Talk:Guyanese Cuisine/@comment-12.157.131.66-20120126193635/@comment-190.80.55.126-20120218051544

Guyanese cuisine has many similarities to that of the rest of the Caribbean. The food is diverse and includes dishes such as chicken curry, roti and cookup rice (a style of rice with different kinds of vegetables accompanied by chicken, beef or fish).

The food reflects the ethnic make up of the country and its colonial history, and includes dishes from the Africans and creoles, East Indians, Amerindians, Chinese, Portuguese, and Europeans (mostly British).

Staple dishes include curried chicken, roti, plain rice, cookup rice, breads, beef/chicken stews, and Caribbean-style chow mein. Caribbean and Latin American ground provisions are also part of the staple diet and include cassava, sweet potato, edoes and others.

Unique dishes include Pepperpot, made with cassreep (an extract of the casava) and is of Amerindian origin. There is also Metemgie, a thick rich soup with a coconut base filled with ground provisions, and big fluffy dumplings and is traditionally eaten with fried fish, or, more recently, chicken. Most Guyanese love the Caribbean-style Chinese food sold in restaurants in the bigger towns. A favorite is Chicken in the ruff, which is fried rice with Chinese-style fried chicken on top. There is an abundance of fresh fruits, vegetables and seafood on the coast. Most people use fresh fruit to make their own beverages, which are called "local drink." Fresh fish and seafood are an integral part of the food of the rural areas and small villages along the coast. The crab soups and soups with okra from the Berbice coastal region resemble that of the Louisiana creole soups like gumbo.

Homemade bread-making is an art in many of the villages, and is a reflection of the British influence that includes pastries such as cheese roll, pine (pineapple) tart, and patties (sister to the Jamaican beef patty). Source(s): http://guyanaoutpost.com/recipes/recipes…