In Guyana, weaving three strands of your hair together is not called a braid, it’s called a plait (pronounced like “flat” with a p). The huge ropes that keep speedboats and ships from drifting away are not braided, they are plaited. And when you bake a fresh loaf of bread that’s woven together, it’s called Plait Bread.
Plait Bread not only looks impressive, it tastes divine. Soft and fluffy, it is best served right out of the oven. Since it’s fresh, it only lasts about a day but that’s ok, because it gets devoured almost instantly.
I am not a food blogger, but sometimes, when I’m in my kitchen for 5+ hours a day, mincing garlic or chopping chicken (whole chicken, that is – bones and all!) I get this false sense self-confidence and start to feel like I could be a food blogger. I think, “Wow, this curry turned out pretty good! I should post the recipe!”
And then, inevitably, I burn something, or overcook something, or slice a hot chilli pepper with bare hands and burn my fingers (true story). And I then I think…
But I have deep love for food bloggers. The food blogs I’ve folllowed over the past few years have taught me so much when it comes to cooking, baking and stewing. In addition to the tricks I’ve learned from the locals here (like grating garlic with a cheese grater instead of chopping it into tiny pieces – genius!), my virtual food blogger friends have given me what probably amounts to a year of free culinary school, all via their blogs.
This recipe for Plait Bread is from a food blogger I ♥ named Jehan. She’s originally from Guyana and now lives in the states, but thankfully, she has not left her Guyo-Carribean heritage in the tropics; she has compiled some of her awesome Guyanese recipes on her blog, jehancancook. I love this blog and reference it frequently! The recipe that I’m posting today is from Jehan.