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Vinequity and Flavours of Guyana Talk Food and Wine Pairing

This event is a part of the Vinequity Black History Month event series.

Join us on Instagram Live, February 7, 2021, at 1:00 pm for a food and wine pairing session with catering group Flavours of Guyana.

We’ll talk to the Flavours of Guyana team about traditional Guyanese foods and their African influences. We’ll also highlight a Guyanese dish (Cook-Up Rice - jump to recipe) and pair it with wine. Our intention is to both highlight Afro-Caribbean food and to make it clear that Riesling is not the only wine pairing for spiced driven and flavourful Caribbean foods. With that said, we are big Riesling fans too!!

The Food & Wine

If you want to taste along with us, here are the details for the food and wine pairing.

The Wine - Land of Hope Pinot Noir 2019, Hemel en Aarde Valley, South Africa.

Radford Dale started The Land of Hope Trust in 2007, a project where the direct and sole beneficiaries are the 'previously disadvantaged individual' employees of Radford Dale and their children and dependents. The Land of Hope trustees know their duty: to equip the next generation with the skills and confidence to promote entrepreneurial vim, a sense of adventure and optimistic self-reliance.

The Hemel en Aarde Valley grows vines which produce high quality Pinot Noir grapes, which means the wine has more depth and texture as well as presence and poise. Whole berry fermentation lifts the aromatics while also bringing supple tannins and length. Dark red fruit and subtle earthiness can be detected. This is a fragrant, bright and refreshing Pinot with wonderful succulence, expressive fruitiness and is full of character.

Pinot Noir is very versatile to pair. This wine will go well with fish like salmon and is also delicious with duck confit and other roast meats and mushrooms.

The wine can be ordered here and single bottles purchased at the LCBO (49 Spadina Ave, Toronto, ON M5V 2J1).

Wines donated by Nicholas Pearce Wines

The Food - Cook-Up Rice, by Flavours of Guyana

You can order the meal, pre-made by Flavours of Guyana here If you are adventurous in the kitchen, and want to cook the dish yourself, click here to jump to the recipe!

About Flavours of Guyana -

Flavours of Guyana is a catering company inspired by authentic Guyanese cuisine and the journey of the Davis family's passion for food.

Owner Ingram Davis's passion is to serve delicious and flavorful food. His love for food started as a young child and was influenced by his mother's traditional cooking style. She laid the fundamentals of Ingram's cooking talent.

Ingram immigrated to Canada, where he further explored his passion for food by obtaining a diploma in Advanced Cooking at Liaison College.

Flavours of Guyana was started to share wonderful creations that have influenced Ingram's cooking journey. Ingram's cooking creation continues to develop as he shares his passion for food with his children. Ingram explores and develops the creativity of new flavours such as jerk seasoning with a twist. Ingram has created his very own jerk seasoning with his Guyanese flavours. This is one of his best sellers.

About Guyana

Guyana, a country on South America’s North Atlantic coast, is defined by its dense rainforest. English-speaking, with cricket and calypso music, it's culturally connected to the Caribbean region. Indigenous peoples inhabited Guyana prior to European settlement, and their name for the land, guiana (“land of water”), gave the country its name. Its capital, Georgetown, is known for British colonial architecture, including tall, painted-timber St. George’s Anglican Cathedral. A large clock marks the facade of Stabroek Market, a source of local produce.

Guyanese Cook-up Rice Recipe


1 cup black-eyed peas, soak overnight

3 cloves of garlic, minced

3 scallions, finely chopped

6 sprigs of thyme

1 tsp mustard

2 tbsp Flavours of Guyana green seasoning

3 lbs chicken breast or chicken thighs, cut into cubes

1 lb salted beef or salted pigtail or stewing beef, cut into cubes

1 wiri wiri or scotch bonnet pepper (whole)

13 oz can coconut milk

2 tbsp vegetable or olive oil

2 cups brown rice

4-4.5 cups water

4 tbsp Chief Chinese sauce

1/2 package Chief cook-up seasoning

Salt to taste

3 lbs chicken, sliced into cubes

1 lb salted beef or pigtail or roasting beef, sliced into cubes


1. Soak peas in a bowl with 2.5 cups of water overnight. Strain black-eyed peas and place in a pot with 2.5 cups of water and bring to a boil over medium heat. Cook for 10 minutes, strain and set aside.

2. Season chicken with green seasoning, 1 tsp salt, 2 tbsp Chinese sauce and 1 tsp mustard. Let it sit overnight or at least one hour.

3. Wash rice let it sit in the water while pre-cooking the meat.

4. Place salted beef or pigtail or stewing beef in a pressure cooker or instant pot for 15 minutes on high. If you do not have a pressure cooker or an instant pot, cook on the stove for 30 minutes on medium heat with the lid covered, stirring occasionally.

5. In the same pot, you are going to cook the cook-up rice in, add 1 tbsp oil, allow it to heat on medium heat, add chopped scallion, minced garlic and seasoned chicken, allow the chicken to brown for 10-12 minutes, stirring occasionally. Add pressure beef or pigtail into the pot.

6. Add coconut milk, water, remainder Chinese sauce, stir to combine.

7. Add thyme sprigs, wiri wiri or scotch bonnet pepper whole, stir, then add cook up rice seasoning.

8. Add drained rice, stir, then add salt to taste or more cook-up seasoning if desire, add black-eyed peas, stir to combine.

9. Turn stove low, cover pot with a clean towel, few sheets of paper towel or aluminum foil, cover with the lid.

Cook for 30-45 mins, or until rice is tender. Turn off the stove once the rice is cook, let it sit for 10 minutes before serving.




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