The cuisine of Guyana has been greatly influenced by both its colonial history and its ethnic populations.

Elements from Creole, East Indian, African, Portuguese, Amerindian, Chinese, and European cuisines can be experienced in Guyanese foods, according to GoWay website.

Just like any country in Latin America, root vegetables like cassava and sweet potatoes are staples of the country's diet.

In addition, seafood is also a major part of Guyanese cuisine as are fresh fruits. Popular Guyanese dishes include curry, which can be done with chicken, seafood, goat, lamb, and duck.

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Traditional Guyanese Dishes

Another common Guyanese dish is Metamgee is a dumpling that is made from cornflour, yams, plantains, eddos root, and cassava that is cooked in coconut milk.

It is a stewed meat dish made from mixed meat, salted fish, and dumplings with coconut milk, onions, thyme, cassava, plantains, okra, yam, and hot pepper sauce.

The dish is influenced by African cuisine and can differ in taste, depending on the types of meat, baked fish, and/or vegetables used.

Guyanese Pepperpot

The dish is a favorite Amerindian food from Guyana and is traditionally served at Christmas and other holidays and occasions including Easter and wedding parties, according to Flavor Verse report.

The dish can take several hours to get cooked, which is why it is usually reserved for special events.

it is composed of meat, mainly beef, pork, or mutton, and various other spices such as pepper, cinnamon, and cassareep.

Cassareep is a thick, dark sauce that is made from cassava root.

Guyanese Pepperpot is usually served with a Guyanese-style homemade bread, roti, or rice.

Bouillon d'awara

The stew dish Bouillon d'awara is a traditional Guyanese specialty, with the main ingredient of the juice being a palm fruit called awara.

The juice is used as a base for a thick stock that is slowly cooked for a long time with ingredients such as fish, tropical vegetables, salted meat, chicken, banana leaves, cassava, or smoked home.

Awara stew is traditionally prepared during Easter festivities and is commonly served with rice on the side.

Guyanese Cook Up Rice

Guyanese cook-up rice is Guyana's national one-pot dish that consists of rice, meats, and herbs cooked with coconut milk.

The dish is considered to be a poor man's dish, being it was originally made with the purpose to be eaten at the end of the week when all food rations would be depleted, according to a Taste Atlas report.

It is traditionally served on New Year's Eve in Guyana, with it always lasting through the night, which ensures that no one ever enters the New Year without food based on local folklore.

Katahar Curry

Katahar Curry is prepared with katahar as the main ingredient, which is the breadnut that is a seeded variety of breadfruit.

It is not a nut but a fruit despite its name. When katahar is green it is treated as a vegetable.

Other ingredients of the dish include onions, garlic, hot peppers, garam masala, curry powder, oil, salt, and coconut milk.

Katahar curry is served at Guyanese Hindu religious events and is often accompanied by rice and dhal.

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Written by: Mary Webber

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