Guyana is a melting pot of cultures, and this is reflected in its food. Guyana has a unique culture that incorporates traditions from British, Dutch, Asian, Portuguese, and local residents. Naturally, this diversity is also reflected in the country’s cuisine.
Pepperpot is a national dish of Guyana, which is often prepared with beef, pork, or lamb. The meat is simmered for a lengthy period of time in a pot containing cassava, spinach, and potatoes.
Metemgee, or “dry food”, is a vegetable soup with a thick texture that’s made with coconut milk broth. It’s a dish brought to Guyana by African slaves.
Dhal, a soup-like dish, is as fundamental to Guyanese cuisine as tomato sauce is to Italy. It typically contains split peas and is eaten with rice or roti.
Féroce d’avocat is a traditional Guyanese dish enjoyed by many people throughout the French West Indies. This delicious meal consists of cassava flour, avocado, chili peppers, garlic, salted codfish, lime juice and spinach leaves.
Garlik pork is a traditional Guyanese dish made with pork, garlic, and spices. The pork is marinated in a mixture of garlic, vinegar, soy sauce, and black pepper. It is then grilled or roasted until the pork is cooked through.
Sweet Rice is a hearty rice pudding enhanced with nutmeg, cinnamon and cardamom. This type of rice pudding can be served piping hot or ice cold to suit your fancy, and often appears at special occasions such as weddings and birthdays.