Guyana is located on the northern coast of South America, bordered by Suriname to the east, Venezuela to the west, and Brazil to the south. Even though it’s a part of South America, however, it’s actually considered to be a part of the Caribbean, as it has more in common with the West Indes than its South American neighbors due to its British colonial past. As can be expected, its cuisine is also very similar to what you’ll find in the rest of the Anglo Caribbean.
Curries (including goat, lamb, chicken, seafood, and duck) and rori are popular dishes in Guyana, and one of the most popular staples is called Cookup Rice, a variation on Caribbean rice and peas. Root vegetables (called ground provisions there) including cassava, sweet potato, and edoes are staples; and the coasts have an abundance of fresh fruit, vegetables, and fish including butter fish, tilapia, catfish, and gilbaka. Homemade bread baking is also popular in many villages, especially patties, cheese rolls, and pineapple tarts. Cassava bread, meat stews, and Metemgee (a thick soup made with ground provisions, coconut milk, and dumplings called duff, eaten with fried chicken or fish) are also popular. For Christmas and other holidays, Guyanese pepperpot is a popular celebratory dish, a slow-cooked meat stew flavored with cinnamon, cloves, and a bittersweet cassava-based extract called cassareep, washed down with ginger beer.
It just goes to show: There’s a whole undiscovered world of food out there!