World Culinary Cruise - 38th Stop Guyana Event Cache

Guyanese cuisine is very similar to the rest of the Anglo Caribbean. The food reflects the ethnic makeup of the country and its colonial history, and includes African, Creole, East Indian, Portuguese, Amerindian, Chinese and European (mostly British) influences and dishes. The food is diverse and includes dishes such as curry and roti, and Cookup Rice, the local variation on the Caribbean rice and peas. 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, is a true reflection of the country.

Dishes have been adapted to Guyanese tastes, often by the addition of herbs and spices. Unique preparations include Pepperpot, a stew of Amerindian origin made with meat, cassareep (a bitter extract of the cassava), and seasonings. Other favourites are cassava bread, stews, and Metemgie, a thick rich type of soup with ground provision, coconut milk and large dumplings (called Duff), 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.

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 cooked regularly in many homes.

Caribbean 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.