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 The World | The Americas | Guyana

GUYANA





Map of Guyana
Hello

LOCATION:
Northern South America, bordering the North Atlantic Ocean, between Suriname and Venezuela

CAPITAL CITY:
Georgetown

POPULATION:
772,298 (July 2009 est.)

LANGUAGES:
English, Amerindian dialects, Creole, Caribbean Hindustani (a dialect of Hindi), Urdu

WEBSITE:
www.mintic.gov.gy

Recipes From Guyana



Guyanese cuisine is diverse, reflecting its colonial and political history with influences from Europe, India, Africa, and China, as well as the indigenous culture. Curries and roti are among Guyana’s most popular dishes.
Pepperpot

Pepperpot

Pepperpot is a traditional Amerindian dish and the national dish of Guyana. This stewed meat recipe is characterized by the taste of cinnamon, hot peppers, and cassareep, the juice made from cassava root, which gives pepperpot its distinctive bittersweet flavor. Traditionally, pepperpot is served at Christmas. Pepperpot tastes best the day after it is made. When reheating it, let it boil for 3 minutes before serving. You can also make this recipe with only beef or with any combination of meats.
Find this recipie on Page 42 of Kitchens of the World
Paratha Roti (Oil Roti)

Paratha Roti (Oil Roti)

Paratha roti is commonly known as oil roti simply because both sides of the roti are brushed with oil or ghee when cooking. It is a very popular Indian flatbread that is made and served daily in many households in Guyana. Paratha roti are served at any meal, but most commonly at breakfast with sautéed vegetables or a choka (a dish flavored using a particular Indian technique). Some people like to have it with a little butter and a cup of tea to finish off their evening meal. These roti are cooked on a flat iron griddle called a tawah, but you can use a regular griddle as well.
Find this recipie on Page 43 of Kitchens of the World