19 Authentic Guyanese Recipes Flavorful

Craving bold, vibrant flavors that transport you straight to the Caribbean? Look no further! Guyanese cuisine is a mouthwatering fusion of African, Indian, Chinese, and Indigenous influences—packed with spices, fresh herbs, and soul-warming comfort. Whether you’re new to these flavors or a longtime fan, these 19 authentic Guyanese recipes will bring irresistible taste to your table. Ready to spice things up? Let’s dive in!

Guyanese Pepperpot Stew

Guyanese Pepperpot Stew

This rich, slow-simmered stew is Guyana’s national dish—a deeply spiced, slightly sweet, and tangy comfort food that’s perfect for cozy gatherings.

Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 1 cup cassareep (traditional Guyanese cassava syrup)
• 4 cups beef broth
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 scallions, sliced
• 2 sprigs fresh thyme
• 1 cinnamon stick
• 4 whole cloves
• 1 scotch bonnet pepper (whole, for flavor—remove before serving)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar

Instructions

1. In a large pot over medium-high heat, sear the beef in batches until browned on all sides, about 5 minutes per batch. Set aside.
2. Reduce heat to medium and sauté the onion, garlic, and scallions until softened, about 3 minutes. Add the thyme, cinnamon stick, cloves, and scotch bonnet pepper; stir for 1 minute until fragrant.
3. Return the beef to the pot. Pour in the cassareep, beef broth, salt, black pepper, and brown sugar. Stir well, scraping up any browned bits.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and glossy.

The magic of pepperpot lies in the cassareep—it gives the stew its signature dark color, sticky glaze, and a balance of earthy sweetness. Serve with crusty bread or rice to soak up every drop.

Tip: Pepperpot tastes even better the next day! Store leftovers in the fridge and gently reheat—the flavors deepen beautifully.

Guyanese Chicken Curry

This fragrant, warmly spiced curry is a staple in Guyanese kitchens—tender chicken simmered in a rich, golden sauce that’s perfect for spooning over rice.

Ingredients

• 2 lbs bone-in chicken thighs, skin removed
• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Guyanese curry powder (or Madras curry powder)
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• 1 large potato, peeled and cubed
• 1 Scotch bonnet pepper (whole, for flavor—omit if sensitive to heat)

Instructions

1. Heat vegetable oil in a large pot over medium-high. Add onion and sauté until golden (5 minutes). Stir in garlic and ginger, cooking 1 minute until fragrant.
2. Add chicken thighs, browning lightly on both sides (6 minutes total). Sprinkle with curry powder, cumin, turmeric, salt, and black pepper, stirring to coat the chicken evenly.
3. Pour in water, then add potato and Scotch bonnet pepper. Bring to a boil, then reduce heat to low, cover, and simmer 25 minutes until chicken is tender and sauce thickens slightly.

The magic here? The whole Scotch bonnet infuses gentle warmth without overpowering, while the potatoes soak up the spiced sauce. Serve with fluffy basmati rice—it’s comfort in a bowl!

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it to the pot.

Guyanese Cook-Up Rice

This one-pot wonder is Guyana’s answer to comfort food—a hearty, coconut-infused rice dish packed with smoky flavors and tender meat.

Ingredients

• 1 cup long-grain white rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1 lb smoked chicken or pork, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 scallion, chopped
• 1 sprig fresh thyme
• 1 (15 oz) can black-eyed peas, drained
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cumin
• 1 hot pepper (optional, for heat)

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add onion, garlic, and scallion; sauté for 3 minutes until softened.
2. Stir in smoked chicken or pork and cook for 2 minutes to lightly brown. Add 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cumin, and thyme; cook for 1 minute until fragrant.
3. Pour in coconut milk and chicken broth, then add rice and black-eyed peas. Drop in the hot pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid is absorbed.
4. Remove from heat, fluff with a fork, and let sit covered for 5 minutes before serving.

The magic here? The rice soaks up all the smoky, coconutty goodness while the black-eyed peas add a creamy contrast. It’s a flavor bomb that tastes even better the next day!

Tip: For extra depth, use homemade smoked meat or add a splash of liquid smoke to store-bought.

Guyanese Roti with Dhal Puri

This flaky, layered flatbread stuffed with seasoned split peas is a Caribbean staple—perfect for scooping up curries or enjoying on its own!

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 tbsp vegetable oil, plus 1/4 cup for cooking
• 3/4 cup warm water
• 1 cup yellow split peas, soaked for 2 hours
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 cloves garlic, minced
• 1/2 tsp black pepper

Instructions:

1. Make the dough: In a bowl, mix 2 cups flour and 1 tsp salt. Add 1 tbsp oil and 3/4 cup warm water, kneading for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Prepare the filling: Drain soaked split peas, then blend with 1 tsp cumin, 1 tsp turmeric, 2 cloves garlic, and 1/2 tsp black pepper until crumbly (not paste-like).
3. Assemble: Divide dough into 6 balls. Roll each into a 5-inch circle, add 2 tbsp filling, seal edges, and roll out gently to 8 inches (avoid tearing).
4. Cook: Heat a skillet over medium. Brush 1/4 cup oil onto one side of a roti, cook for 2 minutes until bubbly, flip, and brush oil on the other side. Cook another 2 minutes until golden and puffed.

The magic? The layers! As the roti puffs, the split pea filling creates delicate flakiness inside. Tip: For extra layers, lightly fold the cooked roti like a handkerchief while still warm.

Guyanese Black Cake

This rich, boozy dessert is a Caribbean holiday staple—think fruitcake’s bolder, more decadent cousin, soaked in rum and bursting with warm spices.

Ingredients:

• 2 cups mixed dried fruit (raisins, prunes, currants, chopped dates)
• 1 cup dark rum (plus 2 tbsp for brushing)
• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Instructions:

1. Soak the fruit: Combine dried fruit and 1 cup rum in a bowl. Cover and let sit overnight (or microwave for 2 minutes to speed it up).
2. Prep the batter: Preheat oven to 300°F. Grease a 9-inch round pan. Cream butter and brown sugar until fluffy, 3 minutes. Beat in eggs one at a time, then vanilla.
3. Mix dry ingredients: Whisk flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Fold into wet ingredients until just combined.
4. Fold in fruit: Drain soaked fruit (reserve liquid) and fold into batter. Pour into pan and smooth the top.
5. Bake low and slow: Bake for 1 hour 30 minutes until a toothpick comes out clean. Brush warm cake with reserved 2 tbsp rum.

The magic here? The slow bake caramelizes the sugars, giving the cake its signature dark color—no food coloring needed!

Tip: For extra depth, swap half the rum with cherry brandy or red wine.

Guyanese Metemgee

This hearty one-pot wonder is a comforting blend of dumplings, root veggies, and savory meats simmered in coconut milk—pure Caribbean comfort in every bite!

Ingredients:

• 1 lb salted beef (or pork), soaked overnight and diced
• 1 cup coconut milk
• 2 cups water
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large cassava (yuca), peeled and cut into chunks
• 1 large sweet potato, peeled and cut into chunks
• 1 green plantain, peeled and sliced
• 1 cup flour
• 1/4 cup water (for dumplings)

Instructions:

1. In a large pot, heat 1 tbsp vegetable oil over medium heat. Sauté chopped onion and minced garlic until soft (about 3 minutes).
2. Add diced salted beef, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in 1 cup coconut milk and 2 cups water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
4. Add cassava, sweet potato, and plantain. Cover and simmer for 15 minutes.
5. Meanwhile, mix 1 cup flour with 1/4 cup water to form a dough. Roll into small dumplings and drop into the pot. Simmer uncovered for 10 minutes until dumplings float.

The magic of metemgee? The dumplings soak up the creamy coconut broth while the veggies melt into tender perfection—no fancy techniques required!

Tip: For extra richness, swap half the water with more coconut milk.

Guyanese Fish Curry

This fragrant, coconut-infused fish curry is a taste of Guyana’s vibrant flavors—quick enough for weeknights but special enough to impress.

Ingredients:

• 1 lb firm white fish (cod or snapper), cut into chunks
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (14-oz) can coconut milk
• 1 cup water
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 1 medium onion and sauté until translucent, about 5 minutes. Stir in 3 garlic cloves and 1 tbsp ginger; cook for 1 minute until fragrant.
2. Add 2 tbsp curry powder, 1 tsp cumin, and 1/2 tsp turmeric, stirring to toast the spices for 30 seconds. Pour in 1 can coconut milk and 1 cup water, scraping up any browned bits.
3. Bring the sauce to a simmer, then add the fish and 1 tsp salt. Gently poach the fish for 8–10 minutes, until just cooked through. Stir in 1 tbsp lime juice.
4. Garnish with cilantro and serve hot over rice.

The magic here? Toasting the curry powder unlocks its depth, while coconut milk keeps the dish luxuriously creamy without heaviness.

Tip: For extra heat, add a minced Scotch bonnet pepper with the garlic and ginger.

Guyanese Pine Tarts

These flaky, buttery pastries filled with sweet pineapple jam are a beloved Caribbean treat—perfect with a cup of tea or as a handheld dessert.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1/4 tsp salt
• 1 cup pineapple jam (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Make the dough: In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Roll and fill: Preheat oven to 375°F. On a floured surface, roll the dough to 1/8-inch thickness. Cut into 3-inch circles. Spoon 1 tsp pineapple jam onto each circle, fold into half-moons, and crimp edges with a fork.
3. Bake: Brush pastries with beaten egg, sprinkle with sugar, and bake for 20–25 minutes until golden brown. Cool on a wire rack.

The magic here is in the contrast—crisp, buttery crust against the sticky-sweet pineapple filling. A Guyanese classic that’s irresistible warm or at room temperature.

Tip: For extra flavor, add a pinch of cinnamon to the jam before filling!

Guyanese Chow Mein

This vibrant, flavor-packed Guyanese Chow Mein is a beloved Caribbean twist on the classic stir-fry, loaded with tender noodles, crisp veggies, and a savory-sweet sauce.

Ingredients:

• 8 oz thin Chinese egg noodles
• 2 tbsp vegetable oil, divided
• 1 lb boneless chicken thighs, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 1/2 tsp black pepper
• 1 small onion, thinly sliced
• 1 bell pepper (any color), julienned
• 2 carrots, julienned
• 2 garlic cloves, minced
• 1/4 cup green onions, chopped

Instructions:

1. Cook noodles according to package instructions, drain, and toss with 1 tbsp vegetable oil to prevent sticking. Set aside.
2. Heat remaining 1 tbsp oil in a large wok or skillet over medium-high. Add chicken and stir-fry for 5–6 minutes until no longer pink. Add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp black pepper; toss to coat. Remove chicken and set aside.
3. In the same pan, add onion, bell pepper, and carrots. Stir-fry for 3–4 minutes until crisp-tender. Add garlic and cook for 30 seconds until fragrant.
4. Return chicken and noodles to the pan. Toss everything together for 2–3 minutes until heated through. Garnish with green onions.

What makes this dish special? The balance of sweet oyster sauce, salty soy, and fresh crunch from the veggies creates a symphony of textures and flavors you’ll crave!

Tip: For extra authenticity, use a mix of green and red bell peppers—it adds color and a subtle flavor contrast.

Guyanese Garlic Pork

This bold and garlicky dish is a Guyanese classic—marinated overnight for maximum flavor, then fried until crispy at the edges. It’s worth the wait!

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 12 garlic cloves, minced
• 1/4 cup white vinegar
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp ground cloves
• 1/2 cup vegetable oil
• 1 cup water

Instructions

1. In a large bowl, combine pork, minced garlic, vinegar, 2 tbsp brown sugar, 1 tbsp salt, 1 tsp black pepper, and 1 tsp ground cloves. Massage well to coat. Cover and refrigerate for at least 12 hours (24 hours for best results).
2. Heat 1/2 cup vegetable oil in a deep skillet over medium-high. Working in batches, fry pork cubes for 8–10 minutes, turning occasionally, until deeply browned and crisp at the edges. Transfer to a plate.
3. Pour off excess oil, leaving about 2 tbsp in the skillet. Add 1 cup water and scrape up any browned bits. Return pork to the pan, reduce heat to low, and simmer for 15 minutes until tender and glazed.

The magic here? The double-cooking method—frying first for crunch, then simmering to lock in the garlicky-sweet marinade. Serve with crusty bread to soak up the sauce!

Tip: For extra tang, splash in another 1 tbsp vinegar just before serving.

Guyanese Cassava Pone

If you’re craving a taste of the Caribbean with a touch of homey comfort, Guyanese Cassava Pone is your answer—a dense, spiced dessert that’s equal parts chewy and fragrant.

• 2 cups grated cassava (thawed if frozen)
• 1 cup grated coconut (fresh or unsweetened shredded)
• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter or nonstick spray.
2. In a large bowl, combine grated cassava, grated coconut, and granulated sugar. Mix well.
3. Pour in evaporated milk, melted butter, and vanilla extract. Stir until fully incorporated.
4. Sprinkle in ground cinnamon, ground nutmeg, and salt. Fold gently to distribute the spices evenly.
5. Transfer the mixture to the prepared baking dish, pressing it down firmly with a spatula.
6. Bake for 50–55 minutes until the top is deeply golden and the edges pull away slightly from the pan.
7. Let cool completely (about 1 hour) before slicing into squares.

The magic of this pone lies in its texture—somewhere between a cake and a pudding, with caramelized edges and a cozy spice aroma.

Tip: For extra richness, drizzle with a splash of warm coconut milk before serving.

Guyanese Baked Chicken

This Guyanese Baked Chicken is a flavor-packed weeknight winner, with a sticky-sweet glaze and just the right kick of heat. It’s the kind of dish that’ll have everyone asking for seconds!

Ingredients

• 4 lbs chicken drumsticks and thighs (skin-on)
• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 3 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp Worcestershire sauce, 3 tbsp brown sugar, 1 tbsp apple cider vinegar, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp black pepper, and 1 tsp salt.
2. Pat the chicken dry, then coat evenly with the marinade. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
3. Preheat oven to 400°F. Heat 2 tbsp vegetable oil in a large ovenproof skillet over medium-high. Sear the chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 minutes more.
4. Transfer the skillet to the oven and bake for 25 minutes, basting halfway, until the chicken is caramelized and registers 165°F internally.

The magic here is the balance of tangy, sweet, and smoky flavors—plus that glossy, finger-licking glaze clinging to every bite.

Tip: For extra crispiness, broil the chicken for 2–3 minutes at the end, watching closely to avoid burning.

Guyanese Pumpkin Soup

This Guyanese Pumpkin Soup is a creamy, spiced delight that warms you up with every spoonful—perfect for cozy nights when you crave something hearty yet wholesome.

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 4 cups pumpkin puree (or 1 small sugar pumpkin, peeled and cubed)
• 4 cups vegetable broth
• 1 (14 oz) can coconut milk
• 1 tsp salt
• 1 tbsp brown sugar
• 2 tbsp fresh cilantro, chopped (for garnish)

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, stirring for 30 seconds to toast the spices.
3. Pour in pumpkin puree and 4 cups vegetable broth, stirring to combine. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes.
4. Blend the soup until smooth using an immersion blender (or carefully transfer to a countertop blender in batches).
5. Stir in 1 can coconut milk, 1 tsp salt, and 1 tbsp brown sugar. Simmer for 5 more minutes to meld flavors.
6. Ladle into bowls and garnish with fresh cilantro.

The magic here? The coconut milk adds a silky richness that balances the earthy pumpkin and warm spices—it’s like a hug in a bowl.

Tip: For extra depth, roast the pumpkin cubes with a drizzle of oil before blending into the soup.

Guyanese Coconut Bakes

These fluffy Guyanese Coconut Bakes are a Caribbean street food staple—golden, slightly sweet, and perfect for tearing apart while still warm.

• 2 cups all-purpose flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup warm water
• 2 tbsp vegetable oil (plus extra for frying)

1. In a bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt.
2. Make a well in the center, then add the warm water and 2 tbsp vegetable oil. Stir until a shaggy dough forms.
3. Knead on a floured surface for 3–4 minutes until smooth. Cover and rest for 15 minutes.
4. Divide dough into 6 equal balls. Roll each into a 1/4-inch-thick circle.
5. Heat 1/2 inch of oil in a skillet over medium heat (350°F). Fry each bake for 2–3 minutes per side until puffed and golden. Drain on paper towels.

The magic? That crispy exterior gives way to a tender, coconut-flecked center—best enjoyed fresh with a smear of butter or dunked in stews.

Tip: For extra coconut flavor, toast the shredded coconut in a dry pan before mixing into the dough.

Guyanese Curry Mutton

This rich, aromatic curry brings the bold flavors of Guyana to your kitchen—tender mutton simmered in a fragrant blend of spices until fall-apart tender.

Ingredients:

• 2 lbs mutton, cut into 2-inch cubes
• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Guyanese curry powder (or Madras curry powder)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 scotch bonnet pepper, whole (optional, for heat)
• 2 cups water or beef broth
• 1 tsp salt
• 1 tbsp brown sugar
• 2 tbsp white vinegar
• 1 large potato, peeled and cubed (optional)

Instructions:

1. Heat 3 tbsp vegetable oil in a heavy pot over medium-high. Brown the mutton in batches, 3–4 minutes per side, then set aside.
2. In the same pot, sauté 1 chopped onion until golden, about 5 minutes. Add 4 minced garlic cloves and 1 tbsp grated ginger; cook 1 minute until fragrant.
3. Stir in 2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric, toasting for 30 seconds. Return mutton to the pot, coating it in the spices.
4. Add 2 cups water or broth, 1 tsp salt, 1 tbsp brown sugar, 2 tbsp vinegar, and the whole scotch bonnet pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
5. Add cubed potato (if using) and simmer uncovered for another 20–25 minutes, until potatoes are tender and sauce thickens slightly.

The vinegar and brown sugar balance the curry’s heat with a subtle tangy-sweet depth—a signature Guyanese twist. Tip: For extra richness, swap 1/2 cup water with coconut milk in the last 10 minutes of cooking.

Guyanese Egg Ball

These crispy, golden bites are a beloved Guyanese street food—think creamy egg centers wrapped in spiced potato, then fried to perfection.

Ingredients:

• 4 large eggs, hard-boiled and peeled
• 2 cups mashed russet potatoes (about 2 medium potatoes)
• 1 tbsp finely chopped cilantro
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour (for coating)
• 1 cup vegetable oil (for frying)

Instructions:

1. In a bowl, mix the mashed potatoes, cilantro, turmeric, garam masala, salt, and black pepper until evenly combined.
2. Divide the potato mixture into 4 equal portions. Flatten each portion in your palm, place a hard-boiled egg in the center, and wrap the potato around it, sealing completely.
3. Roll each ball lightly in the flour to coat, shaking off excess.
4. Heat the vegetable oil in a deep skillet over medium heat (350°F). Fry the egg balls, turning occasionally, for 5–6 minutes until deep golden brown and crisp. Drain on paper towels.

The magic? That contrast of crunchy exterior and soft, spiced potato giving way to the rich egg inside—irresistible with a dash of hot sauce!

Tip: For extra flavor, mash a pinch of cumin into the potatoes or add a minced garlic clove.

Guyanese Fried Plantains

Sweet, caramelized, and irresistibly crispy—these Guyanese fried plantains are a simple yet stunning side dish that brings a taste of the Caribbean to your table.

Ingredients:

• 2 ripe plantains (yellow with black spots)
• 3 tbsp vegetable oil (or coconut oil for extra flavor)
• 1/4 tsp salt
• 1/4 tsp ground cinnamon (optional)

Instructions:

1. Peel the plantains by slicing off the ends, making a shallow lengthwise cut, and removing the skin. Slice them diagonally into 1/2-inch-thick pieces.
2. Heat the vegetable oil in a large skillet over medium heat. Once shimmering, add the plantains in a single layer (work in batches if needed).
3. Fry for 3–4 minutes per side until deep golden brown and caramelized at the edges. Sprinkle with the salt and cinnamon (if using) while still hot.
4. Transfer to a paper towel-lined plate to drain excess oil. Serve warm.

The magic here? The plantains’ natural sugars caramelize into a crispy, almost candied crust while staying tender inside—no batter or sugar coating needed!

Tip: For extra crunch, press the slices gently with a spatula while frying to maximize surface contact with the pan.

Guyanese Mango Chutney

This sweet-tangy chutney is a burst of tropical flavor, perfect for spooning over grilled meats or pairing with crispy samosas.

Ingredients:

• 3 cups diced ripe mango (about 2 large mangoes)
• 1/2 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup finely chopped red onion
• 1 tbsp grated fresh ginger
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp golden raisins
• 1 tbsp vegetable oil

Instructions:

1. Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/4 cup red onion and cook for 2 minutes until softened.
2. Stir in 1 tbsp ginger, 1/2 tsp cumin, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Cook for 30 seconds until fragrant.
3. Add mango, 1/2 cup vinegar, 1/2 cup brown sugar, and 2 tbsp raisins. Bring to a simmer, then reduce heat to low. Cook uncovered for 25-30 minutes, stirring occasionally, until thickened like jam.
4. Remove from heat and let cool completely before transferring to a jar.

The magic here is in the balance—the mango’s natural sweetness gets a punch from ginger and vinegar, while raisins add little bursts of chewiness.

Tip: For extra depth, toast the cumin in a dry pan for 30 seconds before adding it!

Guyanese Saltfish Cakes

These crispy, golden saltfish cakes are a beloved Caribbean snack—flaky salted cod mixed with herbs and spices, then fried to perfection. They’re irresistible with a squeeze of lime!

Ingredients:

• 1 lb salted cod (soaked overnight and drained)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 small onion, finely chopped
• 2 scallions, thinly sliced
• 1 Scotch bonnet pepper (or habanero), minced (seeds removed for less heat)
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp ground black pepper
• 1/4 cup water (plus more as needed)
• Vegetable oil (for frying)

Instructions:

1. Flake the soaked saltfish into small pieces, discarding any bones or skin.
2. In a large bowl, whisk together flour, baking powder, black pepper, and thyme. Stir in saltfish, onion, scallions, Scotch bonnet, and garlic.
3. Gradually add water, mixing until a thick, slightly sticky batter forms (add 1 extra tbsp water if too dry).
4. Heat 1 inch of vegetable oil in a skillet over medium-high heat (350°F). Drop heaping tablespoons of batter into the oil, flattening slightly with the back of a spoon.
5. Fry for 3–4 minutes per side until deep golden brown. Drain on paper towels.

The magic here? The saltfish stays tender inside while the crispy exterior packs a punch from those Scotch bonnet peppers. Serve warm with lime wedges for a zesty kick!

Tip: For extra fluffiness, let the batter rest 10 minutes before frying.

Conclusion

From savory curries to sweet treats, these 19 authentic Guyanese recipes bring vibrant flavors to your kitchen. Whether you’re new to Caribbean cuisine or a seasoned fan, there’s something here to delight your taste buds. Try a dish, share your favorite in the comments, and don’t forget to pin this roundup for later—happy cooking!