Priya, a food writer from Amsterdam, arrived in Georgetown with high expectations. She’d heard of Guyana’s legendary fusion cuisine—a result of its African, Indian, Amerindian, and European influences—and couldn’t wait to experience it firsthand. But as she explored, she realized Guyana wasn’t just a destination for food lovers; it was a living tapestry of flavors.
Her first stop was Stabroek Market, the beating heart of Georgetown’s culinary scene. Inside the iron-and-steel structure, vendors sold everything from tropical fruits to fresh seafood. Priya’s eyes widened as she sampled pepperpot, a slow-cooked meat stew made with cassareep, a flavorful extract of cassava. The dish, she learned, was a staple of Guyanese Christmas but beloved year-round for its rich, smoky flavor.
From there, she wandered to a food stall selling dhal puri, an Indian-inspired flatbread filled with spiced split peas. “This is comfort food,” she thought, savoring every bite. Nearby, she tried chow mein, a nod to Guyana’s Chinese community, and washed it down with fresh coconut water served straight from the shell.
That evening, Priya headed to Aagman Restaurant, a popular spot for fine Indian cuisine. The menu offered everything from butter chicken to biryani, but it was the spicy shrimp curry that stole her heart. “You can taste the fusion of local ingredients and traditional techniques,” she wrote in her notebook, making a mental note to recommend it to her readers.
The next day, Priya explored Backyard Café, a hidden gem tucked away in Georgetown. Here, Chef Delvin Adams introduced her to farm-to-table dining, with dishes made from fresh, seasonal ingredients. She watched as he prepared cook-up rice, a one-pot dish of rice, beans, and coconut milk, served with fried snapper and fried plantains. The flavors were bold, comforting, and unforgettable.
No culinary journey in Guyana would be complete without experiencing its street food scene. Priya headed to Merriman Mall, where vendors served sizzling bake and saltfish—a fried dough sandwich filled with salted cod, onions, and peppers. It was simple yet satisfying, the perfect fuel for her next adventure. She also couldn’t resist trying cassava pone, a sweet, chewy dessert made with grated cassava, coconut, and spices.
On her final day, Priya ventured beyond Georgetown to Hurakabra River Resort, where she enjoyed a riverside dinner with a stunning view of the Essequibo River. The highlight was the labba stew, made from a tender, forest-dwelling rodent considered a delicacy in Guyana. As the sun set over the water, Priya reflected on how each dish she’d tasted told a story of the people and cultures that shaped this remarkable country.
As she packed her bags, Priya knew her journey wasn’t just about discovering new flavors. It was about experiencing the soul of Guyana—its diversity, creativity, and deep love of food. “Guyana’s cuisine isn’t just a fusion,” she thought. “It’s a celebration of everything that makes this country special.”
