I grew up in Guyana watching my grandmother, mom, dad and aunts prepare dishes that were passed down for generations. From rich and hearty Guyanese Pepperpot, comforting bowls of Metemgee (ground provisions in coconut milk), to flaky roti, my goal is to make these traditional Guyanese recipes accessible to home cooks everywhere.

The recipes I share are grounded in the rich and vibrant traditions of Guyanese food. Every recipe has a story that is worth telling! All of my recipes have been tested and refined and then tested again, so that you get great results on the first try. I always jokingly say, “I waste ingredients and stress myself out, so you don’t have to.” Seriously, my recipes work!

Guyanese Recipes:

I am Guyanese. I was born and raised in Georgetown, Guyana (South America). My recipes are influenced by Guyanese culinary traditions. There is some overlap between Guyanese food and Caribbean dishes, so you will also see some of that here with recipes like Oxtail, Jerk Chicken and Trini Doubles. These recipes may vary from the traditional known recipes because I typically only share non Guyanese Caribbean dishes, when I’ve adapted them to be gluten- or dairy-free.

Some of my most popular recipes are:

• Bakes
• Easy Roti
• Chicken Curry
• Pepperpot
• Plait Bread
• Black Cake

Simplified, Easy-to-follow Traditional Recipe

Whether you’re a seasoned cook or new to Caribbean cuisine, my simplified, step-by-step Guyanese recipes will help you create flavorful dishes with ease. I use traditional flavors and cooking techniques to create recipes that are as close as possible to the dishes from my childhood.

Gluten-free, Dairy-free and Other Variations

I’ll give you the traditional Guyanese recipe with a little bit of history and storytelling, but I will also give you some variations that have been tried and testing to insure they measure up to the original dish. These are here if you need it or if you want to add some new ingredients and substitutes to your modern Caribbean kitchen.

Whole Ingredients, Made from-scratch Marinades and an appreciation for the Goodness of Caribbean food

I cook like my grandmothers, with basic pantry ingredients, fresh herbs and fresh veggies (whenever possible). Guyanese and Caribbean food naturally highlights local ingredients and here in the diaspora, I try to do the same. I will also provide substitutions that offer the same flavor payoff as a beloved Caribbean ingredient that may be hard to get.

I’ve been cooking since I was nine years old, but I didn’t always like it — to be honest, I’ve made plenty of mistakes along the way. Once, while learning to cook, I added too much sugar to an eggplant dish (Fried Baigan). My mom always added a pinch of sugar to hers and well, I overdid it. It ended up being a sweet eggplant surprise, that everyone had to eat because, as my mom drilled into us, “Guyanese people do not waste food!”

I’ve grown a lot as a cook since then and I’m excited to share my Guyanese and Caribbean recipes with you. I aim to make each recipe as easy and quick as possible with ingredients you can find at your local grocery store, latin or asian markets. Some ingredients are even available online!

I promise you can make your favorite comfort foods too. 

I share a lot of traditional Guyanese recipes, but I often share the gluten-free variations as well. This is mainly because I have a gluten sensitivity. Simply put, when I eat gluten, I get migraines and intense acid reflux.

At the very least, I eat gluten-free with the occasional cross contamination, because I love food and enjoy dining out and trying new things. At the most, I eat dairy-, refined sugars-, and gluten-free.

I don’t push any specific way of eating onto anyone else because each person is totally different. I’m here to show you how to make Guyanese and Caribbean dishes with the option to make it gluten and dairy-free (if you need it).