Guyana
4 topics — topics in this category.
Pepperpot (Guyanese)
The cassareep treasure: pepperpot — beef, pork and oxtail simmered for days in cassareep (bitter cassava syrup) with cinnamon, cloves, orange peel and fiery wiri wiri peppers — Guyana's Christmas national dish, kept aliv…
Cook-Up Rice
The Saturday one-pot: cook-up rice — rice, beans or peas, coconut milk and salted or fresh meats cooked together with herbs until everything marries — Guyana's family cauldron. Ingredients: rice, black-eyed or red peas,…
Metemgee
The ground provision boil: metemgee (metem) — eddoes, plantains, cassava, sweet potatoes and dumplings boiled and served in a coconut-milk sauce with fried or steamed fish — Guyana's hearty Amerindian-African plate. Ingr…
Curry and Roti (Guyanese)
The roti and curry layer: Guyanese chicken curry with paratha roti ('oil roti', clapped and crumpled like cloth) and dhal puri — the Indo-Guyanese table that defines the country's lunches. Ingredients: chicken, curry pow…
World Cuisines
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