Guyana

Country - Guyana

Cuisine Description - Guyana or the Co-operative republic of Guyana is a state in the Northern part of South America. The relief varies from region to region and it includes various waters, agricultural fields and higher platforms. Due to the climatic characteristics and geographical position, the most common plantations of Guyana are rice and sugar cane. Rice is also the staple of the Guyanese cuisine and it is eaten every day, combined with beans or meat and the poultry is among the most frequent dishes. Basically, Guyanese people have 3 meals per day and the breakfast includes a traditional bread (which is home made) and animal products, like cheese, milk, eggs or butter. The dinner is a complex meal, which sometimes includes meat, assorted with rice as roti, cassava, bread or yams. Fish is also a common dish and it is mainly served at dinner in a curried style, as Guyanese food is sometimes spicy (curry and hot pepper are frequently used). Guyana is a warm and beautiful country.

There can be found many influences in the Guyanese cuisine, due to the country’s position and historical background. The most important cooking styles have been adopted from the East Indian, Caribbean, African and Chinese cuisines, but there are also many European influences, as Guyana is basically a harmonic blend of these all. Most of these cuisines are based on seafood and fish dishes which include the traditional stew called pepper pot, which contains cassava juice, meat, hot pepper and various seasonings. The Guyanese cuisine is also curried and this characteristic belongs to the Indian people, which have roti and various spices. In the region of Danemara, there are many sweet local delicacies, as this region is famous for the Sugar that it produces and as well, for the traditional rum. In the capital Georgetown, the variety of foods is wide, as all Guyana’s influences, belonging to various countries, can be found in this city. Copyright Recipes Wiki