A FOOD TRADITION
Guyanese Cuisine
A multicultural cooking tradition shaped by Indigenous, African, Indian, Portuguese, Chinese, and European influences.
Dishes linked to this cuisine
1–12 of 37
Aloo Curry
Aloo curry is a spiced Guyanese potato curry simmered with aromatics and curry seasoning until the potatoes are tender.
Bake
A Guyanese fried bread made from lightly sweetened wheat dough and cooked in hot oil until puffed and golden.
Black Cake
A Guyanese richly dark fruit cake made from soaked dried fruit, butter, sugar, eggs, wheat flour, and warming baking spices.
Black Pudding
Guyanese black pudding is a boiled blood sausage made by seasoning pork blood and cooked rice before stuffing the mixture into pork intestine casings.
Cassava Bread
Cassava bread is a firm flatbread made from grated cassava that is pressed into rounds and baked or cooked on a hot surface.
Cassava Pone
A dense Barbadian baked pudding made from grated cassava, coconut, sugar, butter, milk, and warm spices.
Cheese Roll
A Guyanese savory pastry consisting of seasoned cheese enclosed in rolled wheat-flour dough and baked until golden.
Chicken Curry
A Guyanese curry of chicken simmered with onion, garlic, turmeric, cumin, and other curry seasonings until richly flavored.
Coconut Choka
Coconut Choka is a Guyanese side dish of roasted coconut mashed with onion, garlic, hot pepper, salt, and occasionally oil.
Conkie
A steamed Guyanese cornmeal dumpling made with coconut, pumpkin, raisins, sugar, and spices and wrapped in a banana leaf.
Cook-Up Rice
Guyanese Cook-Up Rice is a one-pot rice dish cooked with black-eyed peas, coconut milk, aromatics, and commonly pork or another meat.
Corn Pie
Guyanese corn pie is a savory baked corn casserole enriched with egg, dairy, butter, and aromatic onion.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.