A FOOD TRADITION

Indigenous Guyanese Cuisine

Indigenous Guyanese cuisines encompass the foodways of several peoples, including communities such as the Lokono, Makushi, Wapishana, Patamona, and Wai Wai, across the interior forests, savannas, and river systems. Staples and flavor bases include cassava, farine, cassava bread, pepper, fish, game, fruits, and cultivated roots, with ingredients varying by ecology and community. Characteristic techniques include grating and processing bitter cassava, extracting and cooking cassava juice, roasting, smoking, boiling, and preparing foods over open fires. Examples include cassava bread, pepperpot, and cassava-based drinks or porridges. This is a plural, shared regional tradition rather than one uniform Indigenous national cuisine.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.