BREAKFAST
In a country like Guyana breakfast is way beyond toast, bacon, eggs, ham and pancakes. A variety of roti (Indian-styled flatbreads) can be had with a plethora of sautéed vegetables. Bakes (small fried breads) with local salt fish and other locally produced types of preserved fish are a national favourite.

A plate full of seasonal fruits such as paw-paw (papaya), pineapple, star-apple, sapodilla and mangoes is always close at hand. 

Porridge is another breakfast staple – cornmeal, oats, sago, barley – spiced with real cinnamon and sweetened with our world renowned Demerara sugar and creamy milk is a breakfast of champions. Hot beverages served with breakfast – tea (green and black), coffee and herbal teas such a lemongrass and bay leaf.

A mid-morning snack of cassava ball, egg-ball, phulourie, channa or potato ball with lashings of sour or hot pepper sauce, chased down with a local fruit juice or ice-cold glass of mauby keeps you filled and sustained until lunch.

LUNCH
Bowls of hot flavourful curries, spiced stews and slow-cooked seasoned vegetables adorn our lunch time table, accompanied by locally grown rice or ground provisions. Hearty soups – beef, cowheel or chicken – made with ground provisions, fluffy dumplings and split peas or black eye beans are all-time favourites. 

Want a taste of the exotic? Guyana’s wild meat (game meat, bush meat) is among the best and is available at select times during the year and in particular locations. Platters of Fried Rice, Chowmein and Cook-up Rice are always available for lunch too.

TEA
At teatime we show off our British heritage with our own Guyanese twist. So one might have a steaming cup of tea or enjoy a fresh tropical fruit juice such as guava, golden apple or West Indian cherry juice plus an assortment of sweet and savoury pastries. Cakes, tarts, pies and biscuits complete the tea offerings.

DINNER
This is the light meal of the day and generally consists of yeasted breads and rolls served with butter and cheese. Roti would also be made fresh for dinner and be served with butter or vegetables or curry left over from lunch. 

Dinner beverages are generally tea (green or black), cocoa, Milo, Ovaltine. When you visit Guyana, bring your appetite; you’ll be sure to fall in love with the food!

 Cynthia Nelson and she was born and raised in Guyana. Working as a journalist, Cynthia has traveled all over the Caribbean experiencing the food, first hand. She now lives in Barbados and teaches Broadcast Journalism.  Check out here blog here