Description
A flavorful sampling of traditional Guyanese dishes, including staples like pepperpot, cook-up rice, and fried bakes representing the diverse culinary heritage of Guyana.
Ingredients
Scale
- 1 lb beef (for pepperpot)
- 1/2 cup cassareep
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/4 tsp cinnamon
- 2 cups long grain rice
- 1 cup black-eyed peas (cooked)
- 1 can coconut milk
- 1/2 lb salted beef or pork (for cook-up)
- 2 cups all-purpose flour (for fried bakes)
- 1 tsp baking powder
- 1/2 tsp salt
- Water, as needed
- Oil, for frying
- Hot pepper, thyme, scallions, and other seasonings as desired
Instructions
- 1. To make pepperpot: In a large pot, brown beef with garlic and onions. Add cassareep, cinnamon, hot pepper, and enough water to cover. Simmer on low for 2–3 hours until meat is tender and sauce is thick.
- 2. To make cook-up rice: Sauté salted meat with onions, garlic, and thyme. Add cooked peas, rice, and coconut milk. Season and simmer on low until rice is fully cooked and liquid absorbed.
- 3. To make fried bakes: Mix flour, baking powder, and salt. Gradually add water to form a soft dough. Roll into small circles and deep fry until golden and puffed.
- 4. Serve dishes together for a complete Guyanese feast.
Notes
- Cassareep is essential for authentic pepperpot and can be found in Caribbean markets.
- Cook-up rice is often served on Saturdays or holidays with various meats.
- Fried bakes can be eaten with cheese, eggs, or saltfish for breakfast.
- These recipes reflect Guyana’s Afro-Caribbean, Indigenous, and Indian culinary influences.
- Prep Time: 30 min
- Cook Time: 2 hr 30 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Guyanese
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Keywords: Guyanese food, pepperpot, cook-up rice, fried bakes, Caribbean