Fly into Cheddi Jagan International and decide how far inland to go. Georgetown is worth a day and a half: the wooden cathedral, Stabroek Market, the Botanical Gardens and the sea wall at dusk. Kaieteur Falls is a morning flight from Ogle, with a couple of hours at the rim and nobody else there. Iwokrama has a canopy walkway 30 metres up, and the Rupununi beyond holds the wildlife and the village-owned lodges. Coast and Kaieteur is a long weekend. Add the Rupununi and it is ten days.
1 Guyana city guide
Fun fact
Around 85 percent of Guyana is still standing forest, and the Guyana Forestry Commission has reported annual deforestation as low as 0.048 percent, among the lowest rates anywhere. That record lets Guyana sell its forest carbon and keep the trees.
Stereotypes, sorted out
The realityIt is on the South American mainland, bordering Venezuela, Brazil and Suriname. The confusion is cultural. Guyana belongs to CARICOM, plays its cricket with the West Indies and eats, speaks and sounds Caribbean, but you can drive from Georgetown to Brazil without crossing water.
The realityThree separate places. Guyana is the English-speaking one, independent from Britain since 1966. Suriname next door is Dutch-speaking. French Guiana beyond that is still legally France, uses the euro and launches European rockets. Guinea is in West Africa.
The realityAn American cult leased land in the north west in the 1970s and 909 people died there in November 1978, almost all of them Americans who had been flown in. The site is overgrown forest with nothing to see, it is hard to reach on purpose, and it has no bearing on Guyanese life then or since.
The realityMost of the territory is, and almost nobody lives in it. Roughly nine in ten Guyanese live on the coastal strip, which is flat rice and sugar land drained by Dutch canals and held against the Atlantic by a sea wall. The forest starts where the road stops.
The realityThat arithmetic changed fast. Offshore oil production started in 2019 and the economy has grown at rates among the highest recorded anywhere since. What has not changed at the same speed is the travel infrastructure: Georgetown hotel prices moved first, interior logistics have not.
How to get it right
- The interior lodges are village businesses, not resorts. Take the guide the village provides, ask before photographing anyone, and accept that the schedule belongs to the river and the weather.
- Three religious calendars are national holidays here. Christmas, Diwali, Eid and Phagwah all close things down, and Georgetown stops for them.
- Carry cash in Guyanese dollars once you leave the capital. There are no cash machines inland and cards are close to useless there.
- Tipping is welcome and optional. Nobody tips at a snackette; ten percent at a good restaurant and a proper tip for interior guides and boat crews are the right instincts.
- Do not swim in coastal rivers on impulse. Caiman are real and the currents are strong. The brown water is river silt and nothing worse.
- Call it Creolese, not broken English. It has its own grammar, people are proud of it, and trying a phrase lands better than assuming everyone will switch for you.
Famous Guyanese faces

Clive Lloyd

E. R. Braithwaite

Eddy Grant

Letitia Wright

CCH Pounder
Shivnarine Chanderpaul
Lance Gibbs
Rohan Kanhai
Andrew Lewis
Wilson Harris
Martin Carter
Grace Nichols
Frank Bowling
Aubrey Williams
Cheddi Jagan
Walter Rodney
Must-try Guyanese food

Cassava bread
Amerindian flatbread of bitter cassava, squeezed in a woven matapee and griddle-baked.

Egg ball
A boiled egg wrapped in seasoned cassava and deep-fried. The snackette standard.

Sorrel
Hibiscus steeped with ginger and clove, served cold at Christmas, often with rum.
Pepperpot
National dish: meat stewed for hours in cassareep, a black cassava reduction. Christmas.
Cook-up rice
Rice and peas simmered in coconut milk with salt beef or pig tail. The Saturday one-pot.
Metemgee
Cassava, eddo, plantain and dumplings boiled in seasoned coconut milk, with fried fish.
Garlic pork
Pork cured for days in vinegar, garlic and thyme, then fried. Madeiran, and for Christmas.
Guyanese chow mein
Noodles stir-fried with vegetables and chicken, at every birthday and wedding table.
Chicken curry and dhal puri
Curry with roti layered with split peas. Duck curry is the version people drive for.
Channa and paratha roti
Chickpeas in a dry curry, folded into flaky roti clapped loose at the griddle.
Pholourie
Split-pea fritters eaten hot with tamarind or mango sour, at every fair and stall.
Bake and saltfish
Fried dough filled with salt cod cooked down with onion, tomato and pepper. Breakfast.
Black pudding and souse
Rice-stuffed blood sausage with a fierce sour, beside pickled pork souse. Saturday food.
Salara
Sweet bread rolled around red grated coconut and sliced like a swiss roll.
Black cake
Dried fruit soaked for months in rum and cherry brandy, baked dark. The Christmas cake.
Mauby
Bark boiled with spice, sweetened and drunk cold. Bitter finish, and an acquired taste.
Demerara rum
Distilled at Diamond on the Demerara, on the last working wooden stills anywhere.



