Guyanese cuisine is enriched by traditional foods from every ethnic group in the country. These dishes have been adapted to Guyanese tastes, often by the addition of spices.
Favourite dishes include pepper pot, a stew made with bitter cassava juice, meat, hot pepper and seasoning; roti and curry; garlic pork; cassava bread; chow mein and “cook up”, a one-pot meal which can include any favourite meats.
Popular homemade drinks are mauby, made from the bark of a tree; sorrel drink, made from a leafy vegetable used in salads; and ginger beer, made from ginger root.
Over 400 Guyanese recipes are listed at Guyana Outpost.

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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, and Europeans (mostly British and Portuguese).
Staple dishes include chicken curry, 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 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).
For more information on Guyanese food and the hundreds of dishes, do an internet search or try Guyana Outpost – Recipes from Guyana & the Caribbean.Some of the dishes on this website are not traditional, are American influenced, or are from other parts of the Caribbean.

Many religions are practised in Guyana, the predominant ones being Christianity, Hinduism, and Islam.

The major sports in Guyana are cricket (Guyana is part of the West Indies as defined for international cricket purposes), softball cricket (beach cricket) and football. The minor sports in Guyana are netball, rounders, lawn tennis, basketball, table tennis, boxing, squash, and a few others.
Guyana played host to international cricket matches as part of the 2007 Cricket World Cup. A brand new 15,000 seat stadium, Providence Stadium, also referred to as Guyana National Stadium (pictured at right), was built in time for the World Cup, and was ready for the beginning of play on 28 March. History was made on that date at the first international game of CWC 2007 held at the stadium when Lasith Malinga of the Sri Lanka team performed a helmet trick, or double hat-trick (four wickets in four consecutive deliveries).

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