Guyanese Guruma (Gurumba)

My memories of Guruma stems from the many Jhandis or Pujas I have attended over the years. Family is a central part of Indo-Caribbean culture. I love the aromatic smell of spices and laughter as our families prepared our food for prayers.

Mangoes are by far one of my favorite fruits and they are versatile! My Nana's farm had lots of mangoes every year. That meant lots of mango achar (chutney), mango sour, mango juice, and my favorite...Guruma. Thankful for these family traditions.

I had to make it!

Ingredients

• 2 large almost ripe mangoes
• 1 tablespoon ghee or oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon anise seeds
• 2 sticks of Cinnamon, split into 4 pieces
• 3/4 cup light brown sugar (adjust if you would like less sweet)
• 2 cups hot water (adjust if you would like thin or thick sauce)

Instructions
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• Peel and cut mangoes into pieces
• Wash, drain, and remove the seed
• In medium pot, heat oil and cumin seeds for a few minutes on low heat
• Add mango and remaining ingredients
• Let mixture come to a boil
• Cover and reduce heat to low or medium heat

As sauce thickens and the mango is soft, the guruma is ready to be served.

Serve with puri or roti!

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