Best GUYANESE FOOD in USA? Home-Cooked GUYANA FOOD TOUR!

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While I was releasing my Guyana travel series, a Guyanese chef named Sandy reached out to me and invited me to her home in the Florida Keys for a full Guyanese food feast! We’d be having pepperpot, egg balls, baiganee, pholourie and more in her backyard and her kitchen!
She started off by making the pholourie, which are little split pea fritters. I tried one-they were really tasty! She also had lots of peppers and had made some chayote achar, mango sauce, and a spicy pepper sauce. They were all exceållent with the pholourie!
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The pholurie was crispy on the outside and soft on the inside, and the pepper sauce made my tongue numb! I loved the sweetness and chunkiness of the chayote achar, and the mango was sweet!
She also had some bhaji leaves and mixed them into the remaining pholourie batter and fried them. Then, we headed into the kitchen, where her son had made some fluffy plait bread and some moonshine, which is 60% alcohol! Sandy was also making pepperpot in there and had some El Dorado rum waiting for us!
Sandy added some fresh thyme and hot peppers into the pepperpot, and then she grabbed a fresh coconut and cut it open so I could drink the coconut water. It was so filling! Then I tried my hand at cutting one open.The meat inside was like a nice, thick jelly!
Back inside, we went with the 15-year-old aged El Dorado rum with a bit of coconut water. It’s an amazing combination and the rum is so smooth! Next was the moonshine, which was surprisingly smooth.
Next was the plait bread with pepperpot. She’d made two types of plait bread. One of them contained coconut milk and bits of hot peppers!
For the pepperpot, Sandy used oxtail, beef, goat, and pork. I could wait to dive into it! It had a bit of sweetness and tanginess, and the meat had a bit of that gelatinous feel I love. The cassareep, allspice, and cinnamon were also fantastic. It fell apart in my mouth!
Ourside, we had carambola (starfruit) preserved with rum, wine, and brandy. It was a rich, caramelized starfruit! I also peeled and tried some moringa seeds before she showed me her green seasoning. Then, we cooked a goat curry in the backyard in a 75-year-old Dutch oven pot! It makes the meat super tender!
Then, in the kitchen, we made some roti, which is also called buss up shut. Then, I tried some dragonfruit before she started building some shrimp curry and crab curry. Everything smelled amazing! The shrimp curry was phenomenal!
Finally, she began cooking the roti. I rolled one out and put it on the grill and then smashed it with my hands to make it flaky and layered. Then, we fried some egg balls and made conch pholourie, and baiganee with eggplant! Her son also made a corn pone with coconut and dragonfruit!
Then, finally, it was time to eat! The dry roast shrimp curry blew my mind, and the conch pholourie with the chayote achar was unbelievable. The goat curry was like butter and was so tender. I loved the potatoes in it! And I couldn’t get over the amazing pepperpot!
Then, I dove into the crab curry by breaking the legs and body and sucking out all the meat. It was messy and dirty but so tasty and worth all the trouble! It was my top dish of the day so far!
The egg balls contained quail eggs and was unreal with the mango souse. But the baiganee with chayote achar blew me away! Then, I tried an amazing dessert called sirnee!
The roti with goat curry was heavenly
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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 91 countries to experience and document unique cultures on my KZbin 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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