Guyana

A Caribbean breakfast and street food of hand-shaped, oil-fried dough rounds split open and filled with sautéed, desalted salt cod cooked down with onions, sweet peppers, tomatoes, and fresh herbs.

A Caribbean blood sausage in which fresh pork blood is combined with mashed sweet potato and green aromatics, packed into cleaned pig intestine casing, and gently poached until set.

An Amerindian flatbread made from grated bitter cassava that is pressed to expel its toxic juice, then dried or griddled into a firm, crisp round.

A creolized Guyanese stir-fried noodle dish flavored with Chinese five-spice, soy, and cassareep-influenced seasonings, tossed with mixed vegetables and meat.

A Guyanese one-pot dish in which long-grain rice and black-eyed peas are simmered to full absorption in coconut milk together with desalted cured meat and aromatic vegetables.

An Indo-Guyanese masala-spiced dish in which a protein or starchy vegetable is cooked in a thick, cumin-forward gravy built by blooming and 'burning' dry curry powder in hot oil before any liquid is added.

A soupy cooked-pulse preparation — most commonly yellow split peas simmered with turmeric until fully dissolved — finished with a hot tarka of whole spices (cumin, mustard seeds, dried chili) bloomed in fat and poured over the pot.

Garlic Pork is a festive main‑course pork dish in which bite‑size pieces of pork are marinated in vinegar, garlic, and thyme, then braised until tender and glazed with its own reduced sauce, traditionally served at Christmas in Guyana.

A Guyanese curry of gilbacker (a large prized catfish) simmered in a spiced curry sauce, often with ground provisions.

A Guyanese Chinese-Creole wok-fried rice seasoned with five-spice and soy and tossed with a mix of meats and vegetables, eaten as an everyday main.

A bitter-sweet Caribbean beverage brewed from the bark of the mauby tree with spices, sweetened and sometimes lightly fermented to fizz.

A Guyanese one-pot dish of ground provisions and plantain simmered in coconut milk, served with saltfish, smoked meat or fried fish and dumplings.

A category of Indo-diaspora confections — milk-solid fudges like barfi, sugar-syrup-soaked jalebi, and ladoo — made by indentured-labor descendants for festivals and weddings.

Whole shell-on shrimp stir-fried hard with fiery wiri wiri pepper and garlic until coated, glistening and intensely hot, a Guyanese specialty.

A Guyanese slow-braised mixed-meat stew defined by cassareep — a thick, dark reduction of bitter cassava juice — which preserves, blackens, and bitters the broth while cinnamon, cloves, and wiri wiri peppers build the spice architecture.

Indo-Caribbean fritters of seasoned split-pea and wheat flour batter deep-fried into golden balls and dipped in tamarind or mango chutney.

Roti is an unleavened whole‑wheat flatbread cooked on a hot griddle, traditionally served as a daily staple accompaniment in Indian diaspora communities across the Caribbean, Pacific and East Africa.

Souse is a cold, lime‑bright broth‑based dish featuring tenderized chicken or sheep offal, onion, and allspice, traditionally served as a breakfast or main in Caribbean cuisine.

A fiery Guyanese hot sauce built on the small round, intensely aromatic wiri wiri chilli, blended with garlic and vinegar.