3 dishes people actually cook in Guyana: what they are, how long they take, and what you need to buy.
What can you cook from Guyana? 3 traditional Guyana dishes, from Metemgee (90 min, the quickest) to Pepperpot (3060 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Guyana on the map. Drag to spin the planet.
Rice and black-eyed peas cooked down together in one pot of coconut milk with salted meat, the Saturday dish of every Guyanese kitchen.
Ground provisions simmered down in coconut milk until the liquid turns to a thick gravy, with steamed duff dumplings resting on top and flaked salt fish over the lot.
Tough cuts of meat stewed for hours in cassareep, the reduced juice of bitter cassava, which both flavours the pot and preserves it for days.
Copper documents three dishes from Guyana: Cook-up rice, Metemgee and Pepperpot. Garlic and thyme each appear in more than one recipe. All three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 24 different ingredients.
The three recipes need 24 ingredients between them, of which 6 are shared by more than one dish. Wiri wiri pepper and brown sugar the hardest to find: of the 586 dishes in Copper's atlas, 3 use wiri wiri pepper and 14 use brown sugar. Every ingredient list on this page is complete, with quantities, and free to read.
Metemgee is the quickest at 90 minutes. Pepperpot is the longest at 3060 minutes, most of it unattended. The median is 830 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Guyana here is rated easy, but every one has the full method written out step by step, free to read. Metemgee is the shortest way in.
Guyana is part of South American.
Countries close to Guyana on the globe — and close on the plate.
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