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Guyana

Find Caribbean flavors with Creole, Portuguese, British, African and East Indian culinary influences.
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Guyanese food combines Caribbean flavors with Creole, Portuguese, British, African and East Indian culinary influences.

Indian curries are often served with chicken, prawns or mutton, while Afro-Guyanese fare incorporate "ground provisions" such as plantains, sweet potatoes and cassava as with metemgee, a dish of root vegetable dumplings simmered in coconut milk. Other fare from Guyana includes Portuguese garlic pork and Creole gumbo. Homemade breads reflect the British influence along with treats such as pineapple tarts, pastries and cheese rolls.

Local drinks include Demerara rum, a general term for dark rum and Banks beer. Pineapple wine flavored with dried fruit and mace and aged for three weeks is also popular, while nonalcoholic treats include papaw milkshakes and peanut punch, made with peanut butter, sugar and milk.—Leska Tomash

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