A taste ofGuyana,made with love.

Guyana's national dish — beef slow-stewed in casareep, cinnamon and hot pepper until rich and dark. Best with plait bread.

One-pot rice with peas, coconut milk and seasoned meat. Comfort in a bowl, just like back home.

Ground provisions and dumplings simmered in thick coconut milk with fish or chicken.

Cured pork in garlic, thyme and vinegar — the Christmas-morning classic, available year round.

Tender curry chicken with a soft, flaky dhal puri roti folded fresh to order.

Fried bara filled with curried channa, tamarind and mango sour. The ultimate street snack.

Dark, boozy fruit cake soaked for weeks in port and cherry wine. A celebration in every slice.

Sweet bread rolled around bright red spiced coconut. As pretty as it is delicious.

Golden pastry triangles packed with sweet-tart pineapple jam.

Dense, chewy bake of grated cassava, coconut and warm spice.

Bittersweet bark-brewed drink with cinnamon and clove, served ice cold.

Deep-red hibiscus drink with ginger and spice — tart, festive and refreshing.

Fiery fresh ginger steeped with lime and a touch of clove.

Fluffy split-pea fritters with tangy mango or tamarind sour for dipping.

Boiled eggs wrapped in seasoned cassava, fried crisp and golden.

Thin, crunchy and lightly salted. Dangerously snackable.

The cassava reduction that makes pepperpot pepperpot. A pantry essential.

Vee's blend of fresh herbs, garlic and pepper — the base for everything.