A FOOD TRADITION
Guyanese Cuisine
A multicultural cooking tradition shaped by Indigenous, African, Indian, Portuguese, Chinese, and European influences.
Dishes linked to this cuisine
13–24 of 37
Dhal
A thick, savory legume preparation made by simmering split peas or lentils with aromatics and spices, commonly served as a staple accompaniment in Indo-Fijian meals.
Dhal Puri
Dhal Puri is a Fiji-style stuffed flatbread made from wheat dough filled with seasoned split peas and cooked with oil.
Duck Curry
A Guyanese curry of duck simmered with curry seasoning, aromatics, and often potatoes until tender.
Egg Ball
A Guyanese snack of seasoned cassava formed around a hard-boiled egg and typically fried until crisp.
Eggplant Choka
Roasted eggplant is mashed with onion, garlic, oil, salt, and sometimes fresh chili pepper to make a smoky Guyanese accompaniment.
Farine
A Guyanese staple made from cassava meal that is toasted until dry and granular, commonly served as a savory or plain accompaniment.
Garlic Pork
A Guyanese preserved-pork dish in which pork is marinated with garlic and vinegar before being cooked, often for festive meals.
Goat Curry
A Guyanese curry of goat meat slowly simmered with onion, garlic, turmeric, cumin, and curry seasonings until tender.
Guyanese Chow Mein
A Guyanese stir-fried noodle dish made with wheat noodles, vegetables, soy sauce, and commonly chicken or other proteins.
Guyanese Fried Rice
A Guyanese fried-rice dish built from cooked rice, egg, vegetables, soy sauce, aromatics, and commonly chicken or another protein.
Guyanese Macaroni Pie
Guyanese macaroni pie is a baked savory pasta casserole bound with egg and milk and finished with cheese.
Metemgee
Guyanese Metemgee is a coconut-milk stew of root vegetables and plantain, commonly served with fish and aromatic seasonings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.