The Easy Finger Licking Creole Classic

This Cookbook summarizes the Guyanese cuisine and how it impacts the other cultures. African , Indian, Amerindian, British, Portuguese, Chinese, Creole and Dutch cultures have all had an impact on Guyanese culture. The Carribean mainland includes Guyana. The cultures of islands in the west Indies and Guyanese culture are interconnected. Guyanese food is comparable to that of the rest of the Anlo caribbeanm particularly Trinidad, where there is comparatively similar ethnic mix.
African, Creole East indian Portuguese , Amerindian , Chinese and European(PrimarilyBritish ) influencesand cruisine are all represented in the food which also reflects the ethnic composition of teh nation and its colonial past. A variety of food are served including Roti, cookup rice, curry and dal bhat( the local variation on the Anglo rice) and peas. While not the national food, the one caribbean pot dinner is one of the most often prepared meals.
Its many variations which depends on the kind of meat, beans and other available are the real representation of the nation, Ingredients that are foods  have been flavored with herbs and spices to suit Guyanese preferences . Guyana pepperpot a stew of the Amerindian heritage composed with beef  cassareep( a bitter extract of the cassava) and spices is one unusual preparation. Other favorites include cassava bread, stews and metemgee, a hearty soup made of crushed peanuts, coconut milk big dumpling(called Duff) which is typically served with fried fish or poultry.
A manifestation of the British infulence that also includes pastries like cheese rolls, pine tarts( Pineapple tarts) and patties is the technique for preparing homemade bread, which is practiced in many communities. Eastern Uttar Pradesh is the ultimate ancient source of modern foods. These include various types of Indian food such as satwa, Pholourie, parsad, pera, ans dal puri. In Guyana, curry is very well liked, and most variety of meat , fish goat, lamb and even duck can be curried.
Cassava , sweet potato and eddoes  are some of the commonplace ground supplies(alsoknown as provisions)eaten in the caribbean. On the seaside there is an abundance of fresh fruits vegetables and fish.