One of a kind Food Experiences

The cuisine of Guyana features a variety of intriguing flavors. Guyanese food is comparable to that of the rest of the Anglo-Caribbean, particularly Trinidad, where there is a comparatively similar ethnic mix. African, Creole, East Indian, Portuguese, Amerindian, Chinese, and European (primarily British) influences and cuisines are all represented in the food, which also reflects the ethnic composition of the nation and its colonial past. A variety of foods are served, including roti, cooked rice, curry, and dal bhat (the local variation on Anglo-Caribbean rice and peas). While not the national food, the one-pot dinner is one of the most often prepared meals. Its many variations, which depend on the kinds of meat, beans, and other ingredients that are available, are a true representation of the nation.

Foods have been flavored with herbs and spices to suit Guyanese preferences. Guyana Pepperpot, a stew of Amerindian heritage composed of beef, cassareep (a bitter extract of the cassava), and herbs, is one unusual preparation. Other favorites include cassava bread, stews, and metemgee, a hearty soup made with ground peanuts, coconut milk, and big dumplings (called Duff), which is typically served with fried fish or poultry. A manifestation of the British influence that also includes pastries like cheese rolls, pine tarts (pineapple tarts), and patties is the art of preparing homemade bread, which is practiced in many villages.