
Caribbean Cuisines
The culture and the cuisine of the three Guyanas are fundamentally different from the rest of South America. Due to their historical background they are strongly connected to the culture of the West Indian Islands in the Caribbean, especially the Lesser Antilles.
Guyanese cuisine
Guyanese cuisine is very similar to Anglo-Caribbean cuisine, especially from Trinidad. It reflects the cultural mix created by colonization and has influences from Africa, India, China and Europe. Brazilian cuisine is also gaining influence as more and more Brazilians are settling in Guyana. The food ranges from Dal bhat and curries to cookup rice or Asian wok dishes. Cassava Bread is another specialty. In all dishes rice plays an important role as a side dish. Unfortunately the beans and vegetables are not vegan because the dishes contain ghee, butter, meat broth or other non-vegan ingredients.
There are two vegetarian restaurants in Georgetown, but they are either not entirely vegetarian or have many dishes with cheese. There is also said to be a Hare Krishna place (approximately here: Lat 6.81176 Lon -58.15279), right next to an Asian restaurant in a very modern building. Unfortunately it was closed in my time.




Surinamese Cuisine
Surinamese cuisine is very similar to Guyanese. It also has a rich mixture from all over the world. But here, beside the Indian, Chinese and African cuisine, there is also the Indonesian and Jewish cuisine and of course the Dutch cuisine. The different cuisines have influenced each other and have grown into a unique new cuisine. Basic ingredients of the Surinamese cuisine are rice, tannia, cassava, asparagus bean, okra, eggplant and roti. Chicken, salted meat and stockfish appear most often on the menu. The Madame Jeanette Chili adds that certain spice. Common dishes are roti filled with curry, pom, moksi-alesi, rice and beans, peanut soup, fried plantains, bara, nasi goreng and mie goreng. Unfortunately again many dishes that appear vegan are prepared with ghee, butter or meat broth.
There are a handful of restaurants in Paramaribo on Happy Cow, but in all other places you have to look for yourself. Again, Asian restaurants, Roti shops and fast food dominate.




French Guyanese cuisine
The French Guyanese cuisine is a mixture of French, indigenous cuisine and the cuisine of former slaves of different ethnic groups. Many dishes have their roots in Africa, Asia, India and Europe, but are prepared with local products from the Amazon. The main ingredients are cassava, smoked fish and chicken and cayenne pepper. Cassava is used for both savoury and sweet dishes. In larger cities you can find Chinese as well as Creole restaurants. However, there are now a few Moroccan restaurants, Roti shops and fast food outlets.



Vegan dishes
- Vegetable Pakora (G)
- Fried Chichira (G)
- Bygan Choka (G)
- Cassareep (G)
- Cucumber Relish (G)
- Guyanese Achar (G)
- Bara (G) when prepared without ghee.
- Dhal (G), when prepared without ghee.
- Plantain Fries (G)
- Green Seasoning (G)
- Baka Bana (S)
- Aluminium Tarkari (S)
- Brown Beans with Rice (S)
- Aloo & Chana Curry (S)
- Nasi Koening (S)
- Nasi Goreng (S) when prepared without meat broth and butter
- Allu Curry (F)
- Polori (F)
- Kalawang (F)
