Guyana's food identity is a rich one shaped by African, East Indian, British, Portuguese, Creole and even Chinese cuisines. Culinary traditions from the region's indigenous people, known in Guyana as Amerindians, are also still present. The national diet is quite similar to those in the Caribbean. Plantains and root vegetables, such as yam, sweet potato and cassava, are commonly eaten, along with roti, rice and curries. A Guyanese sweet specialty is salara, a colourful scroll filled with coconut, cinnamon, maple syrup and allspice. Read more