3 medium eggs 300g carrots, peeled and grated 4tbsp vegetable oil 125g Demerara sugar 50g walnuts, chopped 175g plain white flour 75g plain wholemeal flour 1tbsp ground cinnamon 50ml milk 2tsp bicarbonate of soda For the Frosting 200g full-fat soft cheese 125g icing sugar, sifted 30g soft unsalted butter Finely grated zest of 1 lemon 1tbsp lemon juice • Heat the oven to 160°C fan (180°C/gas 4). Grease a deep 18cm round cake tin. • Beat the eggs in a large bowl, then add the carrots, oil, sugar, and walnuts. Mix well. In a separate bowl, combine the flours with the cinnamon. • Gently stir the two mixtures together until half combined. • Heat the milk in a pan until warm, then remove from the heat and stir in the bicarbonate of soda. Add this liquid to the cake mixture and stir together until just combined. Do not overmix. • Pour the mixture into the cake tin and bake for 30--35 minutes. • Test if the cake is cooked by piercing the centre with a skewer: it should come out clean. If not, return to the oven and bake for a further 5 minutes, then test again. Leave to cool in the tin. • Place all the ingredients for the frosting in a food processor and process until smooth (or beat with an electric mixer or wooden spoon). • Cover the cake all over with the frosting. Refrigerate until set before slicing.