An introduction
At the table
Food & Flavor
A table set by many hands, from pepperpot to roti
Guyanese food tells the story of the country in a single meal. Expect generous portions, deep flavors and dishes that each family makes its own way.
Pepperpot is often described as Guyana’s national dish: a dark, slow-cooked meat stew flavored with cassareep, a sauce made from cassava, and spiced with cinnamon and hot pepper. It is especially associated with Christmas morning, and it is usually served with bread.
Everyday favorites
Cook-up rice brings rice, peas and meat together in one pot, often enriched with coconut milk. Roti and curry are everywhere, a reminder of the country’s Indian heritage. Metemgee, a hearty dish of ground provisions, plantain and dumplings in coconut milk, is comfort food in the truest sense.
Markets are the best introduction to local ingredients. Look for tropical fruit, fresh fish, hot peppers and the many kinds of ground provisions that anchor Guyanese cooking.
Eat like a local
Some of the most memorable meals are found in small, family-run places and at roadside stalls. Ask what is good today, and be ready for heat when someone mentions pepper.
Discover
