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Visit Guyana for the intense biodiversity, including some of the world’s rarest species, the magnificent landscapes, including Kaieteur Falls (it’s the picture-perfect waterfall you’ve seen represented in Pixar’s UP), and the sheer adventure of this unspoiled terrain where canoes and propeller planes are often the most effective modes of transportation, but be sure to include culinary exploration on your agenda. Add these favorite dishes to your foodie treasure map for the ultimate culinary adventure in Guyana.
Seven curry (in a lily)
Guyana Tourism Authority
A must at Indian weddings and religious functions, seven curry appeared in Guyana shortly after East Indian immigrants brought the dish’s original foundation to their new land. As you’d expect, this combo is comprised of seven curries (dhal, channa and potato, eggplant and eddo, mango, fried pumpkin, callaloo and katahar) served with rice and puri, a form or roti. Traditionally, seven curry is placed inside a water lily leaf, conveniently bowl shaped, picked from a local pond. Water lilies are a beloved part of Guyanese culture, and going out to watch them open during moonrise is popular among travelers. This would be the perfect time to try seven curry in a lily!
Metemgee
Metemgee is a Guyanese creole stew of dumplings, cassava, yam, plantains, okra and a peppery coconut milk sauce. It’s usually served with salt fish or crispy dried fish, and is characterized by its rich, creamy sauce. Recipes can vary depending on which root vegetables are most readily available at the time, but the result is always a hearty, earthy stew. A little goes a long way here.
Pepper Pot
Guyana Tourism Authority
This is the national dish of Guyana, so don’t dare leave without trying it. This meat stew (usually red meat or pork) is prepared in rich, dark gravy of cinnamon and cassareep, making it a popular Christmastime meal. Guyana is famous for cassareep, a cassava product first created by indigenous Guyanese and valued for its antiseptic property that allowed meat to keep for months, long before refrigeration. Cassareep is used in the bases of other Guyanese favorites, but pepper pot is the most quintessentially Guyanese, and you must try it, especially if you’re visiting during the holidays.
Guyanese Chow Mein
Though less than five percent of Guyana claims Chinese heritage, Chinese cuisine plays a disproportionately large part in the nation’s culinary scene. Guyanese Chinese capitalizes on the use of heavy starches and sauces common in Chinese cuisine accented by the aromatic spices and meats typical of Guyana for a near-perfect pairing. You’ll find a Guyanese version of just about every common Chinese dish here, but Guyanese chow mein is a favorite.
El Dorado Rum
Guyana Tourism Authority
It’s unlikely that you think of Guyana as a leader in rum production, and for good reason: It’s not. It is, however, the last remaining place on Earth where rum is produced using the traditional all-wood process, and the country’s tropical climate adds a unique flavor to its rum. El Dorado is known as the “liquid gold of Guyana,” and alludes to the legendary city of El Dorado, reputed to have been in Guyana’s Rupunini region. Tasting this sugary treat will remind you that, though squarely in South America, Guyana is still a Caribbean nation.
Duck Curry
Chances are you already have a favorite curry, but chances are even greater you haven’t yet encountered duck curry (unless you’ve already been to Guyana, of course). Duck curry has a unique flavor and complexity that sets it apart from more common curries, so try it while you have the chance. If you’re lucky, you’ll come across one of Guyana’s beloved duck curry competitions, where you will not just taste duck curry, but become a connoisseur!
Pholourie
Guyana Tourism Authority
Pholourie is one of Guyana’s most ubiquitous dishes, appearing at just about any gathering from parties and religious gatherings to simple get-togethers. It’s a split pea fritter seasoned with Guyanese spices and hot pepper, and it’s formed by shallow-frying thick dollops of batter in hot oil until golden brown. Where there are friends, there’s pholourie, so try some with new friends, if you can, or just head to any Guyanese bakery for a sample if you’re not lucky enough to get invited to a party!
Farine
When all the juice of the cassava is removed, farine is what’s left over. It’s a dry and nearly tasteless product that is admittedly quite boring on its own, so you won’t be likely to find it served solo. It needs a sauce, a stew or something flavorful to accompany it; consider it along the lines of a polenta or grits—a vehicle for other flavors. Because cassava is so abundant in Guyana and farine can be safely stored for quite awhile, farine has long been an effective means of filling bellies for generations and is now considered more of a beloved comfort food than an economic necessity.
Cook-up rice
Alica Ramkirpal-Senhouse
This is another dish born of necessity during economically difficult times. It’s Guyana’s answer to Caribbean rice and peas, and it was traditionally eaten at the end of the week when rations had run low and alternatives were nil. Leftover scraps of meat were cooked with rice, peas or beans and seasoned with stronger-flavored ingredients like thyme, green onions and basil to create a filling dish that wasted nothing. Cook-up rice is now eaten any day of the week, but it’s still particularly popular on Saturdays, so eat like an in-the-know local by waiting until the weekend to sample this one.
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Publish date : 2019-02-28 10:32:00
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