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Main ingredients. Meat (beef, pork, mutton), cinnamon, hot peppers, cassareep. Pepperpot is an Amerindian -derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. [1]
It is a combination boiled eggs, fish and/or pig tail, with a number of ground foods such as cassava, green plantains, yams, sweet potatoes, and tomato sauce. The cassava root is grated, rinsed well, salted, and pressed to form flat cakes about 4 inches (10 cm) in diameter and inch (1 cm) thick.
Fresh fish and seafood are an integral part of the Guyanese diet especially in the rural areas and small villages along the coast. Popular fish types include gilbaka, butter fish, tilapia, catfish, and hassa (Hoplosternum). The crab soups with okra from the Berbice coastal region resemble the Louisiana Creole soups like gumbo.
Caribbean Chinese cuisine is a style of food resulting from a fusion of Chinese and West Indian cuisines. The Chinese influence is predominantly Cantonese, the main source of Chinese immigrants to the West Indies. West Indian food is itself a mixture of West African, British, Indian - South Asian, Spanish, French, Portuguese, Middle Eastern ...
Fishcake. A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.
Arroz chaufa, Peruvian-Chinese fried rice. Korean kimchi-bokkeum-bap. Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish.
Callaloo (/ ˌkæləˈluː / KAL-ə-LOO, [1] Jamaican Patois: [kalalu]; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) [2][3] is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines, including the plant ...
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).