Garlic pork is a pickled meat dish brought to Guyanese cuisine from Portuguese settlers. It is popularly enjoyed on Christmas morning with warm bread. The with generous amounts of garlic, pepper, and fresh or dried thyme seasoned meat is set in a brine for 4 days or more to pickle. When ready to...

Bake & saltfish is the classic Guyanese breakfast. The dish a delightful blend of Salt fish sautéed with onions, garlic, tomatoes and thyme, and fFried Bake or fry bake, a very popular weekend breakfast food. People in the Caribbean islands (Jamaican, Guyana, Trinidad) just to name a few, enjoy...

Grietbana soep is a Surinamese with broth and contains root vegetables, green plantains, dried fish, salted meat, and coconut milk. The soup is made of grated plantain and grated cassava mixed together till it looks like a mushy dough. Small portions of this dough called tom tom, are spooned into...

Blaff is a way of preparing fish that is popular in the French Caribbean and French Guiana. In Martinique, the freshly cleaned fish is marinated overnight in a mixture of fresh herbs, spices, hot pepper, and lemon juice. The fish is then cooked in a spiced court bouillon or broth. The dish is...

Accras are a popular dish of the Caribbean, the West Indies (Antilles) and some parts of Africa. In the French Antilles, Guiana, it is part of the créole cuisine and is called Accras de Morue (salt cod fritters). Accras De Morue are well known and loved throughout the Caribbean. These simple salt...

Metemgee (metem) or sometimes called dry food, is a thick soup or stew of root vegetables cooked in a rich coconut milk broth. The dish is a meal prepared by boiling together various root vegetables with pieces of salted meat in coconut milk. It is African in origin and came to British Guyana from...

Heri heri is originally a dish from the Creole kitchen consists of cassava, green banana, sweet and regular potatoes, and eggs. The salt cod which is supplied separately. All of these are boiled and then placed together. Everything is topped off with salted, shredded fish. This completes the basic...

Phulauri is fried balls made of solit peas or lentil. The main ingredients yellow peas or split lentil, cumin seed, pepper, garlic, and onion are blended together and mixed with a little water to make the phulauri dough and then deep fried in hot oil and served with ketchup or hot sauce. The...

Seven curry is a meal with 7 different curries made to be eaten with rice and your hands. These include pumpkin, bagee (spinach), catahar, potato/channa (chick peas), balange (eggplant), edoe and dahl and is usually served in a water-lily leaf. Some individuals also use mango and achar. Seven curry...

Bara is a dish popular of Indian origin in Suriname. This is a the famous and very tasty snack. The main ingredients are urdi, flour, and spinach, which are mixed into a dough and then deep fried in hot oil. For even more taste, add some chicken or chicken liver. 

Pom is one of a Jews’ Surinamese foods. Originally pom was made with potatoes and chicken, but because of the tropical environment, potatoes don’t grow in Suriname so they used a root vegetable called pomtajer instead. Pom combines three ingredients: chicken, citrus juice and pomtajer. It is a...

Moksi alesi is a Surinamese mix rice dish with chicken in soy sauce, baked plantain, garter and other vegetables on the side. Originally, it was a combination of leftovers, the dish is usually enriched with the addition of tomatoes, black-eyed peas, and sometimes even coconut milk. The dish is...

Kip pastei is Surinamese a puff pastry crust covering a delicious filling of peas, baby carrots, shredded chicken, and corn baked in a tomato sauce and well seasoned. Before putting on the top crust, slices of hard boiled egg are layered on top of the filling. The pie goes in the oven till it’s...

Bouillon d'awara in French and Bouyon wara in Guianan Creole is a typical Guianan Creole stew, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot. The stew can include salt ham, bacon, salt beef, pork snout, salt cod, smoked...

Colombo poulet is one of the emblematic, curry dishes of the Antilles and French Guiana. It can be prepared with chicken, pork, goat, fish The basic vegetable remains the potato (to thicken the sauce slightly), but you can use it. add eggplant (often used), christophine. Originally, this dish...

Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. It is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special...