From  the Guyana Outpost Website

Alphabetical listing – click and it will take ou to the page

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

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  • Rosaliene Bacchus  On August 27, 2012 at 3:50 pm

    WOW. Thanks so much for sharing these links. The Guyana Outpost Website is an excellent resource for things Guyanese.

  • Deen  On August 27, 2012 at 7:03 pm

    Great idea! This post of Guyanese and Caribbean Recipes is going to be a bestseller among all West Indians, especially those living abroad. Thanks for it.

  • Dave  On September 1, 2012 at 1:54 am

    Wow! Being way from home for decades, I miss these foods. Where can I find the book or these foods?

  • elizabeth daniels  On November 4, 2012 at 2:34 pm

    This has taken me back 40 years or more,to some of the Indian snacks I bought at the Anglican School,in Corriverton, Skeldon Scots School and Linepath Govt.Sec. Now that I know how to make them I can share them with my grandchildren.Thanks a million!

  • terrytrekker  On February 7, 2013 at 12:08 pm

    This is a gold mine and really needed since Guyanese are all over the world!

  • chaun  On June 8, 2014 at 3:29 am

    What is dhal and rice ?

  • Lea Issardin  On September 26, 2014 at 2:13 pm

    Love all recipes. …

  • Jabnaki  On October 25, 2014 at 3:21 pm

    How do you pronounce boulanger? I like them with rice or roasted and mashed with garlic on bread.

    • Lord Norman  On December 13, 2014 at 12:00 pm

      Chaun, if you are a Guyanese ex or y , you should be ashamed to ask “What is Dhal and rice”?
      Dhal is split peas (yellow) which you boil and (Gootay) (to gotay you have to use a Swivel or a mill to mince the boiled peas) Now it just dholl soup, to make it dhal (coolie dholl) you have to chunkay it. This means you have to slice garlic and hot it with Geera (cumin seed) in a small pan or dabbu. When it is hot, you open the dholl pot, threw it in and close the pot.This calls for some guyanese skill, cause you can be burnt. Now you have dhal. You can mix that with any vegetable or meat and sanay (mix with your fingers) with your rice. Don’t forget to lick your fingers at the end.
      After this you can proudly proclaim to the dumb undholled world “I just had dhal and rice”

      • VeelaGirl  On December 24, 2016 at 9:44 pm

        I love your little abridged version of “Dhal and Rice for Dummies”, Lord Norman! lol

  • Brian  On February 1, 2015 at 9:13 am

    What is the name of the six inch round crispy biscuit we bought at the baker-shop as kids?

    • Karen  On June 14, 2015 at 7:49 am

      Hi, what is Crisco shortening? And it can be replaced by..? I live in europe and caribean specialities are hard to get. Pls advise on Crisco I love pine Tarts!

      • guyaneseonline  On June 14, 2015 at 9:40 pm

        Hello Karen:
        We have been told that Crisco shortening is like lard. It can be replaced by butter.
        Hope this reply helps you in making your pine tarts.

  • guyaneseonline  On February 1, 2015 at 6:57 pm

    I think it was called aniseed biscuit.

  • Clyde Duncan  On February 1, 2015 at 9:27 pm

    Jabnaki: You should get in the habit of looking up the internet – Boulanger:

  • stud  On February 23, 2016 at 6:43 am

    This is good information. However, I’ll like to know since when Guyanese are using canned, processed foods e.g. in the pine part recipe. Fresh pineapple makes your tarts so delicious plus it’s preservative/ sodium free.I guess it’s a lot of work making the filling.We have fresh, organic foods.That is most precious and healthy on earth.

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