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. Most individuals use fresh fruits to make their own beverages, which are called "local drink", which are made from readily available fruits or other parts of plants. Popular homemade drinks are Lime Water (like lemonade), pine drink (from a pinapple)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, butter fish. tilapia, catfish, and hassa. The crab soups with okra from the Berbice coastal region resemble the Louisiana Creole soups like gumbo. Christmas and Old Year's Night (New Years) is the the most celebrated time for Guyanese for food and festivities. Advance preparation is part of the exciting pre-preparation for Christmas celebrations. It starts with the preparation and soaking of fruits and rum or wine for Black Cake weeks or sometimes months ahead to intensify the flavor. Local drinks such as Ginger beer, Maubi, and Sorrel are fermented and require a sitting (pre-preparation) period prior to making. Ginger Beer is the Christmas drink of Choice, similar to the popularity of Egg Nog in North America. Some dishes certain to be served are Guyana pepperpot, garlic pork, black cake, sponge cake and Home Made bread. Some of the local drinks and food require advance preparation. 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). Guyanese cuisine is a culinary hybrid with African, East Indian, Portuguese, and Chinese influences. Guyanese usually cook three full meals every day. Favorite dishes include pepperpot, roti and curry, chow mein, meta gee (dumplings made from cornflour, eddews, yams, cassava and plantains cooked in coconut milk and grated coconut), and cook up, a one-pot meal that can include any favorite meats or vegetables. Popular homemade drinks are mauby, made from the bark of a tree (said to enhance potency), sorrel, made from a leafy vegetable used in salads, and ginger beer.

• published: 01 Oct 2014
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