Exotic GUYANESE INDIGENOUS FOOD Traditional VILLAGE in JUNGLES of GUYANA!

VISIT GUYANA: https://www.instagram.com/visitguyana/ DISCOVER GUYANA: https://www.instagram.com/discoverguyana/ VISIT MY TRAVEL BLOG: https://davidsbeenhere.com/ After a few days exploring Georgetown, Guyana, I headed south to visit an indigenous village to dive deep into the local culture and, of course, try some of the local cuisine! My guide Stacey from Visit Guyana and I headed to Moraikobai, which is a village in the rainforest, roughly 4 hours southeast of the capital. It took an hour-long drive and a two- to three-hour ride on a speedboat to get to the Hubudee Eco Lodge, which has two rooms. SUBSCRIBE TO MY NEWSLETTER: https://bit.ly/3JR71yN MY LINKTREE: https://linktr.ee/davidsbeenhere We’d get to see some indigenous people make cassava bread, tuma (a fish dish), and cassareep (the main ingredient in pepperpot) being made. There, we met Gary, our local guide, who took us to see a local woman scraping the skin off the cassava roots and washing them. Then, they grate it and place it in a wicker contraption that extracts the liquid! They extract the juice to dry the cassava out enough. They then put it over a fire to completely dry it out and crumble it into a powder, which they then place on a tawa over a fire. Then, they boil the cassava juice to get rid of the cyanide in it. Then, it reduces to form cassareep. They also made quinches, which is made up of the cassava powder patties folded around shredded reddish coconut. You can also boil the cassava juice to make a soup called tuma, which contains wiri wiri peppers and smoked fish. The quinches were toasty and had a nice crunch. I loved the fresh cassava and coconut! Then, it was time for lunch at the lodge. We stopped at a hubudee tree, where Gary pulled down some fruit that you peel with your teeth to get to the meat. It’s pretty sweet but it doesn’t contain much meat because there’s a large seed inside. We had two types of tuma (one smoked, one fresh), a hard cassava bread, a soft cassava bread, and a pine drink for lunch. The cassava bread absorbs the cassava juice quickly. The cassava juice is a little spicy and smoky!