In this article, we’re taking a look at 15 of the most iconic Peruvian foods and recipes that you’re likely to come across. Experiment and enjoy!

1. Ceviche (Peruvian Sushi)

Undoubtedly the most popular dish in Peru, ceviche is best known internationally as Peruvian sushi.

It’s composed of diced fish with lots of lemon, garnished with red onions, chopped cilantro, and fresh seafood, all of which give it a fresh, vibrant taste and an appetizing presentation. It has an intriguing texture and an explosion of tastes.

What’s more, the marinade is an absolute gem. All the ingredients are perfectly balanced, and the dish explodes with freshness and endless flavors. You’ll never get bored with Peruvian Ceviche due to the wide range of fish that can be used to make it.

2. Lomo Saltado

Lomo Saltado is a traditional Peruvian creole dish that should be on every visitor’s ‘must-try’ list. However, the more I taste it, the more I realize its similarity with Chinese food, due to the elaborate preparation. 

Most ingredients are stir-fried in a wok for a short time on a very high flame. A splash of vinegar adds piquancy. Result: the finely minced meat remains juicy, and the aroma is irresistible. The precise cooking technique and perfectly-balanced ingredients mean the flavors are unforgettable.

3. Anticuchos

Antichuchos are skewers of meat chunks or grilled beef hearts. Although they don’t sound exceptional, the opposite is true – they are rich and succulent. You’ll find them everywhere – served in gourmet restaurants as an appetizer and street stalls as a snack. You decide which ones are the tastiest!

Antichuchos are typically served with Andean corn or yellow potatoes, with an exciting mix of condiments that make these delicious skewers an unforgettable culinary experience.

4. Aji de Gallina (Peruvian Chicken Stew)

A gastronomic fusion of different cultures has resulted in the creation of this delicious Peruvian creole dish – Aji de Gallina.  It’s a filling stew made with milk, chicken, rice, and many other ingredients that combine to create a pleasantly spicy flavor.  The texture and softness of the chicken enhance the recipe , which is typically served with rice and salad greens.

In addition, using a wide range of fresh, locally-grown ingredients results in an exquisite stew – you’ll remember the taste long after the meal is over!  On no account must you leave Peru without sampling it!

5. Causa Rellena Alimeña (Layered Potato Casserole)

Causa Rellena is another traditional Peruvian recipe whose origins are buried deep in the mists of time.  

Its name doesn’t seem to make sense when translated directly into English – because what is a ‘stuffed cause’?  However, in this context, ‘causa’ is derived from the Quechuan word ‘kausaq’, which means ‘gives life.’  Causa refers to that Peruvian staple, the yellow potato (papa amarilla), and ‘rellena’ to the other ingredients.

It is actually a layered potato casserole, commonly served as an entree at a typical Peruvian meal, and the distinctive yellow potatoes are the main focus.

Causa Rellena is a cold dish with a creamy and soft consistency in which the different layers or sections hide various wonderful ingredients such as boiled eggs, olives, corn, or avocado.  The flavors and textures mix as you eat, which results in a memorable gastronomic experience.

6. Rocoto Relleno (Stuffed Red Peppers)

This healthy appetizer originates from Arequipa and is emblematic of Peruvian cuisine. Rocoto, a type of hot Peruvian pepper, is packed with a luscious mixture of minced meat and cheese. Due to the creamy goodness of the filling, this traditional recipe has conquered the hearts of tourists and locals alike. 

The vibrant color and presentation as well as the combination of spicy and cheesy flavors make this dish a perennial favorite.

>>Rocoto Relleno Recipe >>

7. Tacu Tacu

In Peru, when someone talks about Tacu Tacu, they are likely referring to a traditional re-fried dish with rice and day-old beans. There’s plenty to satisfy a good appetite. 

It is usually prepared with mild, yellow Mayacoba (canary) beans, but this can vary from place to place. Straightforward to prepare, the flavor differs according to the locally-available favorite ingredients. Tacu tacu is a pleasant comfort food that every visitor should try.

8. Arroz con Pato (Duck with Rice)

Arroz con Pato (Duck with Rice) is cooked in a similar way to the famous “Arroz con Pollo” in many Latin American countries.

First, the duck is lightly fried for several minutes and then cooked with broth, beer, and pisco, a Peruvian alcoholic beverage.  Everything works together to give the duck a unique flavor, and, along with the rice, it all comes together to make a satisfyingly tasty experience.

>>Arroz con Pato Recipe >>

9. Pollo a la Brasa (Roast Chicken)

Easily the most frequently consumed dish in Peru, Pollo a la Brasa is a favorite at family reunions or any special occasion. 

The marinated chicken is cooked in a special oven, rotating until it’s tender and juicy. A serving of crunchy fries and salad usually accompanies it.

Fun fact: this dish is so embedded in Peruvian culture that it has its own day of the year: 16 July is celebrated as the “Dia del Pollo a la Brasa”!

10. Cuy Chactado

The cuy is a large rodent, perhaps more commonly known as a guinea pig, that’s been enjoyed as a delicacy in Peru since the times of the Incas. The dark meat tastes a little like chicken, but has a richer, fattier flavor. 

This dish is prepared by frying an entire cuy in vegetable oil, using a special stone oven, until it becomes crunchy and can be easily broken up. It is typically served with a side of potatoes and salad.

So, if you’re visiting Peru and want to tell the folks back home about your culinary adventures – search for a plate of fried cuy!

>>Cuy Chactado Recipe >>

11. Papas a la Huancaina (Huancaina Potatoes)

The popular entree Papas a la Huancaina consists of milk, saltine crackers, cheese, and peppers, all blended to make a cream and poured over slices of boiled yellow potatoes.

The plate is usually garnished with lettuce and olives, though the garnish can vary so that you may get slices of boiled egg or even slices of tomato. The softness of the boiled potatoes combines perfectly with the consistency of the cream. This is an easy-to-make yet delightful dish that will have you returning for more!

12. Carapulcra

Carapulca is a unique Peruvian stew-like dish made with dehydrated potatoes and either pork or chicken, dressed with a combination of onion, garlic, cloves, yellow peppers, salt, and pepper. These ingredients are all cooked together on a low flame. Once done, baked peanuts are added to give the dish a characteristic twist. 

It can be served with rice or yucca, but either way, the dish is delectable!

>>Carapulcra Recipe >>

13. Pachamanca

Pachamanca is a traditional Andean dish that originated in the days of the Incan empire, so it has exceptional cultural significance. 

It’s made by slow-cooking, with the help of hot stones and cut grass, red meats including lamb and pork and cuy, with chicken, all together. Potatoes, sweet potatoes, corn, green lima beans, and yucca can also all be included. 

The succulent meats take on the delicious taste of the many other ingredients during the cooking process – making it a genuine feast!

>>Pachamanca Recipe >>

14. Papa Rellena (Peruvian Stuffed Potatoes)

Papa Rellena is a popular street dish in Lima, the capital of Peru. It’s made from a sort of dough with some lightly fried potatoes, and filled with tasty ingredients such as meat, onions, olives, and hard-boiled eggs. The result is deep-fried, creating an economical yet deliciously filling snack.

15. Arroz Chaufa Peruano

Arroz Chaufa traces its origins back to the fusion of Chinese and Peruvian cultures. It mainly consists of fried rice accompanied by pieces of chicken and meat and an egg tortilla. An absolute classic of Peruvian cuisine, this dish is primarily served at stalls or locales known as “Chifas”.

Did we miss any of your favorite Peruvian foods off this list? If so, please let us know by leaving a comment below – and share your recommendations with our community!.

If you love Peruvian food, check out our list of the most popular desserts in Peru.

Related: Popular Peruvian Christmas Foods

Related: 10 Peruvian Fruits You May Have Not Heard Before

The post Peruvian Food: 15 Traditional Dishes in Peru appeared first on Chef's Pencil.

Made with sweet fruit, marshmallows and a delicious heavy cream-based dressing, it’s no wonder this colorful dessert was named after the food of the gods.

Print

Marshmallow Fruit Salad (Ambrosia Salad)

This festive Mexican salad recipe is perfect for the Christmas season.

Course Dessert, Salad

Cuisine Mexican

Prep Time 10 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Author Chef’s Pencil Staff

Ingredients

• 3/4 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• ½ cup sour cream
• 4 cups mini marshmallows
• 1 ½ cups sweetened shredded coconut
• 1 can mandarin oranges
• 1/2 cup nuts
• 3/4 cup maraschino cherries
• 1 cup pineapple tidbits

US Customary – Metric

Instructions

• If you plan to prepare this salad in advance, it's essential to thoroughly drain the fruit to prevent the salad from becoming too watery. You can place all the fruit in a colander and let it drain and dry for about an hour before using. This step will help maintain the salad's desired consistency as it sits.
• In a medium-sized bowl mix the heavy cream together with the powdered sugar and vanilla extract on high speed until stiff peaks form.
• Stir in the sour cream until it becomes homogenous.
• Next, in a large bowl toss together the mini marshmallows and coconut with your well-drained pineapple, maraschino cherries and oranges.
• Chop the nuts, ensuring they remain in small, bite-sized pieces. These nuts can include a variety, such as walnuts, almonds, and pecans, which are also added to the bowl.
• Pour the whipped cream mixture over, stirring everything together until well-combined and all the ingredients are coated in the cream.
• Cover the bowl and leave in the fridge to chill for at least 1 hour before serving.

Enjoy!

Notes

Related: Arroz Verde (Mexican Green Rice)
Related: Alegria (Mexican Amaranth Candy)
Related: Top 25 Mexican Dessert Recipes
Related: Roasted Mexican Chicken
Related: Chicken Quesadilla with Pico de Gallo
Related: Most Popular Mexican Dishes

The post Marshmallow Fruit Salad (Ambrosia Salad) appeared first on Chef's Pencil.

In Ecuador, by contrast, people still get excited about fruit. Non-regional and imported types are available, but the majority of fruit is local and sold in the nearest town large enough to have a market. Consumers don’t insist on aesthetic perfection; we have flowers for that purpose.

Most meals are accompanied not just by juice, but freshly squeezed fruit juice. Strong, fresh, natural flavors are provided by Mother Nature rather than coming from a can or bottle.

One consequence of all of this is that heirloom and indigenous Ecuadorian fruits continue to be cultivated and enjoyed. In fact, as residents of other regions strive to broaden their palates or become more health-conscious, many types are becoming available in Europe and North America.

Here are a few varieties of Ecuadorian fruit to keep an eye out for, as well as ways you can try using them.

1. Maracuyá (Passion Fruit)

Maracuyá is what granadilla wants to be when it grows up. Note, however, that maracuyá is just Spanish for passion fruit and can refer to any of several distinct species.

In Ecuador, the most popular kind of maracuyá has a thick, waxy skin that turns bright yellow when ripe. (Passiflora edulis quicornac, for the truly dedicated gardeners out there.) Given enough rainfall, these climbing vines grow like weeds and produce abundantly. Maracuyá are some of the cheapest fruit around.

In taste, maracuyás are much more acidic and flavorful than the granadillas you’re probably used to. The raw juice has to be sweetened and diluted with an approximately equal amount of water to be drinkable. Maracuyá’s fresh, zesty flavor is also a welcome addition to homemade ice cream, jams, syrups, mousses, and various kinds of desserts.

2. Pitahaya (Dragon Fruit)

Dragon fruit comes in two basic cultivars: red and yellow. The red is prettier (or at least weirder-looking), but yellow pitahaya are a little sweeter and somewhat more common in Ecuador. Though associated with the humid Amazonian provinces, the pitahaya plant is actually a kind of succulent.

It’s pretty likely that you’ve seen these for sale in your neighborhood, though the prices charged abroad can be sobering. Outside Latin America, pitahayas are highly prized, especially in Asian communities, for the long list of diseases they supposedly prevent or cure.

Though this fruit can be prepared in a variety of ways, my preference is just to slice them in half and use the skin as a bowl. The flesh is extremely delicate in texture and flavor. You may find it somewhat reminiscent of kiwi fruit, though less tart and with similarly small seeds distributed evenly throughout.

3. Tomate de Árbol

Botanically speaking, “tree tomatoes” (also called tamarillos) have no relationship to regular tomatoes. Oblong in shape, they range in color from bright orange to deep red.

A bloody mary made with tomates de árbol would be interesting but probably not what you’d expect. Their sweet-sour flavor is complex and nothing at all like that of regular tomatoes.

Like tomatoes, however, tomates de árbol serve both sweet and savory purposes. They can be sliced thinly to give a salad an extra kick, turned into juice, dusted with sugar and eaten raw, tossed into stews for extra flavor, processed into jellies or desserts, or used as a base for chili sauce.

Though opinions vary, it’s usually best to discard the bitter peels – you can use the same procedure as for regular tomatoes.

4. Guanabana (Soursop)

The guanabana is Ecuador’s official national fruit, a fact nobody I know cares about at all. What’s far more important is that it’s simply awesome.

Despite its rather startling appearance (made all the more impressive by them often being over a foot long), this fruit has an incredibly gentle flavor, with a creaminess that belies its relative lack of calories.

The large seeds and hard, fibrous flesh can’t be eaten whole, so this fruit is typically liquidized and strained before being used in yogurts, cakes, cocktails, and any number of sweet dishes.

Guanabana is becoming an increasingly important Ecuadorian export as well as being cultivated abroad. This increase in popularity is partly due to this fruit being touted as a possible cure for cancer. Note that excessive consumption of guanabana does have some side effects, and that medical advice is best taken from actual doctors instead of the internet.

5. Naranjilla

From the outside, naranjilla (also called lulo) actually looks more like a tomato than tomate de árbol, though it’s a lively orange rather than red. Though the name means “little orange”, it’s not technically a citrus fruit but its taste is certainly reminiscent of limes and mandarins.

It can be eaten raw with a little salt to bring out its flavors, though I personally find it a little sour on its own. Where it shines is in cocktails, homemade ice creams (a cottage industry practiced by many families), and as a flavoring in dishes such as seco de chivo.

It also makes a fantastic salad dressing and can be turned into juice. In Ecuador, this means that the whole fruit, minus the peel, is liquidized and then strained by hand through a sieve and optionally diluted with water. Retaining the pulp in this way is far healthier due to the fiber buffer preventing all that sugar from being absorbed immediately.

6. Babaco

Grown mostly in the highlands, babaco is part of the papaya family but has a much stronger and more complex sweet-sour flavor, with more than a hint of citrus and pineapple. The interior is free of seeds and each fruit is typically over a foot in length.

Babacos are great on their own, as part of a fruit salad, or in milkshakes and smoothies (batidos). One interesting characteristic of this fruit is that it contains melatonin, the same hormone your body produces when getting ready for sleep. Babaco is therefore a natural cure for insomnia as well as a prophylactic against diabetes and numerous other conditions.

7. Guaba

Also known as inga or the “ice cream bean”, this is nature’s ideal snack food. Each pod is up to about half a meter long and filled with seeds covered with airy, fibrous flesh.

The seeds themselves are bitter and only marginally edible without being toasted or boiled. The surrounding flesh has a subtle, slightly sweet flavor not unreminiscent of vanilla. Though normally eaten raw, it can also be scraped off and used as an ingredient in cakes.

Guaba trees are often cultivated not for the sake of their fruit but to provide shade to cacao or coffee trees. Various parts of the plant – fruit, seeds, pods, bark, and roots – also play prominent roles in traditional Ecuadorian medicine.

8. Achotillo (Rambután)

Also called rambután, this fruit is related to lychees and also resemble the indigenous spice achiote. Like lychees, the flesh is firm, creamy, and quite sweet with a shadow of tartness.

Achotillo is actually an ancient transplant from Malaysia and not native to South America. Still, these days it grows wild in the Oriente region and makes for a convenient, free snack if you’re ambling along a sidewalk shaded by them.

Unfortunately, they don’t travel well and tend to be fairly expensive in other provinces. Though the spines are soft, separating the flesh from the shell and (poisonous) seeds is something of a hassle. Achotillo is therefore not used in the kitchen very often, though you can find recipes calling for it in cocktails, mousses, and preserves.

I’ve left many exotic Ecuadorian fruits out of this article. This is either because they’re localized in too small a region, somewhat similar to another one described here, or something you may already know.

You can, for example, find savory mangoes here that are eaten sliced and salted like French fries. Noni is Ecuador’s answer to the notorious durian fruit, though fortunately less pungent. Cacao fruit are actually delectable, but have such a short shelf life you’re unlikely to ever see them far from a farm.

Grosellas could even be called the sweeter tropical equivalent to olives…though it’s thoroughly unlikely that the average Italian will agree.

Obviously, you can’t even scratch the surface of what Ecuador’s fruits have to offer by reading about them. The only way to truly get to know them is to visit the country and head to one of the many local markets.

Related: Most Popular Ecuadorian Foods
Related: 10 Tasty Ecuadorian Desserts to Try Out
Related: 15 Favorite Ecuadorian Christmas Dishes

The post Most Popular Fruits of Ecuador appeared first on Chef's Pencil.

Amaranth, quinoa, yucca, racacha, walusa, cañahua, among others are some of the native products of Bolivia that are being rescued by activists of national gastronomy. These ingredients are used for a variety of desserts: from the most traditional, with their millenary heritage, to the ones influenced by European cultures, adapted to the local environment & culture.

Let’s round up some of the most popular Bolivian sweet delicacies, desserts, snacks, and traditional treats that are particularly savored during religious or folkloric festivities.

1. Leche Asada (Roasted Milk)

This is a flan consisting of a mixture of eggs, milk, and sugar made in a Bain-Marie. It can be drenched in sugar caramel and scented with an essence.

It has a honeycomb texture, and the contrast of flavors and the sourness of the caramel on top delivers a highly recommended outcome.

2. Cuajadilla

This is a derivative of milk, where fresh milk is separated into buttermilk. The resulting curd is quite soft and moist and is served bathed in cane honey.

3. Quinoa Pudding

This is a pudding made with pre-cooked quinoa, eggs, sugar, and raisins, all baked until it is a soft but consistent texture. This specialty of the high Andean highlands offers a very distinctive flavor, difficult to find in any other recipe.

4. Alfajores

These are sandwiches of cornstarch cookies filled with dulce de leche, a kind of milk fudge, and covered all around with grated coconut. The delicacy and fragility of the dough complement well the viscosity and pleasant sweetness of this traditional delicacy.

Alfajores are hugely popular throughout South America from Argentina to Uruguay and Colombia.

5. Churros

Bolivian churros are made with a dough of flour, eggs, sugar, and vanilla. They are fried in hot oil in the shape of sticks, made with a baker’s sleeve. Churros, covered in a layer of granulated sugar, boast an irresistible crispiness that can be enjoyed even without dipping them in the sauce.

6. Budin de Pan

This is made with bread soaked in milk, eggs, milk, sugar, and melted butter. It is baked to the desired consistency and served drenched with cane honey or vanilla ice cream.

A delicacy typically served at Easter.

7. Melcochas

A reduction of water, vinegar, and lots of sugar is prepared. This is poured onto a plate and, when it is warm, cut into strips to form rings. It is covered with chopped nuts and grated coconut.

Despite its stickiness, this viscous candy remains a beloved treat among children.

8. Valle Rosquettes (Rosquetes from the Valley)

These are fairly large doughnuts, prepared with wheat flour, egg yolks, butter, and sugar.

After kneading and resting the dough several times, it is cut into circles and pre-boiled in water, so that the dough “bursts” when it bakes in the oven. They are bathed in a meringue prepared with egg whites, sugar, lemon, and an herb called “polla polla” (a wild onion type of plant), which gives it elasticity.

They are left to dry stacked in baskets in the open air. They are traditional in the Cochabamba valleys.

9. Sopaipillas Potosinas

These are delicious cookie sandwiches, made with just four ingredients: flour, sugar, yeast, and eggs. They are filled with cane honey and sprinkled with powdered sugar or grated coconut.

They are an important testimony of integration, as they are prepared in the West, in the highlands of Potosí, and use ingredients that come from far eastern lands. 

10. Helado de Canela (Cinnamon Ice Cream)

This is one of the most typical desserts, especially in the West and the Bolivian valleys. It is prepared with an infusion of cinnamon and sugar and the ice cream is obtained by beating the preparation in a container immersed in ice, water, and salt.

Although modern methods are used today, it is still common to see ice cream being churned on any sidewalk in a Bolivian city. It is commonly served with warm cheese “empanadas” (patties).

11. Maicillos

Made with corn flour, sugar, and generous amounts of lard, these cookies have a melt-in-your-mouth texture that will make you fall in love with them at first taste.

They can be found at any religious or folkloric celebration, where they are presented in huge piles, very neatly arranged in circles that rise over a meter and a half high.

12. Suspiros

These are meringue snacks made with egg whites, beaten with sugar, and baked slowly and gently until they are firm and crunchy. They have a delicate and incomparable taste.

13. Tawa Tawas

These are rectangular cookies made with flour, eggs, butter, and sugar, fried in oil and bathed in sugar cane honey. These delicacies are typical of Chuquisaca and Potosí in the West.

14. Pululu

This is a very typical cream of Pando and Beni, in the Amazon flatlands. It is made with milk infused with cinnamon and acquires a specific texture from the flour of dried and ground plantains. 

15. Arroz con Leche (Rice Pudding)

This is a recipe that has as many versions as interpreters. It is rice boiled in milk, sweetened with sugar or condensed milk, and perfumed with cinnamon, cloves, or vanilla.

A kind of sweet and spicy risotto, with that characteristic creaminess that is very popular in Latin America.

16. Cocadas

These are snacks made with condensed milk and grated coconut, baked until browned, crunchy, and delicious. These treats are commonly presented in paper cones, typically containing 10 or 12 Cocadas.

17. Thayas (Milk or Cinnamon Tablets)

This is a preparation exclusively made in the Altiplanic highlands. An infusion of sweetened cinnamon or milk is prepared, thickened with pito, a kind of flour made from a cereal (quinoa, cañawa, corn, etc.).

It is spread on a baking sheet and left outdoors during the cold Altiplanic night. It is cut into rectangles and kept refrigerated until ready to eat. They are known as thayas, which derives from a Quechua word meaning frozen. Their simplicity and very low cost make them very popular for giving to children.

18. Gelatina de Patas (Leg Jelly)

This is a dessert made all over the country, although each region has its own particular way of making it. The beef leg is boiled for about three hours and is perfumed with cinnamon, cloves, and orange peel, and sweetened with sugar. After several processes of degreasing and repeated cooking, it is cooled and curdled, creating that jelly texture.

It is highly appreciated for its flavor and its very high collagen content. It is said that a small cup every day is the most practical and cheapest way to consume the collagen necessary to keep joints, hair, and nails in good shape for life.

19. Chambergos

These are doughnuts made with a dough of eggs, flour, lard, and alcohol. They are boiled in water and finished off in the oven. Then they are bathed in hot and very thin cane honey.

Chambergos hold a traditional significance in Potosi, particularly during the celebration of Corpus Christi.

20. Tablillas and Turrones

These are from the tradition of Santa Cruz, in the eastern plains, where sugar cane is grown. Tablillas are made using molasses derived from the sugar manufacturing process and are typically mixed with ingredients such as peanuts, walnuts, almonds, and more.

21. Bunuelos

Bunuelos are hot snacks made with a dough of flour, eggs, milk, and yeast. It is perfumed with anise and cinnamon, and deep-fried in oil. Finally, they are generously coated in cane honey.

22. Milk Tablets

These sweet, very soft, and delicate bars are made of milk, sugar, rice flour, and cinnamon powder. This mixture is cooked until it thickens and then spread on the counter to cut into rectangles. They are quite sweet and so delicate that they melt in your mouth.

Although their origin is from Santa Cruz, their popularity reaches all corners of the country.

23. Rombitos with Honey

These traditional snacks for Corpus Christi and other religious festivities are very light cookie sandwiches, made with flour dough and a lot of butter. They are filled with cane honey and covered with grated coconut.

24. Chirriadas

These are typical pancakes from Tarija made with corn flour, butter, eggs, milk, and sugar. They are cooked on a very hot cured stone. The result is a crunchy pancake with a unique flavor, which is bathed with cane honey.

Chirriadas are sold on street stalls, especially during religious festivities in Tarija.

Related: Most Popular Bolivian Foods & Dishes

Related: Popular Christmas Foods in Bolivia

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Situated just above the equator, Guyana experiences a tropical climate, ensuring warm temperatures throughout the year. To combat the heat, Guyanese have crafted a delightful selection of beverages that tempt the taste buds and provide a refreshing sensation.

Regardless of the type of drink, whether it is alcoholic or non-alcoholic, Guyanese range of local drinks is very diverse. One of the greatest aspects is that many of these beverages are crafted from locally sourced, fresh fruits. These drinks are more than just refreshing, they also give your immune system a helping hand.

Let’s get right to it.

1. Mauby

Undoubtedly, Mauby is one of the most renowned beverages in Guyana. This unique drink is derived from tree bark and possesses a distinctive flavor. Depending on personal preferences, Mauby can be prepared through fermentation, using a portion of the previous batch, or enjoyed in its unfermented state.

Some even use mauby syrup and mix it with water. However, the best mauby is prepared the traditional way, boiling the bark with sugar and spices. It tastes somewhat like root beer but has a slightly bitter aftertaste. It’s especially refreshing when served in a tall glass with ice.

2. Sugarcane Juice

Guyana is one of the largest sugar producers in the Caribbean region. Sugarcane juice, more commonly known in Guyana as cane juice, is another popular drink that the locals enjoy. It is delicious, nutritious, and refreshing.

Under the force of the machine, the stalks release a delightful stream of juice. This thick, brownish to deep-green liquid is collected and served as cane juice. It possesses a naturally sweet flavor and preserves all the nutrients found in sugarcane.

3. Swank

Swank is a revitalizing beverage that aids in combating the heat and perfectly complements a specially prepared meal. This beverage is known by various names such as lime wash, lime water, lime drink, and even limeade. Since limes are commonly found in Guyanese households, it has become one of the most favored choices for a refreshing drink.

Swank is a revitalizing blend of lime juice, brown sugar, and water served with ice. Swank means full of life or energy and that is exactly how you feel after downing a chilled glass.

4. Coconut Water

Coconuts can be found all over Guyana and the Caribbean, so coconut water has become a staple drink in the Caribbean. This fruit has tons of health benefits since they are packed with electrolytes, vitamins, and other nutrients. It is naturally refreshing and has a sweet and nutty taste. 

Coconut water is extracted from the core of a green coconut using a knife to make a hole. You can either drink the coconut water directly from the fruit or use a straw for convenience. It serves as an excellent choice for staying hydrated in Guyana’s hot climate.

5. Sorrel Drink

Sorrel is made using dried hibiscus flowers and warm spices. It is quite popular during Christmas time though some people enjoy it year-round. 

Sorrel is made from the sepals of the roselle plant (a member of the hibiscus family.) The sepals hold the flower petals together before they bloom. As the flower matures, the sepals become bright red and fleshy. 

To make Sorrel drink, the sepals are removed from the ovary. It is then boiled with water and different spices to extract the flavor and color. Some people even dry the sepals to preserve them so they can make the sorrel drink at their convenience.

6. Ginger Beer

Ginger beer is a popular beverage enjoyed throughout all seasons, including the festive Christmas time. Homemade ginger beer is made by soaking grated ginger, clove, cinnamon, and orange peel in water. This mixture is then left to ferment in a cool place for a few days. 

It is then strained, sweetened, and served with ice. Ginger beer packs quite a punch and is an acquired taste. However, many enjoy the spicy ginger taste with its fruity notes from the citrus peel.   

7. Cherry Juice

Guyanese cherries have a tart flavor, but they are adored by locals just as they are. Due to their nutritional value and delicious taste, cherries are a fantastic choice for making cherry juice. The cherries are thoroughly washed and blended with water, ginger, and sugar until a smooth consistency is achieved.

While some individuals enjoy cherry juice with added ginger or lime juice, others prefer the pure taste of cherry juice without any additional ingredients.

8. Passion Fruit Drink

Passion fruit comes from a vine species of passion flower that is native to southern Brazil, Paraguay, and northern Argentina. However, it is now grown in many tropical and subtropical climates throughout the world. 

Guyanese passion fruit is usually a nice yellow. It has a thick waxy rind and is filled with sacs of juice and seeds. To make passion fruit juice, the sacs are removed from the rind and placed in a blender on a low setting to extract the juice. It is then strained and sweetened to taste.

9.  Soursop Drink 

Soursop is known as a miracle food for people suffering from all types of ailments. Long before this fruit became popular, Guyanese were reaping its benefits.

Soursop juice has a distinct and unique flavor. Many people prepare their own version. To extract the soursop juice, the seeds are removed and the fibrous milky white pulp is pressed through a sieve, colander, or cheesecloth. Some people also blend the pulp to extract the juice. Once the juice is obtained, it is sweetened according to taste and ready to be enjoyed.

Some variations include sweetened condensed milk and nutmeg. This all comes down to who is preparing it and what food or snack they are pairing it to go with.

10. Pine Drink

Pine drink is crafted using the peel (skin) and core of a pineapple. To begin, the pineapple is thoroughly washed, as the peel is a key ingredient for the beverage. The skin, unwanted bits, and the core are then combined in a container with water. This mixture is left to ferment for a period of 1-2 days.

After the fermentation process, sugar and cinnamon can be added to enhance the flavor. Pine drink is rich in enzymes, vitamins, and antioxidants and has a sweet and tart taste. 

11. Golden Apple Juice

When golden apples are fully ripe, they turn a beautiful golden color and become slightly soft. In contrast, unripe golden apples are green and hard. Both ripe and unripe golden apples have flesh attached to a fibrous pith, which can pose a slight challenge when extracting the flesh.

The flesh of the fruit is blended and then passed through a sieve and sweetened with brown sugar. The juice has flavors similar to pineapple and mangos. It is quite fruity, aromatic, and refreshing and comes packed with loads of vitamins.

12. Tamarind Drink

Tamarind drink is one of the most surprising drinks found in Guyana. This unusually tart fruit transforms into a delicious drink.

Fresh, shelled tamarind is placed into a pot of water and boiled on high. The heat is then reduced and the mixture is left to simmer for about 30 minutes. It is then left to cool and strained through a sieve to get rid of the pulp. 

Tamarind juice has an acidic sourness to it with a slightly tangy sweetness that is different from anything you’ve ever tasted.

13. Fruit Punch

We can go on and on about the fresh local juices in Guyana since the country has an abundance of fruit trees. However, we will conclude our fruit juice compilation with the ultimate champion: fruit punch.

Fruit punch is a powerful concoction usually consisting of five different local fruit juices mixed with water and brown sugar (optional). Some of the best local fruits for fruit punch are pineapple, watermelon, banana, and orange. 

14. Peanut Punch

Peanut punch is made from shelled peanuts or peanut butter, condensed milk, coconut milk, and nutmeg. It is an energy-packed drink that is rich in protein and other nutrients.

Peanut punch delights with its velvety and creamy flavor, attributed to the richness of milk and the smooth texture of crushed peanuts or peanut butter. This beverage is typically enjoyed cold, accompanied by a touch of crushed ice for added refreshment.

15. Snow Cone

Snow cones or crushed ice are the perfect treat on hot days in Guyana. They serve as both a snack and a drink, featuring crushed or shaved ice coated with colorful syrup. They provide a refreshing way to beat the heat

For a hint of sweetness, a snow cone can be topped with a drizzle of sweetened condensed milk. You can eat the ice or wait until it melts and mixes with the simple syrup and condensed milk for a sweet milky drink.

16. I-cee Soda

I-cee soda is a locally made carbonated soft drink produced by Banks DIH in Guyana. It offers a range of enticing flavors, including Cream Soda, Banana, Pineapple, Orange, Big Red, and Tangerine.

Moreover, there are unique combinations of flavors available, such as Pear, Green Crush, Pink Grapefruit, Apple Strawberry, Fruit Punch, and Ginger Beer.

17. Soca Soft Drink

Soca soft drink is another carbonated beverage produced in Guyana. It is manufactured by Demerara Distillers Limited(DDL) and comes in various flavors including Green Bubble Gum, Fruit Punch, Banana, Pineapple, Cream Soda, Ginger Ale, and Ginger Beer. 

18. Banks Beer

Shifting our focus to alcoholic beverages, Banks beer is a homegrown beer that has been brewed in Guyana since 1956, during the period when Guyana was under British rule. This beer is carefully crafted using a combination of malted barley, pure artesian well water, hops, rice, and yeast.

19. Banks Shandy

If beer isn’t your thing but you still want a bit of alcohol, Banks shandy provides a fantastic alternative. With a low alcohol content of just 1.6%, it comes in five delightful flavors: lemon, sorrel, champagne, honey lemon, and citrus.

 20.  El Dorado Rum

Concluding our list of beverages is the esteemed El Dorado Rum, recognized as one of the finest rums globally. Year after year, it garners international awards and honors. Each rum within the El Dorado lineup undergoes a lengthy aging process in oak barrels, contributing to its exceptional quality. The El Dorado line up includes:

• El Dorado 3 Year Old rum is aged for a minimum of three years and undergoes a double filtration process using natural charcoal. This results in a smooth, colorless, and versatile spirit with aromas of citrus and vanilla, accompanied by flavors of chocolate, raisins, and coconut.

• The El Dorado 5 Year Old rum, aged for at least five years, delights with enticing aromas of caramel, butterscotch, and molasses. Its flavor profile showcases a harmonious blend of fruit, caramel, and toasted coconut.

• With a maturation period of eight years or more, the El Dorado 8 Year Old rum offers a captivating aroma of tobacco infused with caramel toffee, dried stone fruits, and flambeed banana. With each sip , it delivers notes of butterscotch and subtle oak undertones.

• Aged for 12 years or more, the El Dorado 12 Year Old rum exhibits a lush tropical fruit aroma with hints of honey and dark sugar. It presents a flavorful experience featuring a combination of fruit and spice.

• The El Dorado 15 Year Old rum, matured for a minimum of 15 years, reveals intricate notes of dark coffee, candied orange, almonds, dark chocolate, pepper, and vanilla. Its taste is an exquisite fusion of grilled tropical fruit with a touch of oaky spice.

• Crafted to commemorate the turn of the millennium, the El Dorado 21 Year Old Special Reserve rum is aged for 21 years or more. It enchants with an enticing aroma of mocha, toffee, tobacco, and dark spices. The velvety smooth texture gives way to flavors of tropical fruits, coffee, leather, and rich toffee.

• Lastly, the El Dorado 25 Year Old Grand Special Reserve rum, aged for 25 years or longer, captivates with a silky smooth texture and delicate hints of caramel, complemented by the richness of fruit cake.

Conclusion

In Guyana, temperatures can soar to extreme levels. Nevertheless, with a wide variety of refreshing beverages to choose from, you can successfully beat the heat. Additionally, these drinks contribute to boosting your immune system and enhancing your overall well-being, as they are predominantly crafted from fresh fruits.

You can try the drinks on their own or mix them with the best rum. Either way, these beverages will keep you calm, cool, hydrated, and feeling refreshed, exactly how you like it.

Hopefully, this selection will keep your energy levels high and your spirits lifted throughout the day. This article serves as an inspiration and invitation to explore special drinks that have the power to transform your busy schedule in the scorching heat into a refreshing and motivating one

Related: Top 22 Guyanese Snacks
Related: Top 20 Guyanese Desserts
Related: Top 25 Guyanese Foods

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Uruguayans have a serious sweet tooth. And let’s be honest, who can blame them? After a satisfying meal, the temptation for something sugary is simply irresistible. Brace yourself for a mouthwatering marathon as we reveal the top 15 Uruguayan desserts that you need to try out. These treats will definitely make your taste buds do a happy dance.

1. Chocolate Sausage (Salchichón de Chocolate)

Get ready to be amazed by this fantastic dessert that combines Maria Cookies, chocolate powder, and butter, all in one bowl.

And guess what? You probably have these ingredients in your kitchen already. This recipe isn’t just delicious, it’s also a great chance for kids and the whole family to have fun together while discovering the joy of cooking.

2. Rice Pudding (Arroz con Leche)

Latin America’s rice pudding known locally as arroz con leche is a flavor-packed adventure! With each cook adding their own twist, you can expect hints of orange or lemon peel, the warmth of cinnamon, and even a touch of jelly. Enjoy it chilled or warm – it’s your call.

3. Martín Fierro

Discover the art of simplicity with a delightful blend of Gruyere cheese and a hint of quince jelly. This traditional dessert effortlessly balances sweetness and sourness, creating a heavenly flavor combination. It’s no surprise that this treat is a picnic favorite!

4. Crepes Filled with Dulce de Leche

Move over jellies and jams, dulce de leche is the true champion of Rioplatense sweets! This smooth caramel delight is a household favorite, letting you customize its sweetness by adjusting the amount you spread.

Take your crepe to new heights by drizzling it with caramelized sugar or chocolate sauce.

Dulce de leche is a favorite dessert in neighboring Argentina as well.

5. Massini

The fusion of textures created by the three layers of this dessert creates the perfect bite. 

The layers of this dessert blend beautifully to create a delightful texture with every bite. At the base, a thin and fluffy sponge cake sets the stage. In the middle, some sweet vanilla cream awaits, while a generous layer of caramel adds a satisfying crunch on top.

Rumor has it that an Italian baker created this dessert and gave it the name of the famous tenor Angelo Massini.

6. Rogel Cake (Torta Alfajor)

Once again, we meet the undisputed king of Rioplatense jams – our beloved dulce de leche. The Rogel cake is a full-flavored creation with layers of crispy dough made from eggs and flour, generously filled with dulce de leche.

It’s then topped off with a sweet meringue, perfectly browned to create an irresistible visual appeal.

7. Floating Island with Sabayon Sauce (Isla Flotante)

To create this delightful dessert, you only need three simple ingredients: eggs, sugar, and Italian Marsala wine.

The silky smoothness of the floating island dessert takes us back to the magical moments of childhood. It’s like reliving the joy of cotton candy melting away, leaving behind enchanting memories that still warm our hearts.

Floating island is a very smooth meringue, cooked in a caramel-lined mold, giving it that gourmet touch of sabayon sauce. The sauce is made with the leftover egg yolks from the meringue, sugar, and Marsala wine. An explosive blend of flavors.

8. Flan

This is another dessert that proves the beauty, made with just eggs, milk, and sugar. Flan is so light and irresistible that you’ll find yourself requesting extra portions, savoring every bite and finishing it in no time.

It’s a nostalgic family favorite that brings back memories of Grandma’s kitchen. And what’s the perfect accompaniment? You guessed it – a generous spoonful of dulce de leche.

9. Peaches Preserved in Syrup (Duraznos en Almíbar)

During the spring and summer seasons, peaches are harvested. Centuries ago, chefs discovered a remarkable preservation technique: delicately placing the peaches in sterilized glass jars and soaking them in syrup.

This ensured the fruits’ long-lasting freshness, allowing them to be enjoyed throughout the year.

10. Fruit Salad 

Fruit salad is a beloved delight that knows no seasonal boundaries. However, in the summertime, when fruits are bursting with their finest flavors, and the heat is on, our enjoyment of eating fruits reaches its peak. There’s nothing quite as refreshing as indulging in these natural delights on hot days.          

Every cook adds their personal touch, with some opting for finely chopped fruits, while others prefer larger chunks. Some may enhance it with a splash of orange juice, a fizzy twist of sparkling water, or even a dollop of ice cream on the top. 

You can easily turn the fruit salad preparation into a fun and lasting memory by gathering friends or family in the kitchen, handing out knives and bowls, and letting everyone peel and cut fruit together.

11. Pasta Frola (Cake with Quince Jelly) 

Ever wondered who steals the show in this dessert? Look no further than the quince jelly! With its captivating sweet and sour notes and vibrant reddish color, this sweet treat is truly a feast for the senses.

Pasta Frola consists of a thin, buttery, and sweet dough as the base, topped with a generous layer of quince jam. To complete the treat, a decorative crust is created using the leftover dough, adding an artistic touch to the dessert. For added flavor, some people enjoy sprinkling a bit of grated coconut on top. It pairs perfectly with a cup of tea or coffee.

Editor’s Note: Pasta Frola is also a favorite dessert in neighboring Paraguay and Argentina.

12. Chajá 

Chaja, a delightful dessert, was created in a confectionery shop located in the northern part of the country. It is made with a special dough called pionono, along with whipped cream, peaches in syrup, and cooked meringues. The dessert gets its name from a bird commonly found in Uruguay.

It is known that the inventor of this dessert, impressed by the abundant and airy plumage of the chajá bird, named this tasteful treat in its honor.

13. Apple Crepes with Ice Cream

Experience the perfect harmony of temperatures in apple crepes served with vanilla ice cream. The warm crepe and the cold ice cream create a fascinating contrast. Not only that, but the sweet crepe and the tangy green apple add a perfect balance of sweetness and acidity.

To enhance this perfect combination of flavors, crispy caramel is added, completing this irresistible treat.

14. Dulce de Leche Cheesecake

This dessert perfectly combines a regional twist with a popular worldwide treat. By adding the delightful sweetness of dulce de leche to the well-known cheesecake, a rich and intensely flavored sweet cream is born.

15. Bread Pudding 

This delicious dessert is a fantastic way to use leftover bread from the previous day. With just a few eggs, some sugar, and the cook’s special touch (like raisins, orange zest, and cinnamon), this dessert is a staple on Uruguayan tables. It can be enjoyed on its own or with a dollop of sweetened whipped cream.

In the past decade, Latin American immigrants have enriched our kitchen with theirown colors, enticing aromas, and flavors.

New restaurants run by neighboring countries’ people have introduced us to cuisines we hadn’t experienced before. This demonstrates that cooking is a vibrant and evolving craft, deeply rooted in the history of each region.

Related: Most Popular Uruguayan Foods

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Guyanese snacks are a combination of Caribbean, Asian, and South American flavors. All these various cuisines translate into a diverse range of street food and snacks.

Unlike many snacks found worldwide, most snacks in Guyana are not mass-produced but rather homemade. This adds to their authenticity and provides a genuine taste of the Guyanese culinary experience.

You can find these snacks on the corner of most streets so they are easily accessible. The snacking culture is so popular that street vendors can sometimes hardly keep up with the demands. 

So, what are these irresistible snacks that people simply can’t get enough of? Let’s dive right in and explore the mouthwatering world of popular Guyanese snacks.

1. Pholourie

Pholourie, a delectable fritter, is crafted from a flavorful split pea batter infused with a medley of spices and peppers.

The batter is mixed until slightly thick and then fried in oil until golden. It is typically served with a tangy sauce, such as mango sour or another type of sour, which is made by boiling mango, tamarind, cucumber, garlic cloves, and seasonings until smooth and slightly runny.

This snack’s popularity has grown so much that you can now find a variety of pholourie mixes from different brands in supermarkets and online. Simply add water to the mix, fry them up, and indulge in their deliciousness.

2. Eggballs

Eggball is yet another popular snack that you will find almost anywhere in Guyana. Some people even substitute it for breakfast since it’s an easy grab-and-go option that keeps you full up.

Eggball is a simple snack that consists of a boiled egg coated with boiled cassava. The boiled cassava is mashed into a thick paste and used to coat the entire egg. It is then dipped in beaten eggs and flour to hold its shape and deep-fried in oil.

Eggball is often accompanied by mango sour or other types of tangy sauces to add a wonderful burst of flavor.

3. Cassava Balls

A cassava ball resembles an eggball, but without the egg in the center. It is made by boiling cassava, crushing it, seasoning it, and shaping it into a ball. To ensure it holds its shape during frying, it is then coated with a mixture of egg and flour.

The ball is fried until it turns a light golden color and is served with sour sauce. Cassava balls have a soft outer layer and a fluffy inside that will easily melt in your mouth.

4. Potato Balls

Potato balls are like cassava balls, but with potatoes instead. Boiled, crushed, seasoned, shaped, coated, and fried, they’re served with mango sour sauce. They are so delicious that you’ll find it hard to resist sharing them with others.

5. Meatballs

Meatballs are a delicious twist on the classic eggballs, with their distinctive oval shape. They are made by combining seasoned minced beef or chicken with a mixture of boiled, crushed, and seasoned cassava. After being coated in egg and flour, they are fried until golden and crispy.

To enhance their flavor, meatballs can be accompanied by tangy mango sour or other delightful sour condiments.

6. Channa

Channa aka ”Chickpeas” are prepared in two ways.

The first method involves soaking chickpeas overnight, splitting them in half, deep-frying until crispy, and seasoning with salt and spices. This creates a crunchy snack that can be enjoyed as it is or with a side of sour condiments.

Another method involves soaking the chickpeas overnight, followed by boiling and pan-frying. This technique, known as “boil and fry channa,” results in soft and well-seasoned chickpeas with a delicious flavor. Similar to the previous method, these chickpeas can be enjoyed plain or with your preferred condiments.

7. Chicken Foot

Oddly enough, chicken foot doesn’t actually contain any chicken. It’s made by combining seasoned flour with curry powder and cumin. The mixture is then transformed into a soft dough, sliced into thin strips, and deep-fried until crispy in hot oil. The result is extra tasty and crunchy.

Nowadays, people are getting creative with chicken foot and adding ingredients like cheese to make unique versions of this popular snack. Enjoy it crispy without sour sauce or add some mango sour for a softer texture.

8. Tamarind Balls

Tamarind balls are a crowd-pleasing treat, with the perfect blend of sweet and sour flavors. Fresh tamarind is mixed into a thick paste, flavored with salt, garlic, and pepper.

Rolled into small balls and coated with sugar, they satisfy different preferences – some enjoy it spicy, some prefer it sweet, and others savor the sourness.

9. Pickled Mango

Pickled mango, a beloved fruit snack in Guyana, is made from sliced half-ripe or semi-ripe mangoes. These slices are then sprinkled with salt and pepper to suit individual tastes. For those who prefer a stronger flavor, the mango slices can be preserved in a mixture of vinegar, salt, and pepper for several days.

The people of Guyana have a strong fondness for pickling various fruits and savoring them with salt and pepper. With an abundance of fruit trees, the country offers a wide variety of fruits that are available throughout the year.

10. Honey Roasted Peanuts

Peanuts are a beloved snack worldwide, except for those who have allergies, of course. This amazingly flavorful treat involves roasting peanuts in a mixture of honey and syrup, creating a sweet and toasty flavor.

They are typically served in paper bags, and some street vendors roast them fresh right in front of your eyes. This ensures that you receive them hot, providing the best experience.

11. Mithai

Mithai is a delightful snack that satisfies those with a sweet tooth. It can be enjoyed in two different forms: crunchy or soft, depending on your preference.

To create crunchy Mithai, a basic dough is prepared using flour, sugar, butter, ghee, and milk. The dough is rolled and cut into thin strips. On the other hand, for soft Mithai, the dough is shaped into triangles. Both types are deep-fried and coated with crystallized sugar, resulting in a deliciously sweet treat.

12. Coconut Buns

Coconut buns are the perfect mid-afternoon snack when it’s too early for dinner but you want something to keep you going till then.

These buns are made from a dough-like mixture that includes coconut, flour, and other ingredients. Some people choose to add raisins or cherries for extra flavor, while others prefer them plain with just a hint of almond and vanilla extract.

Coconut buns are dense and compact, yet they have a flaky and delicious texture. However, they can be a bit dry, so it’s recommended to enjoy them with a beverage to complement the experience. Fortunately, there are plenty of fresh local juices and other beverages available that pair well with this snack.

13. Salara

Another great mid-afternoon snack is Salara. This treat is made from a bread-like dough with delightful swirls of coconut in the center. The coconut is shredded, toasted with cinnamon, and colored with red food coloring.

And yes, Salara looks and tastes as good as it sounds. The brown outer crust and the white and red coconut swirls at the center create a truly artistic combination that is an absolute pleasure for both the eyes and the taste buds.

14. Quinches

Quinches are made with the same shredded coconut mixture as Salara. However, instead of a bread-like dough, this snack uses cassava as the base. While it may resemble a cassava bread wrap at first glance, the technique and texture are different. The cassava coating has a soft consistency, allowing it to securely encase the coconut filling.

The end result is a delightful snack with flavors of cassava, coconut, and spices.

15. Cassava Pone

Cassava pone is a unique treat that may confuse some people since it doesn’t quite fit the definition of a pudding or a cake.

To make it, finely grated cassava is mixed with coconut, spices like cinnamon, milk, and sugar. The mixture is then baked until it turns a dark brown color. The end result is a dense and chewy cake with crispy edges. The combination of flavors and textures in cassava pone offers a truly special culinary experience.

16. Cheese Straw

If you love cheese, you’ll definitely enjoy this next snack. Cheese straws are packed with flavor and incredibly addictive. They’re made by mixing butter, flour, salt, pepper, and lots of shredded cheese. The dough is then cut into ¼ inch strips, placed on a baking sheet, and baked until they turn golden.

Get ready to savor the deliciousness of these cheesy treats.

17. Cheese Pie

Cheese pie is a delightful snack, perfect for cheese enthusiasts. This petite cup-shaped pastry is filled with a delectable mixture of cheese, eggs, milk, salt, and pepper. It is then baked for 25-30 minutes until the outer crust becomes flaky and the cheesy milk and egg filling is fully cooked.

Indulge in this cheesy treat that satisfies your cravings any time of the day, whether it’s for breakfast, lunch, or a midnight snack.

18. Cheese Roll

We’re once again talking about cheesy snacks. Cheese rolls are flaky pastries filled with a cheese mix. The cheese mixture. The cheese mixture is wrapped in dough with the edges folded and pressed with a fork to create a more sophisticated design. 

19. Pinetart

Pinetart is a treat specially made for jam lovers. Pastry is rolled out and generously filled with delicious pineapple jam. It is then folded inwards to create a triangular shape, glazed with an egg wash, and placed in the oven to bake.

The result is a beautiful golden flaky crust with a sweet pineapple jam filling, making it a truly delectable treat that can be enjoyed any time of the day.

20. Pine Slice

Pine slice also incorporates pineapple jam, but instead of using pastry, the jam is sandwiched between two layers of fluffy cake. It offers a satisfying experience of enjoying cake with a delicious jam filling.

21. Fudge

Guyanese fudge is available in a variety of flavors and colors, often with additional toppings and additives like nuts and raisins. However, the basic fudge recipe remains consistent. Milk, sugar, and butter are heated and stirred until they reach a creamy consistency. The mixture is then allowed to cool and slightly harden before being cut into squares, resulting in a delightful melt-in-your-mouth treat.

22. Plantain Chips

Bagged potato chips, step aside, because there’s a new star in town. Plantain chips have gained a cult following, and with an abundance of plantains across the country, this beloved snack can be easily prepared. Plantains are sliced into thin rounds or long strips and deep-fried to crispy perfection.

These chips can be enjoyed on their own or paired with a side of mango sour, pepper sauce, or ketchup. Additionally, there are cassava chips and sweet potato chips that undergo the same process and are enjoyed with similar condiments.

Conclusion

While this list doesn’t cover all Guyanese snacks, it features some of the most popular ones you can easily find anywhere in the country. These treats are simple yet bursting with flavors that will delight your taste buds, whether you crave something sweet, sour, or savory.

Related: The 20 Most Popular Desserts in Guyana
Related: The Most Popular Guyanese Foods

Related: Most Popular Christmas Foods in Guyana

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In Uruguay, a country located northeast of Argentina, gastronomy was heavily influenced by the Spanish and Italian settlers of the 19th and 20th centuries.

There are also traces of French, British, and German culinary traditions. As a result, you might spend some time searching for a genuinely indigenous dish because they are challenging to find.

1. Asado (Barbecued Beef)

Here’s a fact: There are more cows than people in Uruguay. There are nearly four cows per person in this small country. So, it is no surprise that the absolute top dish in Uruguay is meat. The “asado”, which is nothing more than barbecued meat, is number one on our Top 25 List.

Now, anyone can barbecue a good steak. Still, you need to try the Uruguayan asado. We are talking about succulent, high-grade meat, slow-cooked on eucalyptus wood embers to produce tasty and tender cuts that melt in your mouth. You will find delicious asado in any city.

Uruguayans serve it at most celebrations and informal get-togethers, and houses and apartments often feature a built-in barbecue, proving this is Uruguay’s most popular and typical dish.

2. Gnocchi

Italian cuisine has the greatest influence on Uruguayan cooking. Home-made gnocchi is the second most popular food in the country. One of Uruguay’s most popular traditions is based on eating gnocchi on the 29th of every month.

According to Italian legend, Saint Pantaleon once asked a group of Venetian farmers for a piece of bread, and they invited him to join them for dinner: they had gnocchi. As thanks, he announced they would have a year rich in fishing and farming, which they did.

Another version says that rich people in Uruguay would invite those who had less to lunch on the 29th of each month and quietly pass along a couple of coins under a plate of gnocchi to help them make ends meet.

Although often considered a type of pasta, gnocchi is made of potatoes, eggs, cheese, and a bit of flour. Uruguayans typically top them with a sauce called “tuco”, mainly tomato and beef, similar to a Bolognese. You can also try the gnocchi with a four-cheese sauce, pesto, or pomodoro sauce. If you eat this delicious dish on the 29th, remember – check under your plate for coins!

3. Homemade Filled Pasta

Again, Italian tradition is huge in Uruguay, so it is no surprise that home-made filled pasta, such as tortellini and ravioli, are very popular dishes. Fillings range from beef and vegetables to cheese and ham.

And you can have a plate of tortellini and ravioli with any of the traditional sauces: beef or chicken tuco, Napolitana (tomato or marinara sauce), four-cheese, pesto, tomato, aioli (sautéed in garlic and olive oil), or the much-loved Caruso sauce, which is made of cream, ham, mushrooms, and beef stock. Yum!

4. Choripan (Chorizo Hot Dog)

The word choripan is a contraction of chorizo and pan. It means chorizo on bread or chorizo hot dog. Contrary to Mexican or Spanish chorizo, the Uruguayan kind is made of two-thirds beef and only one-third pork, so it tastes different.

In Uruguay, chorizo is not smoked or dried. It is typically cooked slowly on the barbecue atop wood embers. However, if you’re a fan of street food, many trucks cook it on the grill. Either way, it is juicy and delicious. 

A choripan is chorizo sliced lengthwise, placed on a hot dog or hamburger bun, and topped with “chimichurri”, a traditional Argentinian and Uruguayan sauce made of parsley, oregano, garlic, vinegar, oil, mildly hot peppers, and a bit of salt.

You can also add other sauces and ingredients, but it is delicious simply with chimichurri alone.

5. Chivito (Beef Sandwich)

The chivito is a very popular Uruguayan sandwich. Fill a large piece of bread with a boneless cut of grilled beef, lettuce, tomato, mozzarella cheese, ham, and a fried egg. Close. Enjoy! 

You can use mayonnaise, ketchup, mustard, hot sauce, chimichurri, and other sauces to enhance the flavor according to your taste. 

Also, there are several twists on the classic chivito. You can have it as a sandwich or a platter (without the bread); you can even ask for a Canadian chivito, including olives, red peppers, onions, and bacon. Chivitos are accompanied by a mountain of French fries and Russian salad, made of boiled potatoes, carrots, and peas, dressed with mayonnaise and mustard.

6. Pizza

You will find Italian pizza in just about any restaurant in Uruguay. You can order it as a main dish. However, Uruguayans typically enjoy it as an appetizer, a side dish, a snack, or to accompany their drinks. Pizza in Uruguay is generally cooked in wood-burning ovens. It has a rectangular shape to fit the long-handled baker’s paddle.

In Uruguay, you can order pizza by the meter! However, ordering pizza will only get the bread base topped with marinara sauce. If you want any mozzarella cheese on it, order a muzza – short for mozzarella. You can also have the famous round pizza with any topping: Uruguayans call them pizzetas.

7. Fainá (Chickpea Flour Pie)

Also known as farinata or socca, this simple dish is made of a dough containing chickpea flour, olive oil, water, salt, and pepper. The dough is placed in the oven like a large pizza, and baked until golden.

Uruguayans eat fainá as an appetizer, a side dish, a snack, and pizza. Some like to put toppings on it, such as mozzarella cheese, blue cheese, or caramelized onions. It makes an excellent  starter for any typical Uruguayan meal.

8. Milanesa (Beef or Chicken Cutlet or Schnitzel)

Milanesa is one of Uruguay’s dishes with a heavy German influence. While most restaurants offer a choice of beef or chicken cutlet, the typical Uruguayan milanesa is made of beef – preferably veal. Perhaps this is hardly surprising, given the large livestock population.

A milanesa is a thinly sliced steak, patted in seasoned egg wash, and breaded in a mix of bread crumbs and parmesan cheese. It can be cooked in the oven but is typically deep-fried. It is served as a sandwich or on a platter, always with a large side of French fries, Russian salad, and a wedge of lemon.

9. Milanesa Napolitana

A delicious variation of the milanesa is this Neapolitan version. It is the Italian version of the German schnitzel. Start with the regular beef milanesa, and then top that with marinara sauce, ham, and a generous portion of mozzarella cheese.

To the oven, it goes until the cheese is melted. Then it is served on a platter with Uruguay’s favorite side dishes: a mountain of French fries and Russian salad.

10. Gramajo

It is said that an Argentinian visiting Paris returned to his hotel feeling quite hungry one night. The kitchen was closed, so he broke in and made himself a scramble with the leftovers he found.
The dish is made with French fries, fried onions, peas, and diced ham, all scrambled with eggs.

The result looks a little bit like a hash brown. In Montevideo, the first gramajo was prepared in 1960 at Bar Luzon, a restaurant downtown famous to this day as the home of the gramajo.

11. Empanadas

An empanada is a type of turnover made of pastry filled with ingredients. Empanadas are a popular dish throughout South America, but the preparation varies. In Uruguay, the dough is made from wheat flour, and it can be fried or oven-baked.

Fillings can be savory, including combinations of beef, pork, chicken, fish, vegetables, and cheese, prepared differently. Fillings can also be sweet, made with chocolate, quince preserve, or dulce de leche. 

You’ll find empanadas everywhere: in restaurants, street food trucks, kiosks, and more. They are popular as a quick lunch option and take-out food as they’re perfect when you’re on-the-go.

12. Uruguayan Pamplona

An Uruguayan classic created in the 1960s this is a rolled-up cutlet of beef, chicken, or pork filled with cooked ham, bacon, mozzarella cheese, red peppers, and olives. The Pamplona is rolled up, set with a net, and cooked on the barbecue or baked in the oven.

The Pamplona is then sliced and served on a platter, generally with a salad or pasta.

13. Hamburgers and Hot Dogs

Likely part of the German influence in Uruguayan gastronomy, hamburgers and hot dogs are widely found in restaurants and cafes and at street food trucks.

In Uruguay, a hot dog is called a pancho. The frankfurter is mainly made of beef, and a common pancho is just the frankfurter on the typical hot dog bun. Most often, the pancho is topped with mustard. Still, other sauces such as mayonnaise and ketchup are popular, as well as several pickled toppings such as mushrooms, red peppers, onions, carrots, and more.

You can also have a pancho topped with bacon, ham, and mozzarella cheese. Hamburgers are similar to the American kind. However, burger patties are a bit thinner, and the toppings offered are the same as the hot dogs. A completa is a hamburger with ham, bacon, mozzarella cheese, and a fried egg.

12. Olimpico

The Olimpico is a sandwich eaten mainly as a quick lunch or part of a typical afternoon snack. It is white, untoasted bread with mayonnaise, sliced ham, boiled eggs, processed cheese, tomato, lettuce, and red peppers.

The Olimpico is eaten cold and is a very popular option for picnics, to the beach, or to serve at parties.

13. Tartas and Tortas

Uruguayan pies are a top-rated lunch option from bakeries, kiosks, food markets, and restaurants. Tarts are generally savory dishes, made with a thin empanada-like crust filled with various ingredients.

Generally, the pie fillings are mixed with eggs and cheese to form a quiche inside the crust. Popular fillings include vegetables, ground beef, shredded chicken, tuna fish, and the famous Pascualina, made of spinach and/or Swiss chard and boiled eggs.

14. Pulpón al Horno

Pulpón or Vacío is a cut of beef similar to a rump steak, except that it is a larger chunk, as thick as three steaks together. Pulpón is cooked very slowly, either on the barbecue or in the oven.

The result is an incredibly tender piece of meat, generally served with baked potatoes and sweet potatoes. This dish takes several hours to cook, so you usually only find it on a restaurant’s ‘specials’ menu.

15. Dulce de Leche

Dulce de leche (milk caramel) is a confection used in desserts all over  Latin America. It’s one of Uruguay’s favorite dessert ingredients. It is made by slowly simmering sweetened or condensed milk until it becomes golden brown.

Uruguayans use dulce de leche as filling for cakes, pastries, and churros. It is also enjoyed  as a spread on bread, pancakes, and other breakfast and snack foods.

16. Alfajores

Alfajores are best described as sandwich cookies. The dough is a soft shortbread, slightly sweet. Once baked, the sandwich is filled with dulce de leche, topped with powdered sugar, and coated on the sides with grated coconut. That is a typical alfajor.

However, chocolate-dipped alfajores are very popular as well. Many Uruguayans eat alfajores for breakfast, but they are most popular as part of an afternoon snack.

17. Torta Frita

This snack originates from the German Kreppel and was brought to the Southern Cone by Spanish and Arabic migrants. 

Torta frita is a dough made with wheat flour, salt, water, and beef fat. The dough is kneaded to a thickness of one centimeter, a hole is poked in the middle, and the patty is deep fried. Once golden, it is covered with sugar and served warm.

Tortas fritas are the perfect comfort snack for Uruguayans, and they typically eat them on rainy days, either with mate or, in winter, with hot chocolate.

18. Pasta Frola

Pasta frola is a variation of the Italian fruit preserve pie. The crust is typically filled with quince preserve and topped with a lattice crust. It is a delicious combination of savory and sweet and a very popular dessert in Uruguay. It can also be filled with dulce de leche or sweet potato preserve.

19. Chajá

Chajá is a three-layered cake filled with merengue, Chantilly, and peaches. A chajá is an indigenous Southern Cone bird, and the dessert got its name because it resembles the pattern of the bird’s abundant feathers.

This decadent concoction is one of the few genuinely original Uruguayan desserts. It was created in 1927 by Orlando Castellano, a baker from the state of Paysandu.

20. Martín Fierro

Sometimes, less is more! The Martin Fierro is a savory cheese dessert that perfectly combines the sharp flavor of Colonia or Manchego cheese with the sweetness of Uruguayan quince preserve (dulce de membrillo). 

If you’re stuck for time, his dessert couldn’t be easier to prepare! Place a thick layer of quince paste over a thick slice of cheese, and you’re done! Enjoy!

21. Arroz con Leche

This very popular dessert is thought to have its origins in Asia. From there, it was brought to Europe and then to Latin America. It is usually made by slowly cooking rice in milk and sugar, but in Uruguay, they add egg yolks to give it a richer, creamier texture.

Once the rice is tender, sprinkle with powdered cinnamon and some grated lime or lemon rind. Arroz con leche can be served warm or cold and is delicious straight from the fridge!

22. Bizcochos

Bizcochos are small pastries that can be savory or sweet. There are many varieties. Among the most popular are miniature croissants, which can be covered with sugar or filled with preserves, chocolate, or dulce de leche.

There are also savory versions filled with ham, cheese, bacon, salami, and other cold meats. Then there is the pan con grasa, which is a small bread roll made with pork fat. Bizcochos are typically enjoyed at breakfast or as afternoon snacks.

23. Churros Rellenos

Churros are said to have originated in China, from where they were taken to Europe by the Portuguese back in the 16th century. They became known in Latin America during colonial times.

A churro is a soft dough made of wheat flour, water, and oil, deep-fried in the shape of long sticks. Once golden, churros are served sprinkled with sugar. Uruguayans take the simple churro to the next level by creating larger, thicker sticks, which are then filled with dulce de leche or chocolate sauce.

24. Tannat Wine

The tannat grape is considered part of the national heritage. Uruguayan wineries have been granted many awards for making tannat wines. The grape was brought to the country from Europe in the 19th century by Spanish, German, Italian, Swiss, and French migrants. It was first planted in the city of Salto.

The climate in Uruguay is very favorable to this grape. However, as tannat wine can be very acidic, astringent, and earthy, most Uruguayan wines combine the tannat grape with other softer varieties, such as the merlot.

25. Mate

Leaving the mate leaf out of this list of top Uruguayan foods is impossible. Mate is easily more popular in Uruguay than anywhere else, even Argentina. Yerba is a type of tea known to be a very mild stimulant. Uruguayans are famous for carrying their mate thermos everywhere, throughout the country and abroad.

The preparation of the infusion has its rituals. Water is boiled and stored in a thermos. Yerba is packed into the mate – which is actually the cup you drink the infusion from – and a hole is made on one side. Never pour the boiling water directly onto the yerba!

To avoid scalding the dried leaves, the yerba should be mixed with room-temperature water. After a while, the water in the thermos reaches the ideal temperature and can be poured.

Mate has an intensely bitter flavor, which makes this drink most definitely an acquired taste. The charm of the drink is not in its flavor, but in the context: it is a social event. It is something you enjoy with friends sitting on the beach at sunset. It is an indication that you are accepted in a group because sharing a mate is a sign that you now belong.

Some final thoughts

When you come to Uruguay, your first reaction to it’s gastronomy may be muted: nothing truly typical or indigenous. Yes, the most popular foods in the country come from somewhere else. 

But this small country has always been a melting pot of cultures.

It is a welcoming place where immigrants have come to stay throughout the years, and each wave of new cultures brings its traditions and foods. In the last few years, some of those cultures have brought the Armenian lemeyun, Japanese sushi, the Venezuelan arepa, and more. Uruguay is a small country with big open arms, which shows in its food.

What do you think about our list of Uruguayan foods? Leave your comments below and share any suggestions for other dishes with our community!

Related: Most Popular Uruguayan Desserts

The post Uruguayan Food: Top 25 Dishes and Recipes appeared first on Chef's Pencil.

If you are one of them, you may be wondering what top Brazilian foods, desserts, and drinks you need to try to experience the true Brazilian lifestyle.

Drum roll for the list of the most popular drinks in Brazil!

1. Guaraná

The number one source of suffering for Brazilians traveling abroad is the awful moment when they crave a Guaraná and realize that, for some inexplicable reason, the rest of the world doesn’t drink it. Guaraná is a small bright red fruit with a black dot in the middle, eerily like an eye staring at you.

It is native to the Amazon rainforest and is most popular served in the form of a soda. Still, it is also enjoyed as a juice in some northern regions. The unique exotic flavor of Guaraná is exceptionally refreshing. Try it at your own risk, though, because you might also end up craving it when you go back home.

2. Café (Coffee)

As a country whose entire economy was based on coffee for nearly a century, having a large cup of coffee at breakfast, a coffee break after lunch, and even a small cup in the evening is an indispensable part of most Brazilians’ everyday life.

Brazilians like their coffee hot, almost to boiling point. They can’t hide their bewilderment when a foreigner asks why they mixed milk into it. “Café com leite,” or coffee with milk, is highly popular in Brazil, even drunk by kids, because of its sweeter taste.

Brazilians also have trouble drinking most of the cheap coffee served abroad and refuse to call a Starbucks brew “ real coffee.”

3. Água de Coco (Coconut Water)

Chilled coconut water is one of the favorite drinks for Brazilians. You’ll find it sold on stalls that you’ll find every 20 meters by the beach, in most parks, and every market. 

After a day swimming and tanning at the beach or an hour jogging through a park, nothing is more welcome than an ice cold, highly nutritious, sweet coconut water straight out of a ripe green coconut, sipped with a straw.

It is also customary to ask the stall owner to open up the coconut after drinking all its content so that you can enjoy the white coconut meat with a spoon.

4. Caldo de Cana (Sugarcane Juice)

Sweeter than any synthetic drink, the natural juice extracted by squeezing the sugarcane is loved by Brazilians. Served on stalls at schools and universities it is a cheap and delicious option if you’re looking for a refreshing drink on a hot day.

Despite being made from raw sugarcane, its sweetness isn’t overwhelming, so it’s easy to gulp down large quantities. But be careful because you can’t overestimate the sugar in a small cup of sugarcane juice.

5. Caipirinha

Brazil’s national cocktail, the caipirinha, is a simple yet delicious drink that is easy to make. Pour a generous amount of cachaça, a strong liquor made of distilled sugarcane, over sliced limes and mix well. Then add a teaspoon of sugar and some ice – and it’s ready to go.

The sour taste of the limes blends perfectly with the cachaça, and the sugar masks the taste of the alcohol so well that you could forget it is 80 proof!  By the time you realize it, you’re already a happy drunk, so, well…

6. Açai 

Açai is a superfood packed with incredible nutrients. It is a favorite drink after taking part in high-intensity activities, like going to the gym, spending a day at the beach, or playing a game of soccer.

It is served ice cold and has a consistency that varies from a liquid that can be drunk from a glass to a purple paste eaten with a spoon. It is typically accompanied by bits of banana and granola, turning it into an obscenely high-energy meal of up to 1,000 calories!

Açai has a unique bitter taste that might be too much for some first-timers without adding a little sugar. But when the temperature rises, nothing is better than a cold bowl of açai to cool you down.

7. Suco de Cupuaçu (Cupuaçu Juice)

The cupuaçu is a strong-flavored fruit native to the Amazon rainforest with a distinctive acidic taste. While too sour to be enjoyed as a fruit, it is the country’s number one fruit when used in sweet recipes.

The juice made out of the cupuaçu pulp has a yellowish color. It is usually served with a generous amount of sugar to balance its exotic sour taste. Don’t miss the opportunity to try it!

8. Chimarrão 

Chimarrão is most popular in the southern regions of Brazil, where it was created. It is made by pouring hot water into a uniquely shaped gourd, a cuia, filled with fresh mate leaves. Once brewed, it’s sipped through a metal straw, acting as a filter.

Chimarrão is popular in the country’s coldest regions and has the sour taste that you’d expect from mate.

9. Axé de Fala

Axe de fala is made of cachaça and includes various herbs. The exact recipe remains a closely guarded trade secret by each producer. Still, cloves, cinnamon, honey, and guaraná powder are staples. It is most prevalent in Brazil’s northeast region during week-long Carnival festivities.

Because of its range of flavorful ingredients, Axe de fala is often made from low-quality cachaça, as the taste of the alcohol is masked with different sweets. 

So be careful when drinking it, though, as you can get drunk very fast – but that is the whole point!

10. Suco de Graviola (Soursop Juice) 

The soursop, a fruit native to the Amazon rainforest, looks similar to its cousin, the sugar apple, but is many times larger and has a unique tropical taste.  The juice made from its pulp is white, thick, and almost creamy. 

However, don’t let its whiteness fool you into thinking it has a bland flavor.

Suco de graviola is a delicious, refreshing drink that is sour but with a hint of sweetness, even without added sugar.  Soursop is most popular in the hottest northern regions of Brazil because it’s such a great thirst-quencher when enjoyed during summer.

11. Cajuína

Cajuína is a non-alcoholic drink extremely popular in the country’s northeast region, made from clarified and sterilized cashew juice. Its beautiful amber color comes from the natural caramelization of the sugars of the cashew fruit.

It was introduced to other regions of the country after a song by Caetano Veloso named after this fantastic drink became a national hit. So if you need a break from all the alcoholic beverages served in Brazil, Cajuína could be just what you’re looking for.

12. Quentão (very literally translated as Very Hot)

Quentão (literally translated as ‘very hot’) is usually served during the Festa Junina, a celebration of the coming winter. Brazilians are very sensitive to low temperatures. When the thermometers start showing below 60°F, it is time to prepare a good quentão. 

It is basically a strong cachaça, heated and seasoned with sugar, lemon, ginger, cloves, and cinnamon.

Quentão is a perfect blend of strong-tasting alcohol combined with different sweet flavors. The fact that it is served hot during the coldest season only adds to the intriguing mix of hot and cooling notes that should be slowly savored. The result is an unforgettable Brazilian experience.

13. Catuaba

Catuaba is an alcoholic beverage made with a blend of many different tropical barks from the Amazon rainforest.

It is sold in plastic bottles and looks similar to wine with its dark purple hue. But the resemblance ends there. Catuaba is renowned for its strong aphrodisiac properties, so beware!  It may catch you off guard if taken in excess! Because of its reputation it is a trendy drink for university parties and during carnival. You’ve been warned!

14. Chá de Ayhuasca (Ayhuasca Tea)

Also known as “Chá de santo Daime”, ayahuasca tea is made from Amazonian vines and bushes with strong hallucinogen effects. The recipe was passed down orally by the Shamans of Amazon indigenous tribes through centuries.

Despite its strong hallucinogenic properties, similar to the chemical DMT’s, it is rarely used for recreation. Because of its heritage, this tea is linked to various spiritual ceremonies as it is said to have the power to rid those who drink it of harmful energies and spirits.

15. Vitamina de Banana (literally translated as Banana Vitamin)

Vitamina de banana is made by mixing ripe bananas, milk, and sugar in a blender. It is called a vitamin because drinking large amounts at once is believed to reinvigorate you.

It is usually made for people recovering from mild illnesses and, because of that, it’s hated by most children. Not because of its delicious taste, though, but because it is forced into them.

16. Cerveja Baden Baden

One of the best hand-crafted beer-makers in Brazil, the Baden Baden brewery in Campos de Jordão is famous for the myriad unique flavors of its beers.

Beers made from passion fruit, cilantro, orange, cinnamon, berries, chocolate, and premium-quality malt give those who drink it a unique sensory experience. They cost about five times the price of regular beer but are perfect for special occasions. When you visit Brazil, they’re well worth searching for.

17. Rabo-de-Galo

The name Rabo-de-Galo is a literal translation of “cock tail”, as in the tail of a rooster. It is a drink made of 2/3 cachaça and 1/3 Italian vermouth. The bittersweet flavor of the vermouth harmonizes perfectly with the cachaça, resulting in an extremely strong, sweet flavored drink.

18. Batida de Maracujá 

Combine a can of sweetened condensed milk, cachaça, and concentrated passion fruit juice. The result is a beautiful bright orange cocktail, the sweetest you will ever have in Brazil. 

With hints of the acidic passion fruit, you won’t feel you are drinking alcohol at all, even though half of the cocktail is the strong cachaça.

19. Mate Leão

The commercial iced mate tea sold in a soda can is a favorite refreshing drink that wandering vendors sell to those sunbathing on sandy beaches.

When a Brazilian goes to the beach if they don’t hear the continuous cry of numerous vendors yelling, “Buy some mate, ice cold mate-leão!” at the top of their lungs, they might assume something is wrong with the world.

20. Cobogó

Cobogó is yet another drink made of cachaça. It’s flavored with limes, turmeric, a pinch of black salt, and jabuticaba – a jam made from sweet purple berries native to Brazil’s dry midwest. 

Its unique, exquisite taste is both sweet and salty simultaneously and the flavorings harmonize perfectly with the earthly flavor of the cachaça.

Do you have more suggestions for delicious and typical Brazilian drinks? Share your suggestions below – our community loves to swap ideas!

Read up next our list of the most popular foods you need to try out on your next trip to Brazil.

The post 20 Most Popular Brazilian Alcoholic Drinks & Beverages appeared first on Chef's Pencil.

Food is an integral part of Surinamese culture. Because of the different ethnic groups, Suriname has a variety of delicacies each one can call their own. The indigenous peoples, Creoles, Indians, Chinese, and Javanese, produce the most varied and delicious cuisine. 

So, without further ado, let’s round up the most tasty & popular foods in Suriname.

1. Moksi Alesi (Mixed rice)

In addition to being delicious, Moksi Alesi has a fascinating history. During slavery, this food was created by enslaved people who used leftovers of chicken, meat, dried fish, beans, vegetables, and anything else they could find, with rice as a base.

Nowadays, it’s a dish you will find at most parties, gatherings, or on any occasion. Moksi Alesi is mostly topped off with plantain, oven-roasted or baked chicken, and garter, a local green bean. This mixed rice is the perfect dish for every occasion.

2. Podosiri (Acai Juice/Pudding)

Famous among the Maroons, this traditional delicacy has made its way throughout Suriname. Made from the juice from the acai fruit, which is found only in the South American rainforest, the podosiri is neither juice nor pudding because it has a very different consistency from them both.

Podosiri can be eaten with a variety of dried foods. The most usual are cassava bread, rice, and plain bread.

3. Grietbana Soep Met Tomtom (Grated Plantain Soup with Tomtom)

Also known as the Surinamese love soup. Grietbana soep with tomtom is one of many and contains root vegetables, green plantains, dried fish, salted meat, and coconut milk.  

The tomtom in the soup is made of grated plantain and cassava mixed together until it looks like a mushy dough. Small portions of this dough are spooned into the soup while cooking. It is a taste that takes you back to your childhood and is one of the many mouthwatering and nutritious soups of Creole cuisine.

4. Afingie

This is another of Suriname’s excellent soups and comes from the Maroons. For Afingie, grated bitter cassava is left to dry, filtered, and finally smashed by hand into little grains called poc-poc. 

A luscious soup is then prepared with meat or fish, and the poc-poc is added. Once the flavors have had time to meld together, you’re ready to dig in!

It is said that Afingie is most satisfying when made with wild meat and eaten with pepper. If you are into hot soup, I recommend trying this out. As an added bonus, it’s also considered one of the world’s most effective hangover cures.

5. Heri Heri

Suppose you are traveling in Suriname and looking for healthy, tasty food. In that case, you must not miss this extraordinary traditional dish. Like the Moksi Alesi, this is a meal the enslaved people created to boost their energy and get them through the day. 

Today, it has evolved into a sumptuous dish served in all the top restaurants in Suriname. 

Heri heri consists of cassava, green banana, sweet potatoes, and eggs. All of these are boiled and then placed together. Everything is topped off with salted, shredded fish. This completes the basic heri heri recipe: rich in flavor and a dish that sparks up your energy.

6. Roti

Roti is a popular Indian dish. Indian immigrants came to live and work in Suriname in 1873, bringing with them their own culture and food. 

Roti is made with flour and filled with potato or yellow peas. It is rolled out into circles and baked on a special flat pan. It’s typically served with chicken or duck in curry sauce, potato curry, and vegetables on the side. In restaurants, you’ll find that garter and pumpkin are popular ingredients, but eggplant also partners well with roti. 

This bread is easy to find because there are many fine Indian restaurants in Suriname. 

Editor’s Note: Roti is a popular food in neighboring Guyana and Grenada, two countries that are also home to a large Indian community.

7. Bara

Another dish popular in Indian restaurants is the famous and very tasty snack called bara. The main ingredients are urdi, flour, and spinach, which are mixed into a dough and then deep fried in hot oil. For even more taste, add some chicken or chicken liver. For the best bara experience you need chutney.

There are many different kinds and they can be quite hot. The most popular are potato chutney and green mango chutney.

8. Samosa

This triangle-shaped snack not only looks delicious, but it tastes even better. Samosa is one of many indian snacks, which has steadily gained popularity throughout Suriname. Just one bite, and you know you’ll need more. Samosas are perfect for every occasion, as  snacks and appetizers. 

Samosas are made with a pastry of plain butter and flour. The filling is most important. It consists of mashed potatoes, peas, celery, curry spices, and green paprika. This is cooked before being wrapped in characteristic small triangular parcels and deep-fried in boiling oil. Best served with hot ketchup on the side.

9. Ghughri (Baked Chickpeas)

Ghughri or channa is a great peppery snack to nibble on, and it’s straightforward to make. The chickpeas are baked with pepper and spices for a delicious taste.

Combining baked peas with spices is pure creativity, bringing out a splendid flavor that makes this simple snack one of the most famous in Suriname.

10. Phulauri

You cannot visit an Indian party or wedding in Suriname and not feast on this delicious snack. Yellow peas, cumin seed, pepper, garlic, and onion are blended and mixed with water to make the phulauri dough.

The phulauri is further rolled into marble-sized pieces and fried in boiling oil. These delicious balls are only complete with some hot ketchup or flaming hot potato chutney.

11. Javaanse Bami (Javanese Noodles)

This is one of the most popular dishes in Suriname. It came from the Javanese people, who emigrated to Suriname in the 1890s, bringing their cultural delicacies. 

Before assembling this dish, the noodles are immersed in boiling water to soften them. After rinsing, they’re baked with soy sauce and various spices. Then, before serving, the plate of delicious noodles is topped off with some baked chicken and vegetables on the side. To make it even better, peanut sauce is drizzled on top.

This particular noodle dish is absolutely delicious and cannot be passed up if you visit Suriname.

 12. Bakabana (Fried Plantain in Batter)

This is a popular snack also rooted in Javanese culture. The bakabana, as we call it, is ripe plantain, sliced, covered in a sweet batter, and fried in hot oil.  It is served with peanut sauce drizzled on top. 

Eating bakabana has been described as having a sweet party in your mouth, so don’t miss any chance to try it!

Editor’s Note: Fried foods ranging from bananas to tempeh remain a Javanese and Indonesian street food staple.

13. Saoto Soup 

This mouthwatering soup is one of the most famous traditional Javanese chicken soups in Suriname. You can find it at every warung (Javanese restaurant) across the country. This soup is a mix of chicken filet and herbs. The chicken is boiled in water, shredded, and then baked with sliced potato and vermicelli. The herbs are cooked together with all the necessary spices.

When the soup is done, the chicken, potato, and vermicelli mixture is added to the soup along with salam leaves, allspice, and laos. You can add rice, boiled egg, dry baked potato fries, and soy sprouts for extra toppings.

When everything is combined, it becomes a masterpiece representing a creative mixture of cultures, flavors, and creativity. Saoto soup is a particular must-have during chilly weather.

14. Saté (Kabob)

Saté is a delicious Indonesian snack and street food. The kabob can be made from various types of meat, such as chicken, beef, pork, and even crocodile! This dish is a simple preparation of meat marinated in soy sauce, skewered on a stick, and grilled until ready to eat. 

This popular snack is sold at warungs (Javanese restaurants) and served at BBQs. If you are a meat lover, this is especially for you.

15. Nasi Goreng (Javanese Fried Rice)

Everyone in Suriname loves this South-East Asian fried rice! Nasi goreng is a delicious rice-based dish fried in soy sauce with shrimp paste which is hugely popular in Indonesia and Malaysia. Other ingredients vary, including vegetables, boneless chicken, pork, or beef. 

It is a dish made in almost every household, whatever their cultural background. It is the perfect party food as well as a family staple because it’s easy and affordable. And delicious!

16. Pepre Watra (Chilli Soup)

Long before the arrival of slavery and immigrants, Suriname was inhabited by indigenous peoples enjoying their way of life and their own, locally-sourced foods. Wild meat, fish, and root vegetables were dietary staples as they survived by hunting, fishing, and agriculture. 

This specific soup is made with cassava water, fish, and peppers. It is delicious and can be eaten with rice or cassava bread.

17. Cassave Brood (Cassava Bread)

Cassava bread is a dry bread made of bitter cassava. It is mainly used as a side dish for soups, turning every one into a joyful meal.

Grated bitter cassava is first left to dry in the sun, then baked in a pan without oil and left in the sun again to make it extra brittle. When soaked,  it becomes soft again, making it a perfect combination with soup. 

So if you are a soup lover visiting Suriname, add cassava bread to your must-taste list! 

18. Bojo  

Bojo is a Surinamese cake made from grated cassava and coconut. To make it even more delicious, the dough is mixed with raisins and, when baked, topped with sprinkles.

This cake is sweet, soft, and spongy. It makes a great dessert, mostly on special occasions such as birthdays and other celebrations. When you visit Suriname, this is a dessert you should try.

19. Pom

From the early 1600s, Jews came to Suriname, bringing their traditional cuisine with them. Pom is one of the most famous Jewish foods in Suriname. Originally pom was made with potatoes and chicken. However, potatoes don’t grow in Suriname because of the tropical environment, so they use a root vegetable called pomtayer instead.

That is how the traditional pom became the dish that we have come to know and love. 
This oven-baked dish can be eaten with bread or rice, which helps it be enough for everyone to dig in and eat until they’re full. But in restaurants, pom is typically served with rice, vegetables, plantain, and chicken. It’s also a festive dish served at most gatherings as a combo with kip pastei – coming up next…

20. Kip Pastei (Surinamese Chicken Pot Pie)

The ultimate Surinamese pie is none other than the pastei. It’s an exquisite side dish that you’ll find served at every party, wedding, and family gathering.  

A puff pastry crust covers a delicious filling of peas, baby carrots, shredded chicken, and corn baked in a tomato sauce and well seasoned. Before putting on the top crust, slices of hard-boiled egg are layered over the filling. The pie is baked in the oven till it’s golden brown. 

After it cools a little, it is ready to enjoy!

21. Bruine Bonen Soup (Brown Bean Soup)

Here’s another iconic Surinamese dish. Bruine bonen is a multicultural dish and is loved across the country. There is no better dish suitable for every occasion than bruine bonen.

It’s made with meat ( chicken, pork, beef, or wild meat cooked separately), and beans and is usually served with rice.

22. Gele Erwten Soep  (Yellow Pea Soup)

Another splendid Surinamese soup. As yellow as the bright sunshine, this soup is a shining star amongst the other stars of the nation’s cuisine. Much like bruine bonen, the peas are boiled to soften them. 

The meat (preferably salted beef, chicken, or pork) is cooked first, then the peas and water are added and finally topped off with spices. The soup is simmered long enough for those mouthwatering flavors to meld, then served to the eager diners.

23. Tjauw Min (Chinese Noodles)

Pronounced chow min, this traditional Chinese dish was introduced to Surinamese society between 1858 and 1875 by the wave of Chinese immigrants. This tasty dish has become one of Suriname’s best and most popular meals.

Tjauw min is made with boiled, then fried tjau min noodles mixed with baked egg and chapsoi (a vegetable also known as chok boi). What makes tjauw min so unique is the meat added to the dish. You can choose either chicken or pork or even use both. It’s cut into small pieces and mixed in with the noodles. 

Almost every block in every Surinamese city has a Chinese restaurant where you can sample this dish, so when you’re visiting – don’t miss out! 

24. Chinese Fried Rice

Another Chinese delicacy is the delicious Chinese fried rice. It’s prepared almost the same way as tjauw min, the only difference being the use of rice instead of noodles. So, if you are not a noodle person, you must try fried rice; both options taste equally fantastic.

The rice is baked together with all the fragrant spices and meat chunks. I recommend trying both these Chinese dishes a few times, so you can decide which one you prefer!

25. Teloh 

Teloh is a very well-loved dish amongst the Javanese. A simple yet remarkable meal that will satisfy your hunger, it consists of fried cassava sticks served with spiced trie (little fishes) or bakkeljauw (salted fish), and topped off with ketchup, peanut sauce, and soy sauce.

The idea of mixing cassava with trie or bakkeljauw was inspired as Teloh is a simple but satisfying dish.

Most Surinamese dishes are made from local fruit and vegetables from the rainforest. While every dish has its own cultural origins, a surprising fusion of cultures has led to the development of a rich and delicious cuisine.

It is, for example, not unusual to find traditional Indian dishes at a Creole party. It demonstrates how delicious and diverse culinary fare contributes to the unity of society.

Did you find your favorite Surinamese dishes on the list? Which ones would you love to try? Share your feedback below because we love to hear from our community of readers!

Related: 25 Most Popular Caribbean Foods

Featured image of moksi alesi courtesy of Allakondre catering.

The post Top 25 Foods in Suriname – Most Popular Dishes in Suriname w/ Recipes appeared first on Chef's Pencil.

Even as a long-time resident of Ecuador, a sometime restaurant cook, and a foodie in general, researching this article was a real eye-opener. For one thing, I don’t particularly like sweet stuff and don’t go out of my way to taste new types. 

For another, most convenience stores here sell the same stuff you’ll find in Europe or North America: Nestlé chocolates, ice cream under the several brands owned by Unilever, and Oreo cookies. It is a minor tragedy that fine chocolate isn’t appreciated more here, especially given that Ecuador is one of the major producers of premium cacao beans.

Ecuadorians like their sweets but don’t seem to show much preference for traditional desserts. You find primarily Western-style cakes, donuts, and sweet buns at the three (!) bakeries within walking distance of my home. 

Scratch the surface, and you soon realize there’s no reason for traditional Ecuadorian desserts and pastries to take a back seat to imported recipes. Let’s discover some of the best traditional Ecuadorian sweets and desserts.

1. Melcocha (Sugarcane Candy)

Melcocha is an incredible handmade candy made with panela. It is known as alfeñique in Spain and was initially called al-fanid in Moorish Iberia. In Ecuador, it’s primarily associated with the resort town of Baños but can be found nationwide.

Making melcocha by hand is hard work (look at the photo!). The recipe isn’t complicated, but it requires a lot of technique and strength. You start by squeezing out sugar cane (a major Ecuadorian crop) and mixing the juice with the sap of the guacimo tree as a binder. This is then boiled until a syrup is formed when the hard work of kneading and shaping it begins. 

Of course, you probably don’t have a guacimo tree in your backyard, and even finding panela – completely unrefined sugar – may be a chore. If so, just use water and brown sugar. Producing this melcocha is a kind of cottage industry for several families.

2. Huevos Mollos (Creamy Candy Eggs)

Huevos mollos are sweet little balls of heaven. In Manabi, Ecuadorian families make a living preparing these yummy desserts alongside troliches, made with a similar recipe minus the egg. 

Huevos mollos are easy to make and can be prepared well ahead of time, making them the perfect party food; milk and sugar are reduced over low heat, after which flour and egg yolks are whisked in to make a kind of sweet béchamel sauce. 

Once this cools, the mixture becomes firm enough to shape by hand into egg shapes (hence the huevos in the name).

3. Espumillas

Espuma means “foam”, so espumillas are… little foams! What espumillas are is a glorious mix of meringue, syrup, and tangy fruit pulp. They’re often served in ice cream cones, which makes them a hit at picnics. For the fruit, guava is traditional, but nearly any kind of fruit should work just fine. 

If you have a very, very sweet tooth, grab an espumilla, and tell yourself that all that fruit is soooo healthy!

4. Alfajores (Caramel Cookies)

If Ecuador has a national cookie, it has to be alfajores. They’re popular throughout Latin America, but we still think of them as ours, originating from the province of Manabí.

The star of the show here is the milk caramel filling (dulce de leche), which is complemented by dried shredded coconut. The biscuit dough is made from cornstarch, which adds a delicate texture. 
Making the filling is a chore, but as with so much in the kitchen, you get out what you put in.

The hard work pays off when you finally have a delicious batch of alfajores to serve to your guests or to enjoy yourself!

5. Natilla (Cornstarch Custard)

Compared to standard custard (or crème anglaise, if you prefer), the Ecuadorian version is definitely on the firm side. In fact, it’s so solid that it can be cut into blocks for serving. The consistency depends on how much cornstarch you add; egg yolks are optional here.

One variety, mazamorra de choclo, uses whole maize instead of cornstarch, which is even weirder than it sounds but tastes lovely. In Ecuador, the custard is served either as is or as an accompaniment to some other dessert that could use a bit of lubrication, perhaps a fig or guava cake.

6. Helado de Paila (Paella Pan Ice Cream)

Depending on which neighborhood we’re talking about, it’s not uncommon for Ecuadorian families to sell helados (ice creams or popsicles) from their front porches. These typically consist of little more than fruit juice or soft drinks frozen onto a stick.

But helado de paila is an entirely different thing. Before electrical refrigeration, this traditional ice cream was made in the highlands near Ibarra from naturally occurring ice harvested from mountainsides and the slopes of volcanoes. 

A wide pan was placed over the ice and filled with freshly squeezed fruit juice, which had to be beaten continuously to break up the ice crystals, in much the same way as ice cream machine does today. 
The modern recipe, which includes egg whites, hasn’t changed much from the original, and authentic helado de paila is still made by hand today.

Done right, the resulting dessert has a very smooth texture and an absolute ton of natural, unadulterated flavor.

7. Cocadas (Coconut Balls)

If coconuts and sugarcane grew abundantly in your neighborhood, you would inevitably figure out how to combine these into a delicious dessert, right? This is what happened in Esmeraldas province, though cocadas are made and enjoyed all over Ecuador today.

The preparation is very similar to huevos mollos: cook the milk and panela until it thickens, stir in the coconut (dry or fresh), and add a few eggs to create a viscous mixture you can shape by hand once it cools.  Cocadas can be either white or dark brown, depending on what kind of sugar is used.

8. Turrón de Ajonjoli (Sesame Seed Praline)

It’s no secret that everybody likes crunchy food; an audible crack when you take a bite makes food taste better. Sesame seeds may be more closely associated with Asian cooking, but they’re also plentiful in Latin America. 

When combined with dry caramel and (optionally) peanuts, this sweet and delicious snack results. When a quarter of an inch thick, these can be eaten on their own. Alternatively, they can be rolled more thinly for use as a garnish. Our suggestion: try both!

9. Come y Bebe (Fruit Salad)

I couldn’t resist including plain ol’ fruit salad on this list due to its expressive Ecuadorian name: come y bebe, meaning “eat and drink”. The other reason for its inclusion is that fruit salad in Ecuador is way more of an experience than you might expect.

Very little of the fresh produce sold here is of the cosmetically beautiful but ultimately flavorless kind found in most US supermarkets. 

Ecuadorian pineapples have pale white flesh instead of yellow and remain green even when ripe, yet they’re incredibly sweet and juicy. The orito bananas used in a come y bebe may only be a few inches long, but these are packed with flavor and natural sweetness. 

In short, an Ecuadorian fruit salad tastes terrific, and if you ever get the opportunity to try it – don’t miss out! You’ll be amazed at how different it is! For more information on local produce, check out our story on the most popular Ecuadorian fruits.

10. Chucula (Plantain Smoothie)

Have you ever had a plantain smoothie? Ever had a plantain?! They’re incredibly cheap (in Ecuador, 25 cents will get you a decent bunch), and what’s more, they’re incredibly nutritious. 

Plantains may look like bananas, but don’t be fooled- they’re different. When ripe, they’re sweet but slightly tart, and they can’t be digested raw, so you’ll have to boil them briefly before making this rich milkshake-like concoction. 

Milk, sugar, and spices are mandatory in a plantain smoothie, and many people add a bit of neutrally flavored cheese for additional creaminess. Wonderful!

With that, we come to the end of our tour of Ecuadorian sweets. From melcocha to chucula, we have surveyed a gamut of desserts rich in natural flavors from the heart of Ecuador. Time to gorge on plantain and panela and collapse into a glorious sugar coma. Want to join me?

Or, perhaps you didn’t see your favorite Ecuadorian Dessert on my list. In that case, please leave your suggestions below and share your ideas with our Chef’s Pencil community! I’m waiting to hear from you!

Related: Most Popular Ecuadorian Foods

Related: Most Popular Christmas Foods in Ecuador

Featured image depicting caramelized apples by Rinaldo Wurglitsch.

The post 10 Popular Ecuadorian Desserts and Sweets w/ Recipes appeared first on Chef's Pencil.

As a country with a deep-rooted history of British and Dutch influence, there is much more to this little slice of paradise. 

The Guyanese population now consists of six ethnic groups: the Amerindians, the nation’s first inhabitants; the Africans, East Indians, Chinese, Portuguese, and Europeans. With this blend of influences, the culture is incredibly diverse – just one more thing that makes Guyana unique. 

With all these global influences and the incredible quality of the local produce, you can bet the food is to die for!

Here we focus on 20 ‘to-die-for’ sweets and typical Guyanese desserts to indulge in whenever you visit and are in the mood for something to satisfy your sweet tooth. 
Want to learn more about Guyanese food culture? Also, make sure to check our rankings of the best Guyanese foods!

1. Cassava Pone

Cassava pone is not a cake or a pudding. Instead, it’s a treat that falls somewhere in the middle. As the name suggests, cassava is the main ingredient.

Grated cassava is mixed with coconut, spices, milk, and sugar to create this decadent dessert. The mixture is baked until it turns a rich, dark golden color. The end product is a dense and moist crumbly cake with crunchy edges, with a unique and unforgettable texture and taste. 

2. Fruit Cake

Almost every country has a take on fruit cake, but the Guyanese version is very different.

Popular around the Christmas season, Guyanese fruit cake does not use whole pieces of fruit or nuts. Instead, it uses bits of macerated fruit (raisins, currants, prunes, maraschino (cocktail) cherries). The fruit is soaked in red wine months before the cake is made, giving it enough time to soften and absorb the flavors thoroughly.

Unlike the thick, heavy fruit cake found in many other countries, Guyanese fruit cake is a moist, light, fluffy cake full of interesting little bits of soaked fruit to bite into. 

To add a grown-up twist, some cooks add a finishing touch to their creations by pouring over some alcohol and leaving it to soak in. This gives it an added kick and preserves the cake, the fruit, and the nuts for an even longer shelf life.

3. Sugar Cake

If you’re in the mood for a flaky sugary treat, then a piece of sugar cake is just what you need! Sugar cake is hardly a cake; it is little squares of coconut mixed with spices and sugar.

The shredded coconut, spices, and sugar are reduced to a sticky consistency. They are molded into squares, or any shape you want, and left to cool and harden slightly. 

The result is an irresistible combination of the sugar’s sweetness and the softened coconut’s irresistible nutty flavor, which still has a good bite to it.

Some recipes use natural cane sugar, which gives the sugar cake a natural brown color. Others use white sugar to decorate with food coloring to create a pretty, rainbow-colored, scrumptious treat.

4. Custard Block

Custard block is an irresistible frozen treat with cinnamon and nutmeg to wake your taste buds.

This dessert, perfect for a hot day, is made with evaporated milk, condensed milk, cinnamon, nutmeg, almond, vanilla essence, and, unsurprisingly, custard powder.

Custard block was the homemade ice cream of many locals back in the day. But it doesn’t have the creamy consistency of ice cream. It is more like a simple block of ice. However, custard takes longer to melt than water, so when it does, you’re left with a slushy, milky combination that is a treat to eat.

5. Peera

Peera is the Guyanese version of the Indian dessert peda. Guyanese peera is made from evaporated milk and sugar that is boiled down to a taffy-like consistency. 

Taffy, in case you’ve yet to come across it, is a boiled candy usually made from sugar, molasses or corn syrup, butter, and sometimes vinegar and vanilla. It’s porous and glossy.

The secret to getting the best consistency for your peera is constantly stirring the mixture so it doesn’t burn. When cool enough to touch, the mixture is rolled into little balls. Popping one of these in your mouth and swirling it around releases the milky, sugary goodness as the slightly hard and chewy texture melts. Totally moreish!

6. Fudge

Guyanese fudge is similar to peera. However, fudge is made using milk, sugar, and butter, heated and mixed until it achieves a creamy consistency.

The mixture is then left to cool and cut into squares for a chunk of sweet, milky heaven. Some people also add nuts to elevate the treat even more. Just be warned – you won’t be able to stop at one piece!

7. Sweet Rice

Sweet rice, or Kheer as it is called locally, is a lusciously rich and thick rice pudding. The recipe calls for rice boiled and flavored with cinnamon, cardamom, and nutmeg. It is sweetened with condensed milk, which gives it the thick consistency that distinguishes this rice pudding from so many others.

This fragrant and decadent dessert can be eaten alone or with a puri (a deep-fried roti), which adds a whole other layer of flavor and texture.

8. Parsad

Parsad is a bread pudding-like dessert made and served mainly around Hindu festivities and celebrations. Ingredients include toasted flour, sugar, milk, and clarified butter, also known as ghee. Some recipes call for raisins and cherries.

The flour is toasted in the clarified butter, giving the parsad a kind of nutty flavor until it forms a brown paste. Warm milk is added to the brown paste and stirred well until it creates a fluffy, smooth pudding. Parsad will delight your taste buds with its buttery taste and smooth texture.

9. Sirnee

Sirnee is a smooth, sweet pudding similar to parsad, but there are slight differences in the preparation and ingredients. Unlike parsad, sirnee includes eggs, which give it a lighter and fluffier texture.

Both parsad and sirnee are what other cultures would term halwa. Halwa, is an umbrella term that describes different types of semi-solid sweets made from flour, nuts, or grains.  

And to make it even tastier and richer than parsad, sirnee includes various spices, sweeteners, raisins, and nuts. You’ll find it served as a staple dessert at Muslim celebrations.

10. Mithai

Mithai can be enjoyed in one of two ways: crunchy or soft. Both are equally delicious, and both use the same ingredients:  flour, butter, coconut, sugar, spices, and milk are combined to form the dough. 

The dough is rolled out and cut into triangular shapes for soft mithai or long, thin strips for crunchy mithai, and then fried until golden brown. The crunchy mithai dough takes a little longer to fry than the soft version. The fried dough is then dusted with a generous coating of crystalized sugar for an exceptionally delicious dessert.

11. Baked Custard

Baked custard is a silky-smooth, luxurious dessert that can be served at room temperature or chilled.

Depending on the method used to cook the custard, it will either be creamy with a thin layer of crust on the top or creamy with a thick crust on the top and browned on the bottom and sides.

No matter the cooking process, the baked custard is a tasty blend of milk (evaporated and condensed), eggs, vanilla extract, and nutmeg.  Creamy and delicious!

12. Vermicelli

Vermicelli is made with long, thin noodles that resemble spaghetti. The noodles are toasted to enhance flavor and then boiled in milk with sugar and those lovely Guyanese spices.

 Vermicelli is enjoyed as a creamy pudding or, as an alternative, cooked a little longer until it becomes semi-solid. In that case, it’s served in sweet squares. Either way, it’s hard to resist!

13. Cheese Pie

Guyanese cheese pies are thought to have originated as a variation on the famous Portuguese Egg Tart, pastel de nata. They are also influenced by the British fondness for custards baked in pastry.

Cheese pies are like little quiches that can be enjoyed anytime. These savory treats have a slightly-sweetened flaky pastry crust filled with delicious cheese and egg custard.

14. Conkie

Conkie (pronounced Kankee by the locals) has many variations, but the Guyanese version is simple and delightful. 

This sweet dish will tantalize your taste buds with the taste of pumpkin, coconut, sugar, and warm spices steamed in a banana leaf.

15. Salara

Salara is also locally known as ‘red cake’ due to the color of the sweet and fragrant coconut mixture. 

Salara is a bread recipe. Shredded coconut is cooked with warm spices to give it a vibrant red color, then stuffed and rolled into soft, sweet bread and baked until brown. 

It is enjoyed anytime and makes a great snack and a dessert.

16. Fat Top

Fat Top is yet another Guyanese dessert based on coconut’s irresistible flavor.  The base of the thick cornmeal cake is topped with a creamy coconut milk layer to create a decadent and delicious dessert!

17. Coconut Buns

What many people love about coconut buns is that they’re a rich but not too sweet dessert. 

They’re made from (you guessed it!) shredded coconut, flour, eggs, and sugar, topped with either raisins or cherries for an added hint of natural sweetness.

18. Hot Cross Buns

The famous hot cross buns are a must-have treat in Guyana and worldwide during Easter. The cross can be made with a knife, from a mix of flour and water, or with a sprinkling of icing sugar. 

Guyanese hot cross buns are soft, they are spicy, and they are delicious. The Guyanese variations deserve the “hot” moniker as that is the preferred way to enjoy them – toasted and a little crunchy on the outside.

19. Bread and Butter Pudding

Guyana was once a British colony, and bread and butter pudding is one of the British desserts adapted over time to give it a local twist many people love. 

Guyanese bread and butter pudding is slightly different due to the addition of fragrant spices. However, slices of bread are still buttered, soaked in a rich egg custard, and baked.

It can be topped with raisins and thrown into the oven, which results in a slightly mushy center with browned and crunchy edges for a contrast of taste and texture.

20. Rum Cake

Guyanese rum cake, also called black cake, is filled with spices and rum-soaked fruit. It is a rich, dense, and moist dessert cake that’s a perennial favorite at weddings or during Christmas.

Although this dessert list may be shorter than some other countries, the Guyanese desserts featured here reflect this fascinating nation’s rich history and diverse cultural influences. 

They all combine fresh ingredients such as local coconut and a variety of the region’s fragrant spices that will satisfy your sweet tooth and give you a true taste of the Caribbean.

Have we included all your favorite Guyanese desserts?  Let us know in the comments below, and share your suggestions with our community! We love to hear from you!

Related: Most Popular Guyanese Foods
Related: Most Popular Guyanese Drinks
Related: Most Popular Guyanese Snacks

The post Top 20 Most Popular Desserts in Guyana appeared first on Chef's Pencil.