Vermicelli is a traditional type of pasta that is similar to spaghetti but is cooked quite differently in Guyana. Vermicelli is made into a sweet treat; it’s usually eaten as a dessert or a snack. It is especially made by the East Indians; they make it at their various functions, weddings, parties etc. However, it is also made at home, by many mothers, the children get excited when they hear about vermicelli since it is a creamy, delicious treat. In Guyana, there are two ways that vermicelli can be made; one is what we call wet vermicelli and the other is vermicelli cake. Read on to find out how both are made.
What Is Wet Vermicelli?
The wet vermicelli can also be called vermicelli pudding and it is made very similar to the vermicelli cake. The difference with this one is that it is loose and it can be eaten like a pudding or cereal. It is creamy and flavoursome; it is usually eaten hot, right off the stove for the best flavours. It is amazing how both of these dishes use ninety-five (95) percent of the same ingredients and start off the same way. It is only the finishing, and thus the end product that is different in appearance and texture.
How To Make Wet Vermicelli?
Wet vermicelli starts off with the noodles being parched with butter or ghee (whichever you use). The noodles are then cooked with lots of milk, spices, raisins and sweetened with condensed milk. The consistency of the finished dish is that of a thick creamy soup. Some people even like to slurp the noodles as they eat it. It is usually made and eaten in the evening and is served very warm. On the other hand, the vermicelli cake is usually made and eaten during the daytime and is served at room temperature or chilled. Let’s see how one is made.
Did You Know? Vermicelli noodles vary by country; in Vietnam, they are angel hair pasta. They are thicker than spaghetti in Italy anda bit thinner in the United States of America.
What Is Vermicelli Cake?
Vermicelli Cake is basically the same as the “wet” vermicelli as it calls for the same ingredients and requires a similar method. The only exception is that is the Vermicelli noodles are left to thicken and cool.
How To Make Vermicelli Cake?
Vermicelli cake, also pronounced, vam-a-zelli in Guyanese patois, is a simple yet delicious dessert. Vermicelli noodles are sauteed then put to stew in a concoction of milk, sugar and spices. After taking on a cake-like texture it is cut into slices.
Vermicelli Cake
Ingredients:
- 1/2 lb vermicelli noodles
- 10 ozs sugar
- 8 oz butter/margarine
- 1 oz spice
- 2 cinnamon sticks
- 9 cloves
- nutmeg, grated
- 2 pts milk
Method:
- Heat butter in a skillet and stir until melted
- Add crispy vermicelli noodles and patch until brown.
- When golden brown, remove from heat.
- In another pan mix milk and sugar.
- Put on stove and allow to boil.
- Add, spice, cinnamon and clove to the mixture.
- Next, add vermicelli noodles and allow to boil.
- Add raisins and cook on low heat until mixture is firm.
- Place in a pan and allow to cook.
- Cut into neat little squares and serve.
Vermicelli In Guyana
Vermicelli as said above can be made two ways in Guyana – wet vermicelli and vermicelli cake. The wet one is usually served like a soup and it is eaten warm. On the other hand, the cake-like one is left to firm up and it is served chilled or at room temperature. Vermicelli cake is more common and is made and eaten often as opposed to the wet vermicelli. For the wet one, most people usually have to be in the mood to eat it, like on a good old evening, it is usually craved and eaten with great satisfaction. Remember, they both start off the same way, the only difference is that the wet one is not allowed to thicken, it is eaten loose, however, the vermicelli cake is allowed to thicken and served firm.
Article References:
- https://en.wikipedia.org/wiki/Vermicelli
- https://www.guyanesepride.com/recipe-details.php?id=1393
- https://www.stabroeknews.com/2009/the-scene/tastes-like-home/03/07/39049/
Last Updated: 2020-07-10
