Guyanese cuisine is a culinary hybrid with African, East Indian, Portuguese, and Chinese influences. This mixed culture also influenced its food, and because of that, either Chinese food or spices used by the Indians, now are part of the Guyanese Food.
Guyanese food is prepared very carefully with the proper amount of spices, and maybe they also color the dishes to make them fancier. They prepare vegetables in many different ways, and because of that diversity, if we add the large amount of cereals they have, we have their traditional dishes. As they also produce sugar, and rum, the desserts are very rich in flavor and always very sweet and tasty. They have inherited from India, their curries, for their meats, and chickens from Africa differentways to cook rice and chicken, from Portugal they received their love for pork (usually made for Christmas). Are we then surprised that the Guyanese love to eat, love their food.
In this cuisine, green peppers, onions and celery are the favorites! Creole dishes have incorporated spicy sauces, fresh vegetables, fried meats, seafood. Creole food is the mixture created centuries ago, when Spaniards came to America, and the Africans were brought. So we can say that the Guyana cuisine, because of its roots is recognized for its simplicity and freshness. Though it may be complicated in the preparations, the results will always seem simple and fresh.
Guyanese usually cook three full meals every day. Favorite dishes include pepperpot, roti and curry, chow mein, meta gee (dumplings made from corn flour, eddews, yams, cassava and plantains cooked in coconut milk and grated coconut), and cook up, a one-pot meal that can include any favorite meats or vegetables. Popular homemade drinks are mauby, made from the bark of a tree (said to enhance potency), sorrel, made from a leafy vegetable used in salads, and ginger beer.