Culture of Guyana - Cuisine

Cuisine

Guyanese cuisine is very similar to the rest of the Caribbean. The food is diverse and includes dishes such as curry, roti, and Cookup Rice, the local variation on the Caribbean rice and peas/Beans and Rice. The one pot meal while not the national dish is one of the most cooked dishes. With its various versions, according to what type of meat, peas and other ingredients available, it is a true reflection of the country. The food reflects the ethnic makeup of the country and its colonial history, and includes African, Creole, East Indian, Amerindian, Chinese and European (mostly British, French, Spanish and Portuguese) dishes.

Dishes have been adapted to Guyanese tastes, often by the addition of spices. Unique preparations include Pepperpot, a stew of Amerindian origin made with cassareep (a bitter extract of the cassava), hot pepper and seasoning. Other favourites are cassava bread, stews, and Metemgie, a thick rich soup with a ground provision coconut base and fluffy dumplings, eaten with fried fish or chicken. Homemade bread-making, an art in many villages, is a reflection of the British influence that includes pastries such as cheese rolls, pine (pineapple) tarts, and patties (similar to the Jamaican patty).

Curry is widely popular in Guyana and includes most types of meat that can be curried including chicken, seafood, goat, lamb, and even duck. Guyanese style chow mein is another dish that is an almost everyday affair in most homes.

Fish is also a major part of Guyanese cuisine and the diet; the fish that are mainly used include: gilbaka, catfish, and hassa.

Caribbean and Latin American ground provisions (known colloquially as provisions) are part of the staple diet and include cassava, sweet potato, edoes and others. There is an abundance of fresh fruits, vegetables and seafood on the coast.

Most individuals use fresh fruit to make their own beverages, which are called "local drink". Popular homemade drinks are lime water (like lemonade), mauby, made from the bark of a tree; sorrel drink, made from hibiscus; ginger beer (made from ginger root), and peanut punch.

Fresh fish and seafood are an integral part of the Guyanese diet especially in the rural areas and small villages along the coast. Popular fish types include gilbaka, tilapia, catfish, and hassa. The crab soups with okra from the Berbice coastal region resemble the Louisiana Creole soups like gumbo.

Guyanese style Chinese food and fried chicken are the most popular restaurant and take-out items, and are found in the bigger towns. Popular Chinese dishes include lo mein, chow mein, and Chicken in the ruff (fried rice with Chinese-style fried chicken).