A FOOD TRADITION
Guyanese Cuisine
A multicultural cooking tradition shaped by Indigenous, African, Indian, Portuguese, Chinese, and European influences.
Dishes linked to this cuisine
25–36 of 37
Paratha Roti
A layered Guyanese flatbread made from wheat dough enriched with fat, cooked on a hot griddle, and commonly served warm.
Pepperpot
A hearty Antiguan stew of meat simmered with leafy greens, vegetables, and root vegetables until richly flavored.
Pine Tart
A Guyanese sweet pastry made with a buttery wheat-flour crust and a cooked pineapple filling sweetened with sugar.
Plantain Ball
A Guyanese snack of seasoned mashed plantain shaped into balls and typically fried until lightly crisp outside.
Pumpkin Curry
Guyanese Pumpkin Curry is a spiced vegetable dish in which pumpkin is softened with onion, garlic, curry seasoning, and aromatics.
Puri
Puri is an Indo-Fijian unleavened wheat-flour bread rolled into rounds and deep-fried until puffed.
Sada Roti
A Guyanese plain unleavened flatbread made from wheat flour, water, salt, and a little oil, then griddled until lightly browned.
Salara
A Guyanese baked sweet bread rolled around a spiced coconut filling, commonly colored red on the outside or within the filling.
Seven Curry
A Guyanese vegetarian feast of several separately prepared vegetable and pulse curries served together, commonly including dhal, channa, pumpkin, eggplant, cabbage, spinach, and potato.
Sweet Rice
A Guyanese sweet rice pudding made by gently cooking rice with milk, sugar, and warm spices until thick and creamy.
Tennis Roll
A Guyanese sweet rolled pastry made from wheat flour with butter, sugar, and commonly egg or a fruit-preserve filling.
Tomato Choka
Roasted tomatoes are mashed with onion, garlic, chilli, and oil into a smoky Indo-Fijian side dish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.