Guyanese cuisine is similar to the rest of the Anglo-Caribbean, especially Trinidad and Tobago and Dutch-speaking Suriname, where the ethnic mix is somewhat similar. The food reflects the ethnic makeup of the country and its colonial history, and includes ethnic groups of
Indian,
African,
Creole, Portuguese, Amerindian,
Chinese and European (mostly British) influences and dishes. The food is diverse and includes dishes such as
dal bhat, curry,
roti,
kitchrie, and cook-up rice (the local variation on the Anglo-Caribbean
rice and peas). The one-pot meal, while not the national dish, is one of the most cooked dishes. Dishes have been adapted to Guyanese tastes, often by the addition of herbs and spices. Unique preparations include
Guyana pepperpot, a stew of Amerindian origin made with meat, and
cassareep, a bitter extract of the cassava. Other common dishes are cassava bread, stews, and
metemgee, a thick, rich type of soup with
ground provisions,
coconut milk, and large dumplings called duff, eaten with fried fish or chicken. Homemade bread-making, an art in many villages, is a reflection of the British influence that includes pastries such as cheese rolls, pine tarts (pineapple tarts), and patties. Many common dishes have their ultimate ancient origins in eastern Uttar Pradesh. These include
satwa,
pholourie,
prasad,
pera,
dal puri, and several other variations of Indian dishes. Curry is widely popular in Guyana and most types of meat can be curried: chicken, seafood, goat, lamb, and duck. Caribbean ground provisions (known colloquially as "provisions") are part of the staple diet and include cassava,
sweet potato, and
eddoes. There is an abundance of fresh fruits, vegetables and seafood on the coast. Most individuals use fresh fruits to make their own beverages, which are called "local drink", made from readily available fruits or other parts of plants. Popular homemade drinks are lime wash (like
lemonade); pine drink (from a pineapple);
mauby, made from the bark of a tree;
sorrel drink, made from
hibiscus;
ginger beer (made from ginger root); and
peanut punch. Fresh fish and seafood are an integral part of the Guyanese diet, especially in rural areas and small villages along the coast. Popular fish types include gilbaka, butter fish, tilapia, catfish, and hassa (
Hoplosternum). Crab soups with
okra from the
Berbice coastal region resemble Louisiana Creole soups like
gumbo. Christmas and Old Year's Night (New Year) is the most celebrated time for Guyanese for food and festivities. Advance preparation starts with the preparation and soaking of fruits and rum or wine for
black cake weeks or sometimes months ahead to intensify the flavour. Local drinks such as ginger beer, mauby and sorrel are fermented and require a sitting period prior to making. Ginger beer is the Christmas drink of choice, similar to the popularity of
eggnog in North America. Guyana pepperpot, garlic pork, black cake, sponge cake and homemade bread are traditionally served. Guyanese-style Chinese food and
fried chicken are common restaurant and take-out items in bigger towns. Popular Chinese dishes include
lo mein,
chow mein, and "chicken in the ruff", fried rice with Chinese-style fried chicken. ==Folklore==