The blend of different national influences – Indian, African, Chinese, Creole, English, Portuguese, Amerindian, North American – gives a distinctive flavour to Guyanese cuisine. One well-known dish, traditional at Christmas, is pepper-pot, meat cooked in bitter cassava (casareep) juice with peppers and herbs.
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Seafood is plentiful and varied, as is the wide variety of tropical fruits and vegetables. The staple food is rice. In the interior wild meat is often available – try wild cow, or else labba (a small rodent).
Rum is the most popular drink. There is a wide variety of brands, all cheap, including the best which are very good and cost less than US$2 a bottle. Demerara Distillers’ produces two prize-winning brands, the 12-year-old King of Diamonds premium rum, and the 15-year-old El Dorado. High wine is a strong local rum. There is also local brandy and whisky (Diamond Club), which are worth trying. The local beer, Banks, made partly from rice is good and cheap. There is a wide variety of fruit juices. D’Aguiar’s Cream Liqueur, produced and bottled by Banks DIH Ltd, is excellent (and strong).
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