Guyana, formally British Guyana is situated in the northern part of South America where it sits between Suriname, Venezuela and Brazil.
Guyanese food is a mix of African, East Indian, Portuguese, and Chinese influences. Guyana is one of a few mainland countries of South America that is considered to be a part of the Caribbean region. Guyanese culture shares many characteristics with the cultures of islands in the West Indies, particularly in the coastal regions of the country. It is a country with many different cultures including the descendants of the original Amerindians called the Warrou’s, Africans, East Indians, Chinese, Portuguese and British, all of whom have left their mark on both the culture and cuisine which is enjoyed by the Guyanese people today. However, the Creole cuisine created by the African has been adopted and widely eaten by all the other ethnic groups living in Guyana.
As mentioned above, its history and diet is very similar in many ways to the Caribbean islands. Plantains, green bananas, yams, sweet potatoes cassava, pig tails, rice and peas, callaloo (spinach like vegetable) roti and curry dishes are all commonplace within the whole region..
One dish that is exclusive to Guyana and very popular with the locals is a dish called ‘Pepper Pot’. This is made with a combination of fresh and pickled meats combined with many peppers, herbs, spices and cassareep (the caramelized bitter sweet root of the cassava plant). Many dishes include the use of hot peppers, exotic herbs and spices to give flavor, colour and character to the food.
Popular homemade drinks are mauby, made from the bark of a tree (said to enhance potency), sorrel, made from a leafy vegetable used in salads, and ginger beer.
This introduction has been sourced from the following sites: Please visit them for more information.