The following highlights some of the popular Traditional Guyanese Foods. If you manage to be in an Guyanese restaurant or you are visiting Guyana, I recommend the following:
1. Plantain Salad
Plantains are generally larger and tougher than bananas from other countries, with a much thicker skin. They can be eaten raw but are best when fried. The edges caramelise and become crispy like the edges of pancakes cooked in butter. Many Guyanese people choose to use plantains in a salad. Green plantains go well with assertive flavours such as chilli, onion and curry, as well as with fatty meats such as pork. Partially ripe yellow plantains can be boiled or fried, then mashed to a paste-like consistency to make meatballs.
2. Bake and Saltfish
Salted fish is essentially just regular cod that has been preserved by drying after salting. It is considered a staple food throughout the Caribbean. Drying fish was a method used to preserve the fish and helps give the fish its distinct texture. Salt fish is a versatile food and can be made with a host of other foods and dishes. In Guyana, it is traditionally enjoyed with hornear which are fried dough discs.
3. Chicken with Rice and Bean
In Guyana, the locals call it all-in-one or boiled rice. This is usually done on a Sunday or some other feast with many diners. It is a hearty and rustic rice. The texture of this rice is moist and very wet. People usually include beef, pork or chicken, but others like to have a piece of fried fish on top. This is a very adaptable dish in terms of what beans and meats can be included.
4. El Dorado Rum
Rum is used to make fantastic drinks (the most popular being rum punch), Guyanese rum is of exceptional quality. Several rum distilleries are located in or near Georgetown, Guyana’s capital, and can be visited on guided tours that also include a tasting.
5. Metemgee
Metemgee or metemgie is one of the most popular dishes in Guyana and French Guiana. It is made by layering the ingredients and covering it with coconut milk. It is then simmered into a delicious stew containing pork and beef, as well as fish, root vegetables and a few wheat flour dumplings. The stew is accompanied or garnished with salted or fried fish.
6. Pepper Sauce
The type of chilli used to make this chilli paste is usually the wiri wiri chilli (also known as cherry chilli). It is a very hot chilli and when it is made into a sauce, the chilli is added to the spices to enhance the flavour. Chilli sauce is not just about spiciness, it is about texture and flavour.
7. Pepperpot
This dish is a popular Christmas meat stew in Guyana and the rest of the Caribbean. In fact, it is considered the national dish of Guyana. It is carefully cooked and allowed to simmer slowly in a dark, rich sauce flavoured with cinnamon, brown sugar and cassarep. Most people enjoy it regularly, and it is no longer limited to holidays. The base sauce used in the Guyanese pepperpot is a thick brown sauce called casserep. Cassarep comes from the juice of the cassava root, along with additional spices. These are all boiled together until it forms a thick molasses-like consistency. You will also notice a slight aroma of burnt sugar.
8. Fried Bora
Bora is a fast-growing annual plant cultivated for its long pods and tasty seeds. It belongs to the legume family Fabaceae. It is grown in home gardens and is available in a variety of stands, markets and supermarkets throughout Guyana. It is used in a variety of dishes, including fried rice, chow mein, macaroni, salads and soups. In Guyana, it is cooked stewed, curried, fried with chicken, pork, beef and shrimp. It can be found throughout Guyana. It is packed with numerous health benefits and contains no cholesterol.
9. Cassava Bread
This is a dense vegan sweet pudding that is made using a variety of different ingredients including grated cassava, coconut or almond milk, pumpkin, sweetener and spices, all of which are whipped into a smooth batter before being baked until golden brown. There is a Filipino version of this which is similar, also made with cassava but known as cassava cake. The texture of this when baked will be sticky or dense, more like a juicy bread.
10. Bank Beer
Banks Beer is a popular choice for beer lovers with a wider selection for all walks of life. Today, Guyana is aptly named “Home of Banks” and you will find cold Banks Beer in every pub, restaurant, hotel, state function and social gathering across the country. Guyana’s beer of choice is Banks, it’s a fantastic way to accompany local snacks.
If you found this list useful, here are some more Traditional South American Foods to try out on my Pinterest channel.