Legendary Guyanese FOOD TOUR in Georgetown, Guyana!! Exotic Cow Heel Soup and More!!
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My third morning in Guyana dawned bright and early and kicked off with an unforgettable food tour of iconic Guyanese favorites!
My guide Stacey from Visit Guyana and I started at Sunny & Sweetie Roti Shop, which is known for having some of the best Creole food in Guyana. It’s a nice, open-air shop that offers saltfish and bake, chicken curry with coconut choka, dal, provisions, okra, and more. We ordered a bit of everything!
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We had a mix of breakfast and non-breakfast items, including pachownie (curried sheep belly) with roti, saltfish and bake, fish choka, baigan choka, and chicken curry with dal and rice.
We started with the bake & saltfish. The fish is fried with onions and tomatoes and you eat it with the bake, which is a fluffy bread. It’s the perfect breakfast on the go. I could eat it every day!
The baigan choka is a smoky roasted eggplant. It was amazing! Eggplant is my favorite vegetable in the world. I loved the pepper in it! Next was the fish choka with roti, which contained a splash of lime juice. I tried a wiri wiri pepper with it, which added a nice kick. I loved the green onions and diced fish!
The pachownie was so meaty, tender, and soft! You pair it with roti. I loved Guyanese roti, which is flakier than the roti I was used to having everywhere else. It had a very organ-like flavor.
Next was the chicken curry with the dal and rice. Everything was incredible together. I loved the coconut choka mixed with the dal and rice. It was perfect together. Adding a bit of pepper sauce gave it a kick, but not too much! My favorite of all the dishes was the pachownie!
Next, we drove 15 inutes to the most famous bakery in the country, Maggie’s Snackette. Inside, they were making tons of pastries, including pine tarts (pineapple pastries). Simon showed me how to fold one properly! They also made cheese rolls with a cheese spread inside. They make between 1000-1200 pastries per day here!
Then, I attempted to make a cheese roll before it was time for us to try them. This place has been around for over 20 years and they’ve perfected their recipes.
The pine tart was flaky and buttery, with the incredible pineapple filling adding a nice sweetness and acidity. I loved it! The cheese roll had the same dough but the filling was hot and cheesy. It had melted right into the pastry! I liked that it was fresh and piping hot, but I liked the pine tart better.
The chicken patty was basically a little pie containing shredded chicken, corn, and other vegetables. It was small but overloaded with filling!
After that, we headed to our final stop of the morning, German’s Restaurant, which is a buffet-style restaurant. They’re famous for their soups. They had three: chicken soup, cow heel soup, and beef soup. You can also have dumplings and provisions, or you can mix the cow heel and beef soups if you want.
I started with mauby, a drink made from tree bark. It was fragrant and refreshing. I followed it with their cow heel soup. It’s a thick, hearty soup containing potatoes, cassava, duff, and cow heel. It’s a great pick-me-up! I really liked the gelatinous cow heels.
Finally, we ended with metemgee, which contains fried fish, duff, plantains, steamed onions, and coconut broth on the side. We added the broth, which blew my mind. The duff was nice and soft, and I loved the cassava. This was real comfort food!
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My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
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Trying Guyanese STREET FOOD for the FIRST TIME! ???????? First day in GUYANA! Completely UNEXPECTED!
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Back in July of 2022, I explored my 90th country, Guyana, beginning in the capital city, Georgetown. Come with me on my very first day in the country as I get my first taste of Guyanese food and explore the capital!
For this trip, I teamed up with Visit Guyana and Discovery Guyana. Our first adventure together was exploring the Bourda Market, followed by a trip to the famous Backyard Café. Inside the Guyana Shop, I saw items made by local women, including achar, cassareep, crafts, pepper sauces, and more.
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The pepper sauces looked amazing. They come in passionfruit, mango, and other flavors. I wanted to buy some. I also saw some cassava bread in packages, green seasoning (for seasoning meats), rubs, sauces, curries, extracts, spices, honey, local wines, and coconut biscuits.
I tried a coconut biscuit, which had a nice crunch and a slight sweetness to it. Lots of dishes here are made with coconut!
They then showed me some Limacol, which is considered a cure-all in Guyana. It’s sort of like Robitussin! Then, we headed into Bourda Market. There were tons of fresh fruit and vegetable vendors selling bananas, massive ripe pears (avocadoes), starfruit, watermelon, pineapple and more.
I loved the juicy and sour starfruit, which they use to make a traditional black cake. They call starfruit “five finger” in Guyana! Next was some fresh pineapple, which was so sweet and tasty! It’s the best pineapple I’ve ever had! I followed that with some amazing papaya.
Bourda is a drive-through market, so there are cars as well as pedestrians. Further on, we saw some okra, Guyanese cherries (which were nice and sour), sweet cassava, turmeric, and bottles of peppers. I tried a bite of a really spicy pepper! Next was a super sweet sapodilla fruit.
Then, we headed to the meat, fish, and poultry section, where the vendors were cleaning tons of fresh fish. It reminded me of the wet markets I’ve visited in parts of Asia. They also had some massive catfish, gray snapper, and more. Further on were different cuts of beef and then the household section of the market.
This market dates back to 1876. Then, we went to get some fried fish and pepper sauce! The fish was nice, and the pepper sauce was spicy with a bit of lime. It wasn’t too heavy. I loved it! It had some real heat to it!
Next was some fresh coconut water with cask-aged rum. It was so delicious! Then, we drove 10 minutes to the Backyard Café, which is reservation-only. They grow herbs all over the grounds. There’s a bar and a table outside, as well as an indoor section.
I watched them make rum and punch with passionfruit, lime, vodka, rum, gin, and ice. It was the best rum & punch of my life! I loved the sourness and the refreshing taste!
Next, we started making egg balls. They started by rolling out the cassava dough, which they cover a boiled egg with. Then, they drip it in a turmeric-rich batter and drop it in the hot oil. They fry until they’re golden brown! You eat them with a delicious sauce containing mango, garlic, vinegar, salt, and wiri wiri pepper.
The crunch of the coating was incredible, and the cassava inside was creamy. The mango sauce was fantastic! It was an amazing Guyanese street food! We followed that with some sorrel, which is a refreshing cinnamon and pimiento drink typically eaten at Christmas.
Then, they made the pepperpot with beef, cassareep (a byproduct of cassava), garlic, ginger, thyme, cinnamon, and more. It’s the national dish and you eat it with coconut bread. It was incredible. It had a syrupy thickness and the meat was unbelievably tender and tasty. It fell apart in my mouth!
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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Guyanese Food in Queens NYC | No Passport Required with Marcus Samuelsson | Full Episode
Chef Marcus Samuelsson goes inside the Indo-Guyanese community to explore its roots and cuisine. Marcus eats Trinidadian roti, visits a cross-cultural bush cook, plays cricket and learns how to make a traditional Guyanese chicken curry. [Originally aired 2018]
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No Passport Required with Marcus Samuelsson
Hosted by renowned chef Marcus Samuelsson, No Passport Required is a PBS/Eater series that takes viewers on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture. Each week Marcus — an immigrant himself — visits a new city to discover the dynamic and creative ways a particular community has made its mark. A vibrant portrait of America today, No Passport Required features musicians, poets, chefs, business owners, artists, community leaders and home cooks who have enhanced the nation’s culture and cuisine.
President of GUYANA Cooks Eid GUYANESE FOOD!! The Best Beef Curry in the World?
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As my adventures in Guyana continued, I was shocked when I got an invitation from the President of Guyana to join him for an Eid celebration at his home! Come with me as the President of Guyana cooks me an incredible Guyanese food feast for Eid!
President Irfan Ali is known for his excellent cooking skills! He and his assistant chef Fiona would be making us an amazing beef curry, which I was super excited to try. He uses all fresh ingredients from his garden. He even makes his own 17-spice mixture!
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He’d be cooking in the old traditional way. First, he washed some dal and some rice. He also would be stirring the food with a giant paddle. He had a giant bucket of fatty meat, which would be full of flavor.
They have smokers where they’d be cooking all the meat. Then, they showed me the garden, where they grow herbs and vegetables like mint, basil, fine-leaf thyme, broad-leaf thyme, parsley, shallots, celery, callaloo leaf, chadon beni, and more. I tried a bit of everything. It was all super fresh and tasty! The callaloo leaf reminded me of spinach!
They also grow grapes on the property, as well as sugarcane. The president planted this garden long before he got elected. You have to bite the outer skin of the sugarcane and tear it off with your teeth to get to the sweet, moist meat inside.
Back at the outdoor kitchen, the aroma was incredible. He started building the curry by adding the fresh meat and the spice mixture to a huge pot. The pot reminded me of some I’d seen in south India! The colors were so rich! It would be ready in just 90 minutes!
Inside, they were cooking some yard fowl and dal. They grind spices using a masala brick. It’s so fresh! I tried some garlic and coconut choka. The coconut choka was really nice, grainy, and a little spicy.
Outside they put a huge piece of beef in the smoker. Then, in the kitchen, Stacey and I had some dal with rice and coconut choka. There was a spicy wiri wiri pepper in there that was super hot! The coconut choka was so different from anything I’d ever had!
Then, they started building a duck curry. The garlic, onions, and peppers with the masala mixture smelled heavenly. I coud have eaten it by itself! Next, she added the duck!
Back outside, President Ali gave me a mug of the dal so I could try it, but it was too hot! Next, he started on the liver fry and gave me a genip, which is a meaty, lychee-like fruit that’s very sweet!
I tried some delicious coconut water, followed by the dal in the mug. It wasn’t too chunky but had a nice amount of spice and some cumin. It was the best dal I’d had in Guyana so far! Next, I tried some of the liver fry, which melted in my mouth! Then, President Ali showed me a cow head and cow heel.
Back in the kitchen, his grandmother was making some pepperpot! But now it was time to eat!
The beef curry was some of the most tender beef I’ve ever had. It had been butchered today, so it was super fresh. The 17 spices gave it so much flavor, but it wasn’t overbearing. After a while, His Excellency even joined us to eat!
Next were coconut buns, which were fluffy and contained raisins and lots of grated coconut. Then, I learned His Excellence had prepared a gift for me: the paddle he used to cook our meal!
We took our duck curry to go. What an incredible day I will never forget! Huge thanks to President Irfan Ali and his family for inviting me into their home!
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My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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21 Must Try Foods In Guyana!
Hi Friends,
There’s nothing that speaks culture like food, so this video shows you 21 foods you must try in Guyana.
We hope this video inspires you to visit Guyana soon, or bring back memories of your delightful time in Guyana.
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West INDIAN FOOD TOUR!! Trini and Guyanese Food in Orlando, Florida!!
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During my quick road trip to Orlando, I hit up a several Caribbean spots since I was craving the food after my trip to Trinidad and Tobago! Come with me on my West Indian food tour, where I try Trini and Guyanese food!
Joining me was my friend Jon, a.k.a. DJ Jon Jat, who would be taking me to have West Indian food at spots all over the city!
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We started at Singh’s, a Trinidadian spot where we’d get to have some doubles and aloo pies! In the back, we met Angie, who showed us the cooks frying baras, curry for boneless chicken, and more!
After adding the chicken and chadon beni, it cooks for 30 minutes. Elsewhere, they were filling, rolling out, and grilling dal puri. I tried to do one myself!
They have tons of options: mac & cheese, Trini chow mein, jerk chicken, baked chicken, peas and rice, chana, dal, lo mein, egg balls, bacalao, beef curry, oxtail, curry chicken, curry shrimp, pulao, aloo pie, and more. It was a fusion of Indian, Chinese, and Caribbean cultures!
The doubles had a fluffy bara and sweet tamarind. Adding pepper sauce added a ton of spice! Jon’s aloo pie with beef. My aloo pie only contained chana, and adding tamarind made it sweet and savory!
I had a refreshing banana solo with it. Next, the dal puri was great with the shrimp curry. The oxtail was so tender it fell apart. It was great to mix everything together! The flavors and textures were unreal!
Next, we drove 10 minutes to Legends Resto & Lounge for some Chinese and Guyanese food. In the back, they showed us how they make their pineapple fried rice with shrimp and pork, lamb fried rice, lo mein, pepper lamb, pepper shrimp, and roast pork!
The roast pork and the sauce took me right back to my time in China. It was sweet and tangy! Meanwhile, the flavors of the pineapple had permeated the pineapple fried rice. It was too good!
The pepper shrimp were also massive and juicy. The pepper lamb was saucy and almost like the pork in terms of flavor, and the flavors in the lo mein blew me away.
I’d never seen lamb fried rice in my life, but it was unreal. It was so unique. I loved the short grain rice, the sauce, and the peppers. It wasn’t very spicy, but the sauce was very glazy. The fried rice dishes here were unbelievable!
Next, we drove back toward Singh’s to Bakewell Food Court, a Guyanese bakery that sells plait bread, sweets, tamarind balls, sugar cakes, and more.
There, Steve told us that it’s a food court concept and sells everything you could possibly want, from pizza and chicken to curries to sweets and breads!
We ordered a cassava pone and a salara. The cassava pone was a cassava cake, while the salara looked like a fluffy, sticky cake with sugar syrup on the outside and coconut on the inside.
The salara was layered and super sweet! It was like a coconut cinnamon roll, but with coconut. The cassava pone wasn’t as sweet, but was more like a banana bread. It would have been great with some ice cream on top!
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,300 destinations in 88 countries, while documenting them on my YouTube channels, travel blog, and social media sites.
I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining. Let’s explore the world together!
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The Best Trini and Guyanese Food in New York City! Best in the WORLD?
Is it Curry Goat or Goat Curry?
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After visiting the Little Guyana neighborhood in New York back in 2021, I returned in February of 2023 to experience more of its incredible cuisine!
Little Guyana is a neighborhood in New York City that’s home to many people of Caribbean descent, from Guyana to Suriname to Trinidad and Tobago. The people there have brought the cuisine from their countries to the neighborhood, so it’s the perfect place to eat authentic Caribbean dishes!
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SINGH’S ROTI SHOP AND BAR: Here, I had some fantastic shrimp doubles and pepper roti, as well a Solo soda, some Mauby, a unique seamoss milkshake, and some curry duck!
SYBIL’S: After checking out the kitchens at this popular spot, I tried some cassava pone, black pudding, and a phenomenal pepperpot that blew me away
VEGGIE CASTLE: Here, I got a seamoss & banana smoothie. They also sell lots of vegetarian patties including vegetarian “beef”, jerk plantain, and lentil.
AVENUE BBQ HUT: At this Caribbean barbecue joint, we tried some unreal barbecued lamb, jerk macaroni & cheese, potato salad, and corn soup!
KAIETEUR RESTAURANT: Here, we went to the bar and enjoyed a refreshing Banks Caribbean Lager, the national beer of Guyana.
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#NYC #NewYork #Foodie #StreetFood #Travel
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,400 destinations in 97 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!
Guyanese CHINESE FOOD in Georgetown!! The Best Chinese Food in the Caribbean?
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As my trip through Guyana continued, I headed out to try something special: Guyanese Chinese food! Come with me and let’s see what Chinese food in Guyana is all about!
Guyanese Chinese food is Chinese food made using Guyanese ingredients and cooking techniques, so it’s a true fusion of the two cultures. To try some, my guide Stacey and I would be heading to the New Thriving Chinese Restaurant in Georgetown. It’s a massive restaurant and we’d be having roughly a dozen dishes there!
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Inside, we headed back into the kitchen, where I saw the cooks preparing Peking duck, steamed vegetables, paradise fried rice, and more. The paradise rice contains pineapple, diced chicken, and vegetables. They serve it in a pineapple!
Next were Singapore noodles, which are like glass noodles. They pan-fry them in a wok with a sauce and then add vegetables. Then, they also made a sweet & sour chicken. They batter and fry the chicken and then stir-fry them in a sauce with vegetables.
We tried the sweet & sour chicken right in the kitchen. It was sour and sweet but also had some heat to it. The chicken was perfectly cooked, and the sauce was like a nice glaze.
Then, they fried some eggplant they’d cut into spirals and skewered. They deep-fried them, plated them, and then added a sweet chili sauce on top.
The sweet chili eggplant was phenomenal! It was so soft on the inside but crispy on the outside. It was the best fried eggplant I’ve ever eaten! The sauce was insane! They followed that by making pinecone fish, which they batter and fry until it looks like a pinecone. Then, they top it with sauce and vegetables!
They also made some lightly fried beef and some rice with vegetables. I was loving the Cantonese cuisine with a Guyanese twist!
At our table, we had all of our dishes on a lazy Susan. I started with my coconut water and then jumped on the Singapore noodles, stir-fried vegetables, steamed dumplings, Peking duck, and more.
The Singapore noodles were beautiful and light, and the stir-fried beef melted in my mouth. The sauce was incredible and sweet, with a bit of heat. I also loved the lightness and tropical flavors of the paradise fried rice. The pineapple was fantastic!
I also loved the pinecone fish. It reminded me of a similar fish dish I’d had in Suzhou, China back in 2019. The sweet and sour sauce on it was delicious. The batter was perfect. The steamed garlic prawns were also incredible. There was garlic flavor, but it wasn’t super potent.
Then, we grabbed some of the wraps and placed the Peking duck and sauce inside, along with a crispy rice cracker. Everything together was heavenly. The skin of the duck was nice and crispy, just the way I like it!
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#Davidsbeenhere #Guyana #Georgetown #GuyaneseFood #DavidInGuyana
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!
The Best Late Night Food Tour in Georgetown, Guyana!
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My first day in Guyana continued with a late-night street food tour of the capital, Georgetown! Come with me as I try some Guyanese street food after dark!
My guide Stacey from Visit Guyana and I started our late night food adventure on Sherriff Street, where we’d be having local fast food! It’s the place to go for quick, easy, and tasty foods!
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Our first stop was Crazy Burgers, where you can buy burgers, fried chicken, and more. They built us a burger with ketchup, cabbage, red onion, garlic mayo, mustard, and a mountain of grilled boneless chicken, topped with shredded white cheese!
The burger was exceptional. It was juicy and creamy, with a prominent garlic flavor. I added a bit of spice to mine, which made it peppery. It was so delicious, but I had to pace myself!
It was raining hard that night, so we waited a bit for it to calm down after a guy from a food truck across the street invited us to try his burgers! At King & Queens Bar-B-Que, we saw that they had chicken and beef burgers, grilled beef, milkshakes, and more.
They’d be making us their special Hawaiian fish burger. Their slogan is “One bite and you’re hooked!” They deep-fried some onions and fried us some eggs. I tried their super spicy pepper sauce, their special house sauce, and their amazing barbecue sauce.
They toasted the bugs, added a creamy relish, and topped it with the fish dipped in the barbecue sauce. Then, they add turkey bacon, caramelized onions, Swiss cheese, lettuce, tomato, cucumber, mustard, pineapple, and the egg.
This burger was massive and full of contrasting textures. It was finger-licking good! I loved the garlic in their house sauce. The spice level was subtle and the pineapple added a nice acidity and sweetness. It was the perfect tropical fish burger!
Next, we drove less than a minute to Wild Burgers, where they make wraps and burgers. I watched them make a chicken wrap, but we’d be getting a beef burger. They use ground beef and add hot dogs, ketchup, pineapple, onion, mustard, and an egg. It’s a massive, messy burger that looks almost like a Sloppy Joe!
The burger was so good. It was so saucy, but I had to add a bit of spicy sauce. The fluffy bun absorbed everything. The toppings fall out as you eat, so I couldn’t help but lick the paper. It was unbelievable! What an awesome, calorie-filled street food tour of Sherriff Street in Georgetown!
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#davidsbeenhere #guyana #streetfood
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!
THE ONLY GUYANESE FOOD SERVED ON THE WEST COAST | BAKE ON THE RUN PORTLAND FOOD CART
Join me as I tell you about the Guyanese food cart in Portland, OR! Guyana is a mix of cultures and flavors and the only Guyanese food served on the West Coast is in Portland, OR! Listen to the owner of Bake on the Run, Michael Singh, explain the story behind the food from Guyana and watch me as I taste test this food and tell you more about what this Guyanese food is all about.
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Bake on the Run
This Guyanese food truck is very vegan friendly and serves vegan chowmein, vegan chana aloo curry, vegan bake and more. Learn all about the tastes and flavors from Guyana.
Traditional GUYANESE VILLAGE FOOD in Moraikobai, Guyana! INDIGENOUS COOK-UP and BAKE!
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My second incredible day in Moraikobai village in the rainforests of Guyana began with more amazing activities and peeks into the local culture and cuisine. Come with me as I try some delicious bake & salt fish at a cook up in the middle of the jungle!
We started at 7 a.m. for a traditional breakfast of bake and saltfish. First, I watched a local woman named Mary boil the fish and strip it from its bones. Then, they fry the fish pieces with tomatoes, carrots, onions, celery, shallots, and other vegetables. It’s like a type of choka.
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She already had the dough for the bake ready, and put on a tapioca porridge, and a fever grass tea. It helps take away your fever. Outside, I smelled some lemongrass before heading back inside the kitchen to watch them build the bake and saltfish.
In another pot, they started making some tasso, which is a dried beef stew. I tried a bit of the fish. It was very buttery!
Then, she put some oil in the pan as they rolled out the bake dough. They fried it in the oil until it puffed up, almost like a puri in India! I even got to try rolling it out. Then, finally, it was time to eat!
Next, a woman named Candice brought me a plate of wiri wiri peppers, which were really hot! Then, I tried a type of tea made from a local plant called capadulla. Then, I opened up the bake to put the salt fish inside. I loved the fluffy, flaky bread and the mix of vegetables and fish. It was so tasty!
Of course, I had to add some pepper sauce. It had some heat, but it wasn’t so bad because of all the other ingredients! Next, I tried some hard cassava bread with avocado, followed by tapioca porridge made from cassava.
It had a jelly-like consistency from the tapioca pearls and had a nice sweetness to it. Finally, we finished with some herbal lemongrass tea and pineapple! The pineapple was so sweet and juicy!
After breakfast, we went on a 30-minute hike down a trail through the jungle to see if we could see any local wildlife. They showed me a capadulla vine and a plant that they strip and use its fibers for weaving.
We reached a savannah area, where deer, rabbits, and savannah foxes live. But we didn’t see any, as people walk along this trail all the time. But it was very peaceful and relaxing to be out in nature!
Back at the lodge, I hung out in the hammock and took a 30-minute nap before it was time to start lunch! They gave me some fresh coconut water before grating the coconut meat into a bowl. Then, they rinse the coconut meat to get rid of the milk.
They added water to the coconut and squeezed it over and over again to remove the milk. The more you do it, the creamier the milk! Then, they add rice and spices to a large pot called a karahi, along with wiri wiri peppers, beef, black-eyed peas, peppers, onions, and the coconut milk. Then, it simmers and just cooks down.
We’d be eating the cook-up rice, fried trout, and cucumber on a large plantain leaf. We also had a refreshing lime juice called swank. The beef and coconut milk in the cook-up were unbelievable. I also loved the crispy, flaky trout. What an incredible Indigenous meal.
We ended with cassava cheesecake, which Mary made with milk, cassava bread, eggs, nutmeg, and cheese. It was like a custardy pudding with cherries and had a lot of flavor!
Then, a local woman gave me a necklace and a headdress they’d made me. The necklace ensures I’d come back. It was so kind! Next, we took a two-hour boat ride up the creek back to the car. What an unforgettable experience!
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#Davidsbeenhere #Guyana #Moraikobai #GuyaneseFood #DavidInGuyana
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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Exotic GUYANESE INDIGENOUS FOOD Traditional VILLAGE in JUNGLES of GUYANA!
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After a few days exploring Georgetown, Guyana, I headed south to visit an indigenous village to dive deep into the local culture and, of course, try some of the local cuisine!
My guide Stacey from Visit Guyana and I headed to Moraikobai, which is a village in the rainforest, roughly 4 hours southeast of the capital. It took an hour-long drive and a two- to three-hour ride on a speedboat to get to the Hubudee Eco Lodge, which has two rooms.
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We’d get to see some indigenous people make cassava bread, tuma (a fish dish), and cassareep (the main ingredient in pepperpot) being made. There, we met Gary, our local guide, who took us to see a local woman scraping the skin off the cassava roots and washing them. Then, they grate it and place it in a wicker contraption that extracts the liquid!
They extract the juice to dry the cassava out enough. They then put it over a fire to completely dry it out and crumble it into a powder, which they then place on a tawa over a fire. Then, they boil the cassava juice to get rid of the cyanide in it. Then, it reduces to form cassareep.
They also made quinches, which is made up of the cassava powder patties folded around shredded reddish coconut. You can also boil the cassava juice to make a soup called tuma, which contains wiri wiri peppers and smoked fish.
The quinches were toasty and had a nice crunch. I loved the fresh cassava and coconut! Then, it was time for lunch at the lodge. We stopped at a hubudee tree, where Gary pulled down some fruit that you peel with your teeth to get to the meat. It’s pretty sweet but it doesn’t contain much meat because there’s a large seed inside.
We had two types of tuma (one smoked, one fresh), a hard cassava bread, a soft cassava bread, and a pine drink for lunch. The cassava bread absorbs the cassava juice quickly. The cassava juice is a little spicy and smoky!
The best part of the smoked fish was the skin. It was delicious! Then, we crushed some of the wiri wiri pepper into the tuma with the cassava. It was such a unique flavor. I’d never had anything like it! The wiri wiri pepper was spicy!
The fresh fish was bony but very buttery. The fresh pine juice was also very nice and not too sweet. It was really refreshing!
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#Davidsbeenhere #Guyana #Georgetown #GuyaneseFood #DavidInGuyana
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!
Dhal, ( easy way ) step by step Recipe Video II Real Nice Guyana.
How to make Guyanese food
Guyanese food recipes
Dhalpuri Recipe Video here
Duck Curry Recipe Video here
Chicken Chowmein Recipe Video here
Chicken Fried Rice Recipe video here
Chicken Curry Recipe Video here
Oil Roti Recipe Video here
If you would like to support this Channel,
Please click here
*******
Ingredients.
-----------
11/2 Cup Yellow Split Peas
1 Tbsp. Salt.
1 Tbsp. Tumeric Powder.
1 tbsp. roasted ground geera ( cumin)
5 cloves Garlic.
1/2 Wiri Wiri Pepper. (optional)
1/2 Tbsp. Margarine.
7 Cups water approx.
*******
Watch us cook these dishes from start to finish, showing you every step to the perfect outcome to these traditional tasty foods.
River Fishing, Fish and Shrimp video here
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Guyanese Cuisine | Kaieteur Tropical Mist | Guyanese food
I wanted to try the Guyanese cuisine so went to Kaieteur Tropical Mist which is at Kissimmee Florida. I got to try the Guyanese chinese, dal puri with curry shrimp ,house special friend rice, guyanese lamb chowmein, and their specialty chicken appetizer.
#guyanesecuisine #guyana #guyanafood #dhaal puri
Guyanese DUCK CURRY in Georgetown, Guyana!! Best Duck Curry in South America?
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As my time in Guyana came to an end, I knew I had to go out with a bang. Come with me as I enjoy one last meal in Guyana and have some of the best duck curry in the country!
My guide Stacey and I would be headed to Bistro Café & Bar, which is a nice, modern restaurant known for their award-winning duck curry. Inside, they led us into the kitchen, where they immediately showed us the duck curry.
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They also had snapper, chicken wings, and other dishes. They have a fusion menu, onion rings, bar food, and more. They even have wine! We started with some jerk chicken wings and their Montes Alpha 2018 Cabernet Sauvignon.
The gravy on the duck curry looked outstanding. I couldn’t wait to dig into it! The wine was really good and rich. It would pair really nicely with the rich duck curry.
The jerk chicken wings were very flavorful and had a bit of spice to them. They use their own jerk spice seasoning. I could taste the cumin in it.
Next, we jumped on the duck curry, which we ate with flaky dal puri. The meat was so tender and juicy, and it was full of flavor because it was so close to the bone. The dal puri was also really nice. The peas in it were really good. But I couldn’t get enough of the duck curry and its gravy!
I was in love with this dish! Then, I tried some of the dal with some rice and the duck curry. It was a really nice mix! And the win paired nicely with it! I couldn’t help but finish every grain of rice. Then, I made sure to lick the plate because the gravy was too good to leave!
This duck curry was easily one of my favorite dishes of the entire trip. I made sure to soak up all of the gravy with the dal puri. Then, I cleansed my palate with some coconut water.
From there, we headed to Bistro Wine & Champagne Bar at Movie Town Complex. They have an amazing ambience and have champagne bottles on the wall as you walk in!
In the kitchen, I watched them prepare us some sushi rolls and some red sangria, tuna rolls, and unagi. We also had steamed dumplings, shrimp tempura, and more. It’s international food, so it’s not traditional Guyanese!
My first roll contained shrimp and avocado and was coated in panko bread crumbs. I loved it! Next was the jalapeno roll, which was really nice, and the unagi, which was our favorite!
The dumplings came with a sweet and sour sauce. We went with the chicken dumpling first, which contained chives and had pulled chicken inside. It was nice and light.
The pork dumpling was juicier and heavier, and had some thyme flavor and was much heavier, but more flavorful. I loved it!
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#Davidsbeenhere #Guyana #Georgetown #GuyaneseFood #DavidInGuyana
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!
Eating WEST INDIAN FOOD in LITTLE GUYANA!! Queens, NYC
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New York City is arguably the largest and most diverse cultural melting pot on the planet. The cuisines of over 100 countries around the world are represented in its restaurants. So when I got the opportunity to go on a food tour of the Little Guyana neighborhood, I jumped at the chance! Come with me as I go on a Guyanese food tour of Little Guyana in Queens, NYC!
Our journey began on Liberty Avenue and Lefferts Boulevard. Liberty Avenue is the mecca for Indo-Caribbean cuisine in New York. Shiva is Trinidadian and took me to have the ultimate Trinidadian breakfast at Tropical Jade 3.
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I could see shrimp, goat, duck, rotis, and more there. It’s a diner-style restaurant with a long buffet where they serve you. We ordered the doubles (thin, stuffed flatbreads), roti, buss-up shot, dal puri, bake & saltfish (fried pastry stuffed with salt fish), curry shrimp, and stew pork.
My Sorrel soda tasted a little like cranberries and Shiva’s banana soda tasted exactly like bananas! First, we jumped on the doubles, which were doughy and contain chickpeas and chutneys. They were very spicy! I loved them with the spicy hot sauce!
Next was the baked & saltfish. It contained bacalao, or codfish and was a little fluffier and had more texture than the bread in the doubles. The spicy sauce took it to another level! The stew pork was chunky, fall-apart tender, and went great with the roti.
The large roti with the curry shrimp was excellent and was more of a light, stew-like curry. I also liked the potatoes in the dal puri. But the curry shrimp gravy was out of this world!
Back outside were displays of fruit and vegetables outside a supermarket. We walked past nail salons, sari shops, Pooja shops, fruit vendors, and more shops selling cultural items. I could hear Hindi music coming from a lot of them. We stopped inside a sari shop called Henna Fashion Inc. Everything there was beautiful!
From there, we continued on an stopped at a coconut vendor outside. He cut the top off so I could drink the water inside. It was super refreshing! Then, he cut it open so we could eat the cool, filling meat inside! It took me right back to Asia!
At Anita’s Fashion Pooja Center, we saw statues of Hindu gods as well as Indian bridal gowns and other clothing. Then, on 123rd and Liberty, we headed to Avenue BBQ Hut. In the kitchen, they made us some BBQ lamb and BBQ chicken platters with barbecue sauce and garlic sauce over a bed of fries.
The BBQ lamb was delicious and high-quality. I loved the barbecue sauce and the fries underneath. It was my first time having barbecued lamb and it blew my mind! I couldn’t get enough of it!
We followed that with some sparkling apple juice and then jumped on the chicken. It fell right off the bone. One of my favorite Caribbean chicken dishes ever!
Then, we headed past bakeries, shops, and more to Fiwi Foods, a food truck on 124th and Liberty selling jerk chicken, jerk pork, oxtails, curry goat, and more. But we were heading to Little Guyana Bake Shop. Shiva even gave me a Backyard Republik gift bag!
We made a quick stop inside Singh’s Roti Shop & Bar, a famous roti shop with a huge menu. Everything looked amazing! We tried a crisp Carib lager and quickly checked out Sybil’s Bakery & Restaurant.
At Nest Restaurant, we got che chi kai chicken, two types of wontons, fried chicken with rice, and more. The che chi kai chicken was light and crispy, and the jerk chicken wontons were great. I also loved the Chinese chicken fried rice. The blueberry & cream cheese wontons were so unique!
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#Davidsbeenhere #NYC #NYCFood #DavidInNYC
About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.
P.S. Thank you for watching my videos and subscribing!
Cook- Up Rice, step by step Recipe Video II Real Nice Guyana .
How to make Guyanese food
Guyanese food recipes
Fried Fish Recipe Video here
Chicken Chowmein Recipe Video here
Chicken Fried Rice Recipe video here
Chicken Curry Recipe Video here
Oil Roti Recipe Video here
If you would like to support this Channel,
Please click here
******
Ingredients
---------
chicken
2 cups rice
1 can black eye peas
1 can kidney beans
1 dry coconut ( for the milk)
3 stems celery
1 scotch bonnet pepper (optional)
1 onion
3 stems approx. married man pork or ( sweet basil )
6 stems scallions
2 leaves of broad thyme (Puddina )
1/2 tbsp. cook-up seasoning
4-6 ochros ( okra ) (optional)
some fine thyme
cassava casareep
salt to taste
******
Watch us cook these dishes from start to finish, showing you every step to the perfect outcome to these traditional tasty foods.
-----------
River Fishing, Fish and Shrimp video here
Guided Tour of Georgetown here
Shop Real Nice Guyana Merchandise here
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7 CURRY in GUYANA | Learning to make seven curry in Georgetown
Seven Curry is a popular Guyanese Tradition and learning how to make it is a must on any trip to Guyana. I took a day class with Singing Chef Eon John and he taught me his recipe for the 7 vegetarian curries!
There are lots of different ways to make 7 curry and it was definitely a fun day out and a really great introduction to Guyana and Guyanese food.
Thanks to @SingingChefGY
#sevencurryguyana #7curry #7curryguyana
Guyanese STREET FOOD! Mountain of EGG BALL You HAVE TO EAT in Guyana!
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As my time in Georgetown, Guyana continued, I set out late at night to go on an epic Guyanese street food tour!
My guide Stacey from Visit Guyana and I would be exploring the Seawall area for some fish and chips, egg balls, and barbecue! I couldn’t wait!
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We started at The Pink Stop, where a fan of mine came up to me and gave me a Guinness Foreign Extra Stout! I love Guinness beers! Then, at The Pink Stop, I watched them cut up and soak some plantains. They also had some rice, but I was here for the fish and chips. But instead of potatoes, they fry the plantains!
They battered and fried some fish and gave it to me alongside the fried plantains. We also had hot sauce, ketchup, and a creamy tartar sauce containing mayonnaise, lime, and pepper. The plantains with the sauces were fantastic. The tartar sauce was perfectly balanced with the mayo and the lime!
I also loved the fish, which paired perfectly with the plantains. It was so tasty and crispy on the outside, while still soft on the inside! Then, we jumped on the barbecue chicken and cook-up rice, which is a popular rice dish in Guyana. This version contains black-eyed peas and corn, along with coconut milk and lots of spices!
You can also cook lots of meats with it, too! It reminded me of Colombian sticky rice dishes I’ve had, and the coconut gave it a nice richness. The chicken had a nice char on it and was very juicy and tender. It was light on the barbecue sauce and allowed the chicken’s smoky flavor to come through.
Then, they brought us a massive container of just barbecue sauce for us to dip the ckicken into! It was good enough to drink! I even liked dipping the rice and plantains into it! This place is open every day, rain or shine!
Then, we drove to Exclusive Egg Ball, Inc., where they make the #1 street food in Guyana, egg balls. The women make them fresh with eggs and cassava, and then throw the in the fryer. They make 9,000 per day! The egg balls come out perfectly golden and crispy and then they top them with a delicious mango sauce!
These are the most famous egg balls in Guyana! They’re perfectly crispy and the sauce is both sweet and a little tangy. It’s simple and unique! I loved the delicious egg and the cassava. It was all so delicious!
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#Davidsbeenhere #Guyana #Georgetown #GuyaneseFood #DavidInGuyana
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 92 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!
50 Hours in Guyana Amazon Rainforest! Exotic Guyanese Food! (Full Documentary)
Welcome to Guyana! Most people don’t know much about this South American country, or is it in the Caribbean?
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Guyana has some of the best food I’ve ever had! Today, we’re heading to Moraikobai, an indigenous village deep inside the rainforest. We’re going to learn about their culture, and of course, we’re eating everything they got!
Breadfruit, quinches, cassava bread, barbecued chicken, piwari, even cassava bread pudding! I am also eating worms! Slimy yet satisfying. Let’s go to Moraikobai, Guyana!
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#guyana #foodie #streetfood #travel #caribbean
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,400 destinations in 98 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!